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Days Inn & Suites Edmonton Airport - Deluxe Continental Breakfast

8116 Sparrow Crescent Leduc AB T9E 8B7 · Food - General

Official record from Alberta →

Inspection summary

Days Inn & Suites Edmonton Airport - Deluxe Continental Breakfast has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on May 20, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 5, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on May 20, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on June 5, 2024. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed.Ensure that a valid food permit is displayed in a location visible to the public.June 05, 2024: Food handling permit was still not displayed. Please display a valid food handling permit at a conspicuous location in the facility.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer to verify cooking temperature was not available. The cook is visually checking if the sausages are properly cooked/reheated.ACTION REQUIREDPurchase a probe thermometer for verifying cooking temperatures. Final cooking temperatures shall be verified with a thermometer.June 05, 2024: A probe thermometer was still not observed. Please obtain a probe thermometer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed.Ensure that a valid food permit is displayed in a location visible to the public.June 05, 2024: Food handling permit was still not displayed. Please display a valid food handling permit at a conspicuous location in the facility.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer to verify cooking temperature was not available. The cook is visually checking if the sausages are properly cooked/reheated.ACTION REQUIREDPurchase a probe thermometer for verifying cooking temperatures. Final cooking temperatures shall be verified with a thermometer.June 05, 2024: A probe thermometer was still not observed. Please obtain a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed. Obtain Quat test strips. Ensure the required 200ppm concentration is maintained.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed.Ensure that a valid food permit is displayed in a location visible to the public.June 05, 2024: Food handling permit was still not displayed. Please display a valid food handling permit at a conspicuous location in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the baseboard in the kitchen area was detached. The maintenance staff replaced the baseboard during inspection.

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