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Best Western Plus 61095 - Food

50 Westpark Boulevard Fort Saskatchewan AB T8L 0B2 · Food - General

Official record from Alberta →

Inspection summary

Best Western Plus 61095 - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on July 6, 2026, found no infractions.

3 of 9 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, Pests 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.

  • 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 3 times across 2 separate inspections, most recently on March 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 February 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 shelving above the compartment sink and dishwasher had bits of plastic peeling off and was not easily cleanable. Remove the plastic wrapping and ensure it is easily cleanable.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust pipe for the oven was duct taped to the oven and was not easily cleanable. Remove the duct tape and ensure it is easily cleanable.The shelving above the compartment sink and dishwasher had bits of plastic peeling off and was not easily cleanable. Remove the plastic wrapping and ensure it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris spillage was observed in the 2 door cooler and along the walls behind the cooler and freezers. Clean the above mentioned ares.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management 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)?
      • Test strips for QUAT Sanitizer were not available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A decaying mouse, and many insects were observed in the traps within the kitchen. An active pest control monitoring program is not occurring. Ensure monthly pest control checks are taking place. Traps are to be checked and emptied monthly.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not being used to clean food surfaces. Ensure an appropriate food surface sanitizer is used for food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown chemicals were in the sanitizer spray bottles. Chemicals were tested and were not sanitizers.
    • 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 for QUAT Sanitizer were not available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A decaying mouse, and many insects were observed in the traps within the kitchen. An active pest control monitoring program is not occurring. Ensure monthly pest control checks are taking place. Traps are to be checked and emptied monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is leaking when run. Hire services of a plumber to repair.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Faucet observed to be leaking for the 2-comp sink. Ensure all equipment is in good repair.
  9. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions observed on the floor. Ensure food is protected from contamination at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Send me a copy of the food safety course once completed. Staff member is currently registered for the food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Faucet observed to be leaking for the 2-comp sink. Ensure all equipment is in good repair.
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