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Donchie Store Ltd.

255 Davison Drive Red Deer AB T4R 2H2 · Food - General

Official record from Alberta →

Inspection summary

Donchie Store Ltd. has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on March 27, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions.

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.

  • 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 once on July 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 23, 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frigidaire: 2.1CSeibel Chest Freezer: -30CDisplay Cooler: 4.3CGrocery Freezers: -19C to -27CPackaged bowls of Ginataang Langka were cooling in the display cabinet at room temperature. There were lids on the containers and the internal temperature of the stew was 39C. Hot foods must be cooled from 60C to room temperature within 2 hours. Being left in this danger zone for too long can allow bacteria to grow to dangerous levels. Ways to cool foods faster include: leaving the food fully or mostly uncovered; stirring it often; or placing it in an ice bath. Corrected During Inspection: the containers were taken out of the display case and the lids were removed to allow the stew to fully cool before placing them in the display cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had soap but no paper towel, only a cloth towel hanging above the sink. Hand sinks must be stocked with soap and paper towels to encourage good hand hygiene. Cloth towels will stay damp and can spread bacteria on to clean hands. Corrected During Inspection: paper towels were moved to the hand sink.

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