Grand House Restaurant - Kitchen
504 - 4747 67 Street Red Deer AB T4N 5V3 · Food - General
Inspection summary
Grand House Restaurant - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on September 2, 2026, found no infractions.
6 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.
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 March 4, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 24, 2026. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that high-touch surfaces and hard-to-reach areas require cleaning, including glass doors of reach-in coolers and exterior surfaces of refrigeration units.Ensure all such surfaces are cleaned regularly to maintain sanitary conditions.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food seen left out at room temperature.Product moved into the cooler.Cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersRemember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.Temperature logs are to always be maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions
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