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Sheraton Suites - Flower and Wolf

255 Barclay Parade SW Calgary AB T2P 5C2 · Food - General

Official record from Alberta →

Inspection summary

Sheraton Suites - Flower and Wolf has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on October 1, 2025, found no infractions.

5 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 2 separate inspections, most recently on May 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 12, 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 once on December 12, 2024. 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?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in spray bottles and from dispenser tested >500 ppm.-Ensure quat sanitizer is used at 200 ppm-Diluted dispensed product in half, 3x, to reach appropriate concentration. Operator will make a large amount and test it before filling spray bottles, until dispenser is adjusted
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles not labeled.-Ensure bottles are labeled with the product information
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine glasswasher had empty sanitizer bottle.-Ensure staff are testing machine daily and checking chemical supplies-New bottle was installed, test showed adequate iodine
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired.-Obtain fresh strips, check dispenser daily. Ensure instructions for testing are followed (room temperature liquid, hold the strip in the liquid for 10 seconds, avoid the foam)
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Marinated raw beef was observed to be left thawing on top of the convection oven. The temperature was taken and measured at 23C. Harmful bacteria can double every 20 minutes if the food is maintained in the danger zone (4C - 60C).***The operator promptly discarded the temperature abused beef. Please properly thaw frozen food items by thawing it in the cooler, under running cold water, or in the microwave if it is getting processed right away.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was tested and measured at 63C, 67C for the second test. and 69C for every subsequent test. the dishwasher temperature must reach 71C to properly sanitize.***Please contact a technician to repair the dishwasher to ensure it can reach temperatures of 71C to properly sanitize. All dishwashing will be done using the dishwasher in the main kitchen of the hotel in the meantime.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken and loose tiles from the baseboards were observed located in the dish pit across from the dishwasher. Broken and loose tiles could potentially trap contaminants and harbor harmful bacteria.***Please replace or repair the broken tiles.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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