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Arby's

6880 50 Avenue Red Deer AB T4N 4E3 · Food - General

Official record from Alberta →

Inspection summary

Arby's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on October 14, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 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 2 times across 2 separate inspections, most recently on August 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 27, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 27, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the kitchen area was observed to be cloudy at the time of inspection. Corrective action: A new sanitizer solution was made, and the quats sanitizer solution was measured at 200 ppm. - Please ensure that the sanitizer solution is changed every 2 hours or if it turns visibly cloudy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The ambient temperature of the prep cooler was measured at 8.1 degrees C. Corrective action: The food was moved from the prep cooler to the walk-in cooler. The supervisor was notified to monitor the temperature of the cooler.- Please ensure that foods are refrigerated at 4 degrees C or less.
  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?
      • Food contact sanitizer bucket for the cream mixer was observed to be cloudy and measured at 0 ppm of QUATs. Staff mentioned using water to clean the equipment.Please ensure to clean the equipment with QUATs sanitizer after each use and change the bucket every 2 hours or when the solution becomes cloudy.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease trap sewage is producing an unpleasant smell, and staff mentioned scheduling maintenance for the next day. Please ensure routine maintenance of the trap to mitigate unpleasant odors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Icicle build-up was observed in the freezer unit near the vent fan. Please ensure to routinely check the area and clean as needed to prevent further accumulation.

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