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Best Western Sunrise Inn & Suites - Breakfast and Lounge

3101 43 Avenue Stony Plain AB T7Z 1L1 · Food - General

Official record from Alberta →

Inspection summary

Best Western Sunrise Inn & Suites - Breakfast and Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on May 20, 2026, found no infractions.

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

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 4 times across 3 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 November 30, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on September 17, 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 September 17, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring 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 dishwasher measured 0ppm of chlorine
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Paper towel was not available for handwashing at the handsink located in the lounge. Paper towel was immediately stocked for handwashing upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the filters.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer in the kitchen area.Please ensure Quat test strips are made available to measure the concentration of sanitizer solutions. 200ppm Quat sanitizer concentration is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation/cleaning procedure was not observed. Create and maintain a written sanitation/cleaning procedure. A template will be sent with this report.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloth was observed on the kitchen food preparation counter. The staff present stored the cleaning cloth inside 200ppm Quat sanitizer solution.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the kitchen had no thermometer to monitor the fridge temperature. The staff present placed a thermometer inside the refrigerator during inspection.Please monitor the fridge temperature and ensure it is maintained at or below 4C. Ensure temperature records/log are kept.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer in the kitchen area.Please ensure Quat test strips are made available to measure the concentration of sanitizer solutions. 200ppm Quat sanitizer concentration is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture above the dishwashing area was missing a protective cover.Please replace the missing cover to prevent food contamination in an event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation/cleaning procedure was not observed. Create and maintain a written sanitation/cleaning procedure. A template will be sent with this report.

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