The Hitchin Post Bar & Grill
4405 Highway 2A South Ponoka AB T4J 1J8 · Food - General
11 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - Initially when tested, the commercial low temperature chlorine dishwasher is not dispensing chlorine sanitizer during cycle and when primed. The staff members were alerted to this issue, and the chlorine line was fixed before the end of the 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?
- - At the rear door there are visible gaps at the threshold, where weather stripping is missing, increasing the risk of pest entry. Please ensure the gaps are sealed to minimize pest entry into the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - The faucet base at the handwashing sink is loose. Please ensure the base is secured to prevent further damage, leaking, and accelerated wear to other components of the sink and surrounding area.
- 23. Is the facility maintained in a clean and sanitary condition?
- (X) Cleaning required in the dry storage area. There is dust accumulation on the shelves and food debris underneath and behind the shelves which can attract pest activity.(X) Mineral scale buildup on the inside top area of the ice machine. Please ensure this build up is removed to prevent contamination to ice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dec 3, 2025: Chlorine sanitizer in the lounge dishwasher registered at 25 ppm. Spoke with the owner on the phone, who indicated that a maintenance person will be coming next week to service the lounge dishwasher. In the meantime, staff have been instructed to only use the functioning dishwasher in the kitchen. Previously: In the lounge: Sanitizer in the low-temperature dishwasher measured at 50 ppm chlorine. Corrective action: Please have this dishwasher serviced so that it is producing an adequate chlorine sanitizer concentration of 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- In the lounge: Sanitizer in the low-temperature dishwasher measured at 50 ppm chlorine. Corrective action: Please have this dishwasher serviced so that it is producing an adequate chlorine sanitizer concentration of 100 ppm.
- 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?
- Pest control records were not available onsite. Corrective action: Please ensure that there is a physical copy of your monthly pest control records in your facility for easy access and reference.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There is a buildup of debris in the interior of the ice machine. Corrective action: Please ensure that you are cleaning the ice machine on a regular basis according to the manufacturer's instructions for use to prevent contamination and inhibit mold growth.2. The flooring of the walk-in freezer was in disrepair such that it appeared to be bulging with an accumulation of ice trapped within.Corrective action: Please have your walk-in freezer serviced and complete repairs as necessary to ensure that the freezer is working effectively to protect food temperature and safety.3. Deep grooves are beginning to form on the prep table cutting board, which interferes with proper sanitizing and may lead to cross-contamination.Corrective action: Please resurface the affected face of the prep table cutting board to render it smooth, durable, and easily cleanable. In the meantime, the underside of the prep table cutting board may be used as there are fewer and shallower grooves on that side.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloth left on top of the cutting board.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Quats test strips. Chlorine test strips were expired.Ensure both test strips are made available and send me photo evidence.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- CURRENT: February 6, 2025- The bar dishwasher is still not dispensing an adequate concentration of chlorine, so please ensure it is repaired to allow for proper sanitizer functioning. Please make sure to use the kitchen dishwasher or three-compartment sink for cleaning and sanitizing glassware until the bar dishwasher is fixed. Bar Area-Dishwasher in the bar area needs maintenance. -Inadequate levels of chlorine needed to disinfect the glasses.* Please include records of chlorine levels at the start of every use in dishwasher log records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - In the kitchen area, there is a section of wall at the bottom where there is significant deterioration of the building material occurring. Please ensure that the deteriorated wall material is replaced and the wall base molding is reinstalled to eliminate any gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - CURRENT: Existing mold has been noticed in the dishwashing area, and the caulking around it is in disrepair. Please make sure to thoroughly remove the mold and recaulk the area to prevent any further damage to the surrounding building materials.  PREVIOUS: Mould present in the dishwashing area. Needs re-caulking and for walls to be cleaned and sanitized. Please ensure the bottom of the wall is included in this procedure.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The cold water faucet of the dishwashing sink near the walk in refrigeration unit is not providing adequate water pressure. Please ensure the dishwashing sink faucet is repaired to allow for adequate water pressure.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar Area-Dishwasher in the bar area needs maintenance. -Inadequate levels of chlorine needed to disinfect the glasses.* Please include records of chlorine levels at the start of every use in dishwasher log records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mould present in the dishwashing area. Needs re-caulking and for walls to be cleaned and sanitized. Please ensure the bottom of the wall is included in this procedure.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cutting boards need resurfacing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Of the 5 prep coolers, 2 were measured at 6.7C (44F) with a probe thermometer (left in bottom of cooler and checked after several minutes, twice - unlikely to be on defrost cycle due to the length of time the thermometers were left to measure the lowest temperature).Operator reduced the temperature of both coolers - using infrared thermometer, PHI measured 4C (39F).Please ensure that the cooling units are monitored daily for unsafe temperatures and take action to reduce the temperature when 4C (39F is exceeded.Other notes: Walk-in cooler and freezer temperatures satisfactory. Other prep coolers and small cooling units satisfactory. Hot holding measured over 60C (140F). Thawing in coolers observed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats surface sanitizing solution not observed in the food handling area. PHI requested food handler to prepare a solution - this was tested at 200ppm.Please ensure that an approved surface sanitizing solution is available and used in food prep areas.
- 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?
- No signs of pest infestations.The weatherstripping at the back, exterior-facing door has light from outside visible when the door is closed - this indicates that there are gaps in the weatherstripping.Discussed with operator: adding/repairing/replacing the weatherstripping to prevent gaps where pests can enter.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?