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Calgary Marriott Hotel - North Kitchen

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

Official record from Alberta →

Inspection summary

Calgary Marriott Hotel - North 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, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on January 12, 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 January 12, 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?

  • 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 November 1, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared or ready for use in the GM kitchen. Ensure that a sanitizing solution is available when food handling is occurring. Correcting 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?
      • Small flies were noted in the kitchen. Please address the flies. Ensure that the food establishment is kept free of pests.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned food stored in the dry storage area. Canned foods should not be stored nor used if dented or damaged to avoid bacterial growth and their toxins from contaminating the food. The operator disposed the can at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer bucket measured 100ppm of quats. The concentration of quats must be 200ppm to effectively sanitize surfaces where food contact occurs. Please remake the sanitizer solution and measure with test strips to ensure the appropriate concentration is used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food stored in open cans in the walk-in cooler. Food must be stored in adequate containers that are smooth, durable, and easy to clean. Once the can is open, please ensure all food is used or the remainder is stored in a suitable container.2. Uncovered food stored inside the walk-in freezer. Please ensure all food is covered during storage to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops stored inside the bulk supply. Scoops must be placed in a separate area or in a manner that protects the food from contamination. The operator removed the scoop from the bulk supply 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?
      • There is a leak at the handwash sink in the cooking area. All plumbing must be in good working condition. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy is greasy/dirty. The ventilation canopy should be removed and cleaned at least once a week or more to remove grease and dirty buildup and to prevent possible contamination of food being prepared below. Please clean and sanitize the ventilation canopy.
  4. Monitoring Inspection

    0 infractions

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