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Pupuseria Cristy

5317 50 Avenue Red Deer AB T4N 4B6 · Food - General

Official record from Alberta →

Inspection summary

Pupuseria Cristy has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on April 1, 2026, recorded 3 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 2 times across 2 separate inspections, most recently on April 1, 2026. 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 2 times across 2 separate inspections, most recently on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 separate inspections, most recently on April 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on August 13, 2025. For example: 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?

  • 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 once on January 21, 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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was noted to be mixed with dish soap at the time of inspection. The operator was informed and a new solution was mixed.Please ensure that bleach sanitizer is not mixed with dish soap to ensure effective sanitizing of dishware and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of carne asada was measured at 41.3C at the time of inspection. The operator was informed and asked to reheat the food item.Please ensure that food is reheated to 74C and maintained at 60C to prevent the growth and/or presence of illness-causing pathogens.
    • 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 observed to be obstructed with a tray and some other items at the time of inspection. The operator was informed and the items were removed.Please ensure that the handwashing sink is kept unobstructed to ensure regular and proper hand hygiene.
  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Gloves were worn for food handling but were not being taken off when touching non-food contact surfaces. Operator and staff were advised on proper glove use and the importance of hand hygiene.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips in the kitchen have expired.Please ensure that test strips are within their usage date so as to get the most accurate reading when being used.
    • 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?
      • Food handling permit that is posted is not the most recent version and is expired.The operator was able to produce the facility's current food handling permit through her email. Please ensure that the latest version of your food handling permit is printed and posted for the public to view.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of onions and red beans were observed to be stored on the basement floor at the time of inspection. Some bags including the red beans were observed to be left open. The bags stored on the floor were moved and opened bags were closed. The operator was informed shortly after. Please ensure that food is stored at least 6 inches off of the floor to prevent their contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic bowls without handles and a set of tongs were observed to be stored inappropriately in bulk food containers at the time of inspection. The tongs were removed and the operator was informed.Please ensure that appropriate utensils are acquired, used and stored in a manner that prevents the contamination of food.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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 invalid permit was observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups without handles were observed to be stored in bulk flour containers in the dry storage area at the time of inspection. Please ensure that the appropriate tools/utensils are stored in a manner that prevents the contamination of food.
    • 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 invalid permit was observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups without handles were observed to be stored in bulk flour containers in the dry storage area at the time of inspection. Scoops were observed to have handles inappropriately stored in hot-held food. Please ensure that the appropriate tools/utensils are stored in a manner that prevents the contamination of food.
    • 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 invalid permit was observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
  10. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of cheese was observed placed near the handwashing sink. Staff complied to remove and place away from the handwashing sink.- Please ensure all food are always covered and protected from any potential contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked meat was observed left on a table for 45 mins and was measured at 32 degrees C. Staff complied to place the food back in a hot holding unit to maintain at above 60 degrees C. All other temperature holding units were measured satisfactory. - Please ensure to keep all cooked food maintain at above 60 C and below 4 C to prevent the growth of bacteria causing foodborne illnesses.

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