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Sunridge Ski Area - Concession

10980 17 Street NW Edmonton AB T6S 1E4 · Food - General

Official record from Alberta →

Inspection summary

Sunridge Ski Area - Concession has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on January 8, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 20, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 20, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 19, 2024. 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 January 19, 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 4 times across 2 separate inspections, most recently on January 8, 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?

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.

3 inspections

  1. 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?
      • Some of the floor tiles in the kitchen are beginning to crack/peel.Specifically, under the dishwashing sink area. Look into repair/replacement of the floor tiles by 2026/2027 Season.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a cracked utensils drawer that has been taped. Properly repair drawer so that it is smooth, non-porous and easy to clean.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lysol wipes were available in the front service area.Ensure only food grade sanitizer is being used.Lysol was removed from use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink was removed from the back service area. The two compartment dishwashing sink cannot function as a hand washing sink, and a dishwashing sink. The old hand sink needs to be re-instated, or a sink needs to be installed near the two compartment dishwashing sink.
    • 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?
      • At the back door entrance to the First aid room there is a significant amount of light visible from outside. The weather stripping needs to be repaired to prevent entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the floor tiles in the kitchen are beginning to crack/peel.Look into repair/replacement of the floor tiles by 2025/2026 Season.
    • 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 a rug carpet on the floor of the walk-in cooler. Do not cover surfaces with materials unless that they smooth, non-absorbent and easy to clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • A hand sink was removed from the back service area. The two compartment dishwashing sink cannot function as a hand washing sink, and a dishwashing sink. The old hand sink needs to be re-instated, or a sink needs to be installed near the two compartment dishwashing sink.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was not at adequate concentration. Sanitizer bucket was refilled with chlorine-based solution tested at 100ppm.Ensure sanitizer is replaced before every shift.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef patties in the hot holding unit were measured at internal temperature of 51C. Unit was not turned on. Staff indicated food were prepared and moved to the unit within the prior 15minutes. Foods were rapidly reheated above 74C, hot holding unit was turned on and food will be returned when the unit temperature is measured above 60C and able to maintain food at 60C.Ensure high risk food is maintained below 4C/40F or above 60C/140F. Hot holding unit should be switched on and high temperature confirmed before storing high risk food in it. Food temperature should be monitored every 2 hours.
    • 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?
      • Pest control records were not available. Staff indicated the AHS pest control checklist had been provided at a previous date.Ensure pest control records are completed at least once a month and maintained on site.
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