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Delta by Marriott Edmonton Center Suite Hotel - District 102

10222 102 Street NW Edmonton AB T5J 4C5 · Food - General

Official record from Alberta →

Inspection summary

Delta by Marriott Edmonton Center Suite Hotel - District 102 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on June 8, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 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)?

  • 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 once on June 25, 2025. 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 3 times across 2 separate inspections, most recently on June 8, 2026. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on June 25, 2025. 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 June 4, 2024. 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the rice and flour containers. Ensure all scoops are removed from the inside of the food ingredients to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available. Ensure test strip is made available to determine the concentration of sanitizers is adequate,
    • 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?
      • Displayed food handling permit is expired.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational. Chef indicated dishes were being washed and sanitized in the high temperature dishwasher in the banquet kitchen. High temperature dishwasher in the banquet kitchen was measured above 71C at dish level.- Staff indicated the missing part had been obtained and the kitchen dishwasher will be repaired the next day.Ensure kitchen dishwasher is repaired and able to sanitize utensils accordingly.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was prepared during inspection and measured between 200ppm-400ppm of quats.Ensure sanitizer is available in the kitchen and wet cleaning clothes are immersed in the sanitizer during food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceramic bowl was seen in the bulk food bucket. Bowl was taken out during inspection. Ensure scoops with their handle kept out of the food is used in bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The milk cooler in the front service area was measured between 7C-9C. Temperature was adjusted during inspection.Ensure cooler temperature is maintained below 4C/40F at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no running water in the handsinks in the prep area and the glassware storage area.- There were no paper towels in the dispensers on the prep hand sink and the front service area hand sink. Paper towels were provided during inspection.Ensure all handsinks are fully operational and equipped with running jot and cold water, soap and paper towels at all times.
    • 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 stairs outside the walk-in coolers in is disrepair. Ensure surfaces are maintained in a smooth, non-absorbent and easy to clean manner.
  5. Risk Management Inspection

    1 infraction

    • 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 inside flooring of walk-in cooler #4 is not smooth and easy to clean. A request has been made to fix the flooring.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken floor tiles beneath equipment at the cookline.Fix or replace all broken floor tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt, soil and debris accumulation was noted on the floor in walk-in cooler #4 and walk-in freezer #6. There is also soil, grey water and debris on the floor in the chemical storage roomClean the floor in the above-mentioned refrigeration units and chemical storage room.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were left on counter tops at the cookline.All used cleaning cloths were immediately stored in a bucket with sanitizer solution during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken and disrepair deep fryer basket observed in a deep fryer was immediately discarded during inspection.

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