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Ramada by Wyndham Medicine Hat - Food

3282 13 Avenue SE Medicine Hat AB T1B 1H8 · Food - General

Official record from Alberta →

Inspection summary

Ramada by Wyndham Medicine Hat - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on August 5, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 15, 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 12 times across 7 separate inspections, most recently on August 5, 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?

  • 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 5 times across 5 separate inspections, most recently on June 15, 2026. 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 once on April 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. 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?
      • The light covers in the kitchen still missing.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler was covered with non-food-grade black garbage bags.* Remove all non-food-grade bags from food stored in the refrigerator and ensure all food is protected using appropriate, food-grade coverings only.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for measuring sanitizing concentrations.* Ensure chlorine test strips are available on-site at all times for measuring chlorine sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light covers in the kitchen still missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cabinet under the coffee machine in the breakfast area had a large coffee spill and stains.* Clean the inside of the cabinet and ensure it is maintained in a clean and sanitary condition.
  3. Monitoring 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?
      • There are two missing light covers in the kitchen.
  4. Monitoring Inspection

    2 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 provided rolls of paper towel do not fit properly into the paper towel dispensers. Ensure paper towels are placed in a dispenser or on a roller to prevent contamination of handwashing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are two missing light covers in the kitchen.
  5. Risk Management Inspection

    4 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 provided rolls of paper towel do not fit properly into the paper towel dispensers. Ensure paper towels are placed in a dispenser or on a roller to prevent contamination of handwashing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are lights with no covers in the kitchen area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap at the sink in the staff washroom is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel is needed in the guest washrooms by the breakfast area.In the staff washroom there is a damaged baseboard and mold growth on the floor behind the toilet.
  6. Risk Management Inspection

    4 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 provided rolls of paper towel do not fit properly into the paper towel dispensers. Ensure paper towels are placed in a dispenser or on a roller to prevent contamination of handwashing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from one of the toilets in the women's washroom in the breakfast area, and the sink in the washroom drains very slowly.The tap at the sink in the staff washroom is in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are lights with no covers in the kitchen area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel is needed in the guest washrooms by the breakfast area.In the staff washroom there is a damaged baseboard and mold growth on the floor behind the toilet.
  7. Initial 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 provided rolls of paper towel do not fit properly into the paper towel dispensers. Ensure paper towels are placed in a dispenser or on a roller to prevent contamination of handwashing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are lights with no covers in the kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher is out of order. Manual procedures are being used.

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