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Southfort Inn - Continental Breakfast Area

140 Town Crest Road Fort Saskatchewan AB T8L 0G7 · Food - General

Official record from Alberta →

Inspection summary

Southfort Inn - Continental Breakfast Area has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 13, 2026, found no infractions.

2 of 9 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on November 23, 2023. 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?

  • 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 November 17, 2023. 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 2 times across 2 separate inspections, most recently on December 5, 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 3 times across 3 separate inspections, most recently on July 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on July 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 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?
      • The dishwasher was observed to be leaking. Repair the dishwasher and ensure it is functioning properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amounts of ice build up was observed in the freezer unit. Defrost the freezer to ensure it is easy to clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers absent from refrigeration unit. Please ensure thermometers are present and temperatures are monitored and records are kept onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas were observed to be needing extra cleaning. Areas were discussed with the operator onsite.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers absent from refrigeration unit. Please ensure thermometers are present and temperatures are monitored and records are kept onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas were observed to be needing extra cleaning. Areas were discussed with the operator onsite.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • ***Ensure pest control is done. Monthly monitoring for pests needs to be done. Pest records not observed.
  7. 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 dishwasher was in disrepair. The temperature could not be measured, machine was leaking as soon it was turned on and had to be turned off before cycle was completed.Ensure utensils are washed, rinsed and sanitized in the 2 compartment sink. The dishwasher should be repaired ASAP. Clients are served with single use dishes.Update; the staff indicated a technician has been contacted and correction should be completed by the end of the week.
    • 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?
      • ***Ensure pest control is done. Monthly monitoring for pests needs to be done. Pest records not observed.
  8. 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 dishwasher was in disrepair. The temperature could not be measured, machine was leaking as soon it was turned on and had to be turned off before cycle was completed.Ensure utensils are washed, rinsed and sanitized in the 2 compartment sink. The dishwasher should be repaired ASAP. Clients are served with single use dishes.Update; the staff indicated a technician has been contacted and correction should be completed by the end of the week.
    • 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?
      • ***Ensure pest control is done. Monthly monitoring for pests needs to be done. Pest records not observed.
  9. 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 dishwasher was in disrepair. The temperature could not be measured, machine was leaking as soon it was turned on and had to be turned off before cycle was completed.Ensure utensils are washed, rinsed and sanitized in the 2 compartment sink. The dishwasher should be repaired ASAP.
    • 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?
      • ***Ensure pest control is done. Monthly monitoring for pests needs to be done. Pest records not observed.

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