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Baymont by Wyndham 49626

828 Carmichael Lane Hinton AB T7V 1T1 · Food - General

Official record from Alberta →

Inspection summary

Baymont by Wyndham 49626 has been inspected 16 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on October 1, 2026, recorded 1 infraction.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 8 times across 8 separate inspections, most recently on June 11, 2026. 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 3 times across 3 separate inspections, most recently on May 13, 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 4 times across 4 separate inspections, most recently on October 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on November 20, 2025. 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 3 times across 3 separate inspections, most recently on June 6, 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.

16 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the breakfast room was not supplied with hand soap.- Corrected during inspection. The hand sinks must be kept supplied with soap at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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)?
      • Chlorine/bleach test strips were not available. - Please provide test strips and implement use.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Recently the facility has installed a 3-compartment dishwashing sink, replacing the previous 2-compartment sink. I observed that two compartments were connected to hot water only and one compartment was connected to with cold water only. - The facility maintenance started investigating the issue during inspection and determined that the sink was not installed properly. They planned to reconnect the plumbing by purchasing the missing parts (T-fittings).- Advised facility staff that all the 3 compartments must be equipped with both hot and cold water (water temperature of at least 45C required to effectively wash and sanitize dishes)- Since the facility does not prepare food, the dishwashing sink is currently not in use. A dedicated hand sink that is operating properly is available in the breakfast room.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with paper towels - the dispenser was empty. - Corrected during 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?
      • The 3-compartment dishwashing sink drainpipe was leaking. - The leak was fixed during inspection.
  6. 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 mechanical dishwasher is out of order.- was advised that a new dishwasher was ordered, which would be delivered in 2 weeks. - dishes are washed/sanitized manually in the 2-compartment sink. A 100 ppm chlorine/bleach is used to sanitize dishes.
  7. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Hydrogen peroxide (PEROXIDE MULTI SURFACE DISINFECTANT AND CLEANER) is used to disinfect high-touch surfaces, but no test strips are available to measure the strength of peroxide sanitizing solution.Please provide test strips and implement use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior/exterior of the microwave is not maintained in clean and sanitary manner in the back food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back food storage area is cluttered. Please re-organize the back storage area to allow for cleaning and pest control.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a bottle of yellow mustard (375 mL) left on a countertop without temperature control after it was open. The mustard had "refrigerate after opening" mark on the label. Manager threw it away at the time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine/bleach is used to sanitize dishes, but no test strips are available to measure the strength of chlorine/bleach sanitizing solution.Hydrogen peroxide (PEROXIDE MULTI SURFACE DISINFECTANT AND CLEANER) is used to disinfect high-touch surfaces, but no test strips are available to measure the strength of peroxide sanitizing solution.Please provide test strips and implement use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior/exterior of the microwave is not maintained in clean and sanitary manner in the back food storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The 2-compartment sink base cabinet is not maintained in clean and sanitary manner. Please clean and re-organize the cabinet.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not located. Please ensure a functional probe thermometer is available to monitor food temperature during cooking/reheating.
  13. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not located. Please ensure a functional probe thermometer is available to monitor food temperature during cooking/reheating.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered. Jan 15: Observed that the test strips purchased were for pH, not for hydrogen peroxide sanitizer. Please obtain hydrogen peroxide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the breakfast room was not supplied with paper towels - the dispenser was empty. Manager promised to purchase paper towels immediately for the following day food preparation. Note: Facility serves breakfast only (6 am - 9 am)
  14. 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)?
      • Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered. Jan 15: Observed that the test strips purchased were for pH, not for hydrogen peroxide sanitizer. Please obtain hydrogen peroxide test strips.
  15. 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)?
      • Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered.
  16. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to measure hydrogen peroxide food contact surface sanitizer was not located at the time of inspection.Please provide test strips and implement use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed that the hand sink was not supplied with paper towels - the dispenser was empty.Please ensure hand sinks are supplied with paper towels in proper dispensers at all times.
    • 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 handling permit was not posted in the facility.

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