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Quality Inn & Conference Centre - Local Croffle House - Events

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

Official record from Alberta →

Inspection summary

Quality Inn & Conference Centre - Local Croffle House - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 23, 2025. The most recent inspection, on March 28, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 2 times on March 27, 2026. 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. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing sink was available in booth for hand washing purposes.Hand washing is the single most important way to stop the spread of illness. Hand washing with soap and water must occur prior to glove use. Soiled hands can lead to the contamination of gloves, food equipment and food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary handwashing station was not available on site. Food preparation was stopped.Food preparation cannot occur until a temporary handwashing station is available in booth. Ensure liquid soap and paper towel are also available.
  3. Demand Inspection

    0 infractions

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