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Days Inn High Level - Breakfast

10101 96 Street High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Days Inn High Level - Breakfast has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on May 21, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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. 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.

  • 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 7 times across 4 separate inspections, most recently on December 4, 2023. 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 2 times across 2 separate inspections, most recently on November 7, 2023. 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 2 times across 2 separate inspections, most recently on November 7, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips. A residential dishwasher can be used at this facility providing ALL food handling permit conditions are met, the dishwasher runs on the high temperature sanitize setting, the dishwasher is not stopped before the complete high temperature sanitize cycle has been completed AND a waterproof thermometer is purchased for the facility. Please purchase a waterproof thermometer for the dishwasher. The main kitchen is still closed and has a two-compartment sink and a separate hand washing station. If the facility would like to change their breakfast menu, they must notify our office before.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding unit in front does not have a thermometer. Please purchase thermometer.Eggs and sausage hot holding unit measured 45C. Hot foods need to be maintained at a temperature of 60C or above. Operator will discard product. A probe thermometer is available to measure food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink station did not have any paper towel in the dispenser. Please install paper towel in dispenser.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding unit in front does not have a thermometer. Please purchase thermometer.Eggs and sausage hot holding unit measured 45C. Hot foods need to be maintained at a temperature of 60C or above. Operator will discard product. A probe thermometer is available to measure food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink station did not have any paper towel in the dispenser. Please install paper towel in dispenser.

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