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Dspot Dessert Cafe

5111 22 Street Red Deer AB T4R 0K1 · Food - General

Official record from Alberta →

Inspection summary

Dspot Dessert Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 3, 2024. The most recent inspection, on July 29, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on July 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 5, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying quats sanitizer solutions.Please ensure quats test strips capable of confirming sanitizer concentrations within the range of 200–400 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
  2. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying quats sanitizer solutions.Please ensure quats test strips capable of confirming sanitizer concentrations within the range of 200–400 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were observed soiled, in use, and stored dry on counters.The operator prepared Clean-in-Place (CIP) buckets with quats, measured at 400 ppm, and placed the cloths in the solution.---After the correction: Quats sanitizer spray bottles and Clean-in-Place (CIP) buckets were available and in use, with cleaning cloths stored appropriately and sanitizer measured at 400 ppm.----Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses. When cloths are left out at room temperature, bacteria can grow on food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying quats sanitizer solutions.Please ensure quats test strips capable of confirming sanitizer concentrations within the range of 200–400 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A UV fly trap was observed on top of the counter near the entrance to the back kitchen, above clean dishes. The operator removed the UV fly trap during the inspection.Please ensure all pest control devices are positioned so they do not pose a risk of contaminating food or food contact surfaces. It is recommended that UV fly traps be placed low or away from food handling areas to prevent insects from falling onto clean equipment or food preparation surfaces.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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