Skip to content
Loading map…

Ramada by Wyndham Cold Lake - Kitchen

4005 50 Street Cold Lake AB T9M 1K6 · Food - General

Official record from Alberta →

Inspection summary

Ramada by Wyndham Cold Lake - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on September 29, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on April 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on April 7, 2026. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white refrigerator was measured above 10°C, and food items inside were above safe cold holding temperature. Please repair or replace the refrigerator so it is capable of maintaining food at 4°C or below and ensure the door closes properly at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available at the time of inspection. Sanitizer concentrations must be verified to ensure sanitizing solutions are effective. Please provide sanitizer test strips and use them to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the sink was unclean and showed residue buildup, staining, and moisture-related deterioration. Food premises must be maintained in a clean and sanitary condition and in good repair. Please clean and maintain the area beneath the sink in a sanitary condition and repair moisture-damaged surfaces as needed.
  3. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles are not labeled. Please label all spray bottles to clearly identify their contents.
  4. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles are not labeled. Please label all spray bottles to clearly identify their contents.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles are not labeled. Please label all spray bottles to clearly identify their contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lower sections of the cabinets beneath the breakfast buffet counter were observed to be visibly dirty.Please the cabinets beneath the buffet counter are cleaned regularly as part of routine sanitation procedures.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

Own this business? Add a badge to your website