10020 12 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hampton Inn is in the ELLERSLIE INDUSTRIAL neighbourhood. ELLERSLIE INDUSTRIAL, Edmonton has 129 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 16, 2026, there are 112 (87%) 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.
Royal Pizza
ELLERSLIE INDUSTRIAL
This restaurant has been inspected 5 times since July 19, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
3 violations
1) The juice dispenser required more cleaning. No cleaning and sanitizing instructions were available during the inspection. Ensure that the juice dispenser is cleaned and sanitizer daily. Ensure that written procedures are in place to outline the cleaning and sanitizing processes. , , 2) The coffee machines in the back kitchen are not being cleaned and sanitized regularly. Ensure that coffee machines are cleaned and sanitized daily. Ensure that a written procedure is onsite with instructions on how to maintain, clean and sanitize the coffee machines.
1) Several floor tiles throughout the back kitchen area were loose or missing. Ensure that floors are smooth, easy to clean and impervious to moisture. Repair the floor., , August 11, 2023 Most of the tiles were installed. Tiles behind the ice machine were in disrepair. Repair the tiles.
REPEATED VIOLATION, 1) There was ice build in the upright freezer. Ensure that the freezer is maintained to prevent ice build up that can contaminate food and cause foodbourne illness. ,
8 violations
1) The juice dispenser required more cleaning. No cleaning and sanitizing instructions were available during the inspection. Ensure that the juice dispenser is cleaned and sanitizer daily. Ensure that written procedures are in place to outline the cleaning and sanitizing processes. , , 2) The coffee machines in the back kitchen are not being cleaned and sanitized regularly. Ensure that coffee machines are cleaned and sanitized daily. Ensure that a written procedure is onsite with instructions on how to maintain, clean and sanitize the coffee machines.
REPEATED VIOLATION , Note the inspection was conducted at the end of the breakfast buffet., , 1) Pancake batter in a clear container was found near the waffle irons and pancake griddles at a temperature of 24 degrees Celsius. Since the buffet was near closing the batter was discarded. Ensure that pancake batter is stored at 4 degrees Celsius or below to minimize the growth of microbes in the batter. Monitor the temperature of the pancake batter at least every 2 hours. , 2) Shredded cheese left in a container without an ice pack was found at 19 degrees Celsius. The operator was told to ensure that shredded cheese is stored at 4 degrees Celsius or below or left at room temperature for only 2 hours and then discarded. Cheese is a high risk food that can have microbe growth that can cause foodbourne illness. , 3) An insulated urn with 2% milk was found at 15 degrees Celsius. The milk was discarded. Ensure that milk is stored at or below 4 degrees Celsius or left at room temperature for no more than 2 hours. , 4) Packages of butter and cream cheese were left on the buffet line without any method for keeping them at or below 4 degrees Celsius. The operator mentioned that there are ice packs available for these containers. Ensure that butter and cream cheese packages that require refrigeration are stored at or below 4 degrees Celsius or left at room temperature for only 2 hours. , , August 11, 2023 Small packages of butter and cream cheese were discarded during the inspection. Staff were told to keep butter and cream cheese packages on ice to maintain a temperature of 4 degrees Celsius or less. At this inspection, temperatures for whipped cream container on buffet line was 20 degrees Celsius-discarded, cut fruit at 10 degrees Celsius (within 2 hour window), pancake batters were at 24 and 25 degrees Celsius-discarded, urn with milk was at 12 degrees Celsius-discarded, small yoghurt containers were with insufficient ice at 3-12 degrees Celsius-discarded. Record temperatures daily.,
7 violations
REPEATED VIOLATION, , Note the inspection was conducted at the end of the breakfast buffet., , 1) Pancake batter in a clear container was found near the waffle irons and pancake griddles at a temperature of 24 degrees Celsius. Since the buffet was near closing the batter was discarded. Ensure that pancake batter is stored at 4 degrees Celsius or below to minimize the growth of microbes in the batter. Monitor the temperature of the pancake batter at least every 2 hours. , 2) Shredded cheese left in a container without an ice pack was found at 19 degrees Celsius. The operator was told to ensure that shredded cheese is stored at 4 degrees Celsius or below or left at room temperature for only 2 hours and then discarded. Cheese is a high risk food that can have microbe growth that can cause foodbourne illness. , 3) An insulated urn with 2% milk was found at 15 degrees Celsius. The milk was discarded. Ensure that milk is stored at or below 4 degrees Celsius or left at room temperature for no more than 2 hours. , 4) Packages of butter and cream cheese were left on the buffet line without any method for keeping them at or below 4 degrees Celsius. The operator mentioned that there are ice packs available for these containers. Ensure that butter and cream cheese packages that require refrigeration are stored at or below 4 degrees Celsius or left at room temperature for only 2 hours. , , August 11, 2023 Small packages of butter and cream cheese were discarded during the inspection. Staff were told to keep butter and cream cheese packages on ice to maintain a temperature of 4 degrees Celsius or less. At this inspection, temperatures for whipped cream container on buffet line was 20 degrees Celsius-discarded, cut fruit at 10 degrees Celsius (within 2 hour window), pancake batters were at 24 and 25 degrees Celsius-discarded, urn with milk was at 12 degrees Celsius-discarded, small yoghurt containers were with insufficient ice at 3-12 degrees Celsius-discarded. Record temperatures daily.,
14 violations
1) No sanitizer was found at the facility for sanitizing the facility. Ensure that an approved sanitizer is available at the appropriate concentration to eliminate microbes at the facility. Have appropriate test strips onsite to verify the concentration. , Approved sanitizers include bleach 100ppm, quats 200ppm, iodine 12.5-25ppm.
1) Cleaning cloths were found on food surfaces in the facility. Ensure that cleaning cloths are put in sanitizer solution when not in use to prevent microbe growth in the cloths that can be spread throughout the facility.
1) An unlabeled spray bottle with a clear liquid was found in the dishpit. Ensure that all chemical spray bottles are properly labeled for safe chemical handling.
1) No thermometer was found in the small, black cooler in the back kitchen. Place a thermometer in the unit.
REPEATED VIOLATION, , 1) Boiled eggs were found at a temperature of 22 degrees Celsius. Ensure that boiled eggs are hot held at 60 degrees Celsius or more to prevent the growth of microbes that can cause foodbourne illness. The eggs were discarded. , , August 11, 2023 Ensure cooked eggs are stored at 60 degrees Celsius or higher to prevent microbe growth. Eggs discarded during the inspection.
REPEATED VIOLATION, , 1) No pest control records were available during the inspection. Ensure that copies of the pest control invoices are available onsite. , ,
1) Several floor tiles throughout the back kitchen area were loose or missing. Ensure that floors are smooth, easy to clean and impervious to moisture. Repair the floor., , August 11, 2023 Most of the tiles were installed. Tiles behind the ice machine were in disrepair. Repair the tiles.
REPEATED VIOLATION, 1) There was ice build in the upright freezer. Ensure that the freezer is maintained to prevent ice build up that can contaminate food and cause foodbourne illness. ,
1) Several upholstered chairs in the dining area had stains on the seats. Clean and sanitize the chairs.
1) No thermometer was found in the small, black cooler in the back kitchen. Place a thermometer in the unit.
REPEATED VIOLATION, , 1) Boiled eggs were found at a temperature of 22 degrees Celsius. Ensure that boiled eggs are hot held at 60 degrees Celsius or more to prevent the growth of microbes that can cause foodbourne illness. The eggs were discarded. , , August 11, 2023 Ensure cooked eggs are stored at 60 degrees Celsius or higher to prevent microbe growth. Eggs discarded during the inspection.
REPEATED VIOLATION, , 1) No pest control records were available during the inspection. Ensure that copies of the pest control invoices are available onsite. , ,
1) Several floor tiles throughout the back kitchen area were loose or missing. Ensure that floors are smooth, easy to clean and impervious to moisture. Repair the floor., , August 11, 2023 Most of the tiles were installed. Tiles behind the ice machine were in disrepair. Repair the tiles.
REPEATED VIOLATION, 1) There was ice build in the upright freezer. Ensure that the freezer is maintained to prevent ice build up that can contaminate food and cause foodbourne illness. ,
1) Several upholstered chairs in the dining area had stains on the seats. Clean and sanitize the chairs.
Note the inspection was conducted at the end of the breakfast buffet., , 1) Pancake batter in a clear container was found near the waffle irons and pancake griddles at a temperature of 24 degrees Celsius. Since the buffet was near closing the batter was discarded. Ensure that pancake batter is stored at 4 degrees Celsius or below to minimize the growth of microbes in the batter. Monitor the temperature of the pancake batter at least every 2 hours. , , 2) Shredded cheese left in a container without an ice pack was found at 19 degrees Celsius. The operator was told to ensure that shredded cheese is stored at 4 degrees Celsius or below or left at room temperature for only 2 hours and then discarded. Cheese is a high risk food that can have microbe growth that can cause foodbourne illness. , , 3) An insulated urn with 2% milk was found at 15 degrees Celsius. The milk was discarded. Ensure that milk is stored at or below 4 degrees Celsius or left at room temperature for no more than 2 hours. , , 4) Packages of butter and cream cheese were left on the buffet line without any method for keeping them at or below 4 degrees Celsius. The operator mentioned that there are ice packs available for these containers. Ensure that butter and cream cheese packages that require refrigeration are stored at or below 4 degrees Celsius or left at room temperature for only 2 hours. , , 5) A small, black cooler in the kitchen area was found with whipping cream at 8 degrees Celsius. The whipping cream was moved to another cooler that had a temperature at or below 4 degrees Celsius. Ensure that cooler units can maintain a temperature of 4 degrees Celsius or below when storing perishable foods including whipping cream. ,
1) No thermometer was found in the small, black cooler in the back kitchen. Place a thermometer in the unit.
1) Hot holding units with cooked pancakes and sausages were found at a temperature of 49 and 52 degrees Celsius respectively. Ensure that foods in hot holding units are at a temperature of 60 degrees Celsius or more. The food was discarded. The inserts in the unit were in an additional insert and the distance from the heating element may have contributed to the temperature issue. The operator will not use two inserts in the future to help keep the temperature at or above 60 degrees Celsius. , , 2) Boiled eggs were found at a temperature of 22 degrees Celsius. Ensure that boiled eggs are hot held at 60 degrees Celsius or more to prevent the growth of microbes that can cause foodbourne illness. The eggs were discarded.
1) There was no soap available at the handwash sink in the back kitchen during the inspection. Soap was provided during the inspection. Ensure that handwash sinks have soap, paper towels and warm water available at all times for effective handwashing. Handwashing is the first step to food safety.
1) No test strips for sanitizer were available at the time of the inspection. Ensure test strips are available to verify the concentration of sanitizer.
1) Mouse droppings were found in the loading dock/dry storage area of the facility. Ensure that mouse droppings are cleaned up using hantavirus precautions.
1) Weatherstripping along the exterior door in the loading dock area was in disrepair and had gaps that could allow the entry of pests. Ensure that weatherstripping is repaired to prevent the entry of pests.
1) No pest control records were available during the inspection. Ensure that copies of the pest control invoices are available onsite.
1) Several floor tiles throughout the back kitchen area were loose or missing. Ensure that floors are smooth, easy to clean and impervious to moisture. Repair the floor.
1) There was ice build in the upright freezer. Ensure that the freezer is maintained to prevent ice build up that can contaminate food and cause foodbourne illness.
1) There was an accumulation of floor debris in the loading dock area and near the ice machine. Ensure that floors are cleaned and sanitized to prevent food accumulation that can attract pests and contaminate food. , , 2) Several upholstered chairs in the dining area had stains on the seats. Clean and sanitize the chairs.