Longhorn Eatery
6 - 558 Laura Avenue Red Deer County AB T4E 0A5 · Food - General
Inspection summary
Longhorn Eatery has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on October 1, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 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 5 times across 5 separate inspections, most recently on May 1, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 January 10, 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 May 14, 2026. 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?
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 3 times across 2 separate inspections, most recently on January 10, 2025. 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.
12 inspections
- Risk Management Inspection
0 infractions
- 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?
- Part of the serving counter was improperly finished and, according to the operator, had become discolored due to a Slurpee spill. Please ensure that all countertops, work surfaces, and shelving are smooth, non-porous, and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- QUAT test strips were available; however, the color chart, which includes the expiration date, was missing. Please ensure that QUAT test strips, along with the corresponding color chart, are available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the serving counter was improperly finished and, according to the operator, had become discolored due to a Slurpee spill. Please ensure that all countertops, work surfaces, and shelving are smooth, non-porous, and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT sanitizers used on food contact surfaces was 100 ppm. The operator adjusted the sanitizer to 200 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of grease and food debris behind and beneath the deep fryers. Please ensure these areas are thoroughly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT sanitizers used on food contact surfaces was >400 ppm. The operator made a new solution with a concentration of 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep table cooler next to the low wall separating the kitchen and the dining area was 15.9C. The operator stated that the temperature of the cooler was 16C at noon, and food products such as cooked chicken and cheese were discarded. The facility has other refrigerators to use in the meantime. Please ensure that all refrigerators are 4C or colder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser in the handwashing sink was empty. The facility had a large container of soap that could be used in the meantime that the staff was not aware of. Please ensure the soap dispenser is in good repair and stocked with soap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT test strips expired in November 2023. Please ensure that unexpired test strips are available on-site.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A carton of raw eggs was observed on top of ready-to-eat food stored in the cold holding unit. Please ensure to store any raw food e.g. eggs below ready to eat food to prevent the risk of cross-contamination e.g. dripping of raw juice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is currently out of order, as reported by staff. A 2-compartment dishwashing sink available for manual dishwashing. Staff aware to manually wash, rinse, and sanitize all utensils in the sink until the dishwasher gets repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was found to be not easily accessible due to utensils being stored in the sink, which limited access for handwashing. However, the hand sink is equipped with hot and cold running water, paper towels, and liquid hand soap, ensuring proper hand hygiene facilities are available. Staff removed all the utensils in it. Please ensure that the hand sink remains accessible at all times for handwashing for all staff members.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?