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Stony Plain Inn & Suites - Food

3301 43 Avenue Stony Plain AB T7Z 1L1 · Food - General

Official record from Alberta →

Inspection summary

Stony Plain Inn & Suites - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on May 22, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 July 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 8, 2025. 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 2 times across 2 separate inspections, most recently on July 4, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sticky residue build up was observed on the underside of the juice dispenser. Clean the juice dispenser.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sticky residue build up was observed on the underside of the juice dispenser. Clean the juice dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build up was observed along the walls and hard to reach areas. Clean the above mentioned areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed to be stored outside of sanitizer solution. The cleaning cloths were immediately stored in sanitizer solution or discarded to the dirty pile and not used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for equipment and utensils using a wash, rinse, sanitize procedure until the dishwasher is repaired. Single use disposable plates and take-out containers will be used until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sticky residue build up was observed on the underside of the juice dispenser. Clean the juice dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime build up was observed along the walls and hard to reach areas. Clean the above mentioned areas.
  5. Initial Inspection

    0 infractions

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