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Chateau Louis Conference Centre

11420 117 Street NW Edmonton AB T5G 3A1 · Food - General

Official record from Alberta →

Inspection summary

Chateau Louis Conference Centre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 26, 2024. The most recent inspection, on February 27, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 February 27, 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 3 times across 3 separate inspections, most recently on December 24, 2024. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 3 separate inspections, most recently on February 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution tested greater than 1000ppm Chlorine residual. A new solution was prepared measuring 100 ppm chlorine residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items, including boxes of potatoes and dairy items were being stored on the floor of the walk-in cooler. Ensure all items are stored at least 6inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are is an accumulation of debris on the handles of the bulk baking items drawer handles. Ensure that handles are cleaned and sanitized regularly and physical residual is removed.There is an accumulation of dust on the fan covers of the walk in cooler.Clean area noted above.
  2. Monitoring 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?
      • Hand sink located at the far left of the kitchen was observed to be blocked with empty beverage bottles in cartons preventing accessibility and frequent handwash. Please ensure that handwash stations is used solely for handwash and accessible to promote frequent handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken metal sieve was observed hanging in the kitchen. Operator was educated on the danger of the broken ends of the sieve in food and it was thrown away.
  3. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • "Outstanding violation"-Significant number of mice dropping were observed under the dishwashing sink area, above the dishwasher, in the dry storage areas. -A dead mice was observed in the trap in the dry storage area. Action required:-Please clean the indicated areas, proper clean-up procedure will be provided with the report.-Please continue to work with your pest control company to take corrective actions to reduce/eliminate the pest.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the general cleaning and sanitation of the facility was satisfactory. -Additional cleaning is required in the following areas:-below the dishwashing area, -Above the dishwasher-shelves of the dairy cooler. Action required:-Please clean the indicated areas.
  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • "Outstanding violation"-Significant number of mice dropping were observed under the dishwashing sink area, above the dishwasher, in the dry storage areas. -A dead mice was observed in the trap in the dry storage area. Action required:-Please clean the indicated areas, proper clean-up procedure will be provided with the report.-Please continue to work with your pest control company to take corrective actions to reduce/eliminate the pest.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the general cleaning and sanitation of the facility was satisfactory. -Additional cleaning is required in the following areas:-below the dishwashing area, -Above the dishwasher-shelves of the dairy cooler. Action required:-Please clean the indicated areas.
  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -In the walk-in cooler, some of the food containers were directly stored on the ground. Action taken:-Staff was instructed to store all the food containers above the ground to protect it from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -The sanitizer solution was stored in the food grade containers which was not labeled. Action taken:-Staff was instructed to label the sanitizer bucket and never use this bucket for food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Low temperature chlorine-based dishwasher was measured at 0 ppm at dish-level.-It was observed that there was an air gap in the sanitizer aid pipe and the sanitizer pail was empty.Action taken:- The staff was instructed to replace the sanitizer pail, and the machine was run several times to remove the air gap.Finally, the sanitizer concentration was measured at 100 ppm at dish-level.-Staff was instructed to redo all the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for chlorine were expired. Action required:-Please purchase the new chlorine test papers.
    • 15. Is the facility free of a pest infestation?
      • -Significant number of mice dropping were observed under the dishwashing sink area, above the dishwasher, in the dry storage areas. Action required:-Please clean the indicated areas, proper clean-up procedure will be provided with the report.-Please continue to work with your pest control company to take corrective actions to reduce/eliminate the pest.-Seal all the holes properly (such as tightly packed steel wool).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Wooden shelves in the dry storage area were in disrepair/damaged. Action required:-Please paint/resurface the shelves to make them smooth, easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some damaged equipment (spatulas and ladles) were observed inside the kitchen. The equipment material was ripping off/ broken. Action taken:-Staff was instructed to discard the damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the general cleaning and sanitation of the facility was not satisfactory. -Deep cleaning is required throughout the kitchen especially;-the floors, behind the cooking line, below the dishwashing area, shelves in the walk-in coolers. shelves in the dishwashing area, the can opener equipment. Action required:-Please clean the indicated areas.-Increase the frequency of cleaning schedule. A template for cleaning schedule will be provided with the report.

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