Albert's Family Restaurant
9 - 5020 47 Avenue Red Deer AB T4N 3P7 · Food - General
25 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath equipment and around the kitchen were observed to be in need of cleaning at the time of inspection. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired QUAT and chlorine test strips were observed at the time of inspection.Please ensure that valid testing equipment is available to monitor and confirm concentrations of food grade sanitizer and sanitizing equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the kitchen were observed to be in need of cleaning at the time of inspection. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not available at the time of inspection. Please ensure that valid testing equipment is available to monitor and confirm concentrations of food grade sanitizer and sanitizing equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the kitchen were observed to be in need of cleaning at the time of inspection. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were observed to be available at the time of inspection.Please ensure that valid testing equipment is available to monitor and confirm concentrations of food grade sanitizer and sanitizing equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the kitchen and dishwashing area were observed to be in need of cleaning at the time of inspection. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of QUAT sanitizer was measured at 500 ppm at the time of inspection. Kitchen utensils and tongs were observed to be immersed in sanitizer solution measured at 500ppm. The operator was asked to dilute/remix the sanitizer solution. Please ensure that QUAT sanitizer is maintained at food grade concentrations or as per manufacturer's instructions to ensure safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were observed to be available at the time of inspection.Please ensure that valid testing equipment is available to monitor and confirm concentrations of food grade sanitizer and sanitizing equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand sink was observed to be missing paper towels. The bar hand sink was observed to have a pail stored in the basin. A discussion was held with the manager and the sinks were restocked and removed of any obstructing items.Please ensure that hand sinks are kept unobstructed and supplied to ensure and encourage regular and proper hand hygiene.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the kitchen area, food storage and the dishwashing area were observed to be in need of cleaning at the time of inspection. Portions of the ceiling and walls of the walk-in cooler were observed to be in need of cleaning. The fan covers in the walk-in freezer were noted to be dusty. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the deep fryers, griddles, and prep coolers were observed to be in need of cleaning at the time of inspection. The ceiling of the walk-in cooler was also observed to be in need of cleaning. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the deep fryers, griddles, and prep coolers were observed to be in need of cleaning at the time of inspection. The ceiling of the walk-in cooler was also observed to be in need of cleaning. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- November 18, 2025: Food items were observed to be on-ice in the prep cooler. The operator mentioned that a new prep cooler would be coming in the same day. November 6, 2025: The temperature of the 3-door "True" prep cooler was measured at 10.1-15.9C at the time of inspection. Attempts were made to adjust the temperatures of the unit after speaking with the operator. The operator was asked to move the food to a unit that would be able to maintain temperatures of 4C or lower. Please ensure that refrigeration equipment is capable of maintaining temperatures of 4C or lower to ensure safe storage of high-risk foods.
- 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?
- An invalid permit was observed to be posted at the time of inspection. Please ensure that a valid permit is posted for patrons to observe.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the deep fryers, griddles, and prep coolers were observed to be in need of cleaning at the time of inspection. The ceiling of the walk-in cooler was also observed to be in need of cleaning. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the 3-door "True" prep cooler was measured at 10.1-15.9C at the time of inspection. Attempts were made to adjust the temperatures of the unit after speaking with the operator. The operator was asked to move the food to a unit that would be able to maintain temperatures of 4C or lower. Please ensure that refrigeration equipment is capable of maintaining temperatures of 4C or lower to ensure safe storage of high-risk foods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks in the kitchen and Murph's bar area were observed to be obstructed with buckets/utensils at the time of inspection. The items were removed and the operator was informed.Please ensure that the handwashing stations are kept unobstructed to ensure and help encourage frequent and regular hand hygiene.
- 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?
- An invalid permit was observed to be posted at the time of inspection. Please ensure that a valid permit is posted for patrons to observe.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A scoop used for mashed potatoes was observed to be stored in a solution of less than 200 ppm of QUAT sanitizer. The operator was informed and a new solution was made.Please ensure that utensils are stored in a clean and sanitary manner to ensure safe food handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas beneath and around the deep fryers, griddles, and prep coolers were observed to be in need of cleaning at the time of inspection. The ceiling of the walk-in cooler was also observed to be in need of cleaning. Please ensure that the facility is maintained in a condition that is clean and sanitary to ensure safe food handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not observed at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- A black mini-fan in the kitchen was observed to be dusty. The kitchen firewall was observed to have grease build-up at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of QUAT sanitizer was measured to be less than 200 ppm at the time of inspection. The sanitizer water was also discolored. The staff had changed the solution and the operator was informed. Please ensure that QUAT sanitizer is maintained at 200 ppm to ensure safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not observed at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar and kitchen handwashing sinks were observed to be obstructed with tools and buckets at the time of inspection. The items were removed and a discussion was held with the operator. Please ensure that handwashing sinks are kept unobstructed to help encourage regular and proper hand hygiene.
- 23. Is the facility maintained in a clean and sanitary condition?
- A black mini-fan in the kitchen was observed to be dusty. The floors beneath the stoves and the firewall were observed to have grease build-up and food debris at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- QUAT test strips were not observed at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not observed at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting boards for prep coolers were in the process of being resurfaced. One of the doors of the two-door "True" prep cooler was observed to be loose and was not able to close properly. The operator mentioned that the prep cooler will be replaced due to other issues. Please ensure that the noted equipment is maintained in good condition, and/or smooth, and easy-to-clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Portions of the walls and ceiling in the walk-in cooler was still observed to have mold. Please ensure that the facility is maintained in a clean and sanitary manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer in the kitchen was measured to be greater than 500 ppm at the time of inspection. The operator was informed and the sanitizer solution was diluted. Please ensure that QUAT sanitizer is maintained at 200 ppm to ensure proper cleaning and sanitation of food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The three-door kitchen prep cooler was measured to have an ambient temperature of 13.2C at the time of inspection. After a discussion with the operator, the cooler was turned down.Please ensure that cooling units maintain refrigerated foods at 4C or lower.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 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?
- Light was observed to be coming through the weatherstripping for the backdoors on the "Murph's" restaurant side.Please ensure that the weatherstripping is 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?
- The cutting boards for all prep coolers were observed to be worn and discolored. One of the doors of the two-door "True" prep cooler was observed to be loose and was not able to close properly. Please ensure that the noted equipment is maintained in good condition, and/or smooth, and easy-to-clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Portions of the walls and ceiling in the walk-in cooler was observed to have mold. Please ensure that the facility is maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 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?
- Light was observed to be coming through the weatherstripping for the backdoors on the "Murph's" restaurant side.Please ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 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?
- Light was observed to be coming through the weatherstripping for the backdoors on the "Murph's" restaurant side.Please ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Internal portions of the ice machine were observed to be in need of cleaning. The walk-in cooler fan covers were observed to be dusty.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 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?
- Light was observed to be coming through the weatherstripping for the backdoors on the "Murph's" restaurant side.Please ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
- 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?
- An expired permit was observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
- 23. Is the facility maintained in a clean and sanitary condition?
- Internal portions of the ice machine were observed to be in need of cleaning. The walk-in cooler fan covers were observed to be dusty.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of towels in the "Murph's" bar area was observed to immersed in a clear solution. Staff had mentioned that the solution was just soap and water with concentrated QUAT sanitizer in a separate bottle on the side. The manager was asked to clarify sanitizing procedures with staff. Please ensure that cleaning cloths are stored in an approved and appropriately diluted sanitizer solution to ensure the sanitary storage and use of cleaning cloths.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection. Please ensure that valid QUAT test strips are obtained to help monitor and confirm concentrations of food grade sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The men's washroom near the "Murph's" back door was observed to be out of paper towels. The supplies were restocked and a discussion was held with the operator.Please ensure that all hand washing stations/areas are fully 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?
- Light was observed to be coming through the weatherstripping for the backdoors on the "Murph's" restaurant side.Please ensure that the weatherstripping is repaired or replaced to prevent the entry of pests.
- 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?
- An expired permit was observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
- 23. Is the facility maintained in a clean and sanitary condition?
- Internal portions of the ice machine were observed to be in need of cleaning. The walk-in cooler fan covers were observed to be dusty.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- QUAT test strips were observed to be expired at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were still noted to be in need of cleaning:- Walk-in cooler ceiling and fan covers- Kitchen fanPlease ensure that the noted areas are cleaned and maintained in a condition that prevents the attraction of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light bulb in the walk-in freezer was out at the time of inspection. Please ensure that the noted area is kept in good repair to help facilitate proper cleaning and sanitizing of the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted to be in need of cleaning:- Walk-in cooler ceiling and fan covers- Floors beneath dry storage shelves- Floors beneath deep fryers and hot-holding equipment- Kitchen fanPlease ensure that the noted areas are cleaned and maintained in a condition that prevents the attraction of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were observed to be expired at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light bulb in the walk-in freezer was out at the time of inspection. Please ensure that the noted area is kept in good repair to help facilitate proper cleaning and sanitizing of the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The staff washroom fan was observed to be dusty and unplugged. A ceiling tile was also observed to be missing in the washroom.Please ensure that washrooms are maintained in proper working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted to be in need of cleaning:- Walk-in cooler ceiling and fan covers- Floors beneath dry storage shelves- Floors beneath deep fryers and hot-holding equipment- Kitchen fanPlease ensure that the noted areas are cleaned and maintained in a condition that prevents the attraction of pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please ensure hand soaps are provided in the pump style to avoid touching the bottle surfaces
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cold prep cooler at the kitchen that is closer to the hallway is fixed with duct tape. Duct tape can harbour food debris and prevent throughtout cleaning. - Ensure the duct tape are removed and the cooler is properly removed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?