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Dietz Meats - Events

1 - 108 Broadway Avenue E Redcliff AB T0J 2P0 · Food - Special Event

Official record from Alberta →

Inspection summary

Dietz Meats - Events has been inspected 23 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 25, 2026, found no infractions.

15 of 23 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on April 25, 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 3 times across 2 separate inspections, most recently on April 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 across 2 separate inspections, most recently on April 17, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 once on March 1, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

23 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. High-risk foods (raw sausages) were noted to be out thawing in the temperature danger zone (i.e. 4c-60c / 40F-140F).2. A functional thermometer was not available to use to test all hot food products.3. Two hot-holding units were noted. One was measured to be greater than 60c/140F, the other one was not yet up to this temperature.The owner / operator of this facility is requested to immediately conduct the following, namely:1. DO NOT thaw high risk food products out in the temperature danger zone. Place all high risk food products back inside a refrigeration unit that is at 4c/40f or less. Be advised that all high-risk food products were still frozen upon site visit. *****THIS ISSUE WAS ADDRESSED DURING INSPECTION.2. Obtain a functional thermometer to test all hot-held high-risk food items.3. Ensure both hot-holding units are at or above 60c/140F.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • At time of inspection:1. This food vendor booth was not fully set-up and ready to operate one (1) hour prior to the start of the special event.The owner / operator of this facility is requested to immediately conduct the following, namely:1. Ensure this food vending booth is fully ready to operate a minimum of one (1) hour prior to the start of any special event.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution was measured at 0ppm.Operator made a new bleach sanitizer solution and the concentration was verified at 100ppm.
  11. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have any sanitizer onsite at the time of the inspection.
  12. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator did not have any sanitizer onsite at the time of the inspection.
  13. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution measured 0 ppm chlorine; operator agreed to make up a new solution and test it with available chlorine strips.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 0ppm- bleach was available and added to sanitizer bottle to obtain a ceoncetration of 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit for samples was measured at 38C- An additional chafer fuel can was added under the hot holding unit then measured at 60C shortly after- Hot holding unit was not used until it reached satisfactory holding temperature
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged sausages were noted on the display table sitting at room temperature.- operator indicated that these were only for display and then later disposed of. - operator was instructed to label them as display only.
  20. Demand Inspection

    0 infractions

  21. Risk Management Inspection

    0 infractions

  22. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizing solution was measured at 50 ppm chlorine. The operator added some more bleach to the solution and the concentration was measured at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing supplies and a water tote for handwashing were present, however a catchment basin for the wastewater was not present. The operator informed the inspector that they would have a staff member bring the basin and they would complete set-up of their handwashing station.
  23. Demand Inspection

    0 infractions

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