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Bestea Chillout Cafe

Bay 2 - 4702 50 Street Red Deer AB T4N 1X2 · Food - General

Official record from Alberta →

Inspection summary

Bestea Chillout Cafe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on May 19, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 May 28, 2025. 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 2 times across 2 separate inspections, most recently on April 9, 2024. 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?

  • 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 6 times across 5 separate inspections, most recently on May 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A child was observed to be laying on some bedding on the floor of the back storage room at the time of inspection.Please ensure that all activities unrelated to food handling and storage are carried out outside of designated food storage and preparation areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inappropriate dishwashing procedures were noted for bubble tea hand shaker cups at the time of inspection. The noted utensils were mentioned to be sanitized at the end of the day. Please ensure that all dishware and utensils are being cleaned and sanitized using the two-compartment sink method and a food grade sanitizer. At minimum, utensils such as the shaker cups should be cleaned and sanitized every two hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks in the food preparation areas were observed to be obstructed with either dishware or shelving. The dishware was cleared up after a discussion with the manager. The front handwashing station was observed to be out of soap and without a stocked paper towel dispenser. A roll of paper towels was placed next to the dispenser. Please ensure that handwashing stations are stocked and immediately accessible at all times during food preparation to ensure and encourage proper and regular hand hygiene.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to not have hot running water. Please ensure that all handwashing stations are properly maintained to help encourage regular and proper hand hygiene.
  9. Risk Management Inspection

    2 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 staff washroom hand sink was observed to not have hot running water. Please ensure that all handwashing stations are properly maintained to help encourage regular and proper hand hygiene.
    • 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?
      • Light was observed to be coming through the top-right portion of the backdoor at the time of inspection.Please ensure that the weatherstripping at the backdoor is repaired or replaced to help prevent the entry of pests.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was observed on the nozzle of a QUAT sanitizer bottle. QUAT sanitizer was measured at 200ppm in both a bucket and the bottle. The cleaning cloth was placed into the sanitizer bucket after a discussion with staff. Please ensure that cleaning cloths are stored in a manner that prevents the growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were observed to be in contact with several powders used for drink flavoring and seasoning. A plastic jug in the ice machine was also observed to have its handle in contact with ice. After a discussion with staff, the utensils were then placed in a manner where the handles were no longer in contact with food or ice. Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom hand sink was observed to not have hot running water. Please ensure that all handwashing stations are properly maintained to help encourage regular and proper hand hygiene.
    • 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?
      • Light was observed to be coming through the backdoor at the time of inspection.Please ensure that the weatherstripping at the backdoor is repaired or replaced to help prevent the entry of pests.

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