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Calgary Airport Marriott Hotel

2008 Airport Road NE Calgary AB T2E 3B9 · Food - General

Official record from Alberta →

Inspection summary

Calgary Airport Marriott Hotel has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on May 4, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on May 4, 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 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 4 times across 4 separate inspections, most recently on April 14, 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 4 times across 2 separate inspections, most recently on March 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 2 separate inspections, most recently on March 30, 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 4 times across 3 separate inspections, most recently on March 30, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • The population of flies had greatly reduced. There was a small number of flies in the dishwashing area and the emergency exit. Continue with pest control treatments.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open kitchen - Mozzarella balls, chicken thighs and shredded cheese measured between 6.5 to 8.5C in a line cooler. Store perishable foods at 4C or less under refrigeration.
    • 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?
      • Dishwashing area - Flies were observed on the ceiling and walls including by the emergency exit door behind the dishwashing area.Bar - There were a few flies by the glasswasher.Eliminate flies. A fly light was installed 1.5 weeks ago. Consult with your pest control company for additional treatments such as cleaning of drains.
  3. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Open kitchen - A pail of quat sanitizer measured at least 400 ppm.Use quat sanitizer at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open kitchen - The prep sink was approximately 5.5 inches from the hand sink. Install a splashguard protection between the sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open kitchen - A bag of personal clothing was stored on a cutting board.The bag was removed from the kitchen during the inspection. Store personal items separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pastry area - Food containers and boxes were stored on the floor of walk-in freezer 3.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Open kitchen - Tzatziki sauce in a squeeze bottle measured 9.4C. Squeeze bottles were stored in a container over an ice bath.- Cranberry sausages, minced garlic and cooked chicken in refrigeration drawers located under the MerryChef oven measured between 8 to 10C. These drawers appeared to be out of alignment. - Ready to eat lettuce, chicken thighs and slices of chicken measured between 6.4 to 8.4C in line coolers. These foods were stored above the fill line of top inserts. 2) Back of house - Edamame and previously frozen spring roll wrappers measured 9.2C and 10C in the undercounter cooler.Store perishable foods at 4C or less under refrigeration. For proper use of ice baths, ensure the food level is equivalent to the ice level. 3) Open kitchen- Fried chicken and fries measured 47C and 56C respectively during hot holding. These foods were not stored directly under the heat lamp.Store perishable foods at 60C or higher during hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Pastry area - Small items were cleaned in the single compartment sink.Clean and sanitize equipment and utensils in the mechanical dishwasher or manually at a two or three compartment sink.2) Bar - Glasswasher measured 0 pm chlorine. Temperature measured 49C max. Repair the glasswasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Open kitchen - The paper towel dispenser by the ice cream freezer was jammed.The dispenser was repaired during the 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?
      • Dishwashing area - Flies were observed on the ceiling, walls and dirty dishes on the dish pit and cart. Bar - There were a few flies by the glasswasher.Eliminate flies. Replace the fly strip. Clean and sanitize dishes more frequently. Remove standing water and food debris from the dish pit. There was a bin with water under the dishwasher. Empty the bin regularly and ensure equipment is in good working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing area - There was an unfinished wooden crate for storage of squeeze bottles. Squeeze bottles were placed in a bus pan for storage. All surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing area - There was a leak from the spray sink.Repair the sink to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back of house - There was debris on the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pastry area - A piece of rubber had broken off from a spatula.The spatula was discarded.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • February 25 ReinspectionUPDATE- Foods (cooked hamburger, ribs) in bottom two cooler drawers measured 7-8 degrees Celsius. Food in drawers of under grill protein/side veggie cooler measured between 11-12 degrees Celsius. Food in cooler included short ribs and partially cooked vegetables. Action Taken/RequiredFebruary 25 ReinspectionAmount of food in bottom two drawers will be limited and cooler will be monitored. Cooler needs to be able to maintain food at temperatures below 4 degrees Celsius. All food was removed from cooler drawers immediately and will not be placed back until cooler is repaired and can hold food at temperatures below 4C.
    • 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?
      • February 25 Inspection UpdateFruit fly activity was reduced but still evident in area around olive containers.There were numerous fruit flies found in the front bar area. Action Taken/RequiredFebruary 25 UpdateAll jars of syrup based products should be put away when not used to reduce food available flies. Please ensure fruit flies and all sources are treated and eliminated.
  5. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Jasmine rice used for tuna pokey bowl in 4 L clear container in under counter front preparation cooler measured between 17 -23 degrees Celsius Rice was prepared at approximately 6 am that morning (time of temperature measurement was 3pm). Action Taken /RequiredRice was immediately discarded. Jasmine rice, after cooking in morning, is supposed to be completely cooled in large shallow bus pans in walk-in coolers to below 4 degrees Celsius prior to storage in front end prep cooler. This practice must be better followed by staff preparing rice. As issue has been identified, would recommend keeping a temperature tracking record of rice cooling process. Rice should be completely cooled to under 20 degrees Celsius in under 2 hours and then below 4 degrees Celsius in under 6 hours. 2)Food in drawers of under grill protein/side veggie cooler measured between 11-12 degrees Celsius. Food in cooler included short ribs and partially cooked vegetables. Action Taken/RequiredAll food was removed from cooler drawers immediately and will not be placed back until cooler is repaired and can hold food at temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature conveyor dishwasher measured 2 times , each time with 2 thermometers. First run, maximum temperatures reached were 69.9C and 69.8C. Second run, maximum temperatures reached were 69.5C and 69.7C. Action Taken/RequiredDishwasher repair/maintenance will be called immediately to repair . At the plate rinse temperature should be reaching a minimum of 71 degrees Celsius every cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)A handheld infrared thermometer was used to measure the final rinse temperature in the dishwasher and measured several varying temperatures of the final rinse,all of which were inaccurate. 2a)The final rinse temperature of the dishwasher is being recorded from the readings on the dishwasher display. Written records show final rinse temperature well below required 71C but no action was taken according to records. b)Front preparation coolers and under grill cooler temperatures are not being consistently recorded.Action Taken /Required1)A digital min/max waterproof thermometer must be used to accurately measure the final rinse temperature in the dishwasher.2a)Final rinse temperature of conveyor dishwasher must be taken and recorded with a digital min max thermometer and all corrective action (if temperature is too low etc) must be recorded. 2b)Temperatures of all coolers must be recorded consistently.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel dispenser or paper towel at the cold side prep hand sink. Action Taken /RequiredPlease install paper towel dispenser and ensure it is stocked with paper towel at all times of operation.
    • 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 numerous fruit flies found in the front bar area. Action Taken/RequiredPlease ensure fruit flies and all sources are treated and eliminated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Under counter grill cooler had one drawer that was not shutting properly. Drawer was crooked when completely closed , allowing a gap between top of unit and the drawer. Action Taken/RequiredPlease repair cooler to ensure it is capable of holding food below 4 degrees Celsius.
  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutlery/utensils in clean storage area in banquet hallway were contaminated with food debris. Some bus bins with utensils were also contaminated with food splatter/spillage inside. Please ensure dish washing staff conduct visual checks of items after they are washed. Ensure cleaned items are protected against contamination while in storage. Staff immediately took contaminated bins to dishwasher.

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