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Aroma Bites

130 - 3020 22 Street Red Deer AB T4R 3J5 · Food - General

Official record from Alberta →

Inspection summary

Aroma Bites has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 5, 2026. The most recent inspection, on October 15, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 15 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on May 21, 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 3 times across 3 separate inspections, most recently on October 9, 2026. For example: Is the facility free of a pest infestation?

  • 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 March 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 6 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 21, 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.

15 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No entry on Oct 13 2026 4:15 pm door locked.from Oct 13 11:15 amCleaning still neededRequired cleaning to be completed as per requirement to rescind the closure order.A cleaning crew was in on Sunday although items and areas in the kitchen are still in need of cleaning (floor under grill, baskets for deep fryer - pics taken). Email me when you are ready for an inspection.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning still neededRequired cleaning to be completed as per requirement to rescind the closure order.A cleaning crew was in on Sunday although items and areas in the kitchen are still in need of cleaning (floor under grill, baskets for deep fryer - pics taken). Email me when you are ready for an inspection.
  5. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • A pest control company has been hired.A copy of the AHS pest control checklist will be sent via email to be implemented and checked weekly.Please provide a Layout of facility with location of mice traps documented.Call me when you are ready for an inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning still neededRequired cleaning to be completed as per requirement to rescind the closure order.Call me when you are ready for an inspection.
  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse infestation evident – mice droppings observed on counter next to the hand wash sink.Dead decomposing mice in observed in two traps. No pest control report available for review.Nishan has the number for the pest control company.Verbal Order to close issued at time of inspection. Closure order posted on inside of door at time of inspection.To DoProfessional pest control company to be used as required in the closure order.A copy of the AHS pest control checklist will be sent via email to be implemented and checked weekly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was found to be in need of cleaning including, but not limited to the inside of coolers, exterior of coolers and floor.Required cleaning to be completed as per requirement to rescind the closure order.
  7. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse infestation evident – mice droppings observed on counter next to the hand wash sink.Dead decomposing mice in observed in two traps. No pest control report available for review.Nishan has the number for the pest control company.Verbal Order to close issued at time of inspection. Closure order posted on inside of door at time of inspection.To DoProfessional pest control company to be used as required in the closure order.A copy of the AHS pest control checklist will be sent via email to be implemented and checked weekly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was found to be in need of cleaning including, but not limited to the inside of coolers, exterior of coolers and floor.Required cleaning to be completed as per requirement to rescind the closure order.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Metal stem thermometer is available for checking temperature of foods.The red coke cooler was not maintaining a temperature of 4 C or less. High risk foods were checked and found to be from 10 C to 16 C.The temperatures were confirmed with readings from the independent dial thermometer, infra red thermometer, my metal stem thermometer as well as the operators metal stem thermometer.Items such as dumplings, chickpeas were discarded.The cooler must be serviced / repaired to ensure it maintains a temperature of 4 C or below.The cooler must also be thoroughly cleaned inside and exterior as well as the floor under the cooler.Correct by Monday May 25 2026
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • hand wash sink not drainingNo paper towel available in dispenser at the hand wash sink.To be corrected by Mon May 25.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Complaint received on May 20 of mice seen in front area of facility.Traps checked - dead mouse found in two of three traps – emptied out in dumpster.Trampas Pest control company was in on May 5.Pest control report reviewed.New sweeps have been installed on the inside and outside of the back door.The glue / sticky paper to be replaced in mouse traps Cleaning is needed of the floor and along walls under equipment such as coolers grill etc to remove dirt grease grime and food debris to help prevent problem with mice infestation.Complete the above by Monday May 25 2026.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cloth curtains were dirty and in need of cleaning or replacement.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher rinse temperature has not been fixed. Simarnjeet stated that a service tech is scheduled to come in to look at the dishwasher on Friday Mar 6.The dishwasher must be serviced or repaired to ensure that rinse temperature achieves 71 Celsius or higher.In the meantime, Simarnjeet stated that the dishes are being manually sanitized by immersing for two minutes in 100 parts per million chlorine solution.Correct by March 9th.
  12. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher rinse temperature did not reach 71 Celsius (the minimum required temperature) when measured with a maximum minimum dishwasher safe thermometer. The highest temperature reached was 61.2 Celsius after a number of cycles. The dishwasher will be serviced or repaired to ensure that rinse temperature achieves 71 Celsius or higher.In the meantime, dishes must be manually sanitized by immersing for two minutes in 100 parts per million chlorine solution.Correct by March 4th.
  13. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table cooler temperature is still being serviced. The temperature was checked and found to be 11 C and 12 C with two different thermometers. Th freon may need to be changed of filled – If this is necessary it will be done by the end of the week.Complete by Feb 06.Simarnjeet will email me when repairs are completed.
  14. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table cooler temperature is still being serviced.Simarnjeet will email me when repairs are completed.Correct by Jan 28 2026Nishan will purchase more independent thermometers for the coolers in the kitchen
  15. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table cooler temperature was at 11 C.Food items were removed from this cooler and some transferred to a different cooler and some were discarded (items from the top insert rays).A refrigeration company will be called in to look at the cooler and repair to ensure it maintains 4 C or less.Correct by Jan 12 2026.Nishan will purchase more independent thermometers for the coolers in the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink is supplied with soap and paper towel.Sink drain was clogged and not draining properly.Corrected at time of inspection.

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