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Consort Hotel - Restaurant

4931 50 Street Consort AB T0C 1B0 · Food - General

Official record from Alberta →

Inspection summary

Consort Hotel - Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on November 25, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 April 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on November 25, 2025. 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 2 times across 2 separate inspections, most recently on April 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 5, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises could do with a thorough cleaning including hard to reach areas such as top of shelves etc.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises could do with a thorough cleaning including hard to reach areas such as top of shelves etc.
  3. Risk Management 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?
      • The ceilings are in poor condition (walk in cooler, back entry area, cooking area).The stairs leading to the basement are in poor condition. Two of the stairs made me nervous to step on as they did not feel stable. CORRECTEDAbove the door leading into the walk-in cooler on the bar side was observed unfinished.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers i.e. lids and outsides of food containers need to be cleaned and sanitary while in storage. Food bins must not be stored directly on top of food products. For example, I observed a food container sitting directly on top of another food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer not detected at the time of inspection. I showed the staff how to prime the pump, but this did not seem to resolve the issue; adequate sanitizer was available in the bottle. Please repair.Staff were advised how to properly sanitize dishes (may be washed in the dishwasher but then must be manually sanitized in a bleach and water solution for 2 minutes).
    • 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 ceilings are in poor condition (walk in cooler, back entry area, cooking area).The stairs leading to the basement are in poor condition. Two of the stairs made me nervous to step on as they did not feel stable.Above the door leading into the walk-in cooler on the bar side was observed unfinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The waitress area feels cluttered, and I had to remove the coffee pot from the sink to wash my hands. Faucets, sinks, doors, and other high touch areas (kitchen and bar) need to be cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes with food and food containers were stored on the ground in the walk-in cooler. - Please ensure food boxes and containers are stored 6 inches (15 cm) from the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility does have a probe thermometer to check the internal temperatures of the food.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach water solution should be available at all times on the food preparation line.The food preparation cooler needs to be cleaned. When something spills or leaks it needs to be cleaned up immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer was not detected at the time of inspection. Test strips are available but not being used.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is grease on the floor in the basement. Grease should not be making its way into the basement. Also, when I first entered the kitchen, I could smell an odour. I'm not sure if it has something to do with a trap being full. This needs immediate attention.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire premises needs a thorough cleaning. Do not put foods into equipment that is not clean. The outside of the hot holding unit must be cleaned daily. It was observed with dried on sauces down the side of it.

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