Skip to content
Loading map…

Days Inn & Suites Sherwood Park - Breakfast Kitchen

201 Palisades Way Sherwood Park AB T8H 0N3 · Food - General

Official record from Alberta →

Inspection summary

Days Inn & Suites Sherwood Park - Breakfast Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on July 15, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on July 13, 2026. 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 July 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 on July 8, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on July 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on July 8, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #2 was measured at 9°C at the time of inspection. The temperature display on the unit also indicated that the cooler was operating above the required refrigeration temperature. Potentially hazardous food items stored in the cooler, including eggs, sausages, and cream cheese. The operator was instructed to immediately relocate all high-risk food items from Cooler #2 to Cooler #1, which was measured at 3.2°C. The operator was advised to discontinue use of Cooler #2 for the storage of potentially hazardous foods until the unit has been repaired and is capable of consistently maintaining food at 4°C or below. Monitoring of cooler temperatures was discussed and education was provided regarding safe cold-holding requirements.
  3. Monitoring Inspection

    7 infractions

    • 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?
      • No food safety records were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #2 was measured at 9°C at the time of inspection. The temperature display on the unit also indicated that the cooler was operating above the required refrigeration temperature. Potentially hazardous food items stored in the cooler, including eggs, sausages, and cream cheese. The operator was instructed to immediately relocate all high-risk food items from Cooler #2 to Cooler #1, which was measured at 3.2°C. The operator was advised to discontinue use of Cooler #2 for the storage of potentially hazardous foods until the unit has been repaired and is capable of consistently maintaining food at 4°C or below. Monitoring of cooler temperatures was discussed and education was provided regarding safe cold-holding requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in the facility at the time of inspection. The operator was advised that a suitable probe thermometer must be available and used to verify the internal temperatures of foods during cooking, cooling, reheating, and hot holding. The operator was instructed to obtain and maintain an accurate food thermometer to ensure foods are being held and prepared at safe temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were found to be expired (Expiration date: Jan 01, 2026). Operator was advised to obtain valid 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?
      • No handwashing soap was available at the kitchen handwashing sink at the time of inspection. The operator indicated that staff were using dish soap for handwashing. The operator was advised that a suitable supply of hand soap must be readily available at all designated handwashing stations to facilitate effective hand hygiene. Handwashing stations must be adequately stocked and maintained at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was available at the two-compartment sink at the time of inspection. The operator was advised to ensure that the facility maintains an adequate supply of both hot and cold running water at all times to support proper cleaning and sanitation activities.
    • 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 designated handwashing sink was not operational at the time of inspection. The operator was advised that handwashing sinks must be maintained in good working order and readily accessible to staff at all times to ensure proper hand hygiene. The operator was instructed to restore the handwashing sink to operational condition immediately and ensure it remains available for use during all hours of operation.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website