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Econo Lodge CNA 44

5302 46 Avenue Taber AB T1G 2A8 · Food - General

Official record from Alberta →

Inspection summary

Econo Lodge CNA 44 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on November 25, 2025, recorded 2 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 November 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 once on November 25, 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main fridge in the kitchen was providing an interior temperature above 4C with the coolest point measured to be 7.4C at the back of the unit above the highest rack at the beginning of the inspection. The display thermometer inside the unit showed an equivalent temperature of 50F. The owner advised that staff were in the process of relocating cold held ready to eat food items such as yogurt back into the main fridge. The temperature setting on the unit was lowered to the coldest setting - the owner and staff will be monitoring the unit to ensure that the temperature falls below 4C (40F) on the display thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels for handwashing were not available at the designated handwashing sink area after service had completed for the day. The owner directed staff to obtain a roll of paper towels for use in the kitchen once notified and will be remining staff to ensure that paper towels are maintained in order to allow for proper handwashing to take place during service.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

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