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Best Western Premier Calgary Plaza Hotel & Conference Centre - Banquet

1316 33 Street NE Calgary AB T2A 6B6 · Food - General

Official record from Alberta →

Inspection summary

Best Western Premier Calgary Plaza Hotel & Conference Centre - Banquet has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 23, 2025. The most recent inspection, on June 8, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on May 26, 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?

  • 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 once on May 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on April 20, 2026. 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 2 times on April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 20, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The maximum temperature the banquet dishwasher reached was 60.5*C after several cycles. 2. Dishwasher temperatures were not being recorded on the log sheet that was posted on the door. Staff were checking off the log sheet. COMPLETE THE FOLLOWING:1. Repair the dishwasher and ensure it reaches a minimum 71*C at the dish level.2. Write down the temperature that was measured on the log sheet.
    • 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?
      • **OUTSTANDING**1. Receiving room: a. Observed mouse droppings under the spice shelf closest to the door. **May 26, 2026: mouse droppings observed again. 2. Pest control records were not available for review. COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures. Monitor the area for new droppings and contact pest control should new droppings be observed.2. Please retain copies of pest control records for the food area and ensure they are available for review. 3. Provide copy of most recent pest control records.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food debris noted on the meat slicer at the sink. Food also noted under the removable parts around the blade indicating it was not being disassembled to it's simplest parts for thorough cleaning.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is taken apart so that it can be thoroughly cleaned and sanitized after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bakery:Flats of eggs stored on second top shelf with foods stored on shelves below.2. Walk-in cooler #1: There was an opened can of oyster sauce. COMPLETE THE FOLLOWING:1. Please store the flats of eggs on a tray or on the bottom shelf to protect food from contamination in the event of an egg breaking.2. After opening canned foods, transfer the food to a food grade container, as cans may begin to rust after opening.
    • 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?
      • **OUTSTANDING**1. There were mice droppings observed in the storage room used to store banquet tables and chairs. The droppings were located along the recessed section of the white adjoining wall.**April 20, 2026: mice droppings noted under the wall heater in the storage room with the round banquet tables. COMPLETE THE FOLLOWING:1. Remove the mice droppings using the proper cleaning and disinfecting procedures. Monitor the area for further droppings and contact pest control should new droppings be observed.
    • 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?
      • 1. Receiving room: a. Observed mouse droppings under the spice shelf closest to the door. b. Mouse droppings observed on floor under the wall heaters.2. Pest control records were not available for review. COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures. Monitor the area for new droppings and contact pest control should new droppings be observed.2. Please retain copies of pest control records for the food area and ensure they are available for review.
    • 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**1. Several ceiling tiles in the banquet back storage and dishwashing area were water damaged.COMPLETE THE FOLLOWING:1. Replace the water damaged ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bakery:a. A tile at the bottom of the wall beside the doorway closest to the office was chipped.b. There was an opening on the wall by the doorway closest to the office. COMPLETE THE FOLLOWING:1. Please repair the wall tile, so the area is easy to clean and maintain.2. Please cover the opening in the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The QUAT sanitizer at the dispenser measured 400ppm.COMPLETE THE FOLLOWING:1. Recalibrate the dispenser so it is maintaining a concentration of 200ppm. A stronger solution may leave chemical residues on food contact surfaces and also uses more chemicals.
  4. Monitoring Inspection

    4 infractions

    • 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?
      • There were mice droppings observed in the storage room used to store banquet tables and chairs. The droppings were located along the recessed section of the white adjoining wall.Remove the mice droppings. Remove the stored items and thoroughly clean the carpets and all areas contaminated by mice droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles in the banquet back storage and dishwashing area were water damaged.Replace the water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The standing coolers at the rear of the banquet storage area near the exit food had a significant accumulation of food debris and spillage in the interior.Thoroughly clean and sanitizer the interior of the coolers.2. The meat slicer in the banquet kitchen had meat food residue.Disassemble, clean, and sanitize after each use. Visually inspect the equipment after cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant spill on the floor beneath the standing coolers in the banquet storage area.Clean the indicated area.

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