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Starbucks Coffee 66549/7004

263 Gregg Avenue Hinton AB T7V 2A7 · Food - General

Official record from Alberta →

Inspection summary

Starbucks Coffee 66549/7004 has been inspected 20 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on October 5, 2026, recorded 1 infraction.

5 of 20 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 once on January 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 12 times across 9 separate inspections, most recently on July 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 9 separate inspections, most recently on May 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 6 separate inspections, most recently on October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 26, 2023. For example: 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?

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.

20 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temp mechanical dishwasher is not in operation. Dishes are being washed manually in the 3-compartment dishwashing sink. - Repair the mechanical dishwasher and maintain it in good working order.Oct 5 update: Manager reported the dishwasher is not repairable and the plan is to replace it. Dishes are washed and sanitized manually in the 3-compartment sink.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temp mechanical dishwasher is not in operation. Dishes are being washed manually in the 3-compartment dishwashing sink. - Repair the mechanical dishwasher and maintain it in good working order.Aug 19 update: the manager reported it had been fixed, but during inspection, it was not operating properly. The wash and rinse water temperatures were approximately 120°F, as indicated on the machine gauge. The final rinse temperature measured 43°C at the dish level, which is inadequate for proper sanitation. We ran the unit 3 times to verify. - The manager was to call a technician.- Advised the manager to wash and sanitize dishes manually in the 3-compartment sink until the dishwasher is fixed and is operating properly.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back-of-house area is not supplied with soap, as the soap dispenser is not functioning.- Repair or replace the soap dispenser and ensure it is stocked with soap at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not in operation. Dishes are being washed manually in the 3-compartment dishwashing sink. - Repair the mechanical dishwasher and maintain it in good working order.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed the 3-compartment sink tap leaking.- Please repair the leak.May 8: was advised a replacement part has been purchased and that the repair is scheduled for completion on May 11.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed the 3-compartment sink tap leaking.- Please repair the leak.
  7. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler wearing a visibly soiled apron. - The food handler changed the apron during inspection. - Please ensure food handlers wear clean work clothing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed the 3-compartment sink tap leaking.- Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. No written cleaning program was observed onsite. - Please provide a written cleaning program and implement use.2. Observed dust bin not maintained in a sanitary manner.- Please ensure dust bins are cleaned regularly and maintained in a sanitary manner.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed six pieces of mini everything bagels stored at room temperature on a tray behind the counter.The original packaging indicates that the bagels must be refrigerated.- The bagels were discarded during the inspection.- Ensure all foods labeled “Keep Refrigerated” are stored in a refrigerator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal dish drying racks in the dishwash area are rusting.Please ensure the racks are maintained in good working condition.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back house hand sink was obstructed with packs of cleaning cloths. - Please ensure hand sinks remain easily accessible and unobstructed at all times.- Corrected during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The manager who has care and control of the facility does not hold a food safety course certificate.- Please complete a food safety course that is approved by the Alberta Health and provide the certificate upon completion.
  11. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The manager who has care and control of the facility does not hold a food safety course certificate.- Please complete a food safety course that is approved by the Alberta Health and provide the certificate upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed a small leak from the drainpipe at the backhouse hand sink while washing hands.- Advised the manager to discontinue use of the sink until the pipe is repaired. - The manager stated that a work order will be submitted to maintenance. Staff will use other sinks for handwashing (front house hand sink and the dishwashing sink).
  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the two washrooms was out of order because of the hand soap dispenser being damaged. Please maintain the washroom in a state of good repair.
  14. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front area hand sink was not equipped with paper towels. Corrected at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The pastry carts were not maintained in a clean and sanitary manner. 2. The dish drying rack was not maintained in a clean and sanitary manner. - Please clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • One of the two washrooms was out of order because of the hand soap dispenser being damaged. Please maintain the washroom in a state of good repair.
  15. Monitoring Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed two food handlers not covering their hairs/beards: - One food handler with long hair without hairnet and - One food handler with long beard without beard net. Please ensure that hairs and beards are covered to protect foods from contamination by hair.Nov 22: Manger promised to order hair/beard nets immediately.
  18. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed two food handlers not covering their hairs/beards: - One food handler with long hair without hairnet and - One food handler with long beard without beard net. Please ensure that hairs and beards are covered to protect foods from contamination by hair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink by the dishwasher was not supplied with paper towels - the dispenser was empty. Please ensure all hands sinks are supplied with hot and cold running water, hand soap, and paper towels in dispenser at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted that one public washroom was out of order. Please maintain.
  19. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed two food handlers not covering their hairs/beards: - One food handler with long hair without hairnet and - One food handler with long beard without beard net. Please ensure that hairs and beards are covered to protect foods from contamination by hair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted that one public washroom was out of order. Please maintain.
  20. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed two food handlers not covering their hairs/beards: - One food handler with long hair without hairnet and - One food handler with long beard without beard net. Please ensure that hairs and beards are covered to protect foods from contamination by hair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the dishwasher area was not supplied with hand soap - the dispenser was empty.Please ensure that all hand sinks are supplied with liquid hand soap in an appropriate dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Observed that the hot water supply in the facility was not in adequate temperature. Supervisor called in service provider at the time of inspection to investigate/maintain the hot water system. Scheduled for next day (Oct 27) Please ensure the food establishment is supplied with potable hot running water in adequate temperature.
    • 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?
      • No food permit was posted in the facility. Please post a valid food handling permit in the facility at a place where customers can view.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed that multiple trays that are used to store muffins, Cheese Danish, banana loaf, lemon loaf, and coffee cake were not maintained in clean and sanitary condition. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted that one public washroom was out of order. Please maintain.

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