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A&W 1306

61 Gasoline Alley E Red Deer County AB T4E 1B1 · Food - General

Official record from Alberta →

Inspection summary

A&W 1306 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on September 3, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on August 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?

  • 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 3 times across 2 separate inspections, most recently on August 11, 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 August 11, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Noted again: August 18, 2026, measured Final rinse temperatures recorded were 68.0°C.August 11, 2026: The high temperature mechanical dishwasher was tested multiple times during the inspection. Final rinse temperatures recorded were 68.1°C and 59.6°C. The facility's thermometer was used to verify the final reading and produced a similar result (60.5°C). The dishwasher did not consistently achieve the required sanitizing temperature of 71°C.Ensure the mechanical dishwasher is repaired and capable of achieving a minimum sanitizing temperature of 71°C prior to use. Implement daily temperature verification and record keeping ensuring ongoing compliance and effective sanitization.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher was tested multiple times during the inspection. Final rinse temperatures recorded were 68.1°C and 59.6°C. The facility's thermometer was used to verify the final reading and produced a similar result (60.5°C). The dishwasher did not consistently achieve the required sanitizing temperature of 71°C.Ensure the mechanical dishwasher is repaired and capable of achieving a minimum sanitizing temperature of 71°C prior to use. Implement daily temperature verification and record keeping ensuring ongoing compliance and effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A staff member was observed dumping coffee into a handwashing sink located in the counter service area. The handwashing sink was therefore being used for a purpose other than handwashing. The sink was not cleaned and sanitized immediately after dumping coffee.Handwashing sinks must be maintained exclusively for handwashing and kept clean and accessible at all times. Using a handwashing sink for other purposes may interfere with proper hand hygiene practices and increase the risk of contamination. Ensure handwashing sinks are used only for handwashing and are maintained clean, sanitary, and readily accessible at all times. CDI: The issue was discussed with staff during the inspection.
    • 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 rear exterior door located at the back of the kitchen was observed with a gap along the bottom when the door was fully closed. In addition, the weather stripping at the upper corner of the door was missing or detached. Gaps around exterior doors may allow the entry of insects and other pests into the facility and may compromise pest exclusion measures. Ensure the gap at the bottom of the door is eliminated and the damaged weather stripping is repaired or replaced to maintain the facility in a vermin-proof condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas within the walk-in cooler and walk-in freezer were observed with an accumulation of debris and residue. Areas that are not routinely cleaned can accumulate food debris, dust, and other contaminants, which may attract pests and interfere with maintaining the facility in a clean and sanitary condition. Ensure hard-to-reach areas within the walk-in cooler and walk-in freezer are cleaned at a frequency sufficient to prevent the accumulation of debris and maintain sanitary conditions.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as jackets were observed on shelves holding food items.**Ensure personal items are stored in stored in staff areas only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing tiles were observed in the basement storage area.**Please have these tiles replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of ice was observed on the shelves in the walk-in freezer.**Please have the freezer defrosted and cleaned.
  6. Monitoring Inspection

    0 infractions

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