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Pomeroy Inn & Suites at Olds College

4601 46 Avenue Olds AB T4H 1P5 · Food - General

Official record from Alberta →

Inspection summary

Pomeroy Inn & Suites at Olds College has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on July 8, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on June 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 2, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 5 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on February 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher is not dispensing chlorine.Chlorine was measured at 0ppm on plate.The operator was advised to switch to manual dishwashing. Wash+Rinse in the dishwasher and Sanitize dishes in the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not dispensing 100ppm chlorine as required.Ensure the dishwasher is fixed.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler on the extreme end of the kitchen was not able to maintain temperature below 4 degrees C.The operator voluntarily discarded all the food stored in the cooler.Ensure the prep cooler is repaired.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the cooking area was not adequate.The operator was advised to have enough lighting in the cooking area.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer in the bucket was measured at 0 ppm. The operator prepared another sanitizer solution on PHI's request, which was measured at 200ppm.Quats test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be kept on the floor.The operator kept all food items off the floor on PHI's request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher was measured at 0ppm. The dishwasher was run multiple times to verify the concentration of chlorine. The operator used their test strips to verify the concentration.The operator was advised to get the dishwasher fixed.Meanwhile, the operator was advised to clean and rinse the dishes in the dishwasher and sanitize them in the dishwashing sink. A sanitizer solution using bleach was prepared during the inspection, verified by the PHI to be at 100ppm concentration. The operator was directed to soak the dishes for 2 minutes in the sanitizer solution before air drying.The operator was also advised to prepare a fresh sanitizer solution as required and verify the sanitizer concentration using relevant test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the cooking area was not adequate.The operator was advised to have enough lighting in the cooking area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of food splashes and dust with grease on the ceiling tiles above the cooking area.Clean the ceiling tiles.A written sanitation plan was not developed. The operator was advised to develop a written sanitation plan.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Paper Towel Dispenser at the Hand Sink in the Main Kitchen Back Area was jammed/not functioning properly at the time of Inspection.Ensure that the all Paper Towel Dispensers are functioning correctly in order to facilitate proper hand hygiene practices. This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Hand Sink in the Breakfast Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.Ensure that the Sanitizer Dispenser near the mop sink in the Banquet Kitchen is refilled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the Hand Sinks in the Banquet Kitchen was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  10. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The Lid for the Flour Storage Bin was left open at the time of Inspection.Ensure that the Lid is kept closed in order to prevent potential contamination of the Flour and attraction of Pests. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Keep Frozen"/"Keep Refrigerated" Food delivery was observed to be sitting out at room temperature at the time of Inspection.Ensure that all High Risk Foods are being moved to the appropriate Freezer/Cooler in a timely manner in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the bar area was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.Sinks were functional and fully stocked at the time of Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The inside of the Microwaves in the Breakfast Kitchen were dirty at the time of Inspection.2) The bottom shelf inside the Upright Cooler in the Breakfast Kitchen was dirty at the time of Inspection.3) The countertop near the Hand Sink in the Breakfast Kitchen was dirty at the time of Inspection.1/2/3 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  11. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A Bottle of Caesar Salad Dressing(with the label stating "Keep Refrigerated") was being stored at Room Temperature in the Dry Storage Area at the time of Inspection. The Dressing was measured to be at 20 degrees Celsius at the time of Inspection.Ensure that all foods labelled "Keep Refrigerated" are stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness. The Dressing was discarded at the time of Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The Lid for the Flour Storage Bin was left open at the time of Inspection.Ensure that the Lid is kept closed in order to prevent potential contamination of the Flour and attraction of Pests. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were being stored at room temperature in the Breakfast Dinning Room at the time of Inspection.Ensure that all High Risk Foods such as Creamers are being stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Breakfast Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal Utensils/Spoons were being stored business end up in the Breakfast Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature Dishwasher in the breakfast kitchen was measured to be at 68.5 degrees Celsius at the time of Inspection.Ensure that the Dishwasher is repaired and able to hit 71 degrees Celsius at plate level at all times in order to adequately sanitize dishes.
  15. Demand Inspection

    0 infractions

  16. Monitoring Inspection

    0 infractions

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