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Mae's Cafe

1 - 7727 50 Avenue Red Deer AB T4P 1M7 · Food - General

Official record from Alberta →

Inspection summary

Mae's Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 18, 2025, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 29, 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 January 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 29, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on January 31, 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 August 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three cutting boards were observed to be overworn with scratches and discoloration.The operator discarded the overworn cutting boards during the inspection.Please ensure all equipment is regularly monitored and that damaged or worn items unfit for use are promptly removed from service.
  2. 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?
      • The corner of the melamine counter near the grill has a significant piece of melamine missing, exposing unfinished wood.Unfinished wood is absorbent and is not smooth, therefore, unfinished wood cannot be cleaned.ACTION:Please repair or replace this section of counter so that it is smooth, durable, non-absorbent, and in good repair.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Various used cleaning cloths were observed on countertops and food contact surfaces. The chlorine solution (100ppm) was stored in a spray bottle and had a used cloth draped over the top of the nozzle.PHI discussed with operator that germs grow rapidly on used cloths which leads to contamination of surfaces during attempts to sanitize. PHI advised either using paper towel (single-use) or submerging the cloth in a bucket of sanitize solution to prevent germs from growing on the cloth. Operator noted she will implement the bucket-method for cloth storage.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) PHI observed operator wearing gloves, operator directly contacted food and non-food related items. PHI discussed changing gloves when tasks change. Operator discarded gloves.ACTION: Please change gloves when food-contact starts or stops (when tasks change). REMINDER that hands should be washed when new gloves are put on.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The top of the prep cooler was measured at 7C (probe thermometer - probed food). The bottom of the prep cooler was measured at 3C.2) The temperature of the cooler in the mini fridge in the back area was measured at 7C.ACTION:Please reduce cooler temperatures so that 4C or less can be maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a 3 compartment sink at the front (middle compartment is significantly smaller than left and right compartments), and a 1 compartment sink at the back. There are handwashing supplies at both sinks. Food debris observed in 1 compartment sink, and dishwashing observed at 3 compartment sink. Therefore, it is unclear which sink is the dedicated handwashing sink.Washing hands in the same sink used for dishwashing and food handling creates a cross-contamination risk for dishes and food.ACTION: Please dedicate a handwashing sink to be used ONLY for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The corner of the melamine counter near the grill has a significant piece of melamine missing, exposing unfinished wood.Unfinished wood is absorbent and is not smooth, therefore, unfinished wood cannot be cleaned.ACTION:Please repair or replace this section of counter so that it is smooth, durable, non-absorbent, and in good repair.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  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?
      • Food contact bleach sanitizer concentration was measured at 0 ppm. Please refrain from using lemon-scented bleach and instead utilize regular bleach to maintain a concentration of 100 ppm. New solution is now measured at acceptable concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Prepackaged portioned cooked food (e.g., pies) on-site for resale does not have date labels. Please ensure to label them to adhere to the first-in, first-out practice and to ensure its freshness for the duration of time.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored on top of ready-to-eat food in the prep cooler table. Please ensure ready-to-eat foods are stored on top of raw eggs/meat to avoid contamination of raw meat juices.

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