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Comfort Inn & Suites - Continental Breakfast Area

120 Town Crest Road Fort Saskatchewan AB T8L 0G7 · Food - General

Official record from Alberta →

Inspection summary

Comfort Inn & Suites - Continental Breakfast Area has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on July 9, 2026, recorded 5 infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 11 times across 9 separate inspections, most recently on July 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 22, 2025. 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?

  • 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 4 times across 2 separate inspections, most recently on October 22, 2025. 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?

  • 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 2 times on July 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

12 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer was available at the time of inspection. The operator was advised to prepare and maintain a sanitizer solution for sanitizing food contact surfaces and equipment. Upon request, the operator prepared a quaternary ammonium (Quat) sanitizer solution.Education was provided regarding the requirement to have sanitizer readily available during operation and to ensure it is used at the appropriate concentration for effective sanitization of food contact surfaces.2. The operator prepared a Quat sanitizer solution that measured >400 ppm. The operator was advised to dilute the solution to 200 ppm. The sanitizer was diluted and re-tested at 200 ppm, achieving compliance. Education was provided on proper sanitizer preparation and testing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No safe food handling records were available for review at the time of inspection. An AHS food handling checklist was provided to the operator via email for implementation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available in the facility at the time of inspection. The operator was advised to obtain and maintain a suitable food thermometer to verify food temperatures during cooking, cooling, reheating, and hot holding.2. No thermometer was observed in the refrigeration unit located by the juice dispenser. The operator was advised to install a thermometer in the unit and routinely monitor and document refrigeration temperatures to ensure safe cold holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quats test strips were observed to be expired (December 15, 2022). The operator was advised to obtain valid test strips to accurately verify sanitizer concentrations.2. The operator was not routinely checking sanitizer concentrations. Education was provided on the importance of regularly testing sanitizer solutions to ensure effective sanitization of food contact.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired Food Handling Permit was observed posted in the dining area. The operator was advised to ensure that a valid permit is posted in a location clearly visible to the public at all times.The operator immediately removed the expired permit and posted the valid permit during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An unknown chemical was being used for sanitizing of surfaces. A food grade sanitizer is to be used in the food facilities.A 200ppm QUAT sanitizer was prepared at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for testing sanitizer concentrations.
    • 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 paper towel in the dispenser above the hand sink.
    • 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?
      • Three mice were observed in traps (One in kitchen two in laundry room).(Last pest control Visit was October 8th which found 2 mice).Increase frequency of pest control as high volume of presence is observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring of the cabinet under the sink exhibited signs of water damage. Remove water damaged material, and replace with material that is smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • South wall of kitchen, especially adjacent to the stove, is no longer smooth, non-porous and easy to clean.Repaint/refinish wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a leak coming from one of the freezers against the east wall of the kitchen.Repair leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the cabinets, coolers and microwave in the kitchen.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile observed. Please ensure all areas are easily cleanable and impervious to moisture.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.Dec 29,2023; dishwasher is still in disrepair, operator indicated technician has been contracted for repairs .Feb 23, 2024. Ongoing violation. Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing.March 27, 2024: Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing. Please note that this is an on-going violation and must be corrected immediately. April 19- Dishwasher not installed. Ensure adequate steps are followed.April 23- Dishwasher onsite but not yet installed. Installation is scheduled to be done by April 25.
  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.Dec 29,2023; dishwasher is still in disrepair, operator indicated technician has been contracted for repairs .Feb 23, 2024. Ongoing violation. Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing.March 27, 2024: Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing. Please note that this is an on-going violation and must be corrected immediately. April 19- Dishwasher not installed. Ensure adequate steps are followed.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.Dec 29,2023; dishwasher is still in disrepair, operator indicated technician has been contracted for repairs .Feb 23, 2024. Ongoing violation. Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing.March 27, 2024: Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing. Please note that this is an on-going violation and must be corrected immediately.
  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.Dec 29,2023; dishwasher is still in disrepair, operator indicated technician has been contracted for repairs .Feb 23, 2024. Ongoing violation. Ensure dishwasher is repaired or replaced. OR install an additional handwashing sink in the kitchen and use the 2 compartment sink for utensil dishwashing.
  10. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.Dec 29,2023; dishwasher is still in disrepair, operator indicated technician has been contracted for repairs .
  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- One compartment sink available for handwashing -Staff indicated dishwashing was being completed in the handwashing sink without sanitizing step for the past 2-3days- Food handling and service was completed.- Operator indicated a 2-compartment sink will be installed as a temporary measure.Ensure a dishwashing alternative is provided OR breakfast service remain closed OR serve only low-risk food with minimal food handling.
  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The available residential dishwasher is in disrepair. - Single use utensils are being used for client service- 2 compartment sink installed for handwashing and dishwashing.Operator is making plans to get a commercial dishwasher as soon as possible.Ensure reusable utensils are washed, rinsed and then sanitized(by immersing in 100ppm of chlorine solution or 200ppm of quat solution for at least 2 minutes), until commercial dishwasher is obtained.

Nearby inspected facilities

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