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Finn & Fae / Nana's Sweet Shoppe

B - 5020 50 Avenue Red Deer AB T4N 2B1 · Food - General

Official record from Alberta →

Inspection summary

Finn & Fae / Nana's Sweet Shoppe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on April 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 March 13, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on April 7, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A set of shelving near the stove was noted to have unfinished plywood at the time of inspection.Please ensure that the noted shelves are treated/finished to ensure that they are non-absorbent to moisture.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A set of shelving near the stove was noted to have unfinished plywood at the time of inspection.Please ensure that the noted shelves are treated/finished to ensure that they are non-absorbent to moisture.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid testing equipment is available to confirm and monitor sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A set of shelving near the stove was noted to have unfinished plywood at the time of inspection.Please ensure that the noted shelves are treated/finished to ensure that they are non-absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kettle in the popcorn machine was noted to be in need of cleaning at the time of inspection.Please ensure that the popcorn kettle is cleaned to ensure the sanitary handling of food.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A labelled spray bottle indicated to contain bleach solution was mentioned by staff to be filled with a vinegar solution.Please ensure that chemicals are labelled correctly to ensure safe food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid testing equipment is available to confirm and monitor sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A set of shelving near the stove was noted to have unfinished plywood at the time of inspection.Please ensure that the noted shelves are treated/finished to ensure that they are non-absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kettle in the popcorn machine was noted to be in need of cleaning at the time of inspection.Please ensure that the popcorn kettle is cleaned to ensure the sanitary handling of food.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A self-closing mechanism was not observed to be available for the washroom door that opens to an area of food storage.Please ensure that a self-closing mechanism is installed for the washroom door to ensure safe food storage and handling.

Nearby inspected facilities

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