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DoubleTree By Hilton Hotel West Edmonton - Main Kitchen

16615 109 Avenue NW Edmonton AB T5P 4K8 · Food - General

Official record from Alberta →

Inspection summary

DoubleTree By Hilton Hotel West Edmonton - Main Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on March 10, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on March 3, 2026. 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 October 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 main dishwasher did not achieve the required sanitizing temperature at the dish level. Measured temperature was below 71°C (160°F) even after three cycles.• The dial temperature fluctuates between 78°C (174°F) and 92°C (199°F). The dial reads higher temperature when empty but drops when utensils pass through.• Please ensure the final rinse temperature at the dish level reach at least 71°C (160°F) for proper sanitization.• Until the main dishwasher is repaired and verified to meet sanitizing standards: o Continue using the main dishwasher for washing only. o Perform final sanitization by running utensils through the small, properly functioning dishwasher or manually using chemical sanitizer.
  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 main dishwasher did not achieve the required sanitizing temperature at the dish level. Measured temperature was below 71°C (160°F) even after three cycles.• The dial temperature fluctuates between 78°C (174°F) and 92°C (199°F). The dial reads higher temperature when empty but drops when utensils pass through.• Please ensure the final rinse temperature at the dish level reach at least 71°C (160°F) for proper sanitization.• Until the main dishwasher is repaired and verified to meet sanitizing standards: o Continue using the main dishwasher for washing only. o Perform final sanitization by running utensils through the small, properly functioning dishwasher or manually using chemical sanitizer.
  4. 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)?
      • Both dishwashers in the main area were measured below 71°C (160°F). The operator must ensure that the final rinse temperature at the dish surface reaches at least 71°C (160°F) and that the final rinse temperature at the manifold or gauge is at least 82°C (180°F). If these temperatures cannot be achieved, manual dishwashing must be used until the equipment is serviced and reaches the recommended temperature for effective sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt was observed on the light tubes in the main kitchen, near the walk-in cooler. Clean light fixtures.
  5. Monitoring 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?
      • Ventilation is due for professional cleaning. The chef advised that the cleaning is scheduled.
  6. Monitoring Inspection

    0 infractions

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