Days Inn & Suites Sherwood Park - Breakfast Kitchen

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

4 inspections

1. Risk Management InspectionJul 13, 2026

   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.
2. Monitoring InspectionJul 8, 2026

   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.
3. Monitoring InspectionJul 10, 2025

   0 infractions

4. Monitoring InspectionFeb 12, 2024

   0 infractions