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Sawridge Inn and Conference Centre Edmonton South - Food

4235 Gateway Boulevard NW Edmonton AB T6J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Sawridge Inn and Conference Centre Edmonton South - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on January 28, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 2 times across 2 separate inspections, most recently on April 3, 2025. 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 March 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 March 20, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on January 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on January 21, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grime and grease was observed on the following items that require thorough cleaning: The walk-in cooler door and door edge, both wood chopping block tables, the saran wrap dispenser, and the cutting board on the counter cooler by the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a buildup of grime, grease, and debris was observed on the floors under the center island and the cook equipment.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk items were double stacked within the insert section - storing the high risk foods above the fill line and denying the cold air from surrounding the nestled inserts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grease and grime were noted on the following items that require thorough cleaning: ice machine on the exterior, rolling cart, bulk powder ingredient bins and lids
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on food equipment - please remove. Ensure all surfaces are smooth, cleanable, non-absorbent and durable and in a state of good repair
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty high-touch surfaces in direct contact with the food ingredient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk items were double stacked within the insert section - storing the high risk foods above the fill line and denying the cold air from surrounding the nestled inserts.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - missing Iodine test strips for the bar glasswasher (chlorine strips will not work for iodine)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - multiple handsinks (5+) were missing soap and/or paper towel in all kitchens, dispensers empty or not functional
    • 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?
      • ** - potential mouse hole identified, please repair permanently (DO NOT use spray foam) - stairway
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - some faucets were leaking water, please repair - kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on food equipment - please remove. Ensure all surfaces are smooth, cleanable, non-absorbent and durable and in a state of good repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a buildup of grease and grime were noted on the following items that require thorough cleaning: butcher block table tops x2 (back kitchen), the potato/onion chopper and table, large upright hot holding cabinet (front kitchen), scales, cooler doors throughout, convection oven within, all knives and knife handles, utensil trays in the service area, all handles and doors, ice machine on the exterior and interior, basement w/i cooler door exterior
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - customer washrooms require more thorough cleaning on the sinks and baby change table.
  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and mouse droppings noted under equipment in the lounge area & in the beverage/service area. CDI: Photos received of completed lounge area cleaning immediately after the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops in dry storage bins were not stored in the designated holder & handle was in contact with the bulk food product. CDI: scoops removed. Management agreed to revise storage practices.
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