7230 Argyll Road NW · GIRARD INDUSTRIAL
18 mars 2026
RéussiNo - there were damaged sections of baseboards in the main kitchen area, in the dry food storage room, at the large ice machine area, at the dishwashing area, and at the corridor at the adjacent rear delivery bay area. The operator is to ensure structural repair of baseboard sections throughout the food premises area, as necessary.
No - more regular floor washing is necessary in the dishwashing area around the above-ground grease interceptor, and also under the centrally located hand-wash sink in the main kitchen front line, as there was accumulation of dirt/dust and food spillage in these hard-to-reach areas. Staff are to wash these floor areas more regularly, and is to be completed forthwith, and as often as necessary to maintain sanitary condition (as per a set cleaning schedule).
Four Points By Sheraton Edmonton South - Restaurant se trouve dans le quartier GIRARD INDUSTRIAL. GIRARD INDUSTRIAL, Edmonton compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 avril 2026, 16 (73%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 26 juillet 2024, avec 4 réussites et 1 fermeture au dossier.
No - there were damaged sections of baseboards in the main kitchen area, in the dry food storage room, at the large ice machine area, at the dishwashing area, and at the corridor at the adjacent rear delivery bay area. The operator is to ensure structural repair of baseboard sections throughout the food premises area, as necessary.
No - more regular floor washing is necessary in the dishwashing area around the above-ground grease interceptor, and also under the centrally located hand-wash sink in the main kitchen front line, as there was accumulation of dirt/dust and food spillage in these hard-to-reach areas. Staff are to wash these floor areas more regularly, and is to be completed forthwith, and as often as necessary to maintain sanitary condition (as per a set cleaning schedule).
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
GIRARD INDUSTRIAL
Yes (corrected during inspection) the missing/damaged cover of one of the dry food storage containers in the main kitchen has been replaced with a temporary measure of using plastic wrapping cover. Note that any open dry food products (i.e. bags/containers) must be properly stored with adequate lids/covers, rolled up with food safety clips, etc.
Yes (corrected during inspection) - the current annual Food Handling Permit was not posted in a conspicuous location at the front interior entrance area, to be visible to the public., , Note: at time of inspection, the expired Food Handling Permit dated July 31, 2025 was being posted and was replaced with the updated annual Food Handling Permit (expiry date of July 31, 2026).
Yes (corrected during inspection) - there was one 'older' food prep refrigeration unit at range of 10-12 degrees Celsius ambient air temperature (located at second main line in main kitchen). The food products were stored in stainless steel inserts and moved to the functional walk-in cooler at time of inspection (with this refrigeration unit emptied, and to be examined by a technician before any future use - for possible repair, re-boost, or replacement)., , All other cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with all stored foods frozen solid). All hot-holding food equipment was at minimum of 60 degrees Celsius., , Note: staff were using checklists and recording the daily temperature monitoring of all refrigeration units, freezers, and hot-holding food equipment (with records to be kept for a period of 90 days).
Yes (corrected during inspection) - there was a lack of paper towel supply at the central hand-wash sink at the main line in the main kitchen area. Note that all hand-wash sinks must be supplied with hot and cold running water under pressure, with available supplies of liquid soap and paper towels.
No - there were 2-3 missing fluorescent light tube covers or protective shields at ceiling lighting fixtures in the main kitchen area (in rear 'second main line area'). The operator was advised to ensure all light tubes/fixtures are adequately secured with light tube covers or protective shields in the open food prep and food storage areas (to prevent possible physical hazard should there be a fluorescent light tube breakage).
Yes (corrected during inspection) - there was accumulation of food spillage, detergent, dust/dirt, etc., under the dishwashing area at the above-ground grease interceptor. More regular cleaning may be required at these hard-to-reach areas and is to be conducted as often as necessary to maintain a sanitary condition. This was pending work at time of inspection.