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International Women of Purpose Association

14 Jarvis Close Red Deer AB T4P 0C7 · Food - Special Event

Official record from Alberta →

Inspection summary

International Women of Purpose Association has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 1, 2024. The most recent inspection, on July 1, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 2 separate inspections, most recently on July 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 1, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 1, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Discarded chicken in sauce being held at room temperature.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution required for food contact surfaces and food equipment to large to wash.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff initially attempted to wash hands but had no paper towels available.Observed that staff member wash hand later in the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding initially betwen 35C and 45C for chaffing dishes.Discarded chicken dish that was at room temperature on not on heating apparatus.Returned about an hour later to confirm over 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially no paper towels for temporary hand washing station.Replaced.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Good food safety knowledge not demonstrated.Operator is combative when reviewing concerns. Require upgraded food safety training.
  3. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Update: Selling of high-risk foods no longer permitted due to multiple temperature violations.Discarded chicken in sauce being held at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food on chaffing dishes measured 35C or less.Food on one side of grill measured 33C.Items included rice and chicken.Not permitted to sell these food items.Operator attempted to demonstrate food temperatures but placed probe thermometer on cooking bin rather than in food demonstrating lack of knowledge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update: Utensil have not been washed and sanitized.When using probe thermometer, operator dipped probe into wipe cloth sanitizer solution for less than 10 seconds and immediately wiped with cloth.Utensils needed to be washed and sanitized when soiled and on a routine basis.Probe thermometer needs to be washed and sanitized prior to use.No dishwashing set up on site. Require modified 3 compartment sink.Wash with soap in first compartment, rinse in second compartment, soak for 2 minutes in 100ppm chlorine in third compartment and allow to air dry.Brought operator to Cronquist House outdoor dishwashing setup to demonstrate.To use Cronquist House for rest of event.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Good food safety knowledge not demonstrated.Operator is combative when reviewing concerns. Require upgraded food safety training.
  4. Demand Inspection

    0 infractions

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