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Best Western Plus Sawridge Suites

410 Taiganova Crescent Fort McMurray AB T9K 0T4 · Food - General

Official record from Alberta →

Inspection summary

Best Western Plus Sawridge Suites has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 11, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on June 1, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on December 29, 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?

  • 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, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep coolers were not equipped with thermometer to monitor temperature at which foods have been stored. Ensure all coolers have a portable functional thermometer.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep coolers were not equipped with thermometer to monitor temperature at which foods have been stored. Ensure all coolers have a portable functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of high-risk food was noted above 4 degrees Celsius in the cabinet under the prep cooler. Foods with adequate internal temperature were moved to the walk-in cooler and foods with temperature measured at 8 degrees Celsius and were reportedly being stored in the cooler for more than two hours were discarded during inspection. Temperature was readjusted during inspection. Operator was advised to watch for temperature and do not store any high-risk foods until temperature is maintained below 4 degrees Celsius consistently.
    • 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?
      • Pest control record was not available for review during inspection. Ensure pest control records are available for review during inspection.No pest activity was observed during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk-in cooler was noted at 6degrees Celsius. Rotting smell of foods was noted in the cooler. Operator voluntarily began to discard foods from the cooler. Clean and sanitize the cooler properly and ensure temperature is maintained at 4 degrees Celsius or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand washing sink located in the dishwashing area was empty. Provide paper towels at the hand washing sink. Ensure all hand washing stations are properly functioning and equipped with supplies.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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)?
      • Violation brought forward for not being corrected.Rinse temperature of the mechanical dishwasher was noted at 64.8 degrees Celsius. The dishwasher was already loaded and was in use since morning. Temperature was monitored three times using PHI's waterproof thermometer.Operator was advised to manually sanitize the dishes in the 3 compartments sink after being washed in the dishwasher. Service of the dishwasher is required.Obtain waterproof thermometer to monitor rinse temp of dishwasher daily and monitoring results must be recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • faucets of 3-compartment sink and dishwashing sink by the dishwasher were leaking. need repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the walk-in cooler was out of order. Repair in progress.
  9. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs for prep coolers were noted onsite. Temperature of all coolers and freezer are required to be monitored twice a day and temperature logs must be maintained to ensure the foods are stored at required temperatures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat items were noted without protective covers or bags in the freezer touching the bottom of containers store on top of them. Ensure all food items are property stored to prevent contamination.Organize the freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Grab & Go market ; cooler temperature at the bottom shelf was noted above 6 degrees Centigrade. Internal temperature of sandwiches was noted using probe thermometer at 11 degrees Centigrade. The foods were moved to the top shelf of the cooler with temperature maintained below 6 degrees Celsius. Adjust the cooler temperature/ service it and ensure temperature on all shelves is maintained at 4 degrees Celsius or below.2-Inappropriate thawing procedure was noted in the kitchen. Frozen shrimps were thawing under running water in the utility sink. A small portion of the shrimp was observed to be under running water. The operator was advised to ensure all shrimps remain immerse under running cold water during thawing. The operator then placed all the shrimp in a tub under running water, ensuring that they were fully immersed.Ensure thawing is done in an approved method adequately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Rinse temperature of the mechanical dishwasher was noted at 64.8 degrees Celsius. The dishwasher was already loaded and was in use since morning. Temperature was monitored three times using PHI's waterproof thermometer.Operator was advised to manually sanitize the dishes in the 3 compartments sink after being washed in the dishwasher. Service of the dishwasher is required.Obtain waterproof thermometer to monitor rinse temp of dishwasher daily and monitoring results must be recorded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the walk-in cooler was out of order. Repair in progress.
  10. Monitoring 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?
      • There was no paper towel in either handwash sink in the kitchen. The paper towels were replaced during the inspection. Ensure that staff have access to paper towels or alternative hand drying devices after handwashing.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

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