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Colinton Hotel

5009 50 Street Colinton AB T0G 0R0 · Food - General

Official record from Alberta →

Inspection summary

Colinton Hotel has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 26, 2025. The most recent inspection, on September 10, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 2 separate inspections, most recently on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on September 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 June 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat is noted to be stored above a dessert container that is partially uncovered inside the chest freezer in the back kitchen area.Raw foods must be stored away from cooked ready to eat foods to prevent potential cross contamination of the ready to eat foods. Staff moved the dessert item away from the raw meat, during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1.A fly tape is observed to be hanging above the chest freezer in the back storage area behind the bar. 2.Another fly tape is noted to be hanging in the women's bathroom above the toilet. 1-2.Fly tape must not be placed above food handling and food storage areas. Fly tape must also not be placed in an area where it could fall on persons using facilities.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.An section of the floor in front of the chest freezer in the back kitchen area is lifting.2.A drawer in the kitchen is noted to have the base coming off and the end of the drawer is held with duct tape.3.The bottom edge of the cabinet under the sink is damaged with the wood disintegrating along the edge. 4.The lights in the back storage area behind the bar are very dim with not much visibility. 5.The lights in the bar area are dim not allowing for good visibility.6.The wall area immediately above the chest freezer in the back area behind the bar is noted to have some holes.7.A ventilation or exhaust system is not installed above the stove in the kitchen and staff advised that cooking of such items as beef for tacos is conducted on this stove top which can generate grease, fumes and vapours. 1.The floor area must be repaired to be smooth and easily cleanable.2-3.Ensure that the drawer and the cabinet in the kitchen are repaired to be in good a good condition and are smooth and easily cleanable.4-5.There must be lights in areas where foods are handled, cooked and stored to allow for proper cleaning.6.Ensure that the holes in the wall are repaired.7.Ensure that a ventilation system is installed above the stove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Glassware shelves in the bar area have buildup of dust.2.The shelve under the countertop fridge in the bar area has buildup of heavy dust. 3.Shelves on the side wall of the bar area have buildup of dust and grease.4.The white standing fridge in the back area is noted to be cluttered, including the freezer compartment.5.The outside areas of some cabinet doors in the kitchen are noted to have buildup of grime and food spatter.6.The inside and outside areas of the oven in the kitchen are noted to have food debris and grime buildup.7.Some shelves in the liquor walk in fridge with glassware stored have buildup of what appears to be mold. 1-6. Ensure that the indicated areas are cleaned and maintained clean. 7.The shelves must be replaced as the growth of what appears to be mold would be very hard to eliminate from the surface of the shelves. Glassware on the shelve must be washed and sanitized. Shelves must be smooth and easily cleanable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Boxes of potatoes are noted on the floor next to the handwashing sink.2.A wicker basket is used to store napkins.3.A garbage bag is used to cover the flour holding bin.1.Ensure that the potatoes are stored at least 6 inches above the floor.2. Containers used to store napkins and etc. must be smooth and easily cleanable.3.Garbage bags must not be used on food or food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is not supplied with soap in the kitchen. Ensure that soap in a pump is made available for handwashing at the sink at all times. Staff placed a dishwashing soap near the sink during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board is observed to be damaged on the salad prep cooler. Some cutting boards in the kitchen are also noted to be wearing away and are no longer smooth and easily cleanable.Ensure the cutting boards are replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A utensil holder in the bar area is noted to have buildup of grime and debris.2.Some drawers in the kitchen are noted to be disorganized and have buildup of grime and debris.3.The stainless-steel flour bin has buildup of grime.4.The outside areas of cabinets and drawers have food spatter and grime buildup.5.The deck area around the BBQ and vicinity is noted to have buildup of dead leaves, dust and debris.1-4.Ensure all the indicated items and areas are cleaned and sanitized.
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