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Days Inn Breakfast Area

3875 E Eastgate Drive Regina SK S4Z 1A4 · Food Premises

Official record from Saskatchewan →

Inspection summary

Days Inn Breakfast Area has been inspected 13 times by Saskatchewan Health Authority since February 6, 2024. The most recent inspection, on February 20, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 8 times across 6 separate inspections, most recently on January 22, 2026. For example: Dishwashing - General

  • 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 January 22, 2026. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • 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 once on January 22, 2026. For example: Food Storage & Equipment

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 1, 2024. For example: Handwashing

  • 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 August 19, 2024. For example: Chemical Storage

About this data

These results come from Saskatchewan 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.

13 inspections

  1. Follow-up

    0 infractions

  2. Follow-up

    0 infractions

  3. Routine

    5 infractions

    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
      • Corrosion-resistant drainage racks not provided for use at the three-compartment sink. Refer to 1.12.3 of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
  4. Follow-up

    0 infractions

  5. Follow-up

    1 infraction

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
  6. Routine

    2 infractions

    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
  7. Follow-up

    0 infractions

  8. Routine

    1 infraction

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  9. Follow-up

    0 infractions

  10. Follow-up

    4 infractions

    • Mechanical Dishwashing
      • Dishwasher/glasswasher is not reaching a temperature of 71°C (160°F) at the washed item or 82°C (180ºF) measured at the booster. Refer to 3.1.1.c.i of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
      • Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
  11. Routine

    5 infractions

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Food Handler Habits, Hygiene & Health
      • Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  12. Follow-up

    0 infractions

  13. Routine

    1 infraction

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.

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