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Holiday Inn Express & Suites Airdrie - Food

64 East Lake Avenue NE Airdrie AB T4A 2G8 · Food - General

Official record from Alberta →

Inspection summary

Holiday Inn Express & Suites Airdrie - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on December 2, 2025, 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 and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 December 2, 2025. 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 February 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 27, 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.

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)?
      • The jar of soap for the dishwasher was empty. Operator replaced the jar.**Ensure all chemicals for dishwashing are monitored and replenished as needed.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 5 cartons of "Silk" brand almond milk was stored at room temperature in the dry storage cupboard in the kitchen. Items were stored for over 24 hours. Label on carton stated "Perishable-Keep Refrigerated" Food items were discarded.2. Two bottles of opened ketchup were stored at room temperature in the breakfast service area. Label on bottle stated refrigerate after opening. Food items were discarded.**Ensure that high-risk foods are stored properly according to manufacturer's instructions.**Items labelled perishable/refrigerate must be stored in a cooler at 4 degrees C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the low-temperature dishwasher was measured at 0ppm**Repair/Replace dishwasher**Manually wash and sanitize food equipment in the 2-compartment sink until dish washer is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scum build-up was noted in the ice machine.**Clean and disinfect food equipment
  4. Initial 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)?
      • The chlorine in the low temperature dishwasher was measured at 0ppm. Facility has a 2-compartment sink and uses single use disposable customer utensils.**Repair dishwasher**Manually wash and sanitize utensils until dishwasher is repaired
  5. Risk Management Inspection

    0 infractions

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