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York Restaurant

303 1 Street W Hanna AB T0J 1P0 · Food - General

Official record from Alberta →

Inspection summary

York Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on February 25, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on July 16, 2024. 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 once on June 25, 2025. 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 3 times across 3 separate inspections, most recently on June 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times on February 22, 2024. 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 once on March 12, 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag of sugar on the floor in the storage room. Staff removed the bag and place it on the shelf.*Ensure all food boxes and bags are off stored the floor to protect them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a large ground beef roll and a bag of shrimps placed in bowls of water. Staff mentioned that the frozen items was removed from the freezer about 10 minutes before the inspection.Educate staff on procedures for thawing of frozen foods. Frozen foods were placed under cold running water during the inspection.Walk-in cooler is 3.4 CPrep cooler: 3.2 (lower bin); 4.0 C (upper bin)Walk-in freezer is -18 CChest freezers: -22 CHot held soups: >70 C
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cooking cavity of the microwave in the food preparation area appeared dirty. Operator cleaned the equipment during the inspection.2. Scoops in the flour and corn starch bins appeared buried in the food items and there were more than one scoops observed in the corn starch bin. Thus, scoops are being stored in an improper manner. Operator removed all the scoops, and she will post instructions on the bins for staff not to store scoops in the dry food bins.Ensure scoops are stored appropriately to prevent contamination of bulk dry foods.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bowls of rice in the walk-in cooler. Operator covered the bowls with plastic wrap during the inspection after PHI had discussion with him on safe storage of cooked foods in coolers.Ensure foods stored in cooler and freezer are covered to protect them from contamination.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizing test strips available at the time of inspection. Operator ordered chlorine test strips during the inspection.**Operator mentioned that chlorine test strips are expected to be delivered on July 19, 2024. Advised operator to send photo of the test strips when it is available.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops in the dry food bins underneath the prep table not appropriately and are not stored properly to prevent contamination of the bulk food. Operator ordered scoops with handle during the inspection.Ensure dry food items are protected from contamination during storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizing test strips available at the time of inspection. Operator ordered chlorine test strips during the inspection.
  9. Initial Inspection

    0 infractions

  10. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available at the time of inspection.- Ensure to have sanitizer solution available on site to ensure utensils are washed and sanitized in a manner that removes contamination. - Ensure all equipment and all surfaces are clean and sanitized for safe operation and food contact surfaces are being maintained in a sanitary condition.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available at the time of inspection.- Ensure to have appropriate test strips available to verify the strength of sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1- Floor surfaces in the storage rooms and other area in the facility not in good repair.*Repair2- Section of the ventilation and side guard appeared greasy Service sticker for ventilation indicated it was serviced in January and confirmed by the operator. *Clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of the walls by the electrical plugins appeared covered with dirty.*Clean

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