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Holiday Inn Express & Suites - Food

1145 St. Albert Trail St. Albert AB T8N 7X1 · Food - General

Official record from Alberta →

Inspection summary

Holiday Inn Express & Suites - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on January 21, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions 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 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 21, 2024. 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 2 separate inspections, most recently on January 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on June 21, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat solution was noted to be at 50 ppm. It was noted that the facility was not testing the concentration of quat solution. PHI showed staff members how to prepare quat solution. Please run the auto dispenser line for few minutes prior to filing sanitizing bucket/spray bottle. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that staff members were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon was noted to be stored with yogurt cups. Raw bacon juices were noted to be oozing out of the cardboard box. Raw bacon was moved in the reusable container during the inspection. The operator was further advised to store raw meat at the bottom shelf away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as jackets, stuffed toys, cigarette, etc. were noted to be stored with food items. Please designate an area to store staff personal items. Please do not store staff personal items with food and food related items.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • -Temperature and dishwashing records are not being maintained.Ensure temperatures, quat sanitizer and dishwashing chlorine sanitizer are recorded daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sticky fly traps were hanging above the food handling area. Ensure fly traps are removed and located below food handling surfaces/area to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk food were found at room temperature. Staff indicated they were the unused portions of self-serve food used during the breakfast which ended about an hour ago. Internal temperature of food was 10C. Food was moved into the cooler during inspection.2. The service cooler was at 13C and dropped to 8C after being shut for a while. Food in the cooler were at an internal temperature 7-8C. Food was moved to the back cooler measured at 2C.Ensure;1. high risk food requiring refrigeration is maintained at 4C or less.2. the cooler should not be used for refrigeration until it is measured below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the dishwasher was measured at 25ppm at the end of several cycles. There is a 3-compartment sink as well in the facility.Complete the sanitizing step in the 3-compartment sink until the dishwasher is able to achieve 100ppm of chlorine at the dish level after each cycle.

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