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Hampton Inn & Suites by Hilton St. Albert - Food

585 Mistatim Way NW Edmonton AB T6V 0M8 · Food - General

Official record from Alberta →

Inspection summary

Hampton Inn & Suites by Hilton St. Albert - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on April 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 April 11, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 11, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Multiple food items (sausage, omelet, hash brown) were held <60C however, they were held for <2 hours. Please ensure all potentially high risk food items are held hot at or above 60C. - Potentially high-risk food items that require refrigeration (4C) were kept at room temperature (22C) for extended period of time and were discarded during inspection. All such food items must be kept at or below 4C or as recommended by the manufacturer.
    • 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?
      • Expired permit is posted inside the kitchen. Please post a valid food handling permit at gust dining, easy to see location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The round and rectangle stainless steel hot holding utensils are not in good repair. They are not able to keep at or above 60C. Please don't use this for hot holding until these units are in good repair or working.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • • Regular coffee creamers/milk/butter are at room temperature. Please ensure that food items are kept at the temperature recommended by the manufacturer, in this case all the above require refrigeration and must be kept in the cooler at 4C or on ice. These food items were discarded by the manager during inspection.

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