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Best Western Premier Calgary Plaza Hotel & Conference Centre - Horizon Bistro

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

Official record from Alberta →

Inspection summary

Best Western Premier Calgary Plaza Hotel & Conference Centre - Horizon Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on May 26, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 23, 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?

  • 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 4 times across 3 separate inspections, most recently on April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on April 20, 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 once on October 17, 2023. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloth observed on the prep table in the cooking area. Cloth removed during inspection. COMPLETE THE FOLLOWING:1. Please keep cleaning cloths stored in a bucket of 200ppm QUAT sanitizer when not actively using it to clean surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Knives were stored between the prep cooler and prep table in the cooking area. Knives removed and stored in a bucket of sanitizer.
    • 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 dishwasher reached was 67*C. COMPLETE THE FOLLOWING:1. Please repair the dishwasher so it is reaching a minimum 71*C at dish level for adequate sanitizing of dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUAT sanitizer test strips expired March 1, 2024.2. There was no waterproof probe thermometer with maximum temperature function to check the high temperature dishwashers.3. The temperature of the dishwasher was not being checked and recorded. COMPLETE THE FOLLOWING:1. Please purchase new test strips and check the concentration of the dispenser regularly and record the checks in a log sheet.2. Please purchase a waterproof probe thermometer with maximum temperature function to ensure the dishwasher is reaching a minimum 71*C at dish level for adequate sanitizing of dishes. 3. Please check the dishwasher temperature daily and record it in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar:Paper towel was not stored in a holder/dispenser at the handwash sink.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder/dispenser to protect the bulk supply from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bar:Observed a small white cutting board that had a lot of knife marks, and the material was chipping off. COMPLETE THE FOLLOWING:1. Replace the cutting board with one that is in good condition, smooth and easy to clean.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The coffee station hand sink in the horizon kitchen did not have paper towel.Ensure that paper towel is always available in the dispenser.
    • 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 on the floor behind the bar counter.Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *cleaning clothes were placed on food contact surfaces during useCORRECTION: Store all food surface cleaning clothes in a container of sanitizer solution when in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *multiple walk in coolers had food containers stored on the floors*bulk food bins in the banquet kitchen were damagedCORRECTION: Store all food containers off the floor. Replace or fix bulk bins that have improperly closing lids. Ensure that bulk food container scoops are stored outside the food and on a clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *non-food items were stored together with food associated items in walk in coolers and other areas of the banquet and bistro kitchen*personal articles (jacket, coats) were observed near the dishwashing (bistro kitchen) and food handling areas (banquet kitchen)Organize the above mentioned areas to improve storage of food items. Store all food items separately from non-food items. Store employee personal articles outside of food handling areas in the kitchen.

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