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Edmonton Inn & Conference Centre - Catering Kitchen/Graze

11834 Kingsway NW Edmonton AB T5G 3J5 · Food - General

Official record from Alberta →

Inspection summary

Edmonton Inn & Conference Centre - Catering Kitchen/Graze has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on June 4, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 May 12, 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 December 17, 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 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 7 separate inspections, most recently on May 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 4 separate inspections, most recently on December 17, 2025. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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?
      • Mouse droppings noted in dry storage room and harder to reach areas
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout for tiles in catering kitchen was in disrepair
  3. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The ceiling, walls, and cabinets in the back kitchen storage room were observed to be water-damaged. The operator was instructed to remove and discard water-damaged items and complete necessary repairs.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dripping water was observed from the ceiling in the main kitchen by the steam kettles and the back kitchen storage room. Stored food was removed from the affected kitchen area. The dripping water was being collected in buckets. The issue appears to be isolated to these areas and does not affect other parts of the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in the walk-in cooler in the pastry room was poor
  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration unit located under the grills was measured at approximately 14 °C. Surface temperatures of food items in the unit were also measured at approximately 14 °C. The operator discarded all food stored in this unit. The operator stated that a technician repaired the unit shortly after the initial inspection; however, he is unsure why it is not maintaining proper temperature. The operator will contact the technician again and discontinue use of the cooler until it is repaired.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The ceiling, walls, and cabinets in the old staff room were observed to be water-damaged. The operator was instructed to remove and discard water-damaged items and complete necessary repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in the walk-in cooler in the pastry room was poor
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing for the sanitizer dispenser was in disrepair. The dispenser could only be operated using the shut-off valve located underneath the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The refrigeration unit located underneath the grill was not operating properly, with ambient air temperatures measured at 11–14 °C.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration unit located underneath the grill was not operating properly, with ambient air temperatures measured at 11–14 °C. Perishable items were moved to a working cooler.
    • 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?
      • 1.Mouse droppings were observed in multiple areas, including the dishwashing area, the dry storage room near the purchasing department, next to the cardboard compactor, and in the storage room across from Graze Kitchen.2.A hole was observed in the wall of the catering kitchen, with insulation on the ground beneath it, indicating that mice may be using the space as a harborage area.Operator working with pest control to address issue
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The ceiling, walls, and cabinets in the old staff room were observed to be water-damaged. The operator was instructed to remove and discard water-damaged items and complete necessary repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in the walk-in cooler in the pastry room was poor
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing for the sanitizer dispenser was in disrepair. The dispenser could only be operated using the shut-off valve located underneath the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The refrigeration unit located underneath the grill was not operating properly, with ambient air temperatures measured at 11–14 °C.2.Seal for freezer on the prep line was in disrepair
  6. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A proper written employee illness policy was not in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Lighting in the walk-in cooler in the pastry room was poor-ceiling in the walk-in cooler in the main kitchen was peeling
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in freezer (near cardboard area) was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Painting peeling on walls and shelving units in the walk-in freezer near receiving area
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
    • 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?
      • Mouse droppings noted in storage areas (room where dishes are stored, room where coffee jugs are stored, and dry storage room)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in freezer (near cardboard area) was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Painting peeling on walls and shelving units in the walk-in freezer near receiving area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Exhaust canopy requires cleaning and is overdue for service-Container used to store ice scoops requires cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required in the kitchen (around cooking equipment, under prep line equipment)

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