Starlight Inn - Kitchen
5018 1 Avenue Edson AB T7E 1S9 · Food - General
Inspection summary
Starlight Inn - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on May 5, 2026, recorded 2 infractions.
None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on December 16, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 6 separate inspections, most recently on May 5, 2026. 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?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on April 8, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 December 16, 2025. 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.
7 inspections
- Demand 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?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 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 floor tiles around the cooking line are coming/peeling off and damaged. Please repair the damaged floor tiles and ensure the floor in the food premise is in good repair, smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 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 floor tiles around the cooking line are coming/peeling off and damaged. Please repair the damaged floor tiles and ensure the floor in the food premise is in good repair, smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer available during the inspection. The staff members onsite were not aware of where the sanitizer was located. A surface sanitizer solution must be readily available at all times for disinfection of food contact surfaces or prior to the start of operations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The low-temperature dishwasher was not turned on during the inspection.Ensure the dishwasher is turned on and tested regularly to ensure it is in good repair.
- 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 kitchen exhaust/ventilation system was overdue for cleaning. No current cleaning sticker was observed. The operator stated that an appointment has been scheduled for cleaning.Please ensure the exhaust system and hood are cleaned professionally
- 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 floor tiles around the cooking line are coming/peeling off and damaged. Please repair the damaged floor tiles and ensure the floor in the food premise is in good repair, smooth and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler by the food prep line was not working properly.Remove all the traces of grime & mold on the cooler shelves, clean and sanitize properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime and food debris was noticed under the cooking line, on the stove, under the hard-to-reach areas and behind the cook line.-Clean the above-mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The entire kitchen area require cleaning including hard to reach areas. The floor underneath the dishwasher and sinks at the dishwashing area was unclean. Dirt and debris were observed.Clean the entire kitchen area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning is required in the kitchen prior to reopening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food permit.Renew the food permit as per the invoice sent out.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning is required in the kitchen prior to reopening.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring 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?
- Signs of water leakage on the ceiling in the main dining area.Ensure this is repaired and the ceiling tiles replaced prior to operating the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Thorough cleaning is required in the kitchen prior to reopening.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- As your permit fee is now overdue, please pay it or the permit will be suspended via closure order.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?