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Picnic

1 - 4929 50 Street Red Deer AB T4N 1X9 · Food - General

Official record from Alberta →

Inspection summary

Picnic has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on May 26, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on August 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 26, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The back cooler measured 10°C. The owner indicated that the food had been out for less than 2 hours. High-risk foods, such as eggs, were moved to a functioning cooler of 4 C or below. Please ensure that food is stored the other functioning cooler or freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle with chlorine sanitizer was measured with a chlorine test strip for concentration and found to be at 50 ppm. Spray bottle was adjusted to be 100 ppm and sanitizing practices were reviewed with the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning needed in corners and hard to reach areas, as there is dust accumulating around cluttered areas and dishwashing area.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired.Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle. 100 ppm of bleach sanitizer can be achieved by diluting 1/2 a teaspoon of non-scented bleach with 1 liter of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to dispense 50 ppm in the final rinse cycle. The operator was asked to sanitize dishware in the adjacent sink with 100 ppm bleach after running them in the dishwasher for until the dishwasher is completely repaired.Please ensure that the dishwasher is able to dispense at least 100 ppm of bleach sanitizer in the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid test strips are obtained to help confirm concentrations of bleach sanitizer.
    • 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 two-compartment sink faucet was observed to be leaking at the time of inspection.Please ensure that the faucet is repaired.
  7. Monitoring Inspection

    0 infractions

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