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Ramada Inn & Suites - Restaurant

6853 66 Street Red Deer AB T4P 3T5 · Food - General

Official record from Alberta →

Inspection summary

Ramada Inn & Suites - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on March 12, 2026, found no infractions.

2 of 7 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 and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 3 separate inspections, most recently on February 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on February 25, 2025. 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 14 times across 5 separate inspections, most recently on February 25, 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?

  • 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 across 2 separate inspections, most recently on February 9, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on February 9, 2024. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice levels on food items cooled by ice measured between 8-13C. Ice levels were not high enough to keep temperatures at or below 4C. Submerge the foods so that the ice is along side of the food item to meat required temperatures.Hot holding at 60C or greater.
    • 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 counter above the dish sink has been repaired.The shelving above the dishwasher is constructed of wood and needs to be painted to allow it to be washable.
  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?
      • The counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.-The Maintenance staff advised that counter and areas around the piping for the sink are still under construction.
  5. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
    • 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
    • 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
  6. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff do not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items including milk, creamers and pan cake batter stored in ice baths were not at adequate temperatures.**Ensure all high-risk food items requiring refrigeration are stored at temperatures of 4 degrees C or below.**Ensure to have adequate amount of ice when using ice baths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed and the soaked in an approved sanitizer for at least 2 minutes and the set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available on site.**Please obtain the required test strips to routinely monitor the concentration of sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
    • 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
    • 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several soiled utensils were observed as being stored with other clean dishes.**Ensure all clean utensils are stored separately and protected from contamination.
  7. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff do not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items including milk, creamers and pan cake batter stored in ice baths were not at adequate temperatures.**Ensure all high-risk food items requiring refrigeration are stored at temperatures of 4 degrees C or below.**Ensure to have adequate amount of ice when using ice baths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures are inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed and the soaked in an approved sanitizer for at least 2 minutes and the set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips available on site.**Please obtain the required test strips to routinely monitor the concentration of sanitizers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
    • 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
    • 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several soiled utensils were observed as being stored with other clean dishes.**Ensure all clean utensils are stored separately and protected from contamination.

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