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Arrae Patisserie

11 - 3701 50 Avenue Red Deer AB T4N 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Arrae Patisserie has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 15, 2026, found no infractions.

6 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 May 5, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 5, 2026. For example: 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?

  • 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 May 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink was not stocked with paper towel. The operator restocked the paper towel dispenser during the inspection.---After the correction: All handwashing sinks throughout the facility provided warm water, were adequately stocked with soap and paper towel, unobstructed, and used solely for handwashing purposes.
    • 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?
      • permit was posted by the till counter, easily visible to customers, however it was expired.Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were observed with the handles stored directly in dry food products, and a bowl was being used.The operator sent the scoops and bowl to dishwashing and replaced them with clean scoops stored outside of the products.Please ensure bowls are not used, and that scoops are used and stored in a manner that prevents contamination of dry food products.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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