Comfort Inn & Suites - Food
2369 Banff Trail NW Calgary AB T2M 4L2 · Food - General
Inspection summary
Comfort Inn & Suites - Food has been inspected once by Alberta Health Services (Environmental Public Health), on February 13, 2026. The most recent inspection, on February 13, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 February 13, 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 February 13, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food surface sanitizer does not state 'no rinse' and test strips not available
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Stand up cooler located in the food prep area upstairs measured between 6-10C. Fridge was overstocked with food items and not allowing enough air flow. Please remove and reorganize the cooler to ensure adequate air flow and maintain a temp of 4C or lower at all times. Facility has multiple coolers on the lower level to allow for storage of items
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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