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Fairmont Hotel Macdonald - Main Kitchen

10065 100 Street NW Edmonton AB T5J 0N6 · Food - General

Official record from Alberta →

Inspection summary

Fairmont Hotel Macdonald - Main Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on July 17, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 2 times across 2 separate inspections, most recently on July 17, 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 on May 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Fruit flies observed in the kitchen. Ensure the flies are eradicated
  2. Demand Inspection

    1 infraction

    • 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?
      • Fruit flies observed in the kitchen. Ensure the flies are eradicated
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steak in the oven was measured at internal temperature of 51C. Hot holding was set to 125C and had been at that temperature for over 3 hours. Steak was discarded during inspection. Chef indicated steak is cooked in the oven at 135C overnight and hot held at 125C before reheating for service.Ensure food is cooked to the required temperature and hot held at a minimum temperature 60C/140F.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing in the prep cooler. Functional thermometers were put in the cooler during inspection.Ensure coolers all have functional thermometers at all times.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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