5239 53 Avenue
This restaurant has been inspected 6 times since April 7, 2026, with 5 passes and 1 closure on record.
No hot water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
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.
No hot water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
No hot water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
Staff were observed donning gloves without washing hands, including staff that were setting up the meal service area. Gloves are a good barrier between staff and the environment and between staff and foods but hands must be washed before donning gloves for handling food and clean food prep equipment. Particularly if they had been cleaning, handling garbage, or other contaminated items beforehand. , , If hands are visibly clean, alcohol-based hand sanitizer with a concentration of 60% or higher can be used instead of full hand washing., , Clients should also be encouraged to wash hands before eating, especially if foods are hand held. This will reduce the risk of them contracting foodborne illness.
Ancaster Coolers: 4.3C; 4.0C; 3.8C, , The sandwiches were delivered in plastic bins from Edmonton. The internal temperature of the sandwiches was at 4.2C. Please Note: the plastic bins are acceptable only when outside temperatures are below 4C. Once outside temperatures increase, the sandwiches will have to be shipped in portable coolers with icepacks to keep them at or below 4C., , Staff had catering style chafing dishes available but they weren't setup when the inspection started. Flame based chafing dishes take quite a while warm up the steam bath so that they are hot enough to keep foods hot. Staff should set these up and start warming the water at least half an hour before foods are scheduled to arrive. Staff indicated that large electric crockpots have been ordered for hot holding in the future. These should work well but will also need to be warmed up before use., , The hot foods arrived in tinfoil wrapped pans from Edmonton inside catering cambros. They went into the cambros from the oven at 9:30am and arrived in Red Deer at 11:30am. The internal temperatures of the foods were checked with probe thermometers and were as follows:, - turkey: 53C, -stuffing: 44C, - potatoes: 49C, - gravy: 43C, - mixed vegetables: 54C, , The turkey and vegetables were allowed to be served if served within the next half an hour but the rest of the foods had to be discarded. These items had been in the danger zone too long. Improved hot transport methods will be needed to safely transport hot foods from Edmonton (new cambros, increased insulation, etc)., , Staff should be checking and documenting food temperatures throughout the cooking, transport and service processes with probe thermometers to verify that foods stay out of the danger zone. Examples of temperature logs were left on site.
The hand sink in the kitchen had soap and paper towel but no water was coming out of either the hot- or cold-water taps. Hand sinks must be fully supplied at all times to encourage good hand hygiene among staff., , The hand sink in the dining hall had soap and paper towel but no hot water.
No hot water was available at the two-compartment sink. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution., , The water flow at this sink was initially very low, though this was corrected with the removal of the aerator which was clogged.
Staff are plating the food for clients but there is no protection from accidental contamination by clients or non-food handling staff. A sneeze guard or other form or barrier needs to be in place between open foods and the public. , , Changing the layout of the food service table(s) so that service staff are on one side and the public is on the other will improve the flow of people through the line and will allow the placement of sneeze guards in front of foods.
The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
No sanitizer solution was prepared at the start of the inspection. Sanitizer must be ready and available for each meal service., , Staff mixed up a 200ppm quat solution in a spray bottle.
Staff were observed donning gloves without washing hands, including staff that were setting up the meal service area. Gloves are a good barrier between staff and the environment and between staff and foods but hands must be washed before donning gloves for handling food and clean food prep equipment. Particularly if they had been cleaning, handling garbage, or other contaminated items beforehand. , , If hands are visibly clean, alcohol-based hand sanitizer with a concentration of 60% or higher can be used instead of full hand washing., , Clients should also be encouraged to wash hands before eating, especially if foods are hand held. This will reduce the risk of them contracting foodborne illness.
Ancaster Coolers: 4.3C; 4.0C; 3.8C, , The sandwiches were delivered in plastic bins from Edmonton. The internal temperature of the sandwiches was at 4.2C. Please Note: the plastic bins are acceptable only when outside temperatures are below 4C. Once outside temperatures increase, the sandwiches will have to be shipped in portable coolers with icepacks to keep them at or below 4C., , Staff had catering style chafing dishes available but they weren't setup when the inspection started. Flame based chafing dishes take quite a while warm up the steam bath so that they are hot enough to keep foods hot. Staff should set these up and start warming the water at least half an hour before foods are scheduled to arrive. Staff indicated that large electric crockpots have been ordered for hot holding in the future. These should work well but will also need to be warmed up before use., , The hot foods arrived in tinfoil wrapped pans from Edmonton inside catering cambros. They went into the cambros from the oven at 9:30am and arrived in Red Deer at 11:30am. The internal temperatures of the foods were checked with probe thermometers and were as follows:, - turkey: 53C, -stuffing: 44C, - potatoes: 49C, - gravy: 43C, - mixed vegetables: 54C, , The turkey and vegetables were allowed to be served if served within the next half an hour but the rest of the foods had to be discarded. These items had been in the danger zone too long. Improved hot transport methods will be needed to safely transport hot foods from Edmonton (new cambros, increased insulation, etc)., , Staff should be checking and documenting food temperatures throughout the cooking, transport and service processes with probe thermometers to verify that foods stay out of the danger zone. Examples of temperature logs were left on site.
The hand sink in the kitchen had soap and paper towel but no water was coming out of either the hot- or cold-water taps. Hand sinks must be fully supplied at all times to encourage good hand hygiene among staff., , The hand sink in the dining hall had soap and paper towel but no hot water.
No hot water was available at the two-compartment sink. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution., , The water flow at this sink was initially very low, though this was corrected with the removal of the aerator which was clogged.
Staff are plating the food for clients but there is no protection from accidental contamination by clients or non-food handling staff. A sneeze guard or other form or barrier needs to be in place between open foods and the public. , , Changing the layout of the food service table(s) so that service staff are on one side and the public is on the other will improve the flow of people through the line and will allow the placement of sneeze guards in front of foods.
The test strips staff had for testing the sanitizer solution were expired. Expired strips aren't guaranteed to be accurate anymore. PHI provided new strips to use in the meantime.
The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.