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Econolodge Inn & Suites - Food

773 8 Street SW Medicine Hat AB T1A 4M5 · Food - General

Official record from Alberta →

Inspection summary

Econolodge Inn & Suites - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on August 1, 2025, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on August 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 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?

  • 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 6, 2024. 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the fridges used for storing milk and creamers remained above 4 °C during the inspection (around 6-8 °C ). Please do not store any perishable food items in these fridges until the units can consistently maintain temperatures below 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator located two drain stoppers; however, they were unable to effectively stop water from draining.Please ensure that functional drain stoppers are readily available and capable of fully sealing the sinks. This is necessary to allow equipment and utensils to be completely immersed in the sanitizer solution.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of the fridges used for storing milk and creamers remained above 4 °C during the inspection (around 6-8 °C ). Please do not store any perishable food items in these fridges until the units can consistently maintain temperatures below 4 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was unable to locate the drain stopper at the time of the inspection. Please ensure that drain stoppers are readily available so equipment and utensils can be fully immersed in the sanitizer solution and properly sanitized.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator could not locate the sanitizer for sanitizing the utensil and equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher (residential grade) is currently not functioning. The operator was unable to demonstrate proper manual dishwashing using the two-sink method. The two-sink method was explained and the AHS poster was provided to the operator.
    • 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?
      • The permit on display was expired on September 30, 2024. Please ensure the current permit is displayed.
  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)?
      • The operator was unable to locate the drain stopper at the time of the inspection. Please ensure that drain stoppers are readily available so equipment and utensils can be fully immersed in the sanitizer solution and properly sanitized.
    • 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?
      • The permit on display was expired on September 30, 2024. Please ensure the current permit is displayed.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the handwashing station. Staff went to get a new roll of paper towel.

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