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ABC Country Restaurant - Kitchen

2085 50 Avenue Red Deer AB T4R 1Z4 · Food - General

Official record from Alberta →

Inspection summary

ABC Country Restaurant - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on September 25, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on January 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 10, 2026. 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?

  • 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 6 times across 3 separate inspections, most recently on September 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed drinking coffee and then proceeding directly to slice sausages without washing their hands.Ensure all food handlers wash their hands at appropriate times, including after eating or drinking and before handling food, to prevent contamination of food and food preparation areas.CDI: Education was provided to the manager regarding handwashing requirements and the importance of ensuring staff follow proper hand hygiene practices at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the bar area was supplied with soap and hot and cold running water; however, paper towels were not provided in an appropriate paper towel dispenser or stand at the time of inspection.Ensure all handwashing sinks are equipped with paper towels provided through an appropriate paper towel dispenser or stand and maintained in a manner that supports proper handwashing practices and prevents contamination.
    • 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 exterior gate/door located near the staff washroom and the exterior gate/door located in the dining area were observed with gaps along the bottom due to damaged or inadequate weather stripping.Ensure the damaged weather stripping is repaired or replaced and that both exterior doors are maintained in a manner that prevents gaps and helps maintain the facility in a vermin-proof condition.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The diaper changing station located in the washroom was observed without a functional safety belt. The changing surface was observed to have a soft covering. The diaper changing station is currently cleaned and sanitized once daily.Ensure the diaper changing station is equipped with a functional safety belt and maintained in good repair. If the changing surface is made of fabric or another absorbent material, ensure it is laundered or replaced at a frequency sufficient to maintain it in a clean and sanitary condition, and provide a single-use barrier between the child and the surface. If the surface is non-absorbent and wipeable, ensure it is cleaned and disinfected after each use using an appropriate disinfectant, such as a 1000 ppm bleach solution or an equivalent approved disinfectant used according to the manufacturer's instructions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Seven food handlers were present and working at the time of inspection. No valid food safety training certificate could be provided for a manager or supervisor on site. The manager advised that one chef had previously obtained food safety training; however, the certificate had expired.Ensure at least one manager, supervisor or food handler holding a valid approved food safety training certificate is present on site whenever six or more food handlers are working and that food safety training certificates are maintained current.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two ice scoops, one located in the Expo area, and one located in the bar area, were observed stored directly on shelving between uses.Ensure ice scoops are stored in a clean, sanitary manner that protects them from contamination when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and dust was observed on surfaces behind the stove.Ensure the area behind and beneath the stove is cleaned at a frequency sufficient to prevent the accumulation of grease, dust, and other debris and is maintained in a clean and sanitary condition at all times.
  3. 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 floor tile in the dish pit was broken and allowing water to pool in the exposed ground.Please ensure that the floor tile is replaced or repaired to create a smooth, easy to clean, non-absorbent surface.**Observed again on March 19.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium sanitizer is dispensed into sanitation pails through a dispensing unit in the mop storage and grease trap area.1. Pails of sanitizer in the kitchen were tested with a QT-40 test strip and found to be at 0 ppm. Staff members were asked to refill the sanitizer pails, and the concentration of the sanitizing solution was verified to be at 200 ppm.Please ensure that pails of sanitizer solution are regularly changed out so that the concentration of sanitizer can remain effective for concentration. 2. A damp cloth used for wiping food contact surfaces was left on a countertop after use.Please ensure that wiping cloths are submerged in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen onion rings and fries were observed being stored in a cardboard box without any lid or material between the food and the box to protect from contamination. Please ensure that food items are stored in food-grade containers to ensure protection from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and QUAT test strips for the dishwasher and sanitizer pails were expired. Please ensure valid test strips are available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink in the bar area is missing soap and paper towels in a roll stand.Please ensure that handwashing stations are equipped with soap and dispensable paper towels.
    • 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 floor tile in the dish pit was broken and allowing water to pool in the exposed ground.Please ensure that the floor tile is replaced or repaired to create a smooth, easy to clean, non-absorbent surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor surfaces in the kitchen, including the walk-in cooler and line cook area were found to be dirty with food and grease buildup and requires a deep clean.2. A room storing and supplying soda to fountains had a large spill in the corner that requires cleaning.Please ensure that floors, corners, and hard to reach areas are routinely cleaned and maintained.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3 closed containers of carrots in the cooler were observed stored on the floor. Informed manager who placed them onto the stainless-steel rack. Please ensure food products are not directly stored on the floor
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both the chlorine and QUAT test strips for the dishwasher and sanitizer pails were expired. Please ensure valid test strips are available onsite.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple QUAT sanitizer pails only measured 100ppm when tested. Informed operator who replaced and refilled pails with fresh solution. Please ensure sanitizer solution concentration is monitored and 200ppm is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were found in the dry storage bulk bins with the handle dirty/submerged inside the ingredient. Informed operator who washed and sanitized scoops. Please ensure the handle for scoops are upright or place outside the container to prevent contamination of the food product.

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