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Kentwood Place - Food

120 Kendrew Drive Red Deer AB T4P 3T8 · Food - General

Official record from Alberta →

Inspection summary

Kentwood Place - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 25, 2026, found no infractions.

2 of 7 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 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 4 times across 3 separate inspections, most recently on October 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 1, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 December 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 14, 2024. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place bucket was measured at 0 ppm quats.A new quats sanitizer bucket was prepared from the dispenser and measured at the correct concentration of 400 ppm.Please ensure quats sanitizer is prepared correctly and maintained within the required concentration range of 200–400 ppm. For longer periods of use, confirm the sanitizer remains effective by checking with test strips as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine test strips were available; however, the quats test strips were expired and discolored (yellow instead of the typical orangey-pink).Please ensure new quats test strips are obtained and used to verify that quats sanitizers remain within the correct concentration of 200–400 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler in the kitchen was measured at 7C with a probe thermometer. Temperature did not reduce by keeping doors closed or vacuuming the condenser coils. Operator called technician during inspection - expected to arrive within 24 hours.ACTION:Ensure the cooler can maintain 4C or less.Please update PHI on the temperature after the technician services the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwasher and dish sinks:-Floor tiles are broken, allowing for water to pool beneath the tiles.-Walls behind the dishwasher and dish sinks are in disrepair (holes, cracks, water damage, etc).These conditions have led to the accumulation of water and debris which contribute to unsanitary conditions.ACTION:Please repair/remove all damaged materials and replace with materials that are in good repair and easy to clean. A thorough cleaning is required in this area post-construction.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Operator had quats test strips available, but they were expired in 2021 and October 2024.*No probe thermometer was available for testing the temperature sanitizing dishwasher.**Operator will order new ones.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic cutting boards appeared too worn, making them difficult to clean effectively. The operator promptly discarded the damaged cutting boards.Some wooden spoons were found stored in the back. The operator confirmed they were not in use and discarded them as well.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed at room temperature.Operators educated about rapid bacterial growth of used cloths after 2 hours. Discussed options for preventing this growth:1) change out all cleaning clothes every 1-2 hours;2) use paper towel instead of reusable cloths for cleaning/sanitizing/wiping;3) submerge cleaning cloths in sanitizing solution when not in useOperators noted that they will submerge cloths in 200ppm quats solution and corrected this deficiency during inspection.Other: 200ppm quats solution available; operators aware of the required concentration of quats for effective sanitizing of food contact surfaces/equipment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • PHI observed food handler wearing food-grade gloves, moving from one task to another without changing the gloves. Education provided on when the change gloves (when task-type changes ie. contacting food to clean dishes, contacting dirty dishes to food, etc).Please ensure that food handlers are thoroughly educated on safe use of gloves.
  7. Monitoring Inspection

    0 infractions

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