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Addy's Middle Eastern Cuisine

2 - 3608 50 Avenue Red Deer AB T4N 3Y6 · Food - General

Official record from Alberta →

Inspection summary

Addy's Middle Eastern Cuisine has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on October 2, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 8 times across 5 separate inspections, most recently on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on March 11, 2026. 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 2 times across 2 separate inspections, most recently on March 11, 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 4 separate inspections, most recently on March 11, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple onions exhibiting signs of spoilage were observed in food storage.CDI: Staff discarded the affected onions during the inspection.Ensure all food items are routinely inspected and that any spoiled or otherwise unfit food is immediately discarded. Food shall be maintained in a condition that is fit for human consumption at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was observed stored outside of sanitizer solution when not in use.CDI: Staff placed the wiping cloth in sanitizer solution during the inspection.Ensure wiping cloths used for cleaning food contact surfaces are stored in an appropriate sanitizer solution between uses to prevent contamination of food contact surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach chlorine sanitizing solution used for sanitizing food contact surfaces and equipment was tested at 500 ppm.CDI: Staff prepared a new bleach chlorine sanitizing solution, which was tested at 100 ppm during the inspection.Ensure sanitizer solutions are prepared and maintained at appropriate concentrations and verified using test strips to ensure effective sanitization of food contact surfaces and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation were observed on the ventilation hood/vent located above the grill.Ensure the ventilation hood/vent is cleaned and maintained at a frequency sufficient to prevent the accumulation of grease, dust, and other debris and is maintained in a clean condition at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box of iceberg lettuce stored in the walk-in cooler had multiple heads with significant spoilage and browning. The spoiled iceberg lettuce was discarded. Please ensure all food that begins to spoil is removed and discarded promptly to prevent spoilage from spreading to other products.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottles were available and measured to be significantly above 500 ppm.Proper dilution procedures were discussed with the operator, and a new spray bottle was prepared that measured 200 ppm.---Cleaning cloths in use were stored dry on the counter. The operator had a bucket with a soapy solution and no chlorine and had originally placed the cloths in this solution. The operator was instructed on the correct procedure for preparing a clean-in-place chlorine solution with no soap.Please ensure no soap is mixed with chlorine solutions, as soap can react with chlorine and reduce its effectiveness.Please ensure all cleaning cloths in use are stored in clean-in-place solutions containing 100–200 ppm chlorine to prevent pathogen growth and ensure the cloths remain safe for use, and do not introduce possible contamination when cleaning food contact surfaces.---The operator was provided with a chlorine sanitizer preparation guide.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility had two meat cones in use, and the heating element on the right-side meat cone was off during the inspection. The surface temperature of the cone was measured to be 35 °C (operator stated it had been off for less than 30 minutes). The operator was instructed to ensure the heating element remains on at all times during use and turned it back on, after which the outside of the cone was measured above 60 °C.Please ensure that meat cone heating elements are in operation at all times during use.---The operator follows correct end-of-day procedures. At the end of the day, any remaining meat on the cone is removed, cooked to an internal temperature of 74 °C, and cooled in the fridge or freezer. During service, meat is shaved from the cone and subjected to a secondary cooking step to ensure the meat reaches an internal temperature of 74 °C prior to serving customers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A 50 lb bag of onions and a box of potatoes were observed stored directly on the floor.Please ensure that onions and potatoes are stored at least 6 inches off the floor, such as on shelving or on an inverted empty box that provides adequate elevation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility had two meat cones in use, and the heating element on the right-side meat cone was off during the inspection. The surface temperature of the cone was measured to be 35 °C (operator stated it had been off for less than 30 minutes). The operator was instructed to ensure the heating element remains on at all times during use and turned it back on, after which the outside of the cone was measured above 60 °C.Please ensure that meat cone heating elements are in operation at all times during use.---After correcting the shawarma heating element being turned on:All temperature control equipment was operating effectively.-Refrigerators were maintained below 4°C-Freezer was maintained below -18°C,-Hot holding above 60°C.Thawing is conducted according to planned schedule, allowing food to be thawed appropriately below 4°C in the refrigerator
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
    • 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 facility conducts its own pest control, however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 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 permit was posted behind the till counter and was easily visible to customers; however, the permit was expired in 2025.Please ensure the current permit is printed and displayed in a location that is easily visible to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter plates were black and had significant soot buildup.Please ensure the vent plates are removed and thoroughly cleaned to restore their stainless steel finish. Please ensure the regular cleaning schedule is updated to ensure these are cleaned routinely to prevent them from becoming heavily soiled in the future.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution is made and stored in a spray bottle for surfaces and equipment.Chlorine test strip measured the concentration of the solution to be over 200 ppm.The solution was diluted to 100 ppm and a pipette was given to the operators to allow for 100 ppm sanitizing solutions to be consistently made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was placed inside the walk-in and prep cooler and measured the ambient temperature of the cooling units to be at 12.3C and 6C respectively. High risk food items, like raw ground beef, was removed from the walk-in cooler. The operator was advised to not store high risk food items above 4C for longer than two hours to ensure protection from bacterial contamination.A repair technician arrived near the end of the inspection to fix the walk-in cooler and ensure that it is holding food at a temperature of 4C and below.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide valid food safety training certificate. Please ensure training is within the last five years.
  7. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide valid food safety training certificate. Please ensure training is within the last five years.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket with sanitizer prepared during the inspection for cloths that are in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify sanitizer concentration observed not available at the time of inspection. Please obtain test strips and test solution daily or when changed and ensure concentration is 100 ppm.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle food contact surface sanitizer was measured above 100 ppm. Staff complied to make a new bottle of solution concentration of 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator mentioned rewrapping leftover portions of the Donair meat. During the discussion and teaching, it was emphasized that leftover meat should be shaved and cooked at temperatures above 74 degrees Celsius to prevent improper storage and the growth of pathogens that can cause foodborne illnesses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X - A carton of eggs was observed placed on top of ready-to-eat food products and produce stored in the fridge.= Please ensure to relocate the eggs to a lower portion of the fridge to prevent cross-contamination in case of any potential egg leakage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X - Portioned food and some containers does not have date labels on them.= Please ensure that all portioned food and their containers are labeled with dates to facilitate easy identification and adherence to the first-in, first-out (FIFO) method.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • X - An issue was noted regarding a scoop without a handle being present in a bulk container, potentially leading to contamination during food handling.The operator complied by removing the scoop without a handle and will replace with a scoop that has a handle. Please ensure to keep it outside the bulk container, preventing potential contamination during handling.
    • 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?
      • No pest infestation noted. No pest control records on file. Complied to conduct monthly pest control and keep records on file.

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