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Heritage Lanes

8 - 6200 67A Street Red Deer AB T4P 3E8 · Food - General

Official record from Alberta →

Inspection summary

Heritage Lanes has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on October 27, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 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 7 times across 5 separate inspections, most recently on October 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • The dishwasher technician had replaced the damaged tubing earlier in the day and reported that chlorine sanitizer was detectable in the dishwasher following the repairs.---The dishwasher was measured to be dispensing 0 ppm chlorine sanitizer after more than five test cycles.The sanitizer line appeared to be moving solution through the tubing; however, no chlorine sanitizer was detected in the dishwasher, suggesting that the unit is still not drawing sanitizer properly.A kink in the hose near the sanitizer bucket was observed and may be contributing to the issue.The chlorine sanitizer bucket was replaced with a new, full container at the time of inspection.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher’s chlorine sanitizer bottle was found to be nearly empty and required replacement. The dishwasher was tested after running multiple cycles and measured 0 ppm chlorine, indicating that it was not sanitizing effectively. The issue was identified as a clogged sanitizer feed line located past the peristaltic pump connected to the dishwasher.A temporary alternative sanitization procedure using a 100–200 ppm chlorine (bleach) solution, verified with test strips, was implemented in the two-compartment sink until repairs are completed. The dishwasher continues to function for washing and rinsing, as the detergent and rinse aid lines remain operational.The operator will contact a repair technician and have the dishwasher serviced as soon as possible.---Please ensure the dishwasher is regularly tested and monitored to confirm:A) The sanitizer bottle is replaced before it becomes dangerously low.B) The dishwasher is functioning properly and dispensing sanitizer effectively.C) Food contact surfaces are being sanitized appropriately to protect customer health.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was supplied with valid chlorine, quats, and iodine test strips.Please ensure a set of chlorine test strips is kept near the dishwasher and that the dishwasher is tested at least twice daily to confirm sanitizer levels are within the effective range of 100–200 ppm.Also, ensure a reliable system is in place to monitor the sanitizer supply so the bottle is replaced when it falls below approximately 20%. To minimize waste, any remaining sanitizer from an old bottle may be added to the new one once it starts to run low.---All staff responsible for using the dishwasher should be familiar with these procedures to ensure it continues to operate safely and effectively.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Counter-style cooler in grill area was measured at 12-15C ambient with internal temperatures of foods measured at 11C-17C. Food discarded, technician called to resolve.Discarded food included:Shredded cheese, wieners, raw chicken, cooked chicken, minced meat, whole baked potatoes, bacon, cheese curds, soft cheeses.
  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator now has valid, non-expired Quats test strips.Please resupply your, chlorine, and iodine test strips to ensure you can accurately confirm the correct concentrations of the respective sanitizers.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Back Kitchen: The chlorine dishwasher was initially measured at 0 ppm chlorine due to an empty chlorine container. The operator replaced the solution during the inspection, and the dishwasher was re-measured at the correct concentration of 100 ppm chlorine.Bar Dishwasher: measured at the correct concentration of 12.5ppm for Iodine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quats test strips were available but had expired in 2023. No test strips for Iodine were available at the time of inspection.Please resupply your quats, chlorine, and iodine test strips to ensure you can accurately confirm the correct concentrations of the respective sanitizers.
  8. 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)?
      • Chlorine dishwasher was measured at 0ppm chlorine. Chlorine container was empty. Operator replaced solution during the inspection.Dishwasher was measured at 100ppm.

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