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Stony Plain Travelodge - Continental Breakfast

74 Boulder Boulevard Stony Plain AB T7Z 1V7 · Food - General

Official record from Alberta →

Inspection summary

Stony Plain Travelodge - Continental Breakfast has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 29, 2024. The most recent inspection, on January 30, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. 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 2 times across 2 separate inspections, most recently on January 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on January 22, 2026. 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 4 times across 2 separate inspections, most recently on January 30, 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?

  • 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 3 times across 2 separate inspections, most recently on January 30, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is recommended that staff who handle food take food handler training. A copy of the approved courses for Alberta will be emailed with this report.
    • 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 cupboards in the dining area are worn, and the surfaces are not cleanable in some areas. The counter and cupboards around the two compartment sinks in the back storage area are not cleanable in areas. The wall near the staff table is damaged and requires repair. The surfaces with issues should be resurfaced so they are smooth, cleanable and does not absorb moisture. (i.e., Tape is not a cleanable surface).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The juice dispensing area for the Sunkist juice machine was observed with mold growth above the area the juice is dispensed. Ensure the area noted is cleaned and sanitized. This procedure should be added to the facility's cleaning checklist to regularly be cleaned/sanitized.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various boxes of single use disposable dishes/cups were observed stored directly on the floor underneath the food buffet tables. Ensure boxes of single use disposable dishes and utensils are not stored underneath the food tables (behind the tablecloths). The dishes and items can become contaminated there from people walking by and boxes/items must be stored off the floor and in an area that will avoid contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers required in fridges and freezer so temperatures can be monitored by staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • If chlorine is the sanitizer used to wipe down surfaces and to sanitize dishes, ensure chlorine test strips are obtained to test the sanitizer strength.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is recommended that staff who handle food take food handler training. A copy of the approved courses for Alberta will be emailed with this report.
    • 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 cupboards in the dining area are worn, and the surfaces are not cleanable in some areas. The counter and cupboards around the two compartment sinks in the back storage area are not cleanable in areas. The wall near the staff table is damaged and requires repair. The surfaces with issues should be resurfaced so they are smooth, cleanable and does not absorb moisture. (i.e., Tape is not a cleanable surface).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The juice dispensing area for the Sunkist juice machine was observed with mold growth. Ensure this machine is cleaned and sanitized. This procedure should be added to the facility's cleaning checklist to regularly be cleaned/sanitized.The shelves in the back storage area and in the cupboard in the dining room were observed with food debris build up. Ensure these areas are cleaned and sanitized and add this reminder to your cleaning checklist for staff to follow.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have enough sinks to conduct proper dishwashing. Ensure a two compartment sink is installed to conduct the two compartment sink method.

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