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Econo Lodge Inn & Suites

9722 97 Street High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Econo Lodge Inn & Suites has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on June 8, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 separate inspections, most recently on August 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 23, 2024. 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 2 times across 2 separate inspections, most recently on August 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 23, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A smaller crack still needs to be filled on the left side of the ice machine dispensing area, so it is smooth for cleaning and disinfecting. Udara, maintenance staff also onsite at the time of inspection and knows where he needs to fix. Follow up on August 26, 2024. Monthly cleaning of ice machine log sheet recorded. Provided operator with AHS Cleaning schedule link and daily cleaning of ice machine dispensing area needs to be recorded on cleaning schedule (disinfecting ice machine dispensing area with approved sanitizer such as 100 ppm chlorine sanitizer or 200 ppm Quats sanitizer). Previous Inspection Report dated August 22, 2024:**Ice machine dispensing area has a crack and cannot be cleaned and sanitized properly. Fix the area so it can be cleaned and sanitized properly. Submit photo once it is fixed.Addressed daily cleaning/disinfecting of ice machine area with facility manager and record it on cleaning schedule.Cleaning schedule includes daily cleaning schedule, weekly cleaning schedule, and monthly cleaning schedule.Maintenance person clean ice machine inside by putting ice machine cleaner monthly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Night shift staff still not recording Coca Cola reach-in cooler temperature properly. Higher risk food stored inside this cooler unit. It was measured at 3.8 C < 4 C at the time of inspection. Nightshift staff recorded 9 C > 4 C at 3 AM on August 23, 2024. 10 C > 4 C recorded at 3 PM, August 22, 2024. Documentation/Monitoring procedure not accurate. This is a repeat infraction. Please train staff how to read the thermometer properly and record it. Missing Thermometer inside stand-up freezer. Follow up on August 26, 2024.Previous Inspection Report dated August 22, 2024:**Egg, yogurt reach in cooler: 1 C < 4; Stand-up freezer: -19 C < -18 C.Pepsi cooler: 3.8 C < 4 C. Temperature recording was recording -8 C and -9 C freezer temperature. Facility manager needs to make sure staff knows how to read thermometer properly and record it on log sheet. Ensure all coolers, freezers have a working thermometer inside and staff knows how to read temperature properly and record it on log sheet.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Instructed operator to make bleach water label on the bleach water sanitizer spray bottle at the time of inspection. Chlorine sanitizer was measured at 100 ppm (minimum 100ppm). Operator still waiting Chlorine sanitizer to be shipped to the facility.Reviewed 2 Sink manual dishwashing method with operator. Wash/rinse at one sink. Immerse coffee pots in minimum 100 ppm chlorine sanitizer or 200 ppm Quats sanitizer food grade container/tub for at least 2 minutes, air dry afterwards without further rinsing. Previous Inspection Report dated August 22, 2024:**No Quats sanitizer pH test strips or Chlorine test strips at the facility.Submit photo once you have ordered Chlorine test strips at the facility.A copy of AHS cleaning schedule left for operator to record and use daily. An electronic version will be emailed to operator along with this inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A smaller crack still needs to be filled on the left side of the ice machine dispensing area, so it is smooth for cleaning and disinfecting. Udara, maintenance staff also onsite at the time of inspection and knows where he needs to fix. Follow up on August 26, 2024. Previous Inspection Report dated August 22, 2024:**Ice machine dispensing area has a crack. Ensure it is fixed so you can clean and sanitize the area properly. Clean and sanitize air machine area daily as part of your daily cleaning schedule. record it on log sheet.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility has a bottle of D10 Quats sanitizer. It was measured 0 ppm at the time of inspection. Facility does not have Quats Sanitizer test strip at this facility to verify strength. Instructed operator to make 100 ppm bleach water sanitizer spray bottle 1/2 teaspoon into 1 liter of water. Ensure it is marked bleach and water on the spray bottle.Approved sanitizer: 100 ppm Chlorine solution; 200ppm Quats sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice machine dispensing area has a crack and cannot be cleaned and sanitized properly. Fix the area so it can be cleaned and sanitized properly. Submit photo once it is fixed.Addressed daily cleaning/disinfecting of ice machine area with facility manager and record it on cleaning schedule.Cleaning schedule includes daily cleaning schedule, weekly cleaning schedule, and monthly cleaning schedule.Maintenance person clean ice machine inside by putting ice machine cleaner monthly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg, yogurt reach in cooler: 1 C < 4; Stand-up freezer: -19 C < -18 C.Pepsi cooler: 3.8 C < 4 C. Temperature recording was recording -8 C and -9 C freezer temperature. Facility manager needs to make sure staff knows how to read thermometer properly and record it on log sheet. Ensure all coolers, freezers have a working thermometer inside and staff knows how to read temperature properly and record it on log sheet.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Educated operator proper dishwashing:Wash -> Rinse -> Sanitize (e.g. soak washed and rinsed ware in 100 ppm chlorine sanitizer for at least 2 minutes) -> Air Dry.Facility only has one sink at food preparation area. Have a small tub container that you can use as sanitizer sink. Wash/Rinse in sink and sanitize wares in tub container (soak in 100 ppm chlorine or 200 ppm Quats sanitizer for minimum 2 minutes), air dry afterwards.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quats sanitizer pH test strips or Chlorine test strips at the facility.Submit photo once you have ordered Chlorine test strips at the facility.A copy of AHS cleaning schedule left for operator to record and use daily. An electronic version will be emailed to operator along with this inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine dispensing area has a crack. Ensure it is fixed so you can clean and sanitize the area properly. Clean and sanitize air machine area daily as part of your daily cleaning schedule. record it on log sheet.

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