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Eckville Hotel - Billy Zees

5007 50 Street Eckville AB T0M 0X0 · Food - General

Official record from Alberta →

Inspection summary

Eckville Hotel - Billy Zees has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on May 21, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 February 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on February 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on April 23, 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 3 separate inspections, most recently on November 17, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 on February 10, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pinesol and water was mixed to wipe surfaces. Staff replaced with a bleach solution. Ensure chlorine solution is at 100 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.A copy of a pest control template to be completed monthly was provided with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being stored between counter surfaces in a narrow slot that cannot be cleaned. Knives can become contaminated when slide into an area that isn't able to be cleaned and sanitized. Knives were removed to be washed. Please store knives in an area that is easily cleanable and doesn't lead to contamination of the utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer has a large build-up of ice that can get into food stored in the unit. Ice is not potable and can lead to contamination of food. Please have the freezer defrosted.Cardboard was being used to line some shelves of the walk-in cooler. Cardboard cannot be cleaned and sanitized. Please remove the cardboard and if a shelf liner is necessary, ensure it is made of a material that is non-absorbent and easily cleanable.
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was between 4.6 - 9 C. Food stored in unit was between 6.9 - 9 C. The majority of the cooler is used for beverage storage.The unit has been inconsistent over the years in maintaining temperatures at or below 4 C. Food stored in the unit must be held at 4 C or colder. If the unit cannot consistently maintain this temperature, please obtain a unit for the storage of potentially hazardous foods and use the walk-in for beverages that don't require refrigeration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach present for use as a sanitizer. Please discontinue use of scented bleach as the chemicals used can be a contaminant. Use only unscented bleach or a quaternary ammonium for sanitizing of food contact surfaces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach present for use as a sanitizer. Please discontinue use of scented bleach as the chemicals used can be a contaminant. Use only unscented bleach or a quaternary ammonium for sanitizing of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was only maintaining 6-10 C depending on the area of the cooler. Please have the unit adjusted or serviced and ensure it is maintaining 4 C as some foods that require refrigeration are being stored inside.
    • 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?
      • A valid permit was not posted. Please obtain and post the current permit in view of customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.
  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips could be located for either dishwashing (chlorine test strips required) or for the glass washer which uses iodine. Please obtain both types of test strips and ensure staff are testing the glass washer daily and sanitizer each time it is prepared for dishwashing.
    • 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?
      • A valid permit was not posted. Please obtain and post the current permit in view of customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.

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