Skip to content
Loading map…

Danielle's

5008 48 Street Red Deer AB T4N 5K4 · Food - General

Official record from Alberta →

Inspection summary

Danielle's has been inspected 12 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on July 28, 2026, found no infractions.

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

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 2 separate inspections, most recently on January 8, 2025. 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 September 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 8, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 6 separate inspections, most recently on March 11, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Deli meat was observed to be stored adjacent to thawing raw beef, with raw chicken stored on the shelf above in the walk-in cooler. Improper storage of raw meats and ready-to-eat foods may result in cross-contamination from raw meat juices, potentially introducing harmful microorganisms to foods that receive no further cooking. Ensure ready-to-eat foods are adequately separated and protected from raw animal products at all times. Store raw meats below ready-to-eat foods and according to their required cooking temperatures to prevent cross-contamination.CDI: The deli meat was relocated and stored away from the raw beef and raw chicken to prevent cross-contamination.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food Safety training certificate available on site was observed to be expired at the time of inspection.A valid food Safety training certificate is required for the operation of a food establishment. Ensure a current valid food Safety training certificate is obtained and maintained for the operation of the food establishment.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A set of earbuds and a phone was observed to be stored with food packaging and other food items. The operator was informed and the personal items were removed.Please ensure that personal items are kept in areas away from food storage/handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of garlic margarine was observed to be stored at room temperature at the time of inspection. According to the original margarine packaging, the product instructions were to keep the product refrigerated. The operator was informed of the concern.Please ensure that high-risk foods or foods that require refrigeration are stored below 4C.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 portion of the kitchen floor beneath the stove/griddle was observed to be in disrepair. Please ensure that the noted area is repaired and/or serviced.
  6. Risk Management Inspection

    1 infraction

    • 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 portion of the kitchen floor beneath the stove/griddle was observed to be in disrepair. The ventilation system was observed to be past its service date. Please ensure that the noted areas are repaired and/or serviced.
  7. Risk Management Inspection

    1 infraction

    • 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 portion of the kitchen floor beneath the stove/griddle was observed to be in disrepair. The ventilation system was observed to be past its service date. Please ensure that the noted areas are repaired and/or serviced.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach sanitizer bucket was measured to be greater than 200 ppm at the time of inspection. The solution was diluted and measured to 100 ppm. Please ensure that sanitizer solutions are diluted and maintained at appropriate concentrations to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top portion of the pizza prep cooler was measured at 8.2-10.3C at the time of inspection. The operator was asked to move the food residing in the cooler section to the walk-in cooler.Please ensure that the prep cooler is repaired or adjusted so that it is able to maintain temperatures of 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 0 ppm of sanitizer at the time of inspection. The operator was asked to either sanitize dishware in the adjacent two compartment sink after washing and rinsing the dishes in the dishwasher or perform the two-compartment sink method. Please ensure that the dishwasher is repaired so that it is able to dispense 100 ppm of chlorine sanitizer in the final rinse cycle.
    • 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 sinks in the kitchen and men's washroom were observed to have paper towels stored outside of their dispensers. Handwashing sinks in the kitchen and bar areas were observed to have items in the sink basin at the time of inspection. The items were removed from the hand sink basins and a discussion was held with the operator.Please ensure that handwashing stations are kept unobstructed and appropriately stocked to help ensure and encourage regular and proper hand hygiene. Hand sink supplies such as paper towels should be stored in appropriate dispensers.
    • 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?
      • Light was observed to be coming through the bottom right corner of the emergency door adjacent to the hallway to the washrooms.Please ensure that the noted weatherstripping is repaired or replaced to a condition that prevents the entry of pests.
    • 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 portion of the kitchen floor beneath the stove/griddle was observed to be in disrepair. The ventilation system was observed to be past its service date. Please ensure that the noted areas are repaired and/or serviced.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 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 baseboards in the dry storage area were observed to be missing. Please ensure that all areas of the facility are maintained in a state of good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler was observed to be in need of cleaning at the time of inspection.Please ensure that the noted area is maintained in a clean and sanitary condition.
  11. Initial Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice measuring cup without a handle was observed to be stored inappropriately in the bulk rice container at the time of inspection. The cup was removed and a discussion was held with the operator. Please ensure that all utensils are stored in a manner that prevents the contamination of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of vinegar solution was observed to be unlabeled at the time of inspection. A discussion was held with the operator on the importance of labeling.Please ensure that all chemical bottles are labelled appropriately to ensure safe food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid testing equipment is available to help monitor and confirm concentrations of food grade sanitizer.
    • 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 baseboards in the dry storage area were observed to be missing. Please ensure that all areas of the facility are maintained in a state of good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler was observed to be in need of cleaning at the time of inspection.Please ensure that the noted area is maintained in a clean and sanitary condition.
  12. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website