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Empire Inn and Suites

23 Gasoline Alley E Red Deer County AB T4E 1B3 · Food - General

Official record from Alberta →

Inspection summary

Empire Inn and Suites has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 29, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 28, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted again: October 07, 2026No sanitizer solution was available for sanitizing food contact surfaces at the time of inspection.Ensure an approved food-grade sanitizer is prepared and maintained at the required concentration for sanitizing food contact surfaces. Sanitizer concentrations must be routinely verified using appropriate test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available on site to verify the concentration of sanitizer solutions used for sanitizing food contact surfaces and equipment.Ensure appropriate test strips for the sanitizer(s) in use are available on site and used routinely to verify sanitizer concentrations. Test strips must be maintained in good condition and not expired.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for sanitizing food contact surfaces at the time of inspection.Ensure an approved food-grade sanitizer is prepared and maintained at the required concentration for sanitizing food contact surfaces. Sanitizer concentrations must be routinely verified using appropriate test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available on site to verify the concentration of sanitizer solutions used for sanitizing food contact surfaces and equipment.Ensure appropriate test strips for the sanitizer(s) in use are available on site and used routinely to verify sanitizer concentrations. Test strips must be maintained in good condition and not expired.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use at the facility.**Please obtain an approved sanitizer and ensure the sanitizer solution is mixed/maintained at the required concentrations at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid food handling permit was posted at the facility.**Ensure to have a valid food handling permit posted at the facility at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available for use at the facility.**Please obtain an approved sanitizer and ensure the sanitizer solution is mixed/maintained at the required concentrations at all times.
    • 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 was not supplied with soap and paper towel.**Ensure hand sinks are supplied with all articles required for proper handwashing at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid food handling permit was posted at the facility.**Ensure to have a valid food handling permit posted at the facility at all times.

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