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Olymel Cafe

7550 40 Avenue Red Deer AB T4P 2H8 · Food - General

Official record from Alberta →

Inspection summary

Olymel Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on December 30, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 4 times across 2 separate inspections, most recently on September 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on February 19, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 3 separate inspections, most recently on February 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 August 1, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A clean-in-place bucket, correctly storing cloths, was measured to be over 1000 ppm chlorine (determined by dilution).The operator was guided on the proper amount of bleach required to achieve the correct concentration of 100–200 ppm.Please ensure ½ teaspoon (2.5–3.0 mL) of bleach per litre of water is used to consistently prepare chlorine sanitizers at the correct concentration. For example, a half-full clean-in-place bucket typically holds about 2 L of solution. However, you should always determine the actual volume of your solution before preparing it, in order to calculate the correct amount of bleach to add.Please also ensure that testing of the solution is performed regularly to confirm it is within the effective concentration range of 100–200 ppm, to prevent chemical residues and irritating odors, and to ensure effective sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator adjacent to the prep table (back corner) was measured at 7°C.The fridge contained eggs, dairy products, lunch meats, and other condiments and spreads.The operator relocated all items, except the eggs, into a functioning refrigerator below 4°C, leaving only the eggs in the 7°C unit.Please ensure this refrigerator is repaired or replaced so it can consistently maintain temperatures below 4°C before proceeding to use it for other products.---All other temperature control equipment was functioning sufficiently.Hot holding was all above 60C.Fridges were below 4C.& freezers were below -10C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer available was a small (alcohol-based) thermometer, which was observed to be reading 10°C, while both a probe thermometer and an infrared thermometer showed 7–8°C.Please ensure a more accurate thermometer is acquired and used so that equipment temperatures within the facility can be more effectively monitored.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No damage seen to floors, walls or ceilings. Facility is clean and very well maintained.The grease trap requires servicing; there currently is no seal on the grease trap allowing sewer smell into the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair.ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth.ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future.Cleaning of high touch surfaces is required.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair.ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth.ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was cooked meat in the steam table that was cooling with food-safe plastic wrap covering it. Because the food was still very hot (measured at 58C), the plastic wrap was soft, showing signs of melting. The plastic wrap was removed from the meat and the meat had no signs of plastic debris.PHI educated the operator about not using plastic wrap on food until it has cooled.ACTION: Do not use plastic wrap on food until it has cooled sufficiently to prevent disintegration of the plastic. Protect food from physical and chemical contamintion.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drink cooler near the coffee station is used to store individually portioned cream for coffee. This cooler was measured at 9-11C. Pre-packaged cultured cream was relocated to a cooler below 4C.ACTION: Ensure that food items requiring refrigeration are stored in coolers measuring below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various food items requiring refrigeration (lemon juice, soy sauce, etc) were stored at room temperature. PHI provided education to operator regarding storing food according to manufacturer's instructions. Items were relocated.ACTION: Please ensure that food items are stored according to manufacturer's instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a used facial/medical mask hanging near cooking utensils.These masks are single use only and should not be reused once removed. The mask was discarded by the operator and the nearby utensils were placed in queue for washing.ACTION: Protect all surfaces and equipment from contamination, including from contact from unsanitary and personal items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher gauges do not operate and the dishwasher runs uninterrupted for more than 10 minutes, suggesting disrepair.ACTION: Ensure that the dishwasher operates as intended by the manufacturer and make any repairs required to facilitate this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking along the 3 compartment sink has a mold-like growth on it, with dark speckle patterned growth.ACTION: Remove the mold-like growth and replace the caulking as needed. Thoroughly clean and sanitize the area to prevent growth in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The handles of the prep cooler near the walk-in cooler have an accumulation of grime and food debris.ACTION: Thoroughly clean this and other high touch areas on a daily basis.2) The microwave near the food service line was visibly unclean on the outside, with grime and food debris visible.ACTION: Thoroughly clean this and other high touch areas on a daily basis.

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