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Little Red Barn Inc.

NW 19-38-26 W4 Red Deer County AB · Food - General

Official record from Alberta →

Inspection summary

Little Red Barn Inc. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on July 29, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 25, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in dry products, including flour and sugar. The operator removed the scoops for dishwashing and placed a clean container above the dry storage area to hold clean scoops when not in usePlease ensure scoops are not stored directly in food products and are kept in a safe and sanitary manner.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility is supplied by a cistern, with no water samples submitted since 2023-09-20.Bacteriological sampling of the cistern is required at least once every three months, or upon reopening if the facility has been closed for a longer period (i.e., testing is not required during closure).The operator was provided with a bacteriological water sampling kit and given information on where and when to submit the sample.Please ensure cistern sampling is conducted as required to verify the water is clean and safe and not contaminated, ensuring the water used and consumed is safe and healthy for customers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were completed or documented.The operator was emailed a pest control checklist template.Please ensure monthly pest control records are completed and maintained on site.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher measured at 0ppm. Line was primed, no chlorine dispensing. PHI suspects potential crystallization of the line. PHI also observed water leaking from horizontal pipes at top of machine during rinse cycle, however, this occurred inconsistently.ACTION:Please repair the dishwasher so that 50-100ppm chlorine can be detected and resolve any causes of leaks.Please manually sanitize all utensils and equipment in 100ppm chlorine until the dishwasher has been repaired.
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