Canton Kitchen
101D - 5212 48 Street Red Deer AB T4N TC3 · Food - General
Inspection summary
Canton Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on January 14, 2026, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 3 times across 3 separate inspections, most recently on January 14, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on January 8, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 14, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on August 19, 2025. 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?
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 August 19, 2025. 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.
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was measured to be less than 50 ppm at the time of inspection. The operator was informed and a new solution of 100 ppm was produced.Please ensure that bleach sanitizer is maintained at 100ppm to ensure proper sanitation of food contact surfaces and to prevent the contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several covered containers of raw ground pork and trays of eggs were noted to be stored above ready-to-eat foods and vegetables. The operator was informed of these concerns and the raw meat/dairy products were moved to a lower shelf.Please ensure that raw meats/products are stored below ready-to-eat foods/vegetables to ensure the safe and sanitary storage of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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?
- Paper towels were observed to be missing from the staff washroom at the time of inspection. A roll of paper towels was placed at in the washroom after a discussion with the operator.Please ensure that all handwashing stations are stocked and operational to help ensure regular and proper hand hygiene.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Moldy cardboard shelving was observed in the walk-in cooler at the time of inspection. Please ensure that the shelving is removed and replaced. All facility surfaces should be smooth, non-absorbent, and easy-to-clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowls without handles and knives were observed to be stored in appropriately at the time of inspection. The operator was informed and the utensils were placed elsewhere.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?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available at the time of inspection.Please ensure that valid testing equipment is available to confirm and monitor sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A working probe thermometer was not observed to be available at the time of inspection.Please ensure that a working probe thermometer is available to confirm internal temperatures of food. Please also ensure that monitoring thermometers are available to confirm temperatures of temperature-controlled units.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available at the time of inspection.Please ensure that valid testing equipment is available to confirm and monitor sanitizer concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was observed to be used for shelving at the time of inspection.Please ensure that the cardboard is removed. All facility surfaces should be smooth, non-absorbent, and easy-to-clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?