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Guest House Inn and Suites - Continential Breakfast

4411 4 Avenue Edson AB T7E 1B8 · Food - General

Official record from Alberta →

Inspection summary

Guest House Inn and Suites - Continential Breakfast has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 9, 2024. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 9, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle was tested using chlorine test strips at the time of inspection. The concentration was recorded to be too strong as the sanitizer bleached the test strip. The adequate concentration range of 100-200ppm was discussed. This solution was discarded as a new solution will be required prior to the next food service. Chlorine test strips were available in the kitchen; please use these test strips to verify the concentration of the sanitizer solution every time a new solution is made.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine bleach sanitizer bottle was not labelled at the time of the inspection. The bottle was labelled as bleach sanitizer during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of the hot food items (scrambled eggs and sausages) in the service area were measured below 60C.Ensure all high-risk foods are held above 60C.Put the coffee creamer or milk below 4C in the cooler or put on an ice bath.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips to ascertain the sanitizer concentration.Advised the operator to ensure they have test strips available onsite for verifying sanitizer concentration.
    • 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?
      • No food permit on display.Ensure the food permit is displayed in a conspicuous location within the facility/breakfast area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The person handling food should did not have food safety training.Operator agreed to enroll the staff member for the online Alberta government approved food safety training.
  4. Monitoring Inspection

    0 infractions

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