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New Cheers Noodle House

6712 50 Avenue Red Deer AB T4N 4E1 · Food - General

Official record from Alberta →

Inspection summary

New Cheers Noodle House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 22, 2025. The most recent inspection, on April 15, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 15, 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 2 times across 2 separate inspections, most recently on October 6, 2025. 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 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 April 15, 2026. 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 2 times on September 22, 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?

  • 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 22, 2025. For example: Do food handlers at the facility have adequate food safety training?

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?
      • No sanitizer was available at the time of the inspection. Operator made a fresh solution during. Sanitizer was measured at 200ppm chlorine.Please ensure a surface sanitizer is available at all times during food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs and marinating raw chicken were observed sitting at room temperature. Eggs were measured at 10C. Chicken at 8C.Operator moved high risk foods to cooler.All coolers were measured less than 4C. Freezers less than -18C. Hot holding was measured above 60C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Front door, did not form a tight seal at the bottom. Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings.
  4. Initial Inspection

    6 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 operator did not have a probe thermometer with a max/min function to verify that the dishwasher is achieving effective temperatures.Please get a probe thermometer with a max/min setting to make sure the dishwasher keeps working properly.
    • 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?
      • Exterior doors, including the kitchen back door, side dining area door, and front door, did not form a tight seal at the bottom. Please make sure doors are equipped with a door sweep and/or weatherstripping so that all exterior doors form tight seals around their perimeter, preventing pests from entering the facility through small openings. ---The operator will complete pest control checks, and a pest control template has been provided. Please ensure pest control checks are performed monthly and that records are kept on site.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator’s food safety training was acquired in 2006. Please ensure food safety training is renewed, as certification is valid for five years from the date it was acquired.If the facility operates with six or more staff, please ensure additional staff receive food safety training so that a trained operator is present on all shifts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please ensure a ventilation cleaning and servicing company is contacted, and that professional ventilation maintenance is completed every six months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were observed to be overworn, with deep grooves and discoloration.Please ensure cutting boards are replaced or repaired so that they have a smooth, easily cleanable surface and can be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure a cleaning schedule with checklists is developed and implemented before the facility is operational.

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