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Hampton Inn & Suites - Food

128 Leva Avenue Red Deer County AB T4E 1B9 · Food - General

Official record from Alberta →

Inspection summary

Hampton Inn & Suites - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on February 19, 2026, found no infractions.

1 of 3 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.

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 February 24, 2025. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the following food products was taken during the inspection. 1) Sliced strawberries without temperature control were 16C.2) The temperature of the pre-packaged yogurt was between 8C to 16C. 3) Hard-boiled eggs with ice packs underneath were 11C.4) Waffle batter mix with ice packs underneath was 16C.5) Sliced fruits without temperature control were 15C.Ensure that the temperature of the food products is 4C or colder. Alternatively, food products may be discarded after two hours in the Danger Zone.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperature of the oatmeal was 55C. Please ensure that the temperature of all hot holding units is 60C or hotter.2) The operator stated that the waffle/pancake batter was left out at room temperature for 4 hours (6 am to 10 am) for clients to self-serve and prepare waffles. The facility may:a) store the batter at 4C or colder, orb) discard them after 2 hours if stored at room temperature.

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