Green Acres Campground - Lucy's Place Coffee Shop
NW 13-36-25 W4 Pine Lake Red Deer County AB T0M 1S0 · Food - General
Inspection summary
Green Acres Campground - Lucy's Place Coffee Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on August 28, 2026, recorded 3 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 times across 2 separate inspections, most recently on June 26, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 2 separate inspections, most recently on August 28, 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 2 times across 2 separate inspections, most recently on June 27, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Small green baskets of fries were observed to be stacked on top of each other at the time of inspection. The baskets were rearranged and the manager was informed.Please ensure that food is stored in a clean and sanitary manner that prevents their contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bottle of Advil was observed to be stored in a cabinet with food and empty squeeze bottles. The operator was informed and the medication was moved elsewhere.Please ensure that items not associated with food are stored separately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front handwashing sink was observed to be obstructed with a bucket at the time of inspection. The bucket was removed and the manager was informed.Please ensure that handwashing stations are kept unobstructed to help encourage regular and proper hand hygiene.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot running water was observed at the time of inspection. While awaiting water sample results, please be sure to continue boiling the hot water to ensure safe food handling.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was not observed to be available during operation at the time of inspection. A solution was prepared and measured at 100 ppm.Please ensure that a food grade sanitizer is available at all times during operation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - June 26, 2025: The facility was without hot running water at the time of inspection. PHI was unable to verify final rinse temperatures of the dishwasher. **August 21, 2024** During the August 21, 2024 visit, the dishwasher was not turned on at the time of inspection. **June 8, 2023** The high temp dishwasher was not able to reach minimum of 71 C (measured by a probe thermometer) at the sanitizing cycle. Please ensure the sanitizing cycle is able to reach 71c or higher. If there are issues with reaching appropriate temperatures, the manual two compartment sink method should be implemented by submerging washed tools in 100ppm bleach solution until the dishwasher is fixed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen hand washing sink was observed to be obstructed with a bucket at the time of inspection. The hot water was also observed to not be running.Please ensure that all handwashing sinks are kept unobstructed and in good operation to help encourage regular and proper hand hygiene.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot running water was available at the time of inspection. The operator had mentioned that there was an internal hot water line break since the morning. The section of the line break was mentioned to have just been sealed up and was awaiting flushing. Prior to returning to use the hot water, the operator was asked to flush and submit water samples, upstream and downstream relative to the line break. The food facility was advised to boil the hot water until a set of satisfactory water results were reported from the lab.Please ensure that the facility has an adequate supply of hot and cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- During the August 21, 2024 visit, the dishwasher was not turned on at the time of inspection. **June 8, 2023** The high temp dishwasher was not able to reach minimum of 71 C (measured by a probe thermometer) at the sanitizing cycle. Please ensure the sanitizing cycle is able to reach 71c or higher. If there are issues with reaching appropriate temperatures, the manual two compartment sink method should be implemented by submerging washed tools in 100ppm bleach solution until the dishwasher is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?