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Esquire Hotel & Lounge

4903 50 Street Girouxville AB T0H 1S0 · Food - General

Official record from Alberta →

Inspection summary

Esquire Hotel & Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on July 8, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 6 separate inspections, most recently on July 8, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on December 20, 2023. 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?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or QUAT sanitizer test strips could be located onsite at the time of the inspection.Ensure that test strips are available onsite to confirm the concentration of mixed sanitizer solutions.
    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
    • 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 kitchen's commercial exhaust system is past due for its routine professional cleaning/maintenance. Ensure that the system is cleaned routinely as outlined on the attached service sticker.
  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or QUAT sanitizer test strips could be located onsite at the time of the inspection.Ensure that test strips are available onsite to confirm the concentration of mixed sanitizer solutions.
    • 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 kitchen's commercial exhaust system is past due for its routine professional cleaning/maintenance. Ensure that the system is cleaned routinely as outlined on the attached service sticker.
    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution available at the start of the inspection was measured to be 0-50 ppm chlorine.The solution was changed for a fresh solution of 200 ppm chlorine at the time of the inspection.Ensure that sanitizer solutions are changed as required to maintain an acceptable active ingredient concentration.
    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
  4. Monitoring Inspection

    1 infraction

    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
  5. Monitoring Inspection

    1 infraction

    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
  6. Monitoring Inspection

    2 infractions

    • 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 current food handling permit was provided to the operator for posting at the time of the inspection.Ensure that the current food handling permit is continuously posted in a location that is visible to the public.
    • 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 wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
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