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Hope Mission - Food

5239 53 Avenue Red Deer AB T4N 5K1 · Food - General

Official record from Alberta →

Inspection summary

Hope Mission - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 7, 2026. The most recent inspection, on May 13, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on April 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on April 7, 2026. 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 6 times across 2 separate inspections, most recently on April 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 May 8, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 5 times across 5 separate inspections, most recently on May 8, 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?

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.

6 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
    • 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?
      • The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
  3. Risk Management Inspection

    2 infractions

    • 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 water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
    • 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?
      • The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
  4. Initial Inspection

    2 infractions

    • 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 water was available at the two-compartment sink, or the hand sinks. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.
    • 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?
      • The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
  5. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed donning gloves without washing hands, including staff that were setting up the meal service area. Gloves are a good barrier between staff and the environment and between staff and foods but hands must be washed before donning gloves for handling food and clean food prep equipment. Particularly if they had been cleaning, handling garbage, or other contaminated items beforehand. If hands are visibly clean, alcohol-based hand sanitizer with a concentration of 60% or higher can be used instead of full hand washing.Clients should also be encouraged to wash hands before eating, especially if foods are hand held. This will reduce the risk of them contracting foodborne illness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff are plating the food for clients but there is no protection from accidental contamination by clients or non-food handling staff. A sneeze guard or other form or barrier needs to be in place between open foods and the public. Changing the layout of the food service table(s) so that service staff are on one side and the public is on the other will improve the flow of people through the line and will allow the placement of sneeze guards in front of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ancaster Coolers: 4.3C; 4.0C; 3.8CThe sandwiches were delivered in plastic bins from Edmonton. The internal temperature of the sandwiches was at 4.2C. Please Note: the plastic bins are acceptable only when outside temperatures are below 4C. Once outside temperatures increase, the sandwiches will have to be shipped in portable coolers with icepacks to keep them at or below 4C.Staff had catering style chafing dishes available but they weren't setup when the inspection started. Flame based chafing dishes take quite a while warm up the steam bath so that they are hot enough to keep foods hot. Staff should set these up and start warming the water at least half an hour before foods are scheduled to arrive. Staff indicated that large electric crockpots have been ordered for hot holding in the future. These should work well but will also need to be warmed up before use.The hot foods arrived in tinfoil wrapped pans from Edmonton inside catering cambros. They went into the cambros from the oven at 9:30am and arrived in Red Deer at 11:30am. The internal temperatures of the foods were checked with probe thermometers and were as follows:- turkey: 53C-stuffing: 44C- potatoes: 49C- gravy: 43C- mixed vegetables: 54CThe turkey and vegetables were allowed to be served if served within the next half an hour but the rest of the foods had to be discarded. These items had been in the danger zone too long. Improved hot transport methods will be needed to safely transport hot foods from Edmonton (new cambros, increased insulation, etc).Staff should be checking and documenting food temperatures throughout the cooking, transport and service processes with probe thermometers to verify that foods stay out of the danger zone. Examples of temperature logs were left on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had soap and paper towel but no water was coming out of either the hot- or cold-water taps. Hand sinks must be fully supplied at all times to encourage good hand hygiene among staff.The hand sink in the dining hall had soap and paper towel but no hot water.
    • 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 water was available at the two-compartment sink. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.The water flow at this sink was initially very low, though this was corrected with the removal of the aerator which was clogged.
    • 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?
      • The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.
  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared at the start of the inspection. Sanitizer must be ready and available for each meal service.Staff mixed up a 200ppm quat solution in a spray bottle.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed donning gloves without washing hands, including staff that were setting up the meal service area. Gloves are a good barrier between staff and the environment and between staff and foods but hands must be washed before donning gloves for handling food and clean food prep equipment. Particularly if they had been cleaning, handling garbage, or other contaminated items beforehand. If hands are visibly clean, alcohol-based hand sanitizer with a concentration of 60% or higher can be used instead of full hand washing.Clients should also be encouraged to wash hands before eating, especially if foods are hand held. This will reduce the risk of them contracting foodborne illness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff are plating the food for clients but there is no protection from accidental contamination by clients or non-food handling staff. A sneeze guard or other form or barrier needs to be in place between open foods and the public. Changing the layout of the food service table(s) so that service staff are on one side and the public is on the other will improve the flow of people through the line and will allow the placement of sneeze guards in front of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ancaster Coolers: 4.3C; 4.0C; 3.8CThe sandwiches were delivered in plastic bins from Edmonton. The internal temperature of the sandwiches was at 4.2C. Please Note: the plastic bins are acceptable only when outside temperatures are below 4C. Once outside temperatures increase, the sandwiches will have to be shipped in portable coolers with icepacks to keep them at or below 4C.Staff had catering style chafing dishes available but they weren't setup when the inspection started. Flame based chafing dishes take quite a while warm up the steam bath so that they are hot enough to keep foods hot. Staff should set these up and start warming the water at least half an hour before foods are scheduled to arrive. Staff indicated that large electric crockpots have been ordered for hot holding in the future. These should work well but will also need to be warmed up before use.The hot foods arrived in tinfoil wrapped pans from Edmonton inside catering cambros. They went into the cambros from the oven at 9:30am and arrived in Red Deer at 11:30am. The internal temperatures of the foods were checked with probe thermometers and were as follows:- turkey: 53C-stuffing: 44C- potatoes: 49C- gravy: 43C- mixed vegetables: 54CThe turkey and vegetables were allowed to be served if served within the next half an hour but the rest of the foods had to be discarded. These items had been in the danger zone too long. Improved hot transport methods will be needed to safely transport hot foods from Edmonton (new cambros, increased insulation, etc).Staff should be checking and documenting food temperatures throughout the cooking, transport and service processes with probe thermometers to verify that foods stay out of the danger zone. Examples of temperature logs were left on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips staff had for testing the sanitizer solution were expired. Expired strips aren't guaranteed to be accurate anymore. PHI provided new strips to use in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had soap and paper towel but no water was coming out of either the hot- or cold-water taps. Hand sinks must be fully supplied at all times to encourage good hand hygiene among staff.The hand sink in the dining hall had soap and paper towel but no hot water.
    • 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 water was available at the two-compartment sink. Hot water is needed for thorough hand washing and dishwashing. Having separate hot water systems for the kitchen and the rest of the building might be helpful. A hot water on-demand system for the kitchen could be a good solution.The water flow at this sink was initially very low, though this was corrected with the removal of the aerator which was clogged.
    • 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?
      • The facility changed ownership and the new owners applied for a new Food Handling Permit the evening before the changeover. This was not sufficient time to process and assess the application and the new operators have been operating without a valid Food Permit since.

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