Ramada Inn & Suites
104 Northland Drive Conklin AB T0P 1H1 · Food - General
Inspection summary
Ramada Inn & Suites has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 30, 2026. The most recent inspection, on August 13, 2026, found no infractions.
1 of 2 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: Cleaning and sanitizing.
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 July 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)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 30, 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.
2 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was observed to be a high-temperature residential unit with a 60-minute cycle. Due to the length of the cycle and the equipment design, it was not possible to verify that the final rinse temperature reached the required 82°C for adequate sanitization. Until compliance can be demonstrated, please discontinue use of the dishwasher and implement the 2-compartment sink method for dishwashing. Use a bleach sanitizing solution maintained at 100 ppm available chlorine in the sanitizing compartment. Test strips should be used to verify the sanitizer concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat test strips were observed during the inspection. Please replace the test strips.
- 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 facility was observed to be operating without a food permit. Ensure the application is submitted and paid before re-inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?