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Holiday Inn Express & Suites - Restaurant

6125 Andrews Loop SW Edmonton AB T6W 3G9 · Food - General

Official record from Alberta →

Inspection summary

Holiday Inn Express & Suites - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on February 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 6 times across 3 separate inspections, most recently on January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on February 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 across 2 separate inspections, most recently on January 29, 2026. 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 3 times across 2 separate inspections, most recently on January 29, 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 2 times across 2 separate inspections, most recently on January 29, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 100 ppm. The operator replaced it with fresh sanitizer, which measured 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed practicing improper hand hygiene. PHI intervened when staff were cleaning surfaces and about to handle food using the same pair of gloves, and educated them on proper hand hygiene practices to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the front cooler was measured at 7°C. All perishable food items were relocated to the kitchen cooler, which was measured at 2.1°C. PHI instructed the operator to keep all perishable items in the kitchen cooler until the front cooler is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was available on site for the dishwasher. PHI instructed the operator to obtain bleach and manually prepare a sanitizer solution in the three-compartment sink for sanitizing dishes and utensils until the sanitizer for the dishwasher becomes available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An expired test strip (Expiry: June 15, 2024) was observed. The operator replaced it with a valid test strip, effective until February 1, 2027.
    • 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?
      • No food handling permit was observed in the facility. The operator was instructed to locate and display a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was unaware of the required sanitizer concentration for dish and utensil sanitization. PHI provided education on the appropriate sanitizer concentration for the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas were observed stored in plain water between uses. The operator was instructed to keep the utensils in an ice-water bath when not in use and to ensure they are washed frequently.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone was noted on a food cart in the kitchen.- Store staff personal belongings away from foods, food preparation surfaces and food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork sausages left on the counter (in the kitchen) waiting to be transferred to the hot holding units were measured at 45-54C.- High risk foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 10 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Staff were instructed to manually sanitize all dishware in the sinks until the dishwasher dispenses 100 ppm chlorine in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration being dispensed during the dishwasher rinse cycle is not being tested on a daily basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 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 could not be located.- Locate and display the Permit where the public can view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs and spatulas are being stored in a container of plain water in between uses.- Store the utensils in and ice-water bath or in an empty container in between uses and send for frequent washing.
  5. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules for the kitchen/breakfast bar equipment is not available.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution in the kitchen.- Staff prepared a 200 ppm quat sanitizer solution.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules for the kitchen/breakfast bar equipment is not available.

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