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Las Palmeras

3630 50 Avenue Red Deer AB T4N 3Y6 · Food - General

Official record from Alberta →

Inspection summary

Las Palmeras has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on April 17, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on April 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 14, 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white cutting board on the prep cooler by the grills showed significant signs of wear and grooving.All other smaller colored cutting boards were either new or in good condition and were the only boards being used.---Please ensure all cutting boards with significant wear and grooves are repaired or replaced so they have a smooth, non-damaged surface that allows for effective cleaning and sanitizing.Please ensure all equipment is regularly monitored, and any damaged equipment is removed and repaired or replaced, so that only equipment in good condition is in use.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility uses lactic acid–based spray sanitizers, with onsite bottles measured within the effective range of 704–1875 ppm.The facility also uses Clean-in-Place (CIP) buckets appropriately for storing used cleaning cloths with chlorine sanitizer.The bucket was initially measured below 50 ppm; the operator added more chlorine, and it was re-measured at 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white cutting board on the prep cooler by the grills, as well as other smaller colored cutting boards, showed significant signs of wear and grooving.Please ensure all cutting boards with significant wear and grooves are repaired or replaced so they have a smooth, non-damaged surface that allows for effective cleaning and sanitizing.Please ensure all equipment is regularly monitored, and any damaged equipment is removed and repaired or replaced, so that only equipment in good condition is in use.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover in main kitchen area is cracked, exposing the bulb. Please replace the cover and ensure that the facility is in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk storage scoop has duct tape on the handle.Please ensure that duct tape is not used on equipment, as adhesive tapes can be absorbent and prevent kitchen equipment from being smooth and easily cleanable.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice machine interior observed with build-up and requiring a deep clean.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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