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Holiday Inn Express & Suites Calgary South - Food

12025 Lake Fraser Drive SE Calgary AB T2J 7G5 · Food - General

Official record from Alberta →

Inspection summary

Holiday Inn Express & Suites Calgary South - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 25, 2025. The most recent inspection, on January 31, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on January 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 4 separate inspections, most recently on January 31, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 on January 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 30, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on January 30, 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?

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. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals found in the food handling area were not correctly labeled with their contents. Ensure that all chemicals used in food handling areas are correctly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats sanitizer indicated as being used onsite for sanitizing is not known to have test strips available onsite to confirm its prepared concentration. Acquire suitable quats test strips.
  2. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals found in the food handling area were not correctly labeled with their contents. Ensure that all chemicals used in food handling areas are correctly labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats sanitizer indicated as being used onsite for sanitizing is not known to have test strips available onsite to confirm its prepared concentration. Acquire suitable quats test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
    • 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 handling permit for this facility was not observed visible from any publicly accessible area. Post current food handling permit in a conspicuous place.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite for use during inspection. The chemical identified as being used on food preparation surfaces does not have food grade nor sanitizing claims. Make a food-grade sanitizing chemical of an appropriate concentration available for use in the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals found in the food handling area were not correctly labeled with their contents. Ensure that all chemicals used in food handling areas are correctly labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils are not being sanitized after being washed. The mechanical dishwasher onsite was not operational at the time of inspection. Sanitize all dishes after washing and rinsing by immersion in a sink basin of suitable food-grade sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • If food-grade sanitizer is mixed or otherwise prepared onsite, suitable test strips would need to be available to verify the concentration of chemical prepared. Ensure that test strips are available for food-grade sanitizer acquired if sanitizer is prepared onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
    • 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 handling permit for this facility was not observed visible from any publicly accessible area. Post current food handling permit in a conspicuous place.
  4. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite for use during inspection. The chemical identified as being used on food preparation surfaces does not have food grade nor sanitizing claims. Make a food-grade sanitizing chemical of an appropriate concentration available for use in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of food (oats, flour) were observed being stored directly on the floor.Move food so that it is stored up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals found in the food handling area were not correctly labeled with their contents. Ensure that all chemicals used in food handling areas are correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be identified onsite to confirm the temperature of cooked foods prepared onsite. Acquire accurate probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the foods requiring hot-holding (sausage and eggs) were not being held at a temperature of 60C or greater. A means of monitoring the time of foods spent outside of temperature controls was not available onsite. Staff were unable to provide a satisfactory means of verifying the time foods spend outside of temperature controls.Adjust temperatures to meet hot-holding requirements (60C or higher), or provide a procedure for the monitoring and destruction of potentially hazardous food after 2 hours holding time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils are not being sanitized after being washed. The mechanical dishwasher onsite was not operational at the time of inspection. Sanitize all dishes after washing and rinsing by immersion in a sink basin of suitable food-grade sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • If food-grade sanitizer is mixed or otherwise prepared onsite, suitable test strips would need to be available to verify the concentration of chemical prepared. Ensure that test strips are available for food-grade sanitizer acquired if sanitizer is prepared onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the food preparation area for handwashing. Reusable towels were being used to facilitate handwashing. Ensure that handwashing sink has necessary supplies accessible and available for use in suitable dispensers.
    • 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 handling permit for this facility was not observed visible from any publicly accessible area. Post current food handling permit in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles above food handling and utensil storage areas were open. Restore ceiling tiles to reduce potential for contamination and ensure cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tables used in the food preparation area are damaged.Cover, repair, or replace surfaces to ensure they can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the drawers used for utensil storage was in disrepair and water damaged. Repair utensil storage surfaces to ensure they can be easily cleaned and sanitized.

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