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Holiday Inn Express & Suites - Food

41 Freeport Crescent NE Calgary AB T3J 0T4 · Food - General

Official record from Alberta →

Inspection summary

Holiday Inn Express & Suites - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on February 7, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 15, 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)?

  • 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 3 times on January 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 15, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial dishwasher located in the kitchen was observed to be inoperable and unable to drain.***Please repair the dishwasher to ensure it properly sanitizes dishes. If the operator decides not to use the dishwasher, please remove it from the facility.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including plumbing items, tape, and instruction manuals, were found in the same drawer as pancake syrup in the cafeteria area, increasing the risk of cross-contamination.***Please remove personal items and store them separately from food products served to the public.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were found to be expired, impeding the accuracy and effectiveness of the test results.***Please obtain quat sanitizer test strips within their expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A pitcher was observed in the handwash sink located in the kitchen beside the entrance. Handwash sinks must be free of obstruction and be accessible to food handlers at all times. Designated handwash sinks should not be used for any food handling or preparation.***Operator promptly removed the pitcher from the handwash sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and employees working in the facility do not have food safety training and were unable to provide food safety certification.***Please obtain food safety certification for the facility. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All others must have at least basic food safety knowledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial dishwasher located in the kitchen was observed to be inoperable and unable to drain.***Please repair the dishwasher to ensure it properly sanitizes dishes. If the operator decides not to use the dishwasher, please remove it from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Area under the coffee prep station located in the kitchen was observed to be covered in dirt, syrup, and food debris.***Please clean and sanitize the indicated area.2) The external and internal surfaces of the drawers under the juice dispenser in the cafeteria were observed to be covered in syrup.***Please clean and sanitize the indicated area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 5 large, tin cans were observed to be covered with grease and food debris located beside the coffee prep station at the back of the kitchen on milk crates. The tin cans were uncovered and used to store animal fat to be discarded as informed by the operator. Exposed waste serves as an attractant for pests.***Please ensure that the animal fat is disposed of at the end of the day and that the cans are clean, and free of grease and food debris.

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