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Hampton Inn & Suites by Hilton

2231 Banff Trail NW Calgary AB T2M 4L2 · Food - General

Official record from Alberta →

Inspection summary

Hampton Inn & Suites by Hilton has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 3, 2024. The most recent inspection, on January 7, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on January 7, 2026. 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 once on November 3, 2024. 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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured with a probe thermometer which read1st cycle 57C2nd cycle 57.7 C3rd cycle 49 C - Have the dishwasher repair and test it to above 71C, two compartment dishwashing method is used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer to measure that the temperature of the high temperature dishwasher.- Ensure that thermometer is available for checking the temperature of the high temperature dishwasher. Recommend purchasing a thermometer with min and max function to verify the temperature during sanitation cycle of the dishwasher.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine bleach solution was measured more than 200ppm as it bleached out the test strip paper.When asked by the inspector, the operator mentioned that the bleach solution was prepared by someone on weekends. Same sanitizing solution was being used for the kitchen as well as for the tables and chairs.The inspector showed the operator how to prepare the bleach solution at proper concentration. (100ppm) -Ensure that the bleach solution used as a kitchen sanitizer is at 100 ppm.-Please prepare different dispenser bottles of bleach for kitchen and for other surfaces.-Please prepare fresh sanitizing solution every day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bacon was measured at temperature of 23 degrees C. It was observed to be at the room temperature.The bacon was discarded by the operator.-Ensure that the frozen bacon is not thawed at room temperature but is thawed in a proper manner either in cold water, in a microwave or in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available to check for the correct concentration.-Ensure that chlorine test strips are present in the facility.

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