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Four Points by Sheraton Hotel & Suites Calgary West - Avenue 16 Kitchen & Bar

8220 Bowridge Crescent NW Calgary AB T3B 2V1 · Food - General

Official record from Alberta →

Inspection summary

Four Points by Sheraton Hotel & Suites Calgary West - Avenue 16 Kitchen & Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on May 20, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 2024. 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?

  • 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 March 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 3 separate inspections, most recently on September 17, 2024. 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?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler #3 was measured around 9C. All foods in the cooler were removed to other functional cooler.Repair so the cooler is maintaining foods 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer was measured at 0ppm.Corrected after priming. Check the dishwasher sanitizer level regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream was sitting on ice bath on the cooking line.Food level must be below the ice level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen line and the back kitchen hand sinks have small drip that can't be shut off from the taps.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up freezer #7 handle plastic broke off by the hand touch area, resulting a crack along the area. This was repaired by duct tape.Remove the tape as the tape is not easily cleanable nor water resistant. Fix the cooler handle so it is smooth, easily cleanable and water resistant.
  5. Demand Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the front service handwash sink.Repair handwash sink and ensure both hot and cold water is available for handwashing.
    • 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboards were lifted off the walls by the grill and dishwashing areas. Fix the baseboards. 2) Water pooled underneath the dishwasher area. Repair the leak and mop the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the dishwasher area was missing a cover. Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the prep cooler cutting boards. Resurface or replace the cutting boards 2) Stand up cooler handle plastic broke off by the hand touch area, resulting a crack along the area. Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen baseboards and food debris build-up underneath the kitchen main line equipmentClean these areas.Bar:Drink syrup build-up on the bar floor.Clean the floor.
  6. Monitoring Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bar: Hydrogen peroxide was stored in a quat sanitizer bottle. Relabel the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the front service handwash sink.Repair handwash sink and ensure both hot and cold water is available for handwashing.
    • 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light by the dishwasher area was missing a cover. Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the prep cooler cutting boards. Resurface or replace the cutting boards 2) Stand up cooler handle plastic broke off by the hand touch area, resulting a crack along the area. Fix the cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the kitchen baseboards and food debris build-up underneath the kitchen main line equipmentClean these areas.Bar:Drink syrup build-up on the bar floor.Clean the floor.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right Prep cooler:Perishable foods in the prep cooler inserts were measured between 8.3 to 9.2 degrees C. (Feta cheese @ 8.3 degrees C. and shredded cheese @ 9.2 degrees C.)Middle Prep cooler:Perishable foods in the prep cooler inserts were measured between 10.3 to 12.6 degrees C. Butter chicken sauce @ 10.8 degrees C. Garlic @ 10.3 degrees C. Shredded cheese@ 10. 3 degrees C Sliced cheese @ 12.6 degrees C. Discarded the food in the middle 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?
      • Drain flies found on the dishwasher area wall and around the recycling and garbage cans.Do a detail cleaning of this area and remove drain flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the large walk-in cooler was dim.Provide more light in the walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers along the main cook line were broken and not secured.Fix the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains build-up on the wall underneath the dishwasher area. Clean the wall. 2) Large amount of dust covering the pipes in the service areas. Clean the ceiling. 3) Grime build-up on the garbage cans exteriors. clean the garbage cans.

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