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Comfort Inn and Suites

# 70 885 Cranberry Lake Road, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Comfort Inn and Suites has been inspected 6 times by Northern Health Authority since April 15, 2022. The most recent inspection, on June 14, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on June 13, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 13, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on June 21, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 21, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 21, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Northern Health Authority, 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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Coffee machine was near the hand washing station. *Water splash during hand washing can increase the risk of cross contamination.
      • Corrective Action: Staff to either relocate the coffee machine to a spot away from the handwashing area or install a barrier, such as plexiglass, to prevent water splashes.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. The temeperature of the dishwasher was recorded as 63.2, 67.8 and 68.7 C, which is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware.
      • Corrective Action: Staff to sanitized previoiusly washed dishes Immediately initiate hand sanitizing providing a 100-200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  3. Routine Inspection

    2 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Three Hartland expired conditioner containers used for waffle making were found in the kitchen area (expiry date 06/07/2024). Public Health Significance - All the products used in a public kitchen must be within the exipry/best before dates. Products past the date might go ineffective or may cause chemical contamination of the foods.
      • Corrective Action: Employees present at the site were told to dispose the expired products from the facility and ensure first in first out is followed.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Waffel maker setup was in close proximity to the dirty dishes station where customers are allowed to leave their used plates and cutlery. Public Health Significance - Having dirty dishes close to the waffel making equipment may cross contaminate the waffels which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Operator to ensure that there is resonable space maintained between the waffel station and the dirty dishware.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: A valid operating permit was not posted in a conspicuous location at the time of the inspection. Valid permit must be available and posted in a location viewable to the public.
      • Corrective Action: Permit was seen placed inside the kitchen, ensure it is moved to the buffet area so that it is viewable to the public.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. The temperature of compact refrigerator at the buffet area was measured to be at 10°C. Build up of ice possibly due to condensation was seen at the bottom shelve of the refrigerator. It contained potentially hazardous foods like eggs, cream, cheese, milk and whipped cream. The foods are transferred from the working refrigerator at 6:00 am in the morning. Temperature logs are not being maintained for this refrigerator. All potentially hazardous foods must be stored at or below 4°C or above 60°C out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: The operator moved potentially hazardous cold foods to working refrigeration at a temperature of 4°C or less. The operator to defrost and adjust the temperatures or have it serviced by a professional, as required. In the mean time the operator was told to use time labelling system to monitor the food moved to the identified compact refrigerator at the buffet area. The operator was instructed to move the food to working refrigerator at 2 hour mark or discard the food at 4 hour mark until the refrigerator is fixed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There was an unlabelled spray bottle in the kitchen area and when questioned the operator mentioned it contains floor cleaner solution. Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces.
      • Corrective Action: The Operator was told to label the spray bottles to easily identify the contents inside.
  6. Routine Inspection

    2 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods are stored at below 60°C. The hot holding unit warmed with a flame is not maintaining temperatures above 60°C (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Otherwise foods must be refrigerated after 2 hours or discarded after 4 hours.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Buffet and preparation tables have food residue build-up. Sanitizer solution was not readily available to sanitize food surfaces.
      • Corrective Action: Regularly clean and sanitize the tables and always have sanitizer readily available. Replace sanitizer solution if it is in a bucket when it becomes very turbid or after 2 hours.

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