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Calgary Marriott Hotel - One 18 bar and prep area - Events

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

Official record from Alberta →

Inspection summary

Calgary Marriott Hotel - One 18 bar and prep area - Events has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on September 19, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on October 17, 2025. 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 4 times across 3 separate inspections, most recently on September 18, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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 not observed in dispenser/holder at the time of inspection.**Ensure paper towels are placed in the dispenser/holder to prevent from cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Correction**Temporary handwashing sink was not set up. - Staff set up fully supplied temporary handwashing sink during the inspection.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the hand wash sink in the bar. Ensure that all hand wash stations are equipped with soap and single-use paper towel.
  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was initially measured at 0 ppm. Staff was instructed to prepare a fresh solution, which was measured at 200 ppm.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary hand wash sink was not set up at the front of the vendor booth at time of inspection or present before cut off inspection time.- Operator was enroute bringing necessary equipment to set up a temporary hand was sink and was informed they would be inspected the following day by weekend inspectors to verify.

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