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Athabasca Super 8 - Kitchen

4820B Woodheights Road Athabasca AB T9S 1V4 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Super 8 - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on March 12, 2026, found no infractions.

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

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.

  • 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 February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 8, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 8, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on December 22, 2023. 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 2 times across 2 separate inspections, most recently on December 22, 2023. 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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The temperature of the fridge beside the two-compartment sink is measured to be at 9-10 degrees Celsius.2.The countertop fridge in the dining area is measured to be at 7-8 degrees Celsius.1-2.Ensure that all fridges are able to be maintained at 4 degrees Celsius or below. Manager is instructed to discard the yoghurt cups and the individual coffee creamers and milk.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The countertop cooler in the breakfast service area is measured to be at 7.4 degrees Celsius. Ensure that the cooler is adjusted or repaired as needed to ensure that it can maintain food at or below 4 degrees Celsius. Operator is instructed to discard Individual yoghurt cups in this cooler during the inspection.
  5. Risk Management Inspection

    2 infractions

    • 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.The edge of the counter under the microwave in the kitchen is noted to be chipping and wearing away and is absorbent. 2.The floor tiles under the sink and the adjoining tiles on the wall are broken or missing. 1-2.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder by the sink has a surface that is wearing away and is no longer smooth and easily cleanable. Ensure that the utensil holder is replaced.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution is not available during the inspection. Ensure that a bleach sanitizer at 200 ppm is made available for food prep surfaces and equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Scented bleach is available for making bleach sanitizer solution. Ensure that only plain (regular) bleach without any additives is used for making sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge close to the door of the dinning room is measured to be at 9 degrees Celsius. Ensure that the fridge is repaired or replaced to maintain temperature at or below 4 degrees Celsius. Milk, small creamers, small cream cheese packs that have been in the fridge for longer than 2 hours are discarded during the inspection.
    • 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.The edge of the counter under the microwave in the kitchen is noted to be chipping and wearing away and is absorbent. 2.The floor tiles under the sink and the adjoining tiles on the wall are broken or missing. 1-2.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder by the sink has a surface that is wearing away and is no longer smooth and easily cleanable. Ensure that the utensil holder is replaced.
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