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Best Western Olds Inn

4520 46 Street Olds AB T4H 1A1 · Food - General

Official record from Alberta →

Inspection summary

Best Western Olds Inn has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on July 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 2 times across 2 separate inspections, most recently on May 5, 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 once on November 19, 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 November 22, 2024. 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 once on November 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.Ensure relevant test strips are available to verify the concentration of the sanitizer solution.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Main fridge in the kitchen was recorded holding food at 8.5C with a probe thermometer. 2. Danby fridge that was used for milk in the front area had a displayed reading of 39F, but a probe thermometer was used and found the temperature to be at 10.7C.Please ensure that all refrigerators and cold holding units are able to hold high risk food items at 4C or below. Please also ensure that a thermometer is installed in the coolers to allow for ease of monitoring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink's automatic soap dispenser was not working at the time of the inspection.Please ensure that soap dispensers are filled and in working condition in handwashing stations.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer available for use in the Kitchen at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection by bringing over Bleach from the laundry room to restock the Kitchen.
  5. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon Scented Bleach was found being stored in the Kitchen at the time of Inspection.Ensure that only Unscented/Regular Bleach is stored in the Kitchen in order to prevent potential chemical contamination of Food. This was Corrected during the Inspection.
  6. Monitoring Inspection

    0 infractions

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