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Best Western Plus Edmonton Airport - Kitchen

5705 50 Street Leduc AB T9E 6Z8 · Food - General

Official record from Alberta →

Inspection summary

Best Western Plus Edmonton Airport - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on February 13, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 6 times across 4 separate inspections, most recently on February 4, 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 October 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 4, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer bucket was 50ppm-100ppm. This was corrected during the inspection. Test strips were available to test the sanitizer concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine, in the kitchen chemical dishwasher, was 0ppm. The chlorine sanitizer bucket was empty. This was corrected 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 test strips were not available to test the dishwasher sanitizer concentrations. Please ensure test strips are available to regularly test the dishwasher sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pink mildew was observed on the upper interior surface of the ice machine. Please ensure the ice machine is thoroughly cleaned and sanitized to prevent risk of cross‑contamination
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salted round butter mini cups labeled “Keep Refrigerated” were observed being held at room temperature. Staff reported that the items had been placed out approximately one hour prior. The butter was moved to the cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A damaged strainer was observed in the dishwashing area. The item was removed and discarded during the inspection.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was not dispensing any chlorine sanitizer. The staff were asked to check as well and no chlorine residual was detected. I spoke to the manager and he advised that the glasswasher has been out of order for sometime. Staff were observed using the glasswasher for cleaning glassware.Please post an "Out of Order" notice on the glasswasher and advise all staff not to use the glasswasher until it is repaired.Glasses shall be cleaned and sanitized using the kitchen dishwasher.
  7. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was not dispensing any chlorine sanitizer. The staff were asked to check as well and no chlorine residual was detected. I spoke to the manager and he advised that the glasswasher has been out of order for sometime. Staff were observed using the glasswasher for cleaning glassware.Please post an "Out of Order" notice on the glasswasher and advise all staff not to use the glasswasher until it is repaired.Glasses shall be cleaned and sanitized using the kitchen dishwasher.
  8. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was not dispensing any chlorine sanitizer. The staff were asked to check as well and no chlorine residual was detected. I spoke to the manager and he advised that the glasswasher has been out of order for sometime. Staff were observed using the glasswasher for cleaning glassware.Please post an "Out of Order" notice on the glasswasher and advise all staff not to use the glasswasher until it is repaired.Glasses shall be cleaned and sanitized using the kitchen dishwasher.

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