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Edmonton Hotel and Convention Centre - Main Kitchen

4520 76 Avenue NW Edmonton AB T6B 0A5 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Hotel and Convention Centre - Main Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on May 20, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 April 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on March 31, 2026. 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?

  • 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 once on April 16, 2024. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • Yes (corrected during inspection) - the expired version of the Food Handling Permit was posted (date of September 30, 2025) and the updated version was to be printed and posted in a conspicuous location, visible to the public. The operator is to keep a current version posted at the side wall in the front bar area (alongside the other posted documents), on continual display to the public.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Yes (corrected during inspection) - there were no records being kept of the daily food safety temperature monitoring. A copy of the AHS 'daily food safety checklist' will be provided to the operator by email, for review and use, as necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - there was gravy in a stainless steel insert on the grill at about 36-40 degrees Celsius. The operator was advised and the gray was quickly re-heated to 74 degrees Celsius before being added to the hot-holding unit. All staff are to be reminded to ensure re-heating of food products is conducted via a cooking method (and hot-holding units are not used as a re-heating cooking method).All cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with stored foods frozen solid). All other hot-holding food equipment in use was at minimum of 60 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Yes (corrected during inspection) - there was 0ppm concentration of chlorine sanitizer in the final sanitizing rinse of the commercial dishwasher. Note that the ordered product was on-site in the delivery storage area, and was added at time of inspection.
    • 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?
      • Yes (corrected during inspection) - the most recent updated Food Handling Permit (expiry date of September 30, 2025) was not posted in a conspicuous location, visible to the public. This was corrected at time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Line shelves were unclean.
  7. Monitoring Inspection

    0 infractions

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