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Ramada Inn & Suites Camrose - Food

4702 73 Street Camrose AB T4V 0E5 · Food - General

Official record from Alberta →

Inspection summary

Ramada Inn & Suites Camrose - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 7, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on February 16, 2024. 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 February 6, 2024. 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 5 times across 5 separate inspections, most recently on February 4, 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?

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

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was filled with cups from breakfast. Please ensure the hand sink remains empty as it must be dedicated and available for hand washing at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
  5. 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 chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.Feb. 13, 2024:- Dishwasher was serviced on Feb. 8, 2024 according to service report provided by Manager.- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager noted that hot water was temporarily turned off in the building due to water leak, which was in the process of being fixed during the inspection.- Will re-inspect at a later date to re-test dishwasher.Feb. 16, 2024:- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager scheduled for tech to come in and service dishwasher again.- Will re-inspect at a later date to re-test dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
  6. 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 chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.Feb. 13, 2024:- Dishwasher was serviced on Feb. 8, 2024 according to service report provided by Manager.- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager noted that hot water was temporarily turned off in the building due to water leak, which was in the process of being fixed during the inspection.- Will re-inspect at a later date to re-test dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
  7. 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 chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.
    • 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?
      • The facility has ended the contract with their third party pest control company. Thus, there is no pest control plan or pest control records.- An AHS Pest Control Records Checklist was provided. - Please make copies and use on a monthly basis. - Keep records on site for future reference.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."

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