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Ramada Inn & Suites Westlock - Food

11311 100 Street Westlock AB T7P 2R8 · Food - General

Official record from Alberta →

Inspection summary

Ramada Inn & Suites Westlock - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on January 7, 2026, found no infractions.

3 of 6 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 Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on April 10, 2024. 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 once on February 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 16, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on April 10, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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 type of dishwasher was not equipped with detergent and sanitizer at the beginning. After new chemicals were hooked up with the dishwasher and chemical lines were primed, a 100ppm chlorine residual was obtained. The staff was required to re-wash and re-sanitize the dishes that have been run through the dishwasher recently. Ensure that chemical containers be checked on a regular basis and chlorine residuals be checked on a daily basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler must take one of the AHS approved food safe courses.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The oven in the kitchen was observed dirty. Clean-in-place procedures must be followed. The oven must be cleaned with soapy water first and soapy water be removed; then, it should be sanitized with an approved sanitizing solution. If a household bleach solution is used, a 200ppm bleach solution must be obtained.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poached eggs were kept on ice. However, the ice was contact the bottom of the container directly. Yogurt was kept on a piece of frozen metal and it was deemed as an improper way to keep foods refrigerated. Insulated containers for the cold storage of coffee cream were not rotated on a regular basis. Ensure that ice contacts the bottom of the egg containers at all times and ice be changed on a regular basis. Yogurt must be kept on ice or in a cooler. Insulated containers must be kept refrigerated and rotated properly according to manufacturer's instructions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The oven in the kitchen was observed dirty. Clean-in-place procedures must be followed. The oven must be cleaned with soapy water first and soapy water be removed; then, it should be sanitized with an approved sanitizing solution. If a household bleach solution is used, a 200ppm bleach solution must be obtained.
  6. Monitoring Inspection

    0 infractions

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