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Best Western Wayside Inn

4103 56 Street Wetaskiwin AB T9A 1V2 · Food - General

Official record from Alberta →

Inspection summary

Best Western Wayside Inn has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on September 3, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on August 25, 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 3 times across 3 separate inspections, most recently on November 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 22, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Numerous food items in the walk-in cooler and preparation coolers were observed to be uncovered. Please ensure that all food items are properly covered with plastic wrap, lids, or other suitable food-grade coverings to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few boxes were observed stored directly on the floor of the walk-in cooler.Please store all boxes on shelving and maintain them off the floor at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the front service area was not stocked with paper towels at the time of the inspection.Ensure all handwashing sinks are fully stocked with supplies at all times to facilitate proper hand washing.
    • 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?
      • A small gap was observed beneath the receiving door, which may allow the entry of pests into the facility.Please install weather stripping to prevent pest access.As discussed during the inspection, please provide the most recent pest control report to our office for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Clean plates were observed stored within the splash zone of a handwashing sink. In addition, a second handwashing sink was located adjacent to a sink containing ice, with no barrier separating the two sinks.To prevent contamination from water splashes and handwashing activities, all clean utensils must be stored at least 1 meter away from handwashing sinks. Please also install a suitable splash barrier or provide adequate separation between the ice sink and the handwashing sink to protect the ice from potential contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food-contact equipment and utensils were observed to be unclean and not maintained in a sanitary condition at the time of the inspection:1. The panini grill had a buildup of burnt food residue on the cooking surfaces.2. Shelving inside one of the preparation coolers on the cooking line contained food particles and debris.3. Large round serving trays had an accumulation of dust and food particles on their surfaces.4. The bottom of the ice scoop storage bucket was dirty.5. The white container used for storing knives had food debris accumulated at the bottom.Please thoroughly clean and sanitize the above equipment, utensils, and storage containers now and on regular basis. Ensure all food-contact surfaces and items are maintained in a clean and sanitary condition at all times to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be unclean and not maintained in a sanitary condition at the time of the inspection:1. Around the hot water tank.2. In the dry storage area, including beneath the shelving units.3. The exterior surfaces of the stove.Please clean these areas now and implement a regular cleaning schedule to ensure they are maintained in a clean and sanitary condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer handle is in disrepair. Please ensure it is properly repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and around and on the grill).Please clean all the noted areas now and on regular basis.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not readily available in buckets for sanitizing utensils, equipment, and food contact surfaces. Additionally, cleaning cloths were left out on counters. Both violations were discussed with the head cook and corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items were found uncovered in the walk-in cooler without labels indicating the date of preparation or expiration.Requirement:All food products must be stored in a manner that prevents contamination. This includes keeping items covered with lids or plastic wrap. Additionally, proper labeling of all food items with the date of preparation and expiration is required to ensure effective tracking and safe consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two boxes were sitting on the floor in the walk-in cooler. Please store all food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large packs of frozen beef lasagna were found thawing improperly in standing cold water in one of the sinks. The measured temperature of the product was 4°C.When questioned, the cook stated that the items had been removed from the freezer approximately 80 minutes prior.Proper thawing methods were reviewed with the head cook, and cold running water was turned on during the inspection.“Thawing and Cooling Foods Safely” guidance document was emailed to the cook separately along with the inspection report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at both handwashing sinks. This violation was corrected during the inspection by supplying paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer handle is in disrepair. Please ensure it is properly repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and around and on the grill).Please clean all the noted areas now and on regular basis.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood has a buildup of grease, and maintenance is overdue.Please make sure that the ventilation is cleaned now and regularly serviced to eliminate steam particles and avoid fire risks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few floor tiles are missing at the entrance of the walk-in cooler.Please install the tiles that are missing.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various cleaning cloths were left on the counter. Make sure that wet wiping cloths are kept in a sanitizing solution of appropriate concentration when not in use. Rectified during inspection by submerging in a 200 ppm quats solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were immersed in containers filled with dry food. Please make sure to store scoops in dry storage containers properly to prevent contamination from bare hands. Correct scooping techniques were addressed during the inspection. Adjusted during inspection.
    • 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 is a small opening under the receiving door. Please add weather stripping to stop pests from entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood has a buildup of grease, and maintenance is overdue.Please make sure that the ventilation is cleaned now and regularly serviced to eliminate steam particles and avoid fire risks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few floor tiles are missing at the entrance of the walk-in cooler.Please install the tiles that are missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and difficult to access spots beneath the cooking appliances).Please clean all the noted areas now and on regular basis.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that two packs of Lactantia Cream Products had expired use by date (December5/2024). This deficiency was discussed with cook.Ensure that dates are checked on routine basis. These food items were discarded at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was submerged in flour.Safe food handling requires scoops to be stored properly in the bin to avoid contamination with bare hands.Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the dry storage room requires proper scrubbing and cleaning.Please clean dry storage room now and on regular basis.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles at the entrance to the walk-in freezer and in the middle of walk-in cooler are in disrepair.Please have these tiles replaced to prevent buildup of debris that can attract pests as well as injury to staff.
  13. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Few food items in the walk-in cooler are not labelled, with proper date of preparation/date of expiry.Implement a proper labelling for verification.
    • 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?
      • It was observed that weather stripping on the receiving door was in disrepair.There is small gap under the receiving door. The weather stripping must be replaced to prevent pest infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles at the entrance to the walk-in freezer and in the middle of walk-in cooler are in disrepair.Please have these tiles replaced to prevent buildup of debris that can attract pests as well as injury to staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residues were on the can opener holder and on the waffle maker machine.Please ensure that staff is cleaning/sanitizing can opener and waffle maker machine now and on regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that overall cleaning throughout the kitchen is required.A buildup of dust, debris, and/or food particles was observed on the following surfaces:- Top surfaces of the dishwasher and on the oven. - Around the grease trap, food contact surfaces.- Hard to reach areas under the prep tables, cooking equipment.- Floors in the kitchen, specially where floor and wall joints, flooring in walk in cooler and walk in freezer, and staff washroom are not being kept clean and sanitary condition.Please ensure these areas are thoroughly cleaned and sanitized. A daily, weekly, monthly cleaning schedule is in place, but not being implemented. Please ensure a cleaning schedule is implemented.
  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions were stored in spray bottles without a ready supply of cleaning cloths nearby to be used for sanitizing food contact surfaces. The manager was advised that sanitizer solution should be stored in a bucket with cleaning cloths submerged in the solution. If spray bottles are used, a new, clean cloth must be used every time when sanitizing surfaces. At the end of the inspection, a kitchen staff member began preparing sanitizer solution in a bucket.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing QUAT sanitizer solution were observed to be unlabeled. Upon request, the bottles were labeled. Please ensure all spray bottle containing chemicals are clearly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of hollandaise sauce was stored on the cook line and was measured at 45C. A cook informed the PHI that the sauce was made approximately 3 hours earlier. Upon request, a staff member reheated the sauce and moved it to the hot holding unit. Hollandaise and other high-risk sauces must be stored at <4C or >60 after preparation, or the sauce must be disposed of after 2 hours at room temperature. Moving forward, prepare the sauce and transfer it to the hot holding unit immediately and ensure the sauce is held at a minimum of 60C.

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