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Carl's Jr.

159B Leva Avenue Red Deer County AB T4E 0A5 · Food - General

Official record from Alberta →

Inspection summary

Carl's Jr. has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on September 3, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on July 31, 2024. 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 July 31, 2024. 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 5 times across 5 separate inspections, most recently on September 3, 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?

  • 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 3 times across 3 separate inspections, most recently on September 3, 2026. 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.

9 inspections

  1. 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?
      • September 3, 2026The facility continues to have staff members from Carl’s Jr. temporarily assigned to Scoop & Sip to serve customers as needed. There are no permanent staff members at Scoop & Sip due to the low volume of customer orders. Handwashing is currently conducted on the Carl’s Jr. side of the facility.The facility plans to install a handwashing sink by October 2026 and intends to serve coffee at Scoop & Sip in the future. August 7, 2026A handwashing sink is not available in the ice cream parlour and bubble tea preparation area. Please ensure that a dedicated handwashing sink is installed. The handwashing sink must be plumbed to a permanent supply of hot and cold running water and maintained in accordance with applicable requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • September 3, 2026The facility has obtained 19 ice cream scoops for the 24 ice cream pails at Scoop & Sip. Please ensure that each ice cream pail has its own dedicated scoop. August 7, 2026 Ice cream scoops were being stored in a container at ambient temperature between uses. The operator was advised to either install a dipper well or store a dedicated scoop in each ice cream container so that the scoop remains under temperature-controlled conditions. The facility must ensure that ice cream scoops are stored in a manner that prevents the handle from coming into contact with and contaminating the ice cream.In the meantime, ice cream scoops may be washed, rinsed, and sanitized after each use.
  2. Monitoring 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?
      • A handwashing sink is not available in the ice cream parlour and bubble tea preparation area. Please ensure that a dedicated handwashing sink is installed. The handwashing sink must be plumbed to a permanent supply of hot and cold running water and maintained in accordance with applicable requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were being stored in a container at ambient temperature between uses. The operator was advised to either install a dipper well or store a dedicated scoop in each ice cream container so that the scoop remains under temperature-controlled conditions. The facility must ensure that ice cream scoops are stored in a manner that prevents the handle from coming into contact with and contaminating the ice cream.In the meantime, ice cream scoops may be washed, rinsed, and sanitized after each use.
  3. Demand 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?
      • A handwashing sink is not available in the ice cream parlour and bubble tea preparation area. Please ensure that a dedicated handwashing sink is installed. The handwashing sink must be plumbed to a permanent supply of hot and cold running water and maintained in accordance with applicable requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were being stored in a container at ambient temperature between uses. The operator was advised to either install a dipper well or store a dedicated scoop in each ice cream container so that the scoop remains under temperature-controlled conditions. The facility must ensure that ice cream scoops are stored in a manner that prevents the handle from coming into contact with and contaminating the ice cream.In the meantime, ice cream scoops may be washed, rinsed, and sanitized after each use.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were noted to not be washing hand prior to wearing disposable gloves or after. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. While disposable gloves help to create a barrier between the skin and objects, it is not a substitute for proper hygiene. Please ensure that handwashing occurs before the application of gloves and after.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUAT sanitizers used on food contact surfaces was 0 ppm. The operator changed out the empty sanitizer. The dispenser now produces a QUAT solution with a concentration between 200 to 400 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the standing display refrigerator at the front service counter is 12.6C. The operator stated that they will ensure that the refrigerator is 4C or colder. A thermometer is available in the refrigerator.
  9. Monitoring 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?
      • Hand sink has a cold and hot running water with paper towel but does not have a liquid hand soap available. Staff refilled the dispenser.

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