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Hiddo Mediterranean Food & Market

4940 54 Avenue Red Deer AB T4N 5K8 · Food - General

Official record from Alberta →

Inspection summary

Hiddo Mediterranean Food & Market has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on September 17, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 separate inspections, most recently on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on September 15, 2026. 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 3 times across 3 separate inspections, most recently on August 31, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 31, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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)?
      • Dishwashing faucet not working.
    • 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?
      • Posted permit expired in 2023.Invoice provided for new permit.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Faucet handle broken on two-compartment sink. Replace.
    • 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?
      • Posted permit expired in 2023.Invoice provided for new permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for nuts stored with handle in nuts. Moved to location where hand won't contact nuts when grabbing scoop.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available. Require sanitizer of 100ppm chlorine or 200ppm QUATs for food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer for 2-compartment sink.Require chlorine at 100ppm for dishwashing.Wash and rinse in first sink, sanitize for 2 minutes in second and allow to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels at hand sink.Require soap and paper towels at hand washing sink.Encourage hand washing.Use hand sanitizer for front bulk food distribution.
    • 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?
      • Permit expired 2023.Records indicate current permit is expired and new permit is not paid for. Purchase current permit.
  7. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available. Require sanitizer of 100ppm chlorine or 200ppm QUATs for food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer for 2-compartment sink.Require chlorine at 100ppm for dishwashing.Wash and rinse in first sink, sanitize for 2 minutes in second and allow to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips to verify 100ppm concentration.Provide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towels at hand sink.Require soap and paper towels at hand washing sink.Encourage hand washing.Use hand sanitizer for front bulk food distribution.
    • 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?
      • Permit expired 2023.Records indicate current permit is expired and new permit is not paid for. Purchase current permit.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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