Skip to content
Loading map…

Hampton Inn & Suites - Continental Breakfast

3916 84 Avenue Leduc AB T9E 8M6 · Food - General

Official record from Alberta →

Inspection summary

Hampton Inn & Suites - Continental Breakfast has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 19, 2025. 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 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring 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)?
      • **0 ppm chlorine residual was measured in the final rinse of the low-temperature dishwasher after two wash cycles. The chlorine container under the sink was still full. A maintenance staff was called, and he determined that the sanitizer hose needs to be replaced. The facility will perform manual sanitizing of utensils pending the repair.ACTION REQUIRED:1) Repair the dishwasher to ensure it consistently dispenses a 100ppm chlorine residual during the final rinse.2) Recommend that staff verify the chlorine sanitizer concentration daily, preferably at the start of the day, to ensure any issues are caught and addressed promptly.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility operators stated they use Quat sanitizer regularly for surface sanitization of kitchen area and continental breakfast area. There was no Quat sanitizer available at time of inspection. Operator mixed bleach sanitizing solution during inspection and tested the concentration with chlorine solution test strips until it was at a satisfactory concentration. Please ensure a surface sanitization mixture of adequate concentration is available in the facility at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food debris was observed in the drawers that were housing clean, ready to use kitchen utensils. Please ensure that the storage area for clean utensils is also kept clean.
    • 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. Kitchen counter has red tape covering cracked area. Please ensure all surfaces are smooth, durable, easily cleanable and non-porous. 2. Tiles are broken in dry storage room and in kitchen area. Please ensure all surfaces are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A spill under the coolers at the back of the kitchen area was observed during inspection. Please ensure all surfaces are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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)?
      • 0ppm chlorine residual was measured in the final rinse of the low temperature dishwasherACTION REQUIRED:1) Repair the dishwasher to ensure that it is dispensing 100ppm chlorine residual in the final rinse.

Nearby inspected facilities

Own this business? Add a badge to your website