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Skyhawk Nest Cafe and the Hawk Hut

33 Malmo Avenue St. Albert AB T8N 1L5 · Food - General

Official record from Alberta →

Inspection summary

Skyhawk Nest Cafe and the Hawk Hut has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on September 28, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on June 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on March 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on September 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on March 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Sanitizer concentration and dishwashing temperatures and some cooler temperatures were not being documented. Discussed records for those areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The 2 door cooler with glass doors was 106C when checked. Checked again at the end of the inspection and it was 8.6C. Discussed with principal and staff and if it is not capable of maintaining the temperature below 4C, it cannot be used.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The 2 door cooler with glass doors was 13C when checked. Checked again at the end of the inspection and it was 7C. Discussed with principal and staff and if it does not return to 4C or cooler in a timely manner, the temperature may need to be adjusted or the unit repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The some of the test strips were discoloured and would not provide accurate readings. Discussed with the staff and they were instructed to remove all discoloured chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The paper towel dispenser was not working. Staff indicated that they had just run out of paper towels. The maintenance person was called and brought paper towels. He opened the unit and then primed the dispenser so that it worked with the paper towels that were already in the dispenser.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was measured to be at 10ppm. The required 100ppm solution was prepared by the operator during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***There were no pest control records onsite in the kitchen. Ensure pest control records are completed monthly and maintained onsite for review during the inspection.March 04, 2024: Pest control records were still not observed. Please ensure pest control records are kept onsite for review during inspection.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine/bleach sanitizer solution was measured to be at 10ppm. The staff present prepared the required 100ppm solution during inspection.Please ensure 100ppm chlorine/bleach sanitizer solution is maintained at all times.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not being kept.Maintain a daily temperature log for all the coolers, freezers and hot holding unit in the facility. It is recommended that temperature is checked at least twice daily. A log sheet template will be sent with this report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items such as banana pepper in a bottle (refrigerate after opening) and dressings were stored in a cooler at a temperature of 16C. The banana pepper and dressing prepared the previous day were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After running multiple cycles, the sanitizing temperature of the high temperature dishwasher at plate level was measured to be at 68C after the sanitizing cycle (71C minimum temperature is required at plate level).- Please contact your service technician for repairs.- All dishware and utensils washed in the dishwasher must be sanitized in the dishwashing sink with 100ppm bleach/chlorine sanitizer solution as discussed. Use test strips to verify/measure the concentration of the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The observed chlorine test strips at the facility had expired. Please ensure new chlorine test strips are obtained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***There were no pest control records onsite in the kitchen. Ensure pest control records are completed monthly and maintained onsite for review during the inspection.March 04, 2024: Pest control records were still not observed. Please ensure pest control records are kept onsite for review during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Evidence of mice activity was observed during inspection. Some mice droppings were observed underneath the oven and dishwashing sink, underneath/behind shelves in the dry storage room. A stainless still bowl containing dressing/sauce bottles also had mice droppings. The operator decided to discard the bowl and bottles during inspection. - Move all equipment, shelves and boxes in the facility and safely clean all observed mice droppings with bleach solution as discussed during inspection. - Ensure all food items are stored above the ground and covered with a tight-fitting lid.- Contact your pest control company to eliminate the infestation (Pest control is coordinated by the school, please follow-up as required). - Keep/send the report from the pest control company for review by the Public Health Inspector.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cleaning cloth/towel used for cleaning food contact surfaces was observed to be worn out with the parts falling off. The staff discarded the cleaning cloth during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The displayed food handling permit had expired.Please ensure the expired permit is replaced with the valid one.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils such as knives, whisks and thongs were stored in unclean containers.Wash and sanitize all utensil storage containers, including the utensils stored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The mechanical dishwasher temperature gauges appeared non-operational. Please repair/replace the gauge.2. The temperature of the prep-cooler at the kitchen area was measured to be at 16C. Dressings prepared for the day and stored inside the cooler were moved into the walk-in cooler during inspection. Please repair the cooler, ensure no food that requires temperature control is stored in the cooler until the cooler is repaired and capable of maintaining food temperature at or below 4C.

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