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DoubleTree by Hilton Calgary North

2120 16 Avenue NE Calgary AB T2E 1L4 · Food - General

Official record from Alberta →

Inspection summary

DoubleTree by Hilton Calgary North has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on July 3, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on July 3, 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 July 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 7, 2025. 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.

8 inspections

  1. 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?
      • **OUTSTANDING on July 3, 20261. Some of the walls and ceilings in the kitchen were in disrepair. The surfaces were not smooth and cleanable. -Wall near the pass-through window.-Coving near the pass-through window across from cooking line.-Ceiling near the pass through window.-Piller near the 2 compartment sink (FRP was pulling away).-Ceiling in the dishwashing area.-Wall near the dishwasher in the banquet dishwashing area.Action required:Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Some of the light bulbs in the kitchen were not shatterproof (appeared to be normal bulbs) and the fixtures were not equipped with shatterproof covers. Ensure that all light fixtures in the food prepatation area are equipped with shatterproof covers or have shatterproof light bulbs.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler in the banquet prep area was maintaining an air temperature of 6.7C to 8.0C. Please move all perishable foods into another cooler that is maintaining 4C or less and repair the cooler. Ensure that all coolers are maintaining 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some of the walls and ceilings in the kitchen were in disrepair. The surfaces were not smooth and cleanable. -Wall near the pass-through window.-Coving near the pass-through window across from cooking line.-Ceiling near the pass through window.-Piller near the 2 compartment sink (FRP was pulling away).-Ceiling in the dishwashing area.-Wall near the dishwasher in the banquet dishwashing area.Action required:Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Some of the light bulbs in the kitchen were not shatterproof (appeared to be normal bulbs) and the fixtures were not equipped with shatterproof covers. Ensure that all light fixtures in the food prepatation area are equipped with shatterproof covers or have shatterproof light bulbs.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer in the main kitchen was visually dirty. **Please clean.**Ensure meat slicer is cleaned and sanitized after every use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following area: - Ventilation canopy had a significant amount of dust accumulated. - Underneath and behind the cooking equipment along the cookline.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were observed in the hand sink basin at the entrance of the main kitchen. - Operator removed the utensils during inspection. **Ensure hand sink remains unobstructed and accessible at all times for proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap underneath the 2-compartment sink in the main kitchen was overflowing when the faucet was turned on. **Ensure grease trap is repaired or replaced. Note: Facility will use the backup dishwasher in the banquet kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer in the main kitchen was visually dirty. **Please clean.**Ensure meat slicer is cleaned and sanitized after every use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following area: - Ventilation canopy had a significant amount of dust accumulated. - Underneath and behind the cooking equipment along the cookline.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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