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New Red Pepper Cafe

104 - 4613 52 Avenue Stony Plain AB T7Z 1E7 · Food - General

Official record from Alberta →

Inspection summary

New Red Pepper Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on April 10, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on April 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 10, 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?

  • 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 on January 31, 2024. 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 3 times across 2 separate inspections, most recently on October 2, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 10, 2026. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were measured at 13.2 °C. The operator was advised to add ice cubes and maintain proper cold holding to achieve a safe temperature.
    • 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?
      • No pest control documentation was available for review at the time of inspection. The operator is advised to routinely monitor the facility for signs of pest activity and to complete and maintain the AHS Pest Control Checklist for record‑keeping purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling diffusers were observed with accumulated dust and debris throughout the facility. The operator was advised to clean and maintain these areas to ensure proper sanitation.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat products were stored above vegetables and ready to eat products in the standup cooler. The meat products were moved and stored at the bottom shelf upon request. Ensure meat products are stored at the bottom to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned pineapples and hoisin sauce were stored in its original cans after opening. The pineapples and hoisin sauce were transferred to a food grade container upon request. Ensure food items are not stored in the original can to prevent leaching.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Leftover dishes were left uncleaned overnight. The dishes were washed upon request. Ensure all dishes and food equipment are cleaned and not left out overnight to prevent attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build up was observed along the grooves on the sliding door for the standup cooler. Some food debris build up was also observed along the walls, corners, and hard to reach areas. The area below the TV screen in the kitchen was unorganized and does not allow for proper cleaning. Clean and organize the above mentioned areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared at the time of the inspection.A 100 ppm chlorine solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as scoops and stored in bulk food items. Bowl was switched out for a scoop with a handle that was stored in a way to protect bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken was being thawed at room temperature. The food was still frozen and moved to the refrigerator. PHI educated operator on proper thawing techniques.2. Bean sprouts were being stored at room temperature. Bean sprouts had just been removed from the refrigerator. PHI educated operators on refrigeration of bean sprouts, and they were returned to the refrigerator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer concentrations. Obtain chlorine test strips for testing sanitizer solution.
    • 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?
      • Pest control records were not available. Education and checklists provided to operator.

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