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Continental Inn and Suites Restaurant

16625 Stony Plain Road NW Edmonton AB T5P 4A8 · Food - General

Official record from Alberta →

Inspection summary

Continental Inn and Suites Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 16, 2025. The most recent inspection, on June 23, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 June 23, 2026. 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 2 separate inspections, most recently on June 23, 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 2 times across 2 separate inspections, most recently on June 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large container of cooked soup was observed left out at room temperature to cool while the lid remained fully closed. Proper cooling procedures were discussed with the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen - ceiling tiles paint worn off or non smooth and some wall surfaces chipped/worn off. Floors, walls and ceilings require to be in good repair, smooth and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A strainer was observed broken and not properly attached to its base. The operator was advised that small utensils and equipment that are broken or non repairable must be removed from use and replaced as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the area beneath the pop dispenser. Food debris and spillage were observed on the floor. The operator is to ensure this area is cleaned thoroughly and maintained in a sanitary condition.
  2. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed staff purse stored on prep table by take out packaging in kitchen and a purse noted on top of boxes of take out container in storage room. Please ensure staff belongings are stored in designated space away from work space/kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen - ceiling tiles paint worn off or non smooth and some wall surfaces chipped/worn off. Floors, walls and ceilings require to be in good repair, smooth and easily cleanable material.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dining room/service area - shelving surfaces chipped/exposed unfinished wood. Please repaint to ensure surfaces smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Designated handsink in kitchen - leaking noted around faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rack with clean dishes/utensil - observed a cleaver knife with aluminum foil wrapped at handle and handle loose - please repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning under pop dispenser in serving area. Observed accumulation of debris and build up.Additional cleaning for service area not in use in the dining space.

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