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53 on Ross

4930B 50 Street Red Deer AB T4N 7X7 · Food - General

Official record from Alberta →

Inspection summary

53 on Ross has been inspected 13 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on October 9, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 2 separate inspections, most recently on November 21, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on March 26, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

13 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the ice machine was noted to be in need of cleaning at the time of inspection. Please ensure that the ice machine interior is cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was visibly dirty with a black residue and grime on the inside of the unit.Please clean and ensure that food equipment is maintained in a sanity manner.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
  10. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles in the kitchen area were observed to have inadequate labelling at the time of inspection. The operator was informed and asked to correct the bottle labels to clearly indicate the bottle contents.Please ensure that chemicals are labelled adequately to ensure safe food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fan covers were observed to be in need of cleaning at the time of inspection.Please ensure that the fan covers are cleaned to ensure safe and sanitary food handling.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Downstairs kitchen, Chlorine sanitizer spray bottle was measured with test strips to be over 200 ppm. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Upstairs bar, Chlorine Spray bottle was measured with test strips to be 0 ppm. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all chlorine sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achieved.Chlorine test strips were available, and not expired, valid until 2026Quats strips were available but expired, in 2023. Please ensure You resupply your quats test strips if you wish to keep using quats as a sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher, which uses chlorine sanitizer, initially tested at 0 ppm due to issues with the sanitizer line not priming. After troubleshooting, the operator successfully primed the line, resolving the issue and achieving a consistent chlorine concentration of 100 ppm, confirmed with test strips.Please monitor the dishwasher regularly and use test strips to ensure it continues functioning correctly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the dishwashing area, directly above where operators move bins containing clean dishes. Given the high-humidity environment of dishwashing, the moisture damage could lead to future issues, including potential mold growth.Please ensure this hole is properly sealed to prevent moisture intrusion and protect clean dishes from potential contamination.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 0 ppm at the time of inspection. The operator was asked to make a new solution. Please ensure that bleach sanitizer is diluted/mixed to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Half-frozen beef and pork steaks were observed to be defrosting in cold still water. The food items were then placed under cool running water after a discussion with the operator. Please ensure proper defrosting methods are used to thaw foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was observed to be dispensing 0 ppm of chlorine sanitizer. The sanitizer bulk solution bottle was replaced and the dishwasher was run for a couple of cycles. A reading of 100 ppm of sanitizer was measured during the rinse cycle. Please ensure that dishwashing equipment is maintained in a condition that adequately cleans and sanitizes dishware.
    • 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 bar hand sink was observed to be without paper towels at the time of inspection. A new stack of paper towels was provided for the hand sink after a discussion with the operator. Please ensure that hand washing stations are adequately stocked to help encourage regular and proper hand hygiene.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back doors were observed to have light coming through the side and bottom edges. Please ensure that the weatherstripping in the noted areas are repaired or replaced to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cup of used bar utensils was observed in a 0 ppm bleach sanitizer solution. The operator was asked to change the solution.Please ensure that utensils are stored in a manner that prevents the growth of bacteria.
  13. Initial Inspection

    0 infractions

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