Mr. Pretzels
K9 - 4900 Molly Bannister Drive Red Deer AB T4R 1N9 · Food - General
Inspection summary
Mr. Pretzels has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on August 19, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 4 times across 3 separate inspections, most recently on July 31, 2026. 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 6 times across 5 separate inspections, most recently on July 31, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A jug used for dispensing flour was observed stored directly inside the flour container, with the handle in contact with the flour.Ensure dispensing utensils are stored in a clean, designated location that protects food from contamination when not in use.CDI: Staff were instructed to remove the jug from the flour container. The jug was removed during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Noted again: 31 July 2026A 2-compartment sink was used for manual dishwashing. Staff indicated that utensils were washed with soap and water and rinsed; however, a sanitizing step was not being conducted. Washed utensils were observed being placed directly onto the food preparation counter for use following washing and rinsing.Manual dishwashing procedures must include an effective sanitizing step to reduce microorganisms on utensils and food contact surfaces. Washing and rinsing alone may not adequately remove harmful bacteria and other contaminants. Using utensils without sanitizing may increase the risk of contamination of food and food contact surfaces.Ensure all utensils and food contact surfaces are properly washed, rinsed, and sanitized. When using the 2-compartment sink, utensils should be washed in the first compartment, rinsed as needed, and then sanitized in the second compartment using an approved sanitizer maintained at the correct concentration. Following sanitization, utensils must be allowed to air dry prior to use or storage.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Noted again: 31 July 2026The designated handwashing sink was obstructed by a flour bin and a garbage bin, limiting access for food handlers. The handwashing sink was supplied with soap and paper towels.Handwashing sinks must be readily accessible to ensure convenient access for food handlers. When handwashing sinks are obstructed, staff may be discouraged from using them and may instead use dishwashing or food preparation sinks, increasing the risk of contamination.Ensure dedicated handwashing sinks remain readily accessible at all times and are not obstructed by equipment, food, or storage items. Food handlers must use the designated handwashing sink for handwashing activities.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A quaternary ammonium (QUATS) sanitizer solution was used for sanitizing food contact surfaces and equipment. The sanitizer concentration was tested on site and found 400ppm to be above the recommended range.Sanitizer solutions must be maintained at the proper concentration to ensure effective sanitization of food contact surfaces and equipment.Ensure sanitizer concentrations are tested using test strips each time a new sanitizer solution is prepared and maintained within the recommended range.CDI: Staff adjusted the sanitizer solution during the inspection. The concentration was re-tested and found to be within the recommended range.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2-compartment sink was used for manual dishwashing. Staff indicated that utensils were washed with soap and water and rinsed; however, a sanitizing step was not being conducted.Manual dishwashing procedures must include an effective sanitizing step to reduce microorganisms on utensils and food contact surfaces. Washing and rinsing alone may not adequately remove harmful bacteria and other contaminants. Failure to properly sanitize utensils may increase the risk of contamination of food and food contact surfaces.Ensure all utensils and food contact surfaces are properly washed, rinsed, and sanitized. When using the 2-compartment sink, utensils should be washed in the first compartment, rinsed as needed, and then sanitized in the second compartment using an approved sanitizer maintained at the correct concentration prior to air drying.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff were observed washing their hands in the dishwashing sink at the time of inspection. The designated handwashing sink was obstructed by a flour bin and a garbage bin, limiting access for food handlers. The handwashing sink was supplied with soap and paper towels.Handwashing sinks must be readily accessible to ensure convenient access for food handlers. When handwashing sinks are obstructed, staff may be discouraged from using them and may instead use dishwashing or food preparation sinks, increasing the risk of contamination.Ensure dedicated handwashing sinks remain readily accessible at all times and are not obstructed by equipment, food, or storage items. Food handlers must use the designated handwashing sink for handwashing activities.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink did not have soap.One of the staff went out to purchases soap during the inspection.Please ensure that handwashing stations are fully stocked at all time to ensure proper and frequent handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- The QUAT sanitizer test strips were expired. Please ensure new valid test strips are ordered and available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sanitizer pail was observed in the handwashing sink. Informed employee who removed the pail. Please ensure the handwashing situation is kept accessible at all times for handwashing purposes only.
- 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
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A stainless steel bowl was observed in the handwashing sink at the start of the inspection. Bowl was removed. Informed operator to ensure that handsinks remain accessible and only for handwashing purposes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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