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Sure Stay Plus 61106

800 - 680 2 Street SE Drumheller AB T0J 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Sure Stay Plus 61106 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on June 23, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 June 17, 2026. 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 once on June 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The low-temperature dishwasher chlorine sanitizer concentration was 0 ppm at the time of inspection. Sanitizer jar was replaced and equipment primed to get the chemical run through the tube. The equipment sanitizer concentration remains at 0 ppm chlorine after three cycles. PHI was informed that EcoLab will be onsite to check the equipment a few minutes after the inspection.- Ensure to check all connecting chemical tubes before running the equipment to ensure equipment adequately sanitizes utensils and in good working condition.- Ensure food and equipment temperatures are documented daily.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. 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)?
      • The low-temperature dishwasher chlorine sanitizer concentration was 0 ppm at the time of inspection. Observed that the sanitizer jar was empty. This was replaced and equipment primed to get the chemical run through the tube. The equipment sanitizer concentration was measured to be at 100 ppm chlorine after four cycles.Check all connecting chemical jars before running the equipment to ensure equipment adequately sanitizes utensils and in good working condition.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the fridges in the food area where packaged scramble eggs were kept was at 6.9 C. Temperature gauge for the fridge was at 3.2 C. Gauge may not be working properly.Provide functional thermometer for the fridges to ensure equipment is in good working condition and to keep high risk foods at or below 4 C.
  8. Monitoring Inspection

    0 infractions

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