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Days Inn - Food

2805 48 Avenue Athabasca AB T9S 0A4 · Food - General

Official record from Alberta →

Inspection summary

Days Inn - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on July 10, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 9 times across 6 separate inspections, most recently on July 10, 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 12 times across 5 separate inspections, most recently on July 10, 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 2 times across 2 separate inspections, most recently on January 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the back sliding door fridge is broken. Ensure that a thermometer is placed in this fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in the kitchen and the back room are noted to have buildup of debris and grime.Floors must be cleaned properly and maintained clean.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the back sliding door fridge is broken. Ensure that a thermometer is placed in this fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A table in the back storage room is noted to have heavy black grime buildup.2.Floor in the kitchen and the back room are noted to have buildup of debris and grime.3.The sliding door fridge in the back storage area is noted to have buildup of debris and grime.4.Drawer under the oven has buildup of food debris 1-4.Ensure that the indicated areas are cleaned.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available inside the large fridge in the back storage room. Ensure that thermometers are placed in fridges and temperatures of the fridges are monitored.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available inside the fridges. Ensure that thermometers are placed in fridges and temperatures of the fridges are monitored.
    • 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.The inside and outside areas of the cabinet under the sink is noted to be wearing away and is no longer smooth and easily cleanable. 2.The outside areas of cabinets in the dinning area are noted to be chipping and wearing away and are no longer smooth and easily cleanable. 1-2.Ensure the indicated cabinets are re-finished or replaced to be 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?
      • A carpeted room has been expanded into for use as minimal food preparation and food storage and also contains a sink. Ensure that the carpet is removed from this room as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside and inside areas of cabinets and drawers are noted to have spills and buildup of foods.Ensure these areas are cleaned and sanitized.
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods are being stored in an open container under heating lamps without any covers or protection from possible customer contamination.Ensure that all foods are stored at proper holding temperatures and with proper covers to prevent customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available inside the fridges. Ensure that thermometers are placed in fridges and temperatures of the fridges are monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pan with melting ice is noted to have creamers stored. The creamers are measured to be at 10 degrees Celsius and have been at this temperature for over two hours. A can of whipped cream is stored with the creamers at this temperature.Ensure that the above items are stored at 4 degrees Celsius or below. Operator is instructed to discard the above items during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods such as bacon and hashbrowns are noted being stored under heat lamps and are measured to be at 41-45.2 degrees Celsius.Foods at hot holding must be at or above 60 degrees Celsius. Staff and manager are advised not to use this lamp heating unit. Foods are discarded by a staff during the inspection.
    • 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.The inside and outside areas of the cabinet under the sink is noted to be wearing away and is no longer smooth and easily cleanable. 2.The outside areas of cabinets in the dinning area are noted to be chipping and wearing away and are no longer smooth and easily cleanable. 1-2.Ensure the indicated cabinets are re-finished or replaced to be 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?
      • A carpeted room has been expanded into for use as minimal food preparation and food storage and also contains a sink. Ensure that the carpet is removed from this room as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large stainless-steel freezer is noted in the carpeted room and staff advised the unit has not been operating. Food in the unit has not been removed and has resulted in extensive mold growth as well as heavy smell of mold in the room. Ensure that the unit is removed from this room and placed somewhere where cleaning and sanitizing can be conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside and inside areas of cabinets and drawers are noted to have spills and buildup of foods.Ensure these areas are cleaned and sanitized.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has removed a wall in the kitchen and expanded into what appears to be either a room or storage area where there is food preparation and storage occurring. Facility is advised that any expansion, renovation must be reported to this office for approval.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not available inside the fridges. Ensure that thermometers are placed in fridges and temperatures of the fridges are monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.A pan with melting ice is noted to have creamers stored. The creamers are measured to be at 12 degrees Celsius and have been at this temperature for over two hours.2.A bowl of frozen fruits are removed from the freezer and stored at room temperature for over two hours. 3.Premade pancakes that are bought in frozen packs are stored in the bread containers at room temperature for over 2 hours.1-3.Ensure that the above items are stored at 4 degrees Celsius or below. Operator discarded these items during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are no paper towels in the dispenser above the hand washing sink in the kitchen.Ensure that the handwashing sink in the kitchen is always supplied with paper towels.
    • 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.The inside and outside areas of the cabinet under the sink is noted to be wearing away and is no longer smooth and easily cleanable. 2.The outside areas of cabinets in the dinning area are noted to be chipping and wearing away and are no longer smooth and easily cleanable. 1-2.Ensure the indicated cabinets are re-finished or replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside and inside areas of cabinets and drawers are noted to have spills and buildup of foods.Ensure these areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The cooler in the kitchen is noted to have buildup of food debris on the inside and grime buildup on the outside areas. 2.The blue air fryer is greasy and grimy on the top and outside areas. 3.Counter area under the blue air fryer is noted to have buildup of grime. 4.Kitchen floors are noted to have buildup of debris.1-4.Ensure that the indicated areas are cleaned and sanitized.

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