1020 8 Avenue SW · DOWNTOWN WEST END
Holiday Inn Express is in the DOWNTOWN WEST END neighbourhood. DOWNTOWN WEST END, Calgary has 60 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 29 (48%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since January 29, 2025, with 4 passes and 0 closures on record.
Chlorine test strips for the dishwasher were not available at the time of the inspection. , , Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. , , Obtain chlorine test strips and ensure all staff are aware of where they are stored.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
The dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize food equipment. , , The dishwasher must dispense a minimum of 50ppm to effectively sanitize food equipment., , Fix/repair the dishwasher. In the meantime, use the two-compartment sink to sanitize food equipment. Fill the compartment with water and ensure the largest equipment can be fully submerged for , two minutes. Make a bleach solution of 100-200ppm by mixing 1 tablespoon per gallon or 1 teaspoon per litre. A document will be provided to the operator for guidance on how to manually sanitize dishes and mix a sanitizer solution. , , ***Note: If sewage back up persists, do not operate the dishwasher and do not sanitize food equipment in the two-compartment sink as this can result in contamination.
Chlorine test strips for the dishwasher were not available at the time of the inspection. , , Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. , , Obtain chlorine test strips and ensure all staff are aware of where they are stored.
Sewage back up in the left compartment of the two-compartment sink when the dishwasher is turned on. , , The drainage system must be operating properly to ensure liquid waste is disposed of in way that prevents contamination. , , Repair the drainage system and ensure liquid waste is sufficiently drained., , The operator stated a plumber is scheduled to repair the drainage system today.
"Rapid Multi Surface Disinfectant Cleaner" from Ecolab is used to sanitize food contact surfaces. , , The active ingredient is dodecylbensenesulfonic acid and is not considered food safe based on the Safety Data Sheet from Ecolab., , Replace the rapid multi surface disinfectant cleaner with an approved food grade sanitizer (QUATS or chlorine) to safely sanitize food contact surfaces.
The dishwasher is not dispensing adequate concentrations of chlorine to effectively sanitize food equipment. , , The dishwasher must dispense a minimum of 50ppm to effectively sanitize food equipment., , Fix/repair the dishwasher. In the meantime, use the two-compartment sink to sanitize food equipment. Fill the compartment with water and ensure the largest equipment can be fully submerged for , two minutes. Make a bleach solution of 100-200ppm by mixing 1 tablespoon per gallon or 1 teaspoon per litre. A document will be provided to the operator for guidance on how to manually sanitize dishes and mix a sanitizer solution. , , ***Note: If sewage back up persists, do not operate the dishwasher and do not sanitize food equipment in the two-compartment sink as this can result in contamination.
Chlorine test strips for the dishwasher were not available at the time of the inspection. , , Chlorine test strips should be readily available and used daily to test the concentration dispensed from the dishwasher to ensure food equipment are effectively sanitized. , , Obtain chlorine test strips and ensure all staff are aware of where they are stored.
Sewage back up in the left compartment of the two-compartment sink when the dishwasher is turned on. , , The drainage system must be operating properly to ensure liquid waste is disposed of in way that prevents contamination. , , Repair the drainage system and ensure liquid waste is sufficiently drained., , The operator stated a plumber is scheduled to repair the drainage system today.