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Philippine Canadian Association of Red Deer and District

PO Box 25164 Red Deer AB T4R 2M2 · Food - Special Event

Official record from Alberta →

Inspection summary

Philippine Canadian Association of Red Deer and District has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 1, 2024. The most recent inspection, on July 1, 2025, recorded 6 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 2 separate inspections, most recently on July 1, 2025. 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 6 times across 2 separate inspections, most recently on July 1, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

3 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Using Virox RTU.Use approved sanitizer of chlorine or QUATs.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No hand washing observed as hand sink wasn't set up correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Plumbed 2 compartment sink.Thawing chicken in both compartments. Observed dishwashing without soap and using sanitizer.Wash and rinse in first compartment. Sanitize in second compartment for 2 minutes. Chlorine or QUATs.Keep sinks available for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer 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?
      • No paper towels adjacent to hand washing station.No catch basin under portable hand sink.Replaced.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Multiple violations show upgrade in safety training is required.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update: Not completed.Using Virox RTU.Use approved sanitizer of chlorine or QUATs.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Update: No hand washing observed during entire visits.Require hand washing strategies.No hand washing observed as hand sink wasn't set up correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was now used for dishwashing.However, no sanitizer was available when watching use.Require sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update: Water overflowing in grey water container. Need to monitor to prevent overflowing. Plumbed sink with bucket container leads to overflowing.No sanitizer 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?
      • First re-inspection. No catch basin available.Hand washing not occurring.Second re-inspection.Catch basin available.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Multiple violations show upgrade in safety training is required.
  3. Demand Inspection

    0 infractions

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