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East Side Mario's

2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

Official record from Alberta →

Inspection summary

East Side Mario's has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2025. The most recent inspection, on May 14, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on February 6, 2026. 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 once on May 14, 2026. 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 February 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on June 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tabletop prep cooler adjacent to the deep fryers and grills, where high heat output was occurring, was being stored with the lid open. All products were measured above 12°C, however operators reported the stock had been freshly rotated within the last 30 minutes.A small lid was placed over the individual compartment containing bagged pre-cooked meat products, while the remaining products consisted of chopped vegetables. Once the main lid was closed, all products were effectively maintained below 4°C.Please ensure small lids are used for meat products and that the main lid is kept closed when not actively in use. The high heat environment from the adjacent grills can prevent effective temperature control if the unit is left open for extended periods. Keeping the lid closed will help maintain safe food temperatures and reduce strain on the equipment, helping to maintain its longevity.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer solution in the bucket was initially too concentrated, measuring at 400 ppm on the test strip. Onsite staff diluted the solution by adding water, reducing the concentration to 200 ppm, which is within the appropriate range.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk-in fridge had food containers that were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multi-Quat solution that was being dispensed was measured at 150 ppm.Please ensure that your multi-Quat sanitizer solution is at a concentration between 200-400 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor beneath burners would benefit from having a deep clean.Facility is otherwise clean and well maintained.
  6. Initial Inspection

    0 infractions

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