Kitchen - 9576 Jasper Avenue NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 10, 2026
The caulking on the wall of the comp sink needs to be scrubbed thoroughly or replaced. , , The wall beside the dishwasher has a collection of debris. Please clean.
DoubleTree by Hilton Edmonton Downtown - Kitchen is in the BOYLE STREET neighbourhood. BOYLE STREET, Edmonton has 74 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 56 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 6 times since May 21, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
The caulking on the wall of the comp sink needs to be scrubbed thoroughly or replaced. , , The wall beside the dishwasher has a collection of debris. Please clean.
No violations
1 violation
Oct 24/25 update: The dishwasher was ran twice and reached at maximum temperature of 67C. A maintenance supervisor can by and said a part is required for the booster heating system and is on order. Until that happens everything that goes thru the dishwasher must be manually sanitized in a clean sink compartment., , High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C., At dish level the temperature needs to reach at least 71C., , Aug 1 update:, The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C., , Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
2 violations
High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C., At dish level the temperature needs to reach at least 71C., , Aug 1 update:, The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C., , Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process., , Either place a splash gaurd on the handsink or do not store utensils next to the sink.
2 violations
High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C., At dish level the temperature needs to reach at least 71C.
Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process., , Either place a splash gaurd on the handsink or do not store utensils next to the sink.
4 violations
The glasswasher in the bar area had no detectable levels of sanitizer. , CDI: Chemical bottles restocked at the time of inspection & tested at 100ppm chlorine. , ACTION REQUIRED: Staff is directed to test mechanical dishwashers daily.
The hot water faucet on the hand sink closest to the service area was not functional at the time of inspection. Cold water was available. Maintenance staff were working on repairs at the time of inspection. , Note: An alternative hand wash station was available & fully stocked in the cookline., , ACTION REQUIRED: Ensure there is hot/cold running water available at all hand sinks.
Bowls were used as scoops in bulk dry goods. , , ACTION REQUIRED: Obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
Sealant/caulking behind the mechanical dishwasher in the kitchen was discolored & no longer cleanable. , ACTION REQUIRED: refinish sealant/caulking.