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PDs Eats

323 1 Street E Brooks AB T1R 1B5 · Food - General

Official record from Alberta →

Inspection summary

PDs Eats has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on May 5, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 July 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 27, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 27, 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 once on October 27, 2023. 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?

  • 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 8 times across 6 separate inspections, most recently on July 10, 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?

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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Deli meat was found with a best‑before date of December 2025. Corrective measures:* The deli- meat was discarded immediately.* Always monitor stock expiration dates consistently and implement a First‑In, first‑Out (FIFO) system to ensure proper stock rotation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was milk in a cup that was uncovered in the fridge.Corrective measure: *The milk was discarded immediately.* Ensure to properly cover all food during storage in the fridge to prevent cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open flour bags were observed with scoops stored inside them.Corrective Measure:* Use a food‑grade container with a tight‑fitting lid to store the flour, and keep scoops outside the container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were perished vegetables in the prep cooler with a temperature of 7°C, and deli meat was observed sitting on a cutting board at 15°C.Corrective measure:The vegetables and deli meat were discarded immediately.Ensure to keep all vegetables and meat at temperatures below 4°C.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There are used cleaning cloths on the food prep counter and the dishwashing area. The operator put them in the sanitizer bucket.
    • 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?
      • The food permit is not posted on the wall for public display. Ensure the food permit is posted for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood is due for cleaning. Ensure the ventilation hood is maintained in a clean and grease-free condition to prevent fire hazards .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fryer basket wire is loose on one end and sticking out on the other end. Maintain equipment and utensils used in food preparation in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handles of the ovens have grease build up. The operator cleaned and sanitized them.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoop is stored in the ice. *Keep ice scoop stored out of the ice to protect ice from hand-contact.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pull-down nozzle rubber cover is broken and is not easily cleanable. Repair or replace nozzle.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pull-down nozzle handle is wrapped in duct tape. Tape sticks and can harbor pathogens. Reportedly, the handle cannot be fixed and a new handle will be ordered.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pull-down nozzle handle is wrapped in duct tape. Tape sticks and can harbor pathogens. Reportedly, the handle cannot be fixed and a new handle will be ordered.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer containers with cloths had been used for a few hours at the front counter and in the kitchen and contained 0 ppm bleach residual. Refresh bleach solution more often or when organics accumulate in the solution to maintain a sanitizer solution of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cell phone is stored on the food preparation counter. Ice scoop was stored in the ice with the handle touching the ice. Open ice well is near where the sanitizer container is stored. Protect the ice from contamination when placing the scoop and when using a wiping cloth to sanitize. Keep personal items stored away from food preparation areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pull-down nozzle handle is wrapped in duct tape. Tape sticks and can harbor pathogens. Remove tape from pull-down nozzle. Fix handle if it needs repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler racks in the right stand-up cooler are accumulating debris. Bottom shelf where flour is stored is accumulating flour. Debris is noted in the corners of floors in the kitchen. Clean and sanitize the noted areas.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 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 are not maintained. Please keep records of weekly or monthly monitoring using AHS template or as part of sanitation checks / records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spill noted on the floor in the walk-in freezer under the shelf. The stainless steel table wooden legs contains food spills and grime.
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