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St. Albert Inn & Suites - Michael's @ the Inn

156 St. Albert Trail St. Albert AB T8N 0P5 · Food - General

Official record from Alberta →

Inspection summary

St. Albert Inn & Suites - Michael's @ the Inn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on September 23, 2025, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on September 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 4, 2025. 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 15 times across 7 separate inspections, most recently on September 23, 2025. 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?

  • 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 2 times on December 14, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucet nearest pop machine is leaking when turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floor with special attention to areas under equipment and along edges. Behind the cook lines there is a buildup of grease and dust on pipes, walls, floors.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not prepared at time of inspection. Made at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of eggs, a bowl of mixed eggs and a prepared jug of pancake mix were being stored at room temperature with no means of proving how long they had been out from refrigeration. These items were admittedly over 2 hours at room temperature, so they were discarded of at the request of the PHI. Options regarding documenting times were discussed with manager.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Conveyor dishwasher was ran three times and was found to be achieving only 64-65 C at the plate level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas are no longer smooth, impervious-to-moisture, nor easy to clean: front shelving underneath toasters, damaged countertop edging for grey/white handsink, section of unfinished wood to left of pop machine, section of wall missing behind double door cooler containing eggs, shelving in dry goods storage, bar shelving in cooler, storage shelving inside of walk-in bar cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucet nearest pop machine is leaking when turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floor with special attention to areas under equipment and along edges. Behind the cook lines there is a buildup of grease and dust on pipes, walls, floors.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Conveyor dishwasher was ran three times and was found to be achieving only 64-65 C at the plate level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following areas are no longer smooth, impervious-to-moisture, nor easy to clean: front shelving underneath toasters, damaged countertop edging for grey/white handsink, section of unfinished wood to left of pop machine, section of wall missing behind double door cooler containing eggs, shelving in dry goods storage, bar shelving in cooler, storage shelving inside of walk-in bar cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink faucet nearest pop machine is leaking when turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floor with special attention to areas under equipment and along edges. Behind the cook lines there is a buildup of grease and dust on pipes, walls, floors.
  4. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some deep cleaning required on the upper walls and ventilation hood above the toaster area, as some grease and dust has become to accumulate and is visible to the eye.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some deep cleaning required underneath cooking equipment to remove hardened grease and debris. Please treat with a degreasing solution, let it sit an appropriate amount of time, and scrape the remains off it needed.
  5. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some deep cleaning required on the upper walls and ventilation hood above the toaster area, as some grease and dust has become to accumulate and is visible to the eye.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some deep cleaning required underneath cooking equipment to remove hardened grease and debris. Please treat with a degreasing solution, let it sit an appropriate amount of time, and scrape the remains off it needed.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no test strips available for checking the sanitizer concentration. Ensure that there are relevant (iodine for the glass washer and correct test strips for the surface sanitizer) available and used for checking the concentrations.Dec 14, 2023: - Iodine test strips were available at the bar. - Chlorine test strips were not observed. As the facility has switched to using bleach solution as sanitizer, ensure the required chlorine test strips are made available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was some disrepair of the various pony walls in the kitchen food handling area (tiles removed/cracked/damaged creating uncleanable areas.Dec 14, 2023: Some broken tiles were still observed on the wall in the kitchen area.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops used to portion food items (such as sugar) in dry storage bins were not properly stored. The handles were embedded inside the food items. The staff present removed the scoops during inspection. Ensure portioning scoops are properly stored to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food (such as bread and fries) were stored on the floor inside the walk-in freezer. Move the boxes to at least 6 inches above the floor and ensure all food items in the facility are always stored above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***there were no test strips available for checking the sanitizer concentration. Ensure that there are relevant (iodine for the glass washer and correct test strips for the surface sanitizer) available and used for checking the concentrations.Dec 14, 2023: - Iodine test strips were available at the bar. - Chlorine test strips were not observed. As the facility has switched to using bleach solution as sanitizer, ensure the required chlorine test strips are made available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was some disrepair of the various pony walls in the kitchen food handling area (tiles removed/cracked/damaged creating uncleanable areas.Dec 14, 2023: Some broken tiles were still observed on the wall in the kitchen area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two lights bulbs in the walk-in cooler and walk-in freezer were missing protective covers.Replace the missing covers to prevent food contamination in an event of breakage.

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