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Hilton Garden Inn Edmonton International Airport - Food

8208 36 Street Leduc AB T9E 2W9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **There was no sanitizer solution in the kitchen at the time of the inspection. A staff was observed cleaning counters with a dry cleaning/wiping cloth.-The QUATs dispenser system was able to dispense a 200ppm solution.ACTION REQUIRED:Ensure that:1) A sanitizer solution is readily available during food preparation.2) Food contact surfaces are cleaned and sanitized with a QUATs or chlorine solution3) Cleaning cloths are stored in a sanitizer solution between use. ---> Attached to this report is a handout on the use of cleaning cloths.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Only two of the 4 hand sinks in the kitchen were operational.ACTION REQUIRED:1) Ensure that all the hand sinks in the kitchen are operational.
    • 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?
      • **The food permit was not displayed.Ensure that your food permit is displayed in a location visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The ceiling vents and filters of the ventilation canopy appeared very dusty**The ventilation canopy is over due for service. As per the service sticker, it was due for service in August 2025.**A leak was observed under the three-compartment sink. Staff were using a bowl to contain the leak.** Light covers were missing from some light fixtures in the kitchen (in the dish pit and kitchen office area)Please rectify the above deficiencies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The general sanitation in the kitchen was unsatisfactory:- Lot of debris observed underneath the cookline, appliances/equipment and shelves- Debris observed on shelves in front of the front cookline.- High touch surfaces like doors/door handles of coolers appeared unclean.ACTION REQUIRED:1) Perform a thorough cleaning of the facility
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Small cups without handles were used as scoops for dry condiments, salt/sugar and cereal.- Other bulk food items like flour had proper scoops in them. The ice scoop was stored in a clean container.- Food items in the coolers were properly stored, covered, labeled and dated.ACTION REQUIRED1) Please ensure that scoops with handles are provided in all bulk supply containers. This will protect the bulk supplies from potential contamination with soiled hands.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small cups without handles were used as scoops for dry condiments, salt/sugar and cereal.Please ensure that scoops with handles are provided in all bulk supply containers. This will protect the bulk supply from potential contamination
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small cups without handles were used as scoops for dry condiments, salt/sugar and cereal.Please ensure that scoops with handles are provided in all bulk supply containers. This will protect the bulk supply from potential contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seage system is blocked.