Skip to content
Loading map…

Momos Eh

210 - 6130 67 Street Red Deer AB T4P 3M1 · Food - General

Official record from Alberta →

Inspection summary

Momos Eh has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on September 17, 2025, recorded 2 infractions.

2 of 4 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.

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 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 17, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 13, 2025. 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?

  • 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 March 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A clean-in-place bucket storing used cleaning cloths was measured at 0 ppm chlorine.The operator added bleach, bringing the concentration to 200 ppm.Please ensure test strips are regularly used to confirm that chlorine sanitizers are maintained within the correct range. This will help determine how often the solution needs to be remade and can be incorporated into day-to-day routine tasks to ensure clean-in-place sanitizers remain effective at 100–200 ppm chlorine. For example, the solution could be remade every 2–4 hours as part of the daily schedule.---A sanitizer spray bottle was also available and measured at the correct concentration of 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly in dry products, and one scoop was stored in a sauce (in the walk-in cooler).Please ensure scoops are stored in a clean and sanitary manner outside of food products to eliminate the possibility of accidental cross-contamination.---The operator removed the scoops from the food products during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was measured at 50 ppm concentration. After the conversation with staff, a new solution was prepared which was measured at 100 ppm concentration.Please keep checking the sanitizer solution using the test strips to ensure the sanitizer is at effective concentration.
    • 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 facility has a valid permit, but it is not displayed for patrons to see.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Prep cooler- Vents and behind the cooking equipment. Please ensure indicated area are maintained in a clean and sanitary condition.
  4. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website