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Library Cafe

4818 49 Street Red Deer AB T4N 1T9 · Food - General

Official record from Alberta →

Inspection summary

Library Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 9, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 2 separate inspections, most recently on November 19, 2024. 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 once on September 2, 2026. 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 March 15, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The espresso machine was observed to have an untreated wooden panel holding the control panel/front display together.Please ensure that equipment is maintained in good repair and is smooth, non-absorbent and easy-to-clean.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place buckets were measured with chlorine test strips to be over 200 ppm. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achievedTest strips were available, and not expired.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be stored outside of sanitizing solution at the time of inspection. The cloths were then placed into solution. Lemon-scented bleach was observed to be used for sanitizing solution. Please ensure that a non-scented bleach is used to sanitize food equipment and dishes. Please also ensure that cleaning cloths are stored in a manner that prevents the growth of bacteria.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine/bleach test strips were not available at the time of inspection. Please ensure that testing equipment is available to regularly confirm concentrations of sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels for the hand sink were observed to not be immediately accessible after handwashing. Recommendations for installing a paper towel dispenser were provided. Please ensure that handwashing supplies are easily accessible to allow for proper handwashing.

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