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Centex Burnt Lake - Kitchen

101 - Burnt Lake Trail Red Deer County AB T4S 0K6 · Food - General

Official record from Alberta →

Inspection summary

Centex Burnt Lake - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 1, 2024. The most recent inspection, on July 22, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on June 17, 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on June 17, 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 June 17, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer machine had a buildup of dried food debris underneath the blade. This is evident that the slicer is not being taken apart properly or non-movable pieces are not being sanitized.Bleach was available on site. However, no bleach was presently prepared in a bucket or container for use. Ensure sanitizer is prepared at all times and changed frequently throughout the day (2-3 times or as if solution becomes dirty).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was sitting in a bowl out at room temperature. The temperature of the chicken measured 14C. Staff immediately discarded the chicken. Food should not be sitting out at room temperature for long periods of time. The proper methods for thawing out food are as followed:-Under cold running water-Removed from freezer and thawed out in fridge or a cold holding unit
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are rinsing dishes as last step in dishwashing.Staff are using a re-usable hand towel to dry utensils. Three compartment sink method for dishwashing is as followed:-Scrape any food debris off plate-Soak utensils in hot, soapy water (1st sink)-Rinse soap off utensils (2nd sink)-Sanitize utensils with 100 ppm of chlorine (three sink)-Air dry utensils
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Please purchase chlorine test strips from a food or chemical supplier. If facility has chlorine test strips, provide proof.
    • 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?
      • Food handling permit was hanging in office. Staff removed and displayed permit at front of store for public to view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation system has not been serviced since 2024 as per sticker located directly on the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize cleaning. The following areas need to be cleaned:-Ceiling tiles including around ceiling vents had a buildup of dust on them.-Food spilled on the bottom of the cooler next to front entrance door.-There was a buildup of food, grease, and debris underneath the grill, under and between equipment and appliances.-The walk in cooler floor under neath chicken had spills and debris. -The walk in cooler floor felt sticky underneath footing.-High touch areas such as fridge handles were sticky to touch.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold storage unit temperature for the sandwich cooler was above 4 C (14.4 C) The sandwiches were made a short time ago so they were moved to the walk in cooler which was below 4 C.Guru will put a workorder in to have the cooler serviced /repaired.Please correct by Feb 4 2025Hot holding temperatures were above 60 C.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No Chlorine tested in any available sanitizer bottles, Operators must ensure adequate levels of 100ppm Clorine solution. Sanitizer Solution was prepared by operator and tested to be 100ppm.No test strips were available, operator will purchase Chlorine test strips.
  7. Initial Inspection

    0 infractions

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