Skip to content
Loading map…

ACFA Red Deer - Events

4617 62 Street Red Deer AB T4N 2R4 · Food - Special Event

Official record from Alberta →

Inspection summary

ACFA Red Deer - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 1, 2024. The most recent inspection, on July 1, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 3 separate inspections, most recently on July 1, 2026. 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 once on July 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readied sanitizer solution available.Have made sanitizer solution of 100ppm chlorine available for food contact surfaces are food utensils that are too large to submerge in dishwashing area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand washing set up.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readied sanitizer solution available.Have made sanitizer solution of 100ppm chlorine available for food contact surfaces are food utensils that are too large to submerge in dishwashing area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.Have chlorine test strips available to verify sanitizer concentration.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website