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51st Street Café 2007

102 - 4911 51 Street Red Deer AB T4N 6V4 · Food - General

Official record from Alberta →

Inspection summary

51st Street Café 2007 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on April 23, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on April 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on May 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in use was measured to have an ambient temperature of 6.7C at the time of inspection. Please ensure that the cooler is able to maintain temperatures of 4C or lower to ensure safe food storage.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in use was measured to have an ambient temperature of 6.7C at the time of inspection. High-risk foods such as perogies and sausages were observed to be stored on the countertop at the time of inspection. The operators were asked moved the items back into the walk-in cooler. Please ensure that the cooler is able to maintain temperatures of 4C or lower to ensure safe food storage. Please also ensure that high-risk foods are stored outside of the Danger Zone of 4-60C to prevent the growth of illness-causing bacteria.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of prepped vegetables stored on the top-portion of a prep cooler were measured at 10.2C at the time of inspection. The operator was informed, and the vegetables were moved deeper into the colder section of the unit. Please ensure that foods requiring refrigeration are stored at 4C or lower to prevent the growth of illness-causing bacteria.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had not yet been prepared at the time of inspection. A sanitizer solution was then mixed and measured at 100ppm after a discussion with the operator.Please ensure that food grade sanitizer is available at all times during food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to access bulk food items were observed to be improperly stored at the time of inspection. The utensils were removed and a discussion was held with the operator. Please ensure that utensils are stored in a clean and sanitary manner that prevents the contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink was observed to have some dishware in the sink at the time of inspection. The dishes were removed and a discussion was held with the operator.Please ensure that all handwashing stations are kept clear to help encourage regular and proper hand hygiene.

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