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DoubleTree by Hilton Edmonton Downtown - Kitchen

Kitchen - 9576 Jasper Avenue NW Edmonton AB T5H 3V3 · Food - General

Official record from Alberta →

Inspection summary

DoubleTree by Hilton Edmonton Downtown - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 October 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 across 2 separate inspections, most recently on July 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 1, 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 2 times on May 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking on the wall of the comp sink needs to be scrubbed thoroughly or replaced. The wall beside the dishwasher has a collection of debris. Please clean.
  3. Monitoring Inspection

    0 infractions

  4. 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)?
      • Oct 24/25 update: The dishwasher was ran twice and reached at maximum temperature of 67C. A maintenance supervisor can by and said a part is required for the booster heating system and is on order. Until that happens everything that goes thru the dishwasher must be manually sanitized in a clean sink compartment.High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.Aug 1 update:The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C.Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.Aug 1 update:The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C.Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process.Either place a splash gaurd on the handsink or do not store utensils next to the sink.
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process.Either place a splash gaurd on the handsink or do not store utensils next to the sink.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as scoops in bulk dry goods. ACTION REQUIRED: Obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar area had no detectable levels of sanitizer. CDI: Chemical bottles restocked at the time of inspection & tested at 100ppm chlorine. ACTION REQUIRED: Staff is directed to test mechanical dishwashers daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet on the hand sink closest to the service area was not functional at the time of inspection. Cold water was available. Maintenance staff were working on repairs at the time of inspection. Note: An alternative hand wash station was available & fully stocked in the cookline.ACTION REQUIRED: Ensure there is hot/cold running water available at all hand sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sealant/caulking behind the mechanical dishwasher in the kitchen was discolored & no longer cleanable. ACTION REQUIRED: refinish sealant/caulking.

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