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Best Western Plus Okotoks Inn & Suites - Food

100 Southbank Road Okotoks AB T1S 0N3 · Food - General

Official record from Alberta →

Inspection summary

Best Western Plus Okotoks Inn & Suites - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on February 23, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on March 27, 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)?

  • 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 March 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on March 26, 2025. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on August 15, 2024. 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?

  • 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 30, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • QUATs test strips were expired. Clean and Surface Sanitizer test strips were expired. It was noted that the clean and surface sanitizer will be used moving forward. **Obtain corresponding test strips for the sanitizers used at the facility.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers could not be located in the stand up fridge and the two black residential fridges.**Obtain thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. Clean and Surface Sanitizer test strips were expired. It was noted that the clean and surface sanitizer will be used moving forward. **Obtain corresponding test strips for the sanitizers used at the facility.
    • 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?
      • *Outstanding Violation on 15-Aug-2024- The food handling permit for this facility was not posted. Display this facility's food handling permit in a publicly viewable place. *Newly received food handling permit to be printed and posted
  5. Monitoring Inspection

    2 infractions

    • 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?
      • *Outstanding Violation on 15-Aug-2024- The food handling permit for this facility was not posted. Display this facility's food handling permit in a publicly viewable place. *Newly received food handling permit to be printed and posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation on 15-Aug-2024- Damage was observed along the wall in the dishwashing area that would make the surface difficult to properly clean. Staff indicated that a cleanable board would be installed over this wall. *Installation to be conducted
  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the scoops were stored in dry bulk foods with handles touching food. This presents a cross contamination risk. Ensure handles are kept out of food. Alternatively, store utensils out of food. *Operator discussed installing hooks below table to store food scoops
    • 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?
      • The food handling permit for this facility was not posted. Display this facility's food handling permit in a publicly viewable place. *Newly received food handling permit to be printed and posted
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damage was observed along the wall in the dishwashing area that would make the surface difficult to properly clean. Staff indicated that a cleanable board would be installed over this wall. *Installation to be conducted

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