Skip to content
Loading map…

City Roast Coffee

4940 50 Street Red Deer AB T4N 1X7 · Food - General

Official record from Alberta →

Inspection summary

City Roast Coffee has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on August 27, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on July 29, 2026. 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 6 times across 4 separate inspections, most recently on August 14, 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?

  • 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 once on October 28, 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?

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. 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?
      • Staff advised that the handwashing sink located in the front counter area is used for rinsing dishes. Handwashing sinks must be used exclusively for handwashing and remain readily accessible at all times. Using a handwashing sink for dishwashing activities may interfere with proper hand hygiene practices and increase the risk of contamination. Ensure handwashing sinks are used exclusively for handwashing. Dishwashing and utensil rinsing activities must be conducted in the designated dishwashing sink.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine (bleach) sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and found to be 50ppm below the required 100 ppm.Sanitizer solutions must be maintained at an adequate concentration to ensure effective sanitization of food contact surfaces and equipment.Ensure chlorine sanitizer solutions are prepared and maintained at the required concentration and verified using appropriate test strips.CDI: Staff adjusted the sanitizer solution during the inspection. The sanitizer concentration was re-tested and found to be within the required range.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed during the inspection despite food handling activities occurring.Proper handwashing is one of the most effective measures for preventing the spread of harmful microorganisms. Failure to wash hands at appropriate times may result in the contamination of food, food contact surfaces, and equipment, increasing the risk of foodborne illness.Ensure food handlers wash their hands at appropriate times, including before food preparation, after handling raw foods, after using the washroom, and after any activity that may contaminate hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dedicated handwashing sink was obstructed by cream containers, brushes, and coffee filters at the time of inspection, limiting convenient access for food handlers.Handwashing sinks must remain readily accessible at all times to encourage proper hand hygiene. Obstructed handwashing sinks may discourage their use and increase the risk of contamination of food and food contact surfaces.Ensure the dedicated handwashing sink remains unobstructed and readily accessible at all times. Do not store food, equipment, utensils, or other items in or around the handwashing sink.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as lip gloss and medications were observed in the food prep/storage area at the time of inspection. The staff were informed and the items were removed.Please ensure that personal items are not stored in food preparation or storage areas to ensure safe and sanitary food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portions of the white shelving next to the bar cooler were observed to be worn and in need of re-surfacing/painting.Please ensure that the noted area is maintained in a condition that is smooth, non-absorbent, and easy-to-clean.
  5. Risk Management Inspection

    0 infractions

  6. 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 greater than 200 ppm at the time of inspection. The operator and staff were informed and a new solution was made and measured at 100 ppm. Please ensure that bleach sanitizer is maintained and diluted at 100-200 ppm to ensure proper cleaning and sanitation of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine/bleach test strips were not observed at the time of inspection. Please ensure that testing equipment is available for the monitoring and confirmation of food contact sanitizer concentrations.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A measuring cup in a bulk icing sugar container was observed to have its handle in contact with the icing sugar. The measuring cup was re-positioned upright and a discussion was held with the operator.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?
      • Several items were noted to be placed in the front hand sink throughout the inspection. The items were removed after a discussion with the operator.Please ensure that the hand sink is used solely for handwashing. Hand sinks are to be unobstructed to ensure frequent and proper hand hygiene.

Nearby inspected facilities

Own this business? Add a badge to your website