Skip to content
Loading map…

The Hut Cafe

766 Main Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

The Hut Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on January 16, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 6 times across 5 separate inspections, most recently on January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on July 23, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 16, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on July 24, 2025. 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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed not being stored in sanitizer solution when not in use. Cleaning cloths must be kept in an approved sanitizer solution to prevent bacterial growth on the cloth and to reduce the risk of cross-contamination when wiping food contact surfaces. The cleaning cloth was replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be filled with utensils and was not readily accessible to staff for handwashing. Handwashing sinks must remain unobstructed and designated for handwashing to ensure staff can wash hands as needed. During the inspection, the utensils were removed from the handwashing sink, and the sink was made accessible for handwashing.
  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 door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reoccurring: Cooked rice was observed on the counter at 40°C, intended for use in a fried rice dish. Cooked rice is a high-risk food and must not be held at room temperature. It must be kept hot at or above 60°C or cooled rapidly and stored at or below 4°C to prevent pathogen growth. This was discussed with the owner, including the importance of minimizing time high-risk foods spend in the temperature danger zone. The rice was discarded during the inspection as employee said it had been turned off 5 hours prior.
    • 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?
      • Both back doors require weather stripping and the screen on the back kitchen door is damaged and must be repaired to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An egg delivery occurred during the inspection with no accompanying invoice or receipt to confirm the source was approved. The eggs were not uniform in size and some were visibly dirty, indicating they may be ungraded.The owner was instructed to remove the eggs from the premises and not use them in the restaurant. The owner agreed to source eggs from a local grocery store to ensure they are graded and from an approved supplier.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cloth was observed on prep counter. Cleaning cloths must be stored in a sanitizer bucket when not in use to prevent cross-contamination. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed on the counter at 24°C, intended for use in a fried rice dish. Cooked rice is a high-risk food and must not be held at room temperature. It must be kept hot at or above 60°C or cooled rapidly and stored at or below 4°C to prevent pathogen growth. This was discussed with the owner, including the importance of minimizing time high-risk foods spend in the temperature danger zone. The rice was moved to the cooler during the inspection.The prep cooler was measured at approximately 8°C. It was noted that the kitchen was busy at the time of inspection. Staff will monitor cooler temperature to ensure it comes down after the lid is closed.
    • 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?
      • Both back doors require weather stripping and the screen on the back kitchen door is damaged and must be repaired to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of the high-temperature dishwasher is broken and does not remain closed during operation. Staff are currently manually blocking the door to keep it shut during cycles. The dishwasher only just reached the required sanitizing temperature of 71°C during the inspection.Repair the door.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff run high temperature dishwasher once before putting dishes in it. Dishwasher's rinse temperature for two cycles measured 55.9C. The third cycle's rinse temperature measured 71C. Discussed ensuring the dishwasher reaches 71C at the rinse cycle before putting anything in it. Discussed purchasing a waterproof thermometer or thermolabel adhesive strips to monitor the rinse temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have any quats test strips. Please purchase from a food or chemical supplier. A few quats test strips were left with staff.
  7. 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?
      • Light fixture in kitchen now has a cover.Spray bottle up front now has a label.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was not prepared for use in kitchen. Owner prepared fresh sanitizer at time of 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?
      • There were quite a few flies in the kitchen.Fly traps were noted in non-food areas of the kitchen. Discussed purchasing other pest control items to control flies.There were gaps in the bottom of the back door allowing for outside light to shine inside. Owner has purchased stoppers to replace existing weatherstripping.
    • 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?
      • Food permit expired June/24. Owner will print off and display permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixture in kitchen did not have a cover. Please install a cover on light fixture.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility uses Quats sanitizer. No Quats test strips available. Please purchase Quats test strips from a food or chemical supplier.
    • 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?
      • Permit was expired. Please ensure a copy of your recent permit is posted where it is visible to the public.

Nearby inspected facilities

Own this business? Add a badge to your website