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Wyndham Edmonton Hotel and Conference Centre - Main Kitchen

4440 Gateway Boulevard NW Edmonton AB T6H 5C2 · Food - General

Official record from Alberta →

Inspection summary

Wyndham Edmonton Hotel and Conference Centre - Main Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on June 19, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on November 28, 2025. 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 3 times across 3 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 11 times across 9 separate inspections, most recently on June 19, 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 7 times across 5 separate inspections, most recently on December 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation/canopy hood for the main floor kitchen noted to be due for professional cleaning (April 2026 renew sticker noted). Ensure ventilation is maintained.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer not available onsite. Please ensure probe thermometer is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation/canopy hood for the main floor kitchen noted to be due for professional cleaning (April 2026 renew sticker noted). Ensure ventilation is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding from a previous inspection: Mechanical dish machine noted to be leaking for the basement kitchen. The shelf under was noted to be corroded (rusted). Ensure all equipment is in good repair and able to maintain food safety.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple full height pan rack display carts noted in front of the hand sink. These were moved during the visit. Please ensure hand sink is always available for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light bulb in walk in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dish machine noted to be leaking. Ensure all equipment is in good repair and able to maintain food safety.
  4. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member noted to be eating on the food preparation line. Another staff member noted to be drinking on the food preparation line. Handwashing was not observed for staff members in between tasks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand sink was obstructed. Different pieces of food equipment were noted to be blocking access to hand sink. Ensure hand sink is always available for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light bulb in walk in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dish machine noted to be leaking. Ensure all equipment is in good repair and able to maintain food safety.
  5. Risk Management 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)?
      • Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a few times (highest temp was noted to be 57.4C measured with a probe thermometer). The dish machine appears to not be used for this kitchen until the next event. No food preparation will be done until dish machine is fixed, as per the operator.Nov 28/25: the dishwasher measured 74C after five cycles. During the inspection, the dishwasher was being switched to chemical sanitizer using chlorine; however, significant water was pooling underneath while operating. A video was later provided by the operator showing chlorine detected in the dishwasher at around 100 ppm. Please ensure the dishwasher is not leaking and operating properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light bulb in walk in cooler.
  6. Risk Management 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)?
      • Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a few times (highest temp was noted to be 57.4C measured with a probe thermometer). The dish machine appears to not be used for this kitchen until the next event. No food preparation will be done until dish machine is fixed, as per the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt light bulb in walk in cooler.
  7. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand washing sink in the basement area. No paper towel and soap noted at the sink. This sink should be used for handwashing by the dishwashers and food preparation staff. Ensure supplies and accessibility to hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished surfaces noted. Ensure all surfaces are finished and are easily cleanable impervious to moisture.Light bulb noted to be burnt in the walk-in cooler. Ensure light bulb is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing extra cleaning. Food debris noted under the storage areas. Ensure sanitation is maintained and records are maintained as work is being done.
  8. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Three containers of greek yogurt noted in the walk in cooler with a BB of Nov 3. This was discarded by operator. Ensure FIFO method is in place.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bin with fresh/raw meat stored in the walk-in cooler on top of the fresh fruit. Ensure food is protected from contamination. This was corrected onsite.Food noted to be uncovered in the freezer. Ensure food is protected from contamination. This was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a fewtimes (highest temp was noted to be 69C measured with a probe thermometer, at the manifold 60C observed).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand washing sink in the basement area. No paper towel and soap noted at the sink. This sink should be used for handwashing by the dishwashers and food preparation staff. Ensure supplies and accessibility to hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Personal staff belongings such as cellphones and drinks are stored clean drying rack next to clean plates. Ensure personal belongings are not stored with food equipment.Racks of clean glasses and mugs noted to be stored on the floor. This was corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished surfaces noted. Ensure all surfaces are finished and are easily cleanable impervious to moisture.Light bulb noted to be burnt in the walk-in cooler. Ensure light bulb is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing extra cleaning. Food debris noted under the storage areas. Ensure sanitation is maintained and records are maintained as work is being done.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Re-occurring violation"-Temperatures of all the coolers, freezers were in compliance with the Food Regulation, except one preparation cooler (located in front of cooking line), which was measured at 19C. Prepared sauces and pickles were stored inside indicated prep. cooler. Action required/taken:-Please repair the cooler. It must be maintaining the temperature of 4C or below.-Staff member discarded the sauces and pickles stored inside the prep. cooler.-Education was provided to staff to regularly monitor the temperatures of all the coolers, freezers and hot-holdings.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The automated sanitizer dispenser was not dispensing sanitizer at adequate concentrations. Actions required/taken:- Please have the dispenser repaired and routinely monitor the concentration of all sanitizers used at the facility to ensure they are at adequate concentration.-Staff was instructed to manually prepare 200 ppm Quats sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperatures of all the coolers, freezers were in compliance with the Food Regulation, except one preparation cooler (located in front of cooking line), which was measured at 15C. Prepared sauces and pickles were stored inside indicated prep. cooler. Action required/taken:-Please repair the cooler. It must be maintaining the temperature of 4C or below.-Staff member discarded the sauces and pickles stored inside the prep. cooler.-Education was provided to staff to regularly monitor the temperatures of all the coolers, freezers and hot-holdings.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for Quats were not present.Action required:-Please purchase Quats test paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -One of the handwashing sinks, in front of cooking line, did not have the paper towels.Action taken:-Staff onsite filled the paper towel dispenser.-All the handwashing sink must be accessible, supplied with hot/cold water, paper towels and soap dispensers at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was a scale up build under the ice making machine.Action required:-Please scrub and clean the indicated area.

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