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Days Inn Calgary South - Food

3828 Macleod Trail SE Calgary AB T2G 2R2 · Food - General

Official record from Alberta →

Inspection summary

Days Inn Calgary South - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on December 4, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions 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 5 times across 3 separate inspections, most recently on November 27, 2025. 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 2 times across 2 separate inspections, most recently on June 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on November 27, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on June 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2025. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat based sanitizer in spray bottle in kitchen was 0ppm.Bottle re-filled at time of inspection and solution measured 200ppm as required.Ensure food contact surfaces are sanitized frequently with an approved sanitizer at sufficient concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operators are not maintaining temperature logs.Blank temperature recoding sheets present on all coolers.Check and record temperatures daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Container for chlorine sanitizer connected to dishwasher was completely empty and dry.As the container was dry, it is clear that dishes have not been sanitized for an unknown length of time.Until new sanitizer is obtained and it is confirmed that the dishwasher is adequately operating and sanitizing dishes, only single use customer dishes and utensils can be used. All dishes used in food preparation must be manually washed, rinsed in sanitized in sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for testing strength of sanitizer in dishwasher rinse water.Obtain chlorine test strips and use them daily to check the concentration of the dishwasher's sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both soap dispenser and paper towel dispenser at kitchen's hand wash sink were empty.Food handlers unable to properly wash hands.As this was mentioned during the inspection, the operator addressed this issue and re-filled both.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No evidence of food safe certification on site.An owner/ operator of a food establishment must be food safe certified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor of walk-in cooler is damaged and rusted and no longer smooth and easily cleanable.2. Baseboards missing and/or damaged in various areas of kitchen.All surfaces must be maintained in good repair and of sound construction.
  3. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The chef's food safety certificate expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar walk-in cooler door is in direpair that unsmooth foam surfaces were exposed.- Ensure the surfaces are repaired for smooth, non-porous, and easily cleanable purposes. The unit is currently turn off and will not use for food storage but for alcohol only.
  4. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are no manual dishwashing sinks available.- To meet high risk level food handling and reusable customer utensils requirements, a minimum 2 compartment sink must be installed near the dishwashing area. The chlorine based dishwasher is properly functioning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the bar has no paper towels and garbage bin. - Ensure suppliers are stocked.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The chef's food safety certificate expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar walk-in cooler door is in direpair that unsmooth foam surfaces were exposed.- Ensure the surfaces are repaired for smooth, non-porous, and easily cleanable purposes.
  5. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The beer coolers (with other high-risk food items stored) was not able to maintain 4C and lower, measured at 5.8C.- Ensure the cooler is able to maintain 4C and lower. The other walk-in cooler was not yet in operation. - Ensure the unit is in operation to accommodate food storage
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are no manual dishwashing sinks available.- To meet high risk level food handling and reusable customer utensils requirements, a minimum 2 compartment sink must be installed near the dishwashing area. The chlorine based dishwasher is properly functioning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the bar has no paper towels and garbage bin. - Ensure suppliers are stocked.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The chef's food safety certificate expired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar walk-in cooler door is in direpair that unsmooth foam surfaces were exposed.- Ensure the surfaces are repaired for smooth, non-porous, and easily cleanable purposes. A walk-in cooler is not yet ready for operation - Ensure the walk-in cooler is repaired and maintain 4c or lower before receiving more food supplies
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area is not organized and cleaned.- Ensure the area is organized and cleaned for preparing drinks.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of whipped butter was stored at room temperature.- Ensure manufacturing instruction was followed store the whipped butter at refrigerator temperature 4c or lower. Only take what is needed out, and discarded after 4 hours at room temperature.

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