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Brothers Habesha Cafe

5007 50 Street Red Deer AB T4N 1Y2 · Food - General

Official record from Alberta →

Inspection summary

Brothers Habesha Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on February 5, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on February 5, 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?

  • 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 14, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on February 5, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 5 times across 4 separate inspections, most recently on February 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 February 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?

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.

4 inspections

  1. Demand Inspection

    4 infractions

    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 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?
      • The food handling permit was not observed at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. Ensure the floor tiles are fixed.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. Ensure the floor tiles are fixed.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. Operator indicated they will go with bleach. The operator was asked to prepare a solution when the kitchen is in operation. - Ensure 100ppm bleach solution is prepared during operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • As of March 14, 2024, the plumbing in the wall is exposed and the sink is dismantled. Operator had mentioned that the sink will be installed when the plumber comes in. *March 1, 2024* 1 handwashing sink is available at the retail area for coffee and tea making, however, the sink was not yet plumbed in or supplies of hot/cold running water, paper towels, and soaps were not available.- Ensure the sink is plumbed in and fully supplied.
    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Owner has not yet completed food safety training as of March 14, 2024. *March 1, 2024* The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.- Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A big gap was found in between the wall and the 2 compartment sink work table, which allows contaminants to enter.- Ensure the gap is sealed.couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. - Ensure the floor tiles are fixed.
  4. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. Operator indicated they will go with bleach. - Ensure 100ppm bleach solution is prepared during operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items including a big package of beef were stored in the fridge. - Ensure personal items are stored separated from the business items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1 handwashing sink is available at the retail area for coffee and tea making, however, the sink was not yet plumbed in or supplies of hot/cold running water, paper towels, and soaps were not available.- Ensure the sink is plumbed in and fully supplied.
    • 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?
      • No monthly pest monitoring plan in place, checklist sent via email.- Ensure a montly monitoring plan is in place to avoid pest infestation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has minimum food safety knowledge, and no other staff has completed food safety training. A list of approved food safety training list sent via email.- Ensure at least one person who is in charge complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A big gap was found in between the wall and the 2 compartment sink work table, which allows contaminants to enter.- Ensure the gap is sealed.couple of floor tiles were missing in the kitchen, exposing the wooden subfloor. - Ensure the floor tiles are fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A woven placemat was used to scope Tata, the placemat is porous and uncleanable.- Ensure a washable utensil is in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen was not organized and cleaned, with excessive equipment randomly storing in the kitchen.- Ensure the kitchen is organized, remove unused equipment, and cleaned.

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