Skip to content
Loading map…

Days Inn & Suites - Food

400 Ranch Market Strathmore AB T1P 0B2 · Food - General

Official record from Alberta →

Inspection summary

Days Inn & Suites - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 12, 2024. The most recent inspection, on August 17, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 12, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on August 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 17, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution in the spray bottle was tested during the inspection and found to have a concentration of approximately 250 ppm, which is far above the recommended strength for effective disinfection of food contact surfaces. The solution was diluted to the appropriate concentration during the inspection.Ensure bleach solutions are prepared at the correct concentration by mixing approximately ½ teaspoon of bleach per litre of water, or in accordance with the manufacturer's instructions. Test the solution regularly using appropriate test strips to verify that the required concentration is being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available for the hand sink in use at the time of inspection.Ensure any hand sink in use has a dispenser that allows access to paper towel without contaminating the entire roll.OUTSTANDING VIOLATIONDuring the routine inspection on November 12, 2024, paper towels were unavailable at the handwash sink.Observation on August 17, 2026:1. Paper towels and hand soap were not available at the kitchen handwashing sink at the time of inspection. 2. Both handwashing sinks were not readily accessible at the time of inspection. One handwashing sink was obstructed by a box of fruit, while the other contained utensils. Ensure that handwashing sink is continuously stocked with liquid soap and paper towels. Handwashing sinks must remain unobstructed, accessible at all times, and used exclusively for handwashing purposes. Remove any items blocking access to the sinks and do not store equipment, utensils, or other materials in handwashing basins.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling in the seating area was observed to be water damaged at the time of inspection. Water staining and damage were evident on the ceiling surface. The operator informed that rainwater leaks through the ceiling and that repairs are currently underway. Ensure the source of the leak is repaired and replace all water-damaged ceiling materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed during the inspection that the1. The countertop oven in the kitchen was observed to be in a state of disrepair. The interior gasket was burnt and damaged, resulting in a surface that cannot be effectively cleaned and disinfected. Damaged equipment may harbor debris and contaminants, compromising sanitary conditions.2. Both bread toasters were observed to be unclean, with an accumulation of food debris and residue present on and within the unitsEnsure to 1. Repair or replace the damaged gasket to ensure the oven can be adequately cleaned and maintained in a sanitary condition. If the gasket cannot be replaced, replace the oven.2. Thoroughly clean and maintain the bread toasters to remove all food debris and residue. Establish a regular cleaning schedule to ensure food-contact and non-food-contact equipment is maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available for the hand sink in use at the time of inspection.Ensure any hand sink in use has a dispenser that allows access to paper towel without contaminating the entire roll.OUTSTANDING VIOLATIONDuring the routine inspection on November 12, 2024, paper towels were unavailable at the handwash sink.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly soiled cleaning cloth was observed on top of the sanitizer spray bottle. Cleaning cloths that are soiled must be sent out to be laundered or disposed of. It cannot be reused unless submerged in a sanitizer solution.***Please remove or launder any soiled cleaning cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes containing plastic utensils were observed being stored directly on the floor.Ensure food utensils and storage containers are stored up off the ground to prevent potential contamination.OUTSTANDING VIOLATIONDuring the routine inspection on November 12, 2024, single-use forks in cardboard boxes were observed to be stored directly on the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was observed to be unlabeled.***Please label the sanitizer spray bottle to indicate its use and to avoid confusion.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available for the hand sink in use at the time of inspection.Ensure any hand sink in use has a dispenser that allows access to paper towel without contaminating the entire roll.OUTSTANDING VIOLATIONDuring the routine inspection on November 12, 2024, paper towels were unavailable at the handwash sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Oven mittens located on top of the convection oven were observed to be soiled and covered with food debris. Leftover food debris on the oven mitten harbors the growth of harmful bacteria that could cross-contaminate the operator's hands and food products. ***Please wash the oven mittens.2) The Minute Maid juice dispenser on the buffet line has a buildup of syrup around the nozzles and on the surfaces of the machine. Syrup buildup can trap other contaminates and attract pests.***Please clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were found to have a buildup of food debris and should be cleaned on a more regular basis:- Countertop surface beneath oven- Behind fridge- Behind chest freezer Add indicated areas to a weekly or monthly cleaning schedule.OUTSTANDING VIOLATIONDuring the routine inspection on November 12, 2024, the areas indicated above were observed to have a build-up of grime, dirt, and food debris.
Own this business? Add a badge to your website