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Super 8 - Continental Breakfast Area

26 Strathmoor Drive Sherwood Park AB T8H 2B6 · Food - General

Official record from Alberta →

Inspection summary

Super 8 - Continental Breakfast Area has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on July 17, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on August 22, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 17, 2026. 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?

  • 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 July 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 1, 2023. 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beans at 30C - operator stated it would be tossed as it was end of service.Other hot holding items were above 60C.No probe thermometer on site. Please ensure that temperatures of all food are taken to ensure it is properly cooked at 74C and hot held at 60C. Obtain a thermometer. Take temperatures daily of all food and coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink obstructed with garbage bin and not being used as intended. A soap dispenser should be installed closer to this 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?
      • Droppings noted in the corner of freezer area on the floor. Please ensure to properly clean and increase surveillance in this area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler has not taken any food safety training. Ensure that someone in care and control has taken an approved food safety training course.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - the dishwasher unit used in the kitchen was a domestic dishwasher without temperature or thermometer gauges (and insufficient heat generated during the wash-water cycle). A dishwasher unit used in a commercial food premises must be fitted with a thermometer / temperature gauge.Note: there was a 2-compartment sink available, with one sink used as the designated hand-wash basin. A commercial dishwasher must be used instead of a domestic dishwasher, or a separate 'hand-wash sink' must be installed alongside the 2-compartment sink (which can be then used for all manual washing, rinsing, and sanitizing - without use of a commercial dishwasher).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No - the dishwasher unit in the kitchen was a domestic dishwasher without a temperature or thermometer gauge. A dishwasher unit used in a commercial food premises must be fitted with a thermometer / temperature gauge.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records were not observed.Ensure cleaning records are developed and maintain daily, weekly or monthly.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was absent in all the coolers and freezers in the kitchen.Ensure a thermometer is present in all the coolers and freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available.Ensure test strip is available for the sanitizer.
    • 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 observed.Ensure a pest monitoring program is developed and records maintained on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records were not observed.Ensure cleaning records are developed and maintain daily, weekly or monthly.

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