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One Eleven Grill

5301 43 Street Red Deer AB T4N 1C8 · Food - General

Official record from Alberta →

Inspection summary

One Eleven Grill has been inspected 16 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on June 30, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 4 separate inspections, most recently on July 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 2 times across 2 separate inspections, most recently on December 1, 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 9 times across 7 separate inspections, most recently on May 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on December 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 5 separate inspections, most recently on January 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Older building so housekeeping in going to be a concern and upkeep is necessary. Hard-to-reach areas such as under dry storage shelves, behind deep freezer and under pop dispenser have debris. Put into weekly cleaning schedule. Some slime build-up on inside of dishwasher. Cleaned while present.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloths stored out of solution. Wipe cloths need to be stored in solution to maintain as a disinfectant. Wipe cloths need to be damp to maintain the 1-3 minute sanitizer time for QUATs (needs to be damp for entire time).200ppm QUATs measured.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pot of grease placed in front of the hand sink prevents easy access and easy use. Removed to keep hand sink accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris under dry storage shelving. 2. Debris behind deep fryer. 3. Debris on edges of kitchen dishwasher.Clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Far food preparation coolers measured 11C on the infrared thermometer and 7C on the probe thermometer, in food.Lid was open and likely leading to higher temperature. Close lid as much as possible. Monitor and adjust to ensure 4C or less.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility was unable to locate QUATs and Iodine test strips. Ecolabs maintains dishwasher, acquire test strips from them.Chlorine test strips available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bucket with orange peels located in bar hand washing sink. Removed, keep hand sink free of items to promote easy hand washing.Soap, paper towels and hot water available at all hand sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris in hard to reach areas such as behind ice machine and under dry storage shelving.Clean.Facility has improved cleaning practices in the kitchen area, including ceiling. Hard facility to clean due to age of building.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the west prep cooler was observed to be in disrepair.**Please have chopping board repaired or replaced to ensure that it is cleanable.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mashed potatoes were measured at 29 degrees C. After the conversation with the sous chef, the mashed potatoes were placed in the oven for reheating purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the west prep cooler was observed to be in disrepair.**Please have chopping board repaired or replaced to ensure that it is cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas indicated during the inspection requires cleaning:- Inside and behind the ice machine- Mop sink area- Cooler- Hard-to-reach areas (behind and underneath the equipment)- Dry storage area (organization)
  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the west prep cooler was observed to be in disrepair.**Please have chopping board repaired or replaced to ensure that it is cleanable.
  13. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed. It was being used to thaw meat.**Ensure hand sinks are used for handwashing purposes only and are kept accessible at all times.-The items being thawed were removed from the sink during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of wall surfacing above the dish/utensil shelves were observed to be in disrepair.**Have those areas of the wall re-finished to ensure they are smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the west prep cooler was observed to be in disrepair.**Please have chopping board repaired or replaced to ensure that it is cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the kitchen requires cleaning.-The Chef advised that cleaning for the ceiling has been scheduled for April 3rd.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east prep cooler measured at 6.5 degrees C at the inserts and 5.9 degrees C at the bottom compartment during the reinspection.**Please adjust cooler temperature to ensure that they are maintaining a minimum temperature of 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the walls around the utensil shelves in the dishwashing area are in disrepair.**Ensure the walls are in good repair and made of materials that are smooth, non-absorbent and easy to clean.
  16. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Scoops without handles were observed in bulk food containers in the dry storage area.**Ensure to use scoops with handles and store the scoops in a manner that prevents the handles from coming in contact with the food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were observed on a shelf holding food items. **Ensure personal items are stored in dedicated storage areas which must be separate from areas for storage of food and utensils.The operator moved the item to the dedicated storage area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east prep cooler measured at 12 degrees C at the inserts and 7 degrees C at the bottom compartment. -The Chef on duty informed the PHI that coolers had been recently adjusted.**Please monitor the coolers to ensure that they are maintaining a minimum temperature of 4 degrees C or below.
    • 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?
      • An expired food handling permit was on display at the facility.**Ensure a valid food permit is on display at the facility at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the walls around the utensil shelves in the dishwashing area are in disrepair.**Ensure the walls are in good repair and made of materials that are smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of scale was observed on the inside walls of the ice machine.**Please have the equipment cleaned and sanitized and increase the overall frequency of cleaning for this item.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/ items require cleaning:-The utensil shelves opposite in the dishwashing area. -The floors beneath the utensil shelves in the dishwashing area.Please have these areas/items cleaned and sanitized.

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