Bedford Food Company
5A - 3301 50 Avenue Red Deer AB T4N 3Y2 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple freezers had significant accumulation of frost buildup.Please ensure all freezers are defrosted and cleaned to ensure no signs of frost buildup are present. Regular defrosting schedules should be added to routine cleaning and maintenance schedules to prevent the accumulation of frost buildup.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs were available. The most recent completed log posted was from December 2025, suggesting the facility is not actively monitoring all refrigerators, freezers, and hot holding equipment.Please ensure all temperature control equipment is monitored and documented at least twice daily (AM/PM). Refrigerators must be maintained at or below 4°C, hot holding equipment at or above 60°C, and freezers are recommended to be -18°C and below. Regular monitoring helps ensure food is kept at safe temperatures and allows any issues to be identified and corrected before bacterial growth or food safety risks occur.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The main large refrigerator in the back was measured at 8°C and did not drop below this temperature during the inspection. All perishable products, including eggs, dairy, sliced vegetables, pepperoni, and other higher risk sauces, were transferred to the front tabletop refrigerator.The front tabletop refrigerator was measured at 3.5°C. Staff were observed storing items with the top compartment lids closed to help maintain adequate temperature control.Please ensure the large refrigerator is repaired or replaced so that it can consistently maintain temperatures below 4°C, ensuring food products are stored safely and reducing the risk of temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator had cut meat from the donair cone and was holding it at room temperature while waiting for a new cone to thaw sufficiently to be mounted on the vertical spit. The operator indicated the meat would remain at room temperature and be cooked to serve to customers.The operator was instructed to cook all removed meat to an internal temperature of 74°C, which was completed. The meat was then to be cooled promptly and brought to below 4°C within 2 hours, using the freezer if necessary. Prior to service, the meat must be reheated to an internal temperature of 74°C.Please ensure no meat products are stored at room temperature. They must be maintained either on the donair unit during active cooking, held hot at or above 60°C, or stored cold at or below 4°C.----No probe or infrared thermometer was available to verify that the required internal temperature of 74°C was achieved (cooking temp was measured by EPH).Please ensure a thermometer, preferably a probe or infrared thermometer, is obtained and used daily to verify cooking temperatures and to monitor temperature control equipment, ensuring foods are maintained at safe temperatures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink at the front was observed to drain poorly and filled approximately one quarter full during use, suggesting the plumbing may be partially blocked.Please ensure the drain is cleared using an appropriate method to restore effective drainage. The sink must be maintained in good working order.Please ensure this handwashing sink is used for handwashing purposes only, as disposing of food products down the drain can contribute to clogging and reduce functionality.
- 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 back door did not form a tight seal, and the weather stripping was peeling off and hanging from the top perimeter.Please ensure the weather stripping is repaired or replaced so that the door forms a tight seal. No light should be visible from the inside when the door is fully closed, as this helps prevent the entry of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A mechanical donair slicer was observed in use.The operator explained that it is disassembled and cleaned each night.The operator was instructed that the slicer must be disassembled, cleaned, and disinfected at least every two hours during use.---It is recommended to have an additional slicer available so that one unit can be sent for cleaning while maintaining operations. Donair meat is a high risk product, and allowing meat debris to remain on the equipment at room temperature for extended periods can support bacterial growth and increase the risk to customers.Please ensure all meat slicers are cleaned and disinfected at least once every two hours during use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Multiple freezers had significant accumulation of frost buildup.Please ensure all freezers are defrosted and cleaned to ensure no signs of frost buildup are present. Regular defrosting schedules should be added to routine cleaning and maintenance schedules to prevent the accumulation of frost buildup.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- As per Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products Guidelines: "The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone."
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Discarded broken utensils during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach measured less than 50 ppm and 0 ppm. Please ensure sanitizing solution is maintained at 100 ppm.Please ensure Donair slicer is fully cleaned wash, rinse and sanitize), or replaced every 4 hours.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers without handles observed used to scoop bulk food items. Ensure to utilize scoops with handles to scoop for bulk food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Donair meat hot held on the flat top grill measured 50 C to 66 C. Please reheat to 74 C and ensure cooked food is held hot at least 60 C.Fries and curds measured 13.6 C and 20.0 C respectively. Please ensure cold food is stored 4 C and below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving observed worn along the edges. Please replace or repair shelving.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?