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Athabasca Valley Inn & Suites

124 Athabasca Avenue Hinton AB T7V 2A5 · Food - General

Official record from Alberta →

Inspection summary

Athabasca Valley Inn & Suites has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on June 17, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on February 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 20, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 May 28, 2024. 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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the spray bottle measured below 200 ppm. Staff prepared a new solution, which tested at 200 ppm.Ensure sanitizer solutions are prepared and maintained at the required concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of frozen fries were stored directly on the floor of the walk‑in freezer. Staff removed the boxes and placed them on top of the crates to ensure proper off‑floor storage.Ensure all food items are stored at least 15 cm (6 inches) off the floor to prevent contamination and allow for proper cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Quats sanitizer was below 200 ppm. The staff refilled the sanitizer bottle and subsequently measured the concentration at 200 ppm.Please ensure that the sanitizer solutions are regularly monitored to maintain their effectiveness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of one of the sandwich preparation coolers located next to the grills was recorded at 11 degrees Celsius. Staff were instructed to discard the eggs stored in the cooler, as they had been kept there for over two hours. The other items such as croutons and lettuce were moved to a different cooler. staff mentioned that they have already talked to the management about the cooler.Please repair the cooler as soon as possible. In the meantime, do not use it to store high risk food items such as eggs, cheese, and sauces.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The inside of the line coolers needs some cleaning to get rid of the dirt buildup. The manager was advised to send a picture after it has been done.- Freezer next to the grill had some ice buildup. PHI advised the manager to take out all the food items and run a defrost cycle to remove all the ice buildup.
  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • The venue area mechanical glass washer did not have sanitizer (the iodine sanitizer container was empty). - Manager provided new iodine sanitizer at the time of inspection. - Advised the manager to wash again all glassware that were washed previously.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The venue area hand sink was not equipped with hand soap. - Please provide a liquid hand soap with appropriate dispenser.
  9. Risk Management Inspection

    0 infractions

  10. 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)?
      • No quats test strips observed during the inspection.PHI tested the sanitizer which was measured at 200PPM.Ensure to have test strip for the Quats sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood had heavy accumulation of grease in between the grates/filters. The hood was professionally cleaned in April 2024.Ensure to clean the ventilation hood either weekly or biweekly depending as required.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labelled appropriately.Operator labelled the Quats sanitizer bottles 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?
      • Missing light covers in both the walk-in cooler and the freezer.Ensure the light is covered or shatterproof to prevent food contamination if the light bulbs break.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles in the kitchen especially beside the ventilation hood.Ensure to replace the missing tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hood requires thorough cleaning especially between the filters. The grease accumulation can be a source of a fire hazard if not cleaned regularly.Ensure the ventilation hood is cleaned thoroughly.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water pooling observed inside the prep cooler near the hot holding units.Ensure to clean and drain the water in the cooler.**Outstanding violation as on Sept 29,2023.Operator to inform the PHI once the pipe leak is fixed.**Outstanding**Still outstanding as on Oct 27,2023

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