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Days Inn by Wyndham Lethbridge - Continental Breakfast

100 3 Avenue S Lethbridge AB T1J 4L2 · Food - General

Official record from Alberta →

Inspection summary

Days Inn by Wyndham Lethbridge - Continental Breakfast has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on July 7, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 April 2, 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 4 times across 4 separate inspections, most recently on April 17, 2026. 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 once on October 31, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered and unorganized. Please organize the area and do a deep clean.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available. A bleach spray was mixed during the inspection and measured 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked bacon was pulled from the freezer the night prior and left on the counter which is then microwaved for breakfast. Packaging was not available to verify manufacture storage instructions; therefore, bacon was discarded during the inspection.Boiled eggs measured 45°C and egg rounds near the opening of the lid measured 35-45°C. Ensure the warming unit keeps foods hot above 60°C. Please store creamers on an ice bath or put them in the fridge so they do not sit at room temperature. Operator was advised to discard the creams after breakfast service, along with leftover food in the warming unit. Leftover hot foods from breakfast cannot be kept and re-served.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered and unorganized. Please organize the area and do a deep clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall in the washroom has urine spatter and requires immediate attention.
  7. Initial Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaner currently used on food contact surfaces is not appropriate. Please obtain a sanitizer that is safe to use on food contact surfaces. Counters and tables in the food prep and eating areas must be cleaned and sanitized with an appropriate sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing takes place in the two compartment sink, although there is no sanitize step. Obtain a sanitizer and implement the sanitizing step after washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the food prep area did not have any soap or papertowel. Handwash sinks must be stocked with soap and papertowel at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff and client washroom did not have any paper towel. Please replace the paper towel and ensure all handwash sinks are fully equipped with all necessary handwashing supplies.The dishwashing area was very cluttered and dirty. Dirt and debris had accumulated along the front of the cupboards and floor by the sink. Please clean this area. Ensure there is a clear path from the food prep area to the sink.

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