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Hampton Inn - Breakfast area

100 - 950 Emerald Drive Sherwood Park AB T8H 0W6 · Food - General

Official record from Alberta →

Inspection summary

Hampton Inn - Breakfast area has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on June 18, 2026, recorded 4 infractions.

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

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.

  • 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 5 times across 4 separate inspections, most recently on December 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 18, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on June 18, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times on October 11, 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?

  • 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 June 18, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator was unable to provide the most recent food safety records for review. An AHS Food Safety Checklist was provided to support improved documentation practices and ensure compliance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The turkey patty was measured at 47.2°C with probe thermometer, while the oatmeal measured at 51°C using an infrared thermometer. Both items were reported by the operator to be within the 2-hour holding period.The operator was instructed to reheat the affected food items to an internal temperature of at least 74°C and to adjust the hot holding unit settings to maintain a temperature of 60°C or above. The operator complied with the instructions and provided verification of the corrected temperatures via email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be used for holding dirty dishes. The operator was advised that the handwashing sink must be used exclusively for handwashing and not for storing dishes. The operator complied and removed the dishes upon request.
    • 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 valid permit was observed to be posted in the facility. The operator was advised to obtain and display a valid food handling permit in a visible location. Operator displayed the permit upon request during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer dispenser observed to not be dispensing adequate sanitizer concentration. 0 ppm measured. Ensure a bleach solution is used until dispenser is fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Rust spots for the storing shelve (chemical storage). Ensure all areas are in good condition, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *2 burned lights observed. Ensure all lights are in good condition. Adequate lighting is needed for cleaning and sanitizing.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yoghurt packets were measured at 22C surface temperature and 20C internally with a probe thermometer. Yoghurt had been out of the cooler for over 3 hours. Yoghurt was discarded during inspection. Ensure high risk food is stored at 4C or below. Yoghurt should be immersed in ice cubes and brought out in fewer quantities to maintain required temperature.

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