Skip to content
Loading map…

Calgary Marriott Hotel - Main Kitchen

110 9 Avenue SE Calgary AB T2G 5A6 · Food - General

Official record from Alberta →

Inspection summary

Calgary Marriott Hotel - Main Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on January 12, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on November 1, 2024. 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 once on November 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 1, 2024. 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 once on November 1, 2024. 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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket at the One18 Empire bar was tested at 0ppm. Staff was unsure which sanitizer was being used to sanitize the surfaces. Ensure sanitizer solutions have a concentration of either 100ppm of chlorine (bleach), or 200ppm of quat to effectively sanitize surfaces and get rid of contamination. Test the sanitizer solution every 2 hours to ensure the appropriate concentration is used. Remake the sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths are stored on the counter and out of sanitizer solution. Cleaning cloths must be placed in a sanitizer solution when not in use to get rid of contamination and prevent bacteria growth. The operator placed the cleaning cloth in the sanitizer bucket at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dirty cloth used to cover leafy greens in the walk-in cooler. Dirty cloths should not be used to cover food to avoid contamination. Please remove the cloth and replace with either a clean cloth or saran wrap to cover the food. 2. Bowl placed on top of uncovered fries stored in the cooler underneath the preparation line. Food utensils/containers should not be stacked on top of uncovered food to avoid cross contamination. Please cover the food and avoid stacking to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop stored on top of the ice machine was visibly dirty, dust accumulating on the scoop and was not placed in a container. All utensils must be clean and sanitized and stored in a manner that prevents contamination of the ice supply. Please clean and sanitize the scoop then place in a container to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Tongs are stored inside the chip container. 2. Scoops stored inside the bulk supply and the handle is submerged in the flour. All utensils must be stored in a way that prevents contamination of the food supply. The operator removed the tong and the scoops from the food container at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heavy cream stored at room temperature had a temperature of 18.3C. High risk foods such as heavy cream should be stored in a cooler when not in use to prevent bacteria growth and food spoilage. The operator placed the heavy cream in the cooler at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding violation - *NO SOAP AT DESIGNATED ONE18 EMPIRE BAR HANDWASHING SINK. THIS SINK MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS IN SUITABLE DISPENSERS AT ALL TIMES*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust stains/leak on the inside of the ice machine. All food equipment should be maintained in good working condition to avoid contamination of the ice. Please investigate the leak and remove the rust to prevent contamination of the ice.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE18 EMPIRE BAR STAFF USING SPRAY BOTTLES OF SANITIZER WITH REUSABLE RAGS. RAGS MAY BE USED IF SANITIZER IS IN AN OPEN CONTAINER AND THE RAG WILL BE IMMERSED IN THE SANITIZING SOLUTION BETWEEN USES. IF USING A SPRAY BOTTLE, STAFF MUST USE SINGLE-USE TOWELS SUCH AS PAPER TOWELS*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *NO SOAP AT DESIGNATED ONE18 EMPIRE BAR HANDWASHING SINK. THIS SINK MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS IN SUITABLE DISPENSERS AT ALL TIMES*

Nearby inspected facilities

Own this business? Add a badge to your website