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Quality Inn & Conference Centre - Local Croffle House

7150 50 Avenue Red Deer AB T4N 6A5 · Food - General

Official record from Alberta →

Inspection summary

Quality Inn & Conference Centre - Local Croffle House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on October 24, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on September 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times on September 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 12, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quats bucket, correctly storing used cleaning cloths, was measured to be below 100 ppm quats.The operator remade the solution from the dispenser, and it was measured at 400 ppm quats.Please ensure clean-in-place sanitizers are monitored with test strips and replaced more frequently to ensure concentrations remain within the correct range (200–400 ppm quats).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in Sylvia’s Kitchen & Bar was tested and found to be broken, as foam was observed pouring out from the bottom of the door, suggesting the seal requires replacement.Please ensure the dishwasher is repaired so it functions correctly and is able to properly clean and sanitize dishes with iodine or chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer door had chunks of ice break off when closing, as the door seal was not properly attached.A chest freezer in the service area of the back kitchen was also observed with a loose door seal.Please ensure door seals are replaced and allow the adhesive adequate time to fully bond to the surfaces before the freezers are closed again, to ensure the door seal repair lasts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The middle ice machine was observed to be dirty on the upper inner surfaces.Please ensure a full deep clean is performed on the unit, including running a cleaning cycle with cleaner solution, to ensure the interior areas where water flows and freezes are free from contamination that could compromise the quality of ice produced.Ice machines should be maintained and cleaned at least every six months, or more frequently if dirt or precipitate buildup is observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three cutting boards were observed to be significantly overworn, with deep grooves/discoloration that prevent effective cleaning and sanitizing. Please ensure these cutting boards are repaired or replaced, and that all cutting boards and equipment are regularly monitored so damaged items are removed before they become a potential source of cross-contamination.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • OUTSTANDING:1) The seal around the walk-in freezer door is peeling from the door and is creating an area that is not easy to clean.ACTION:Repair or replace the damaged seal around the walk-in freezer door.RESOLVED:2) Damaged walls are covered or repaired.3) Areas with missing or damaged floor tiles have had tiles replaced - areas are easy to clean.4) Dripping faucet has been repaired.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing buckets measured at less than 200ppm.Operator remade the solution - measured at 200-400ppm. Discussed changing out solutions are increased intervals especially when used to store cooking utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The seal around the walk-in freezer door is peeling from the door and is creating an area that is not easy to clean.ACTION:Repair or replace the damaged seal around the walk-in freezer door.2) Near the 1 comp sink in the dry storage/dry food prep area, the wall is in disrepair at the floor joint. This area is not easy to clean and may serve as a harbourage point for pests.ACTION:Repair the damaged walls so that they are smooth, durable, non-absorbent, and easy to clean.3) The floor under the 2 comp sink (by the grease trap) is missing tiles. The exposed surface is not smooth or non-absorbent.ACTION:Take the necessary actions to ensure that all flooring is smooth, durable, non-absorbent, and easy to clean.4) Near the 1 comp sink in the dry storage/dry food prep area, the sink faucet is in disrepair in that a constant stream of water runs from the faucet when the faucet handles are closed.ACTION: Repair the faucet so that it is in a state of good repair.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed on countertops, not in sanitizing solution.Operator placed used cloth in laundry, added a new cloth to quats solution. PHI provided education on bacteria growing rapidly on cleaning cloths not stored in sanitizing solution.ACTION: Please store cleaning cloths submerged in sanitizing solution to prevent rapid growth of bacteria on the cloths that can be transferred to food surfaces.

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