Kentwood Market - Food
120 - 100 Kent Street Red Deer AB T4P 4E5 · Food - General
Inspection summary
Kentwood Market - Food has been inspected once by Alberta Health Services (Environmental Public Health), on December 18, 2025. The most recent inspection, on December 18, 2025, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on December 18, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
1 inspection
- Initial Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- In the front till area, the chlorine spray bottle was tested at below 50 ppm chlorine, which is inadequate for effective sanitizing.The operator remade the solution, preparing a new chlorine sanitizer at 200 ppm.---Please ensure that sanitizer solutions are tested at the time of preparation and confirmed to be within the effective concentration range of 1–200 ppm.Sanitizer solutions must be prepared daily, as concentrations dissipate/degrade over time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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