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Menchie's Frozen Yogurt

117 - 2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

Official record from Alberta →

Inspection summary

Menchie's Frozen Yogurt has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on August 20, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 17, 2026. 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?

  • 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 2 times on August 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 4, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff indicated that a chlorine sanitizer solution is used for sanitizing the ice cream machines. However, no sanitizer solution was available or in use for sanitizing food contact surfaces and equipment throughout the food preparation areas at the time of inspection. Staff were unable to demonstrate an established procedure for sanitizing food contact surfaces after cleaning.Food contact surfaces and equipment must be properly cleaned and sanitized to remove contamination and reduce the risk of transferring harmful microorganisms to food. Failure to use an approved sanitizer on food contact surfaces may increase the risk of food contamination and foodborne illness.Ensure an approved sanitizer is available and used for all food contact surfaces and equipment at the required concentration and frequency. Staff should be trained on proper cleaning and sanitizing procedures, including the preparation, use, and monitoring of sanitizer solutions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food scoops were observed stored directly within bulk dry food containers. Several scoops had handles in contact with the food product, which may increase the risk of contamination during use.Ensure dispensing scoops are stored in a sanitary manner that prevents contamination of food products. Scoop handles should be maintained above the food level or stored in a manner that prevents hand contact with the food during use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 3-compartment sink was being used for manual dishwashing, and chlorine sanitizer was used for the sanitizing step. The sanitizer concentration was tested during the inspection and measured at 25 ppm, which is below the concentration required for effective sanitization.Ensure chlorine sanitizer solutions used for manual dishwashing are prepared and maintained at the appropriate concentration according to manufacturer specifications and are routinely monitored using appropriate test strips to verify effective sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were available on site; however, the container was not labelled and did not indicate an expiry date. In addition, the test strips appeared water damaged, which may affect their accuracy and reliability when verifying sanitizer concentrations.Ensure sanitizer test strips are maintained in good condition, protected from moisture, and stored according to the manufacturer's instructions. Replace damaged test strips and maintain test strips in their original labelled container or otherwise ensure expiry dates and product information are available for verification.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was supplied with paper towels and hot and cold running water; however, soap was not available at the sink at the time of inspection.Ensure all handwashing sinks are continuously supplied with soap, paper towels, and hot and cold running water to facilitate proper handwashing by food handlers at all times.
    • 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?
      • The rear/back exterior door was observed to have a damaged or missing weather strip along the bottom, resulting in a visible gap beneath the door. The opening may allow the entry of insects, rodents, and other pests into the facility.Ensure the weather stripping on the rear/back exterior door is repaired or replaced so that the door forms a tight seal when closed and prevents the entry of pests.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in three-compartment sink and fresh from dispenser measured 0 ppm. Operator instructed to manually mix the sanitizer solution until dispenser is repaired/recalibrated.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine concentration of the sanitizer pail only measured 50ppm. Informed staff who refilled pail with fresh sanitizer. Remeasured and concentration was acceptable (100ppm).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit has expired.Please ensure food handling permit is renewed.

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