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Hyatt Place Calgary Airport - Restaurant

10 Aero Crescent NE Calgary AB T2E 7Y5 · Food - General

Official record from Alberta →

Inspection summary

Hyatt Place Calgary Airport - Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 5, 2025. The most recent inspection, on May 21, 2025, found no infractions.

1 of 2 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 and Pests.

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 on May 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on May 5, 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 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 once on May 5, 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?

  • 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 May 5, 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 May 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The temperature of the high-temperature dishwasher in the kitchen was recorded at 68C. 2. The temperature of the high-temperature dishwasher in the bar was recorded at 67C. Service both dishwashers. Ensure they are capable of maintaining a minimum temperature of 71C at final rinse cycle. Use the 3-compartment sink for cleaning and sanitizing dishware and utensils following proper manual dishwashing procedures until the dishwashers are fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain a dishwasher-safe thermometer with a maximum temperature memory feature to verify the dishwasher’s operating temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located at the back of the kitchen was not operational, there was no soap and paper towel at the sink.Repair the sink. All handwashing sinks must be supplied with running hot and cold water, as well as stocked with soap and paper towel.
    • 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?
      • There was a noticeable gap between the double doors at the back. Seal the gap to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of dust was observed on the ice maker machine that is no longer in use located near the back door of the kitchen. Clean the ice maker machine and ensure it is stored in sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Under and around the cookline was greasy, food debris were noted between the equipment. Clean the aforementioned area.2. The coffee maker section of the kitchen was observed to be dirty, dried coffee splashes were noted on the coffee machine.Clean the indicated area and equipment.

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