Coast Red Deer

71 Gasoline Alley East Red Deer County AB T4E 1B1 · Food - General

5 inspections

1. Risk Management InspectionOct 15, 2026

   9 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Noted again: October 15, 2026Employee personal food items were observed being stored with food items intended for sale or service. Ensure all employee food and beverages are clearly identified and stored in a designated area separate from food, equipment, utensils, and supplies used in the operation of the food establishment.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Noted again: October 15, 2026A high-temperature mechanical dishwasher was present; however, it had not yet been installed and was not operational at the time of the inspection. The establishment was utilizing reusable utensils. A two-compartment sink was present; however, one compartment was being used for handwashing, resulting in inadequate facilities for proper manual washing and sanitizing of reusable utensils.CDI: Staff were advised to discontinue the use of reusable utensils and switch to single-service utensils until the mechanical dishwasher has been properly installed and is fully operational, or adequate dishwashing facilities are provided.Ensure adequate dishwashing facilities are available and maintained to allow for the effective cleaning and sanitizing of all reusable utensils and equipment. Reusable utensils must not be used unless they can be properly washed and sanitized.Please note:*If only single use/disposable utensils are provided to customers, reusable utensil washing facilities are not required.*If reusable customer utensils are used and no dishwasher is available, a properly equipped three-compartment sink is required.*If reusable customer utensils are used and a dishwasher is available, all reusable utensils must fit inside the dishwasher for proper cleaning and sanitizing, and at minimum a one-compartment sink must be available for food preparation and other operational needs.Until adequate dishwashing facilities are provided and maintained, the use of reusable customer utensils is not permitted.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Noted again: October 15, 2026No sanitizer test strips were available at the time of the inspection to verify sanitizer concentrations. Ensure an adequate supply of sanitizer test strips is available on site at all times and used routinely to verify that sanitizer concentrations are maintained at effective levels.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Noted again: October 15, 2026The handwashing sink was not supplied with paper towels at the time of the inspection.CDI: Staff placed the paper towel supply at the handwashing sink during the inspection.Ensure all handwashing sinks are continuously supplied with soap, paper towels, and hot and cold running water to facilitate proper hand hygiene. Handwashing stations must be maintained and kept fully stocked at all times.
   • 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?
     • The pest screen on the kitchen window was observed to be bent and not fitting securely within the window frame, resulting in an opening that may allow the entry of insects and other pests into the food establishment.Ensure the window screen is repaired or replaced so that it fits tightly and effectively prevents the entry of pests. All openings to the exterior should be adequately protected and maintained in good repair.
   • 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 permit was not granted; only provisional approval was provided at this time. Please ensure that all violations identified during the inspection are corrected as soon as possible. Failure to correct the outstanding deficiencies by the next inspection may result in enforcement action, including the suspension of approval to operate.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Food safety training certificates were not available for review at the time of the inspection. Staff were unable to provide documentation demonstrating completion of an approved food safety training course.Ensure food safety training certificates are maintained on site and available for review upon request. It is recommended that all staff complete the Alberta Food Safety Basics Interactive Course to improve their knowledge of safe food handling practices and food safety requirements.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Noted again: October 15, 2026The wall surfaces behind the two-compartment sink and near the window were observed to have uneven and deteriorating paint. Duct tape that had previously been applied to the counter shelf had been removed; however, a gap was observed on the shelf surface. The affected surfaces are not smooth, durable, and easily cleanable, which may hinder effective cleaning and sanitation.Ensure the wall surfaces are repaired and refinished as needed and the gap in the counter shelf is properly sealed or repaired with smooth, durable, and easily cleanable materials. All surfaces must be maintained in good repair to facilitate effective cleaning and sanitation.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Noted again: October 15, 2026The light guards in the kitchen area were observed to have a significant accumulation of dead insects and debris within the fixtures. The accumulation may impede effective cleaning and could contribute to unsanitary conditions within the food preparation area.Ensure lighting fixtures and light guards are cleaned and maintained in a clean and sanitary condition on a regular basis. All areas of the food establishment should be routinely inspected and cleaned to prevent the accumulation of debris and pests.
2. Initial InspectionOct 7, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No sanitizer solution was available for sanitizing food contact surfaces and equipment at the time of the inspection. CDI: Staff were educated during the inspection on the preparation and use of a bleach (chlorine) sanitizer solution. A sanitizer solution was prepared on site and tested during the inspection. The concentration measured 100 ppm chlorine, which is within the acceptable range for sanitizing food contact surfaces.Ensure approved sanitizer solutions are available at all times and are prepared and maintained at appropriate concentrations. Staff should routinely monitor sanitizer concentrations using test strips to verify effectiveness and ensure food contact surfaces and equipment are properly cleaned and sanitized.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Employee personal food items were observed being stored with food items intended for sale or service. Ensure all employee food and beverages are clearly identified and stored in a designated area separate from food, equipment, utensils, and supplies used in the operation of the food establishment.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Unsalted butter was observed stored in a cooler at the time of inspection. The ambient temperature of the cooler was measured at 9.5°C, and the internal temperature of the butter was measured at 10.1°C using a calibrated probe thermometer. The product packaging indicated that the product must be kept refrigerated. As the product was being stored above the required refrigeration temperature, its safety could not be assured.CDI: Staff were asked to discard the affected product during the inspection. The unsalted butter was voluntarily discarded.Ensure all foods requiring refrigeration are maintained at 4°C or below and that refrigeration equipment is capable of maintaining required temperatures. Food temperatures should be routinely monitored to verify compliance and prevent temperature abuse.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • A high-temperature mechanical dishwasher was present; however, it had not yet been installed and was not operational at the time of the inspection. The establishment was utilizing reusable utensils. A two-compartment sink was present; however, one compartment was being used for handwashing, resulting in inadequate facilities for proper manual washing and sanitizing of reusable utensils.CDI: Staff were advised to discontinue the use of reusable utensils and switch to single-service utensils until the mechanical dishwasher has been properly installed and is fully operational, or adequate dishwashing facilities are provided.Ensure adequate dishwashing facilities are available and maintained to allow for the effective cleaning and sanitizing of all reusable utensils and equipment. Reusable utensils must not be used unless they can be properly washed and sanitized.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No sanitizer test strips were available at the time of the inspection to verify sanitizer concentrations. CDI: Staff were educated on the importance of routinely testing sanitizer concentrations. Chlorine test strips were temporarily provided during the inspection to allow staff to verify that sanitizer solutions are maintained at appropriate concentrations.Ensure an adequate supply of sanitizer test strips is available on site at all times and used routinely to verify that sanitizer concentrations are maintained at effective levels.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink was not supplied with paper towels at the time of the inspection.CDI: Staff replenished the paper towel supply at the handwashing sink during the inspection.Ensure all handwashing sinks are continuously supplied with soap, paper towels, and hot and cold running water to facilitate proper hand hygiene. Handwashing stations must be maintained and kept fully stocked at all times.
   • 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 counter surfaces behind the two-compartment sink and near the window were observed to have uneven and deteriorating paint. In addition, duct tape was being used on shelving surfaces. These finishes are not smooth, durable, or easily cleanable and may hinder effective cleaning and sanitation.Ensure counter/shelf surfaces are maintained in good repair with smooth, durable, non-absorbent, and easily cleanable finishes. Remove duct tape from shelving and repair or refinish affected surfaces to facilitate effective cleaning and maintenance.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The light guards in the kitchen area were observed to have a significant accumulation of dead insects and debris within the fixtures. The accumulation may impede effective cleaning and could contribute to unsanitary conditions within the food preparation area.Ensure lighting fixtures and light guards are cleaned and maintained in a clean and sanitary condition on a regular basis. All areas of the food establishment should be routinely inspected and cleaned to prevent the accumulation of debris and pests.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The oven was observed to have an accumulation of grease, food debris, and baked-on residue on interior surfaces. Ensure the oven is thoroughly cleaned and maintained on a regular cleaning schedule to prevent the accumulation of grease and food debris. All equipment should be kept in a clean and sanitary condition.
3. Risk Management InspectionSep 21, 2026

   0 infractions

4. Monitoring InspectionSep 17, 2026

   1 infraction

   • 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 on site was issued under the previous business name, Howard Johnson Inn. Management advised that a valid food handling permit has not yet been obtained under the current business name, Coast Red Deer Hotel.Ensure a valid food handling permit is obtained under the current business name prior to operation.
5. Monitoring InspectionFeb 28, 2024

   0 infractions