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Ranch House Restaurant and Bar

7159 50 Avenue Red Deer AB T4N 4E4 · Food - General

Official record from Alberta →

Inspection summary

Ranch House Restaurant and Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 4 times across 4 separate inspections, most recently on September 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 8 separate inspections, most recently on September 24, 2026. 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers except for the small reach in cooler at the wait staff station was tested and found to be 11 CCold storage temperatures were found to be less than 4 C in all coolers except for the small reach in cooler near the coffee station.This cooler was found to be 11C.Please repair.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers except for the small reach in cooler at the wait staff station was tested and found to be 11 CCold storage temperatures were found to be less than 4 C in all coolers except for the small reach in cooler near the coffee station.This cooler was found to be 11C.Please repair.Freezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested and confirmed to be about 50 ppm chlorine in the rinse water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the cooler and freezers except for the small reach in cooler at the wait staff station was tested and found to be 11 CCold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.Remember that food maybe cooled on a counter from 60°C to 20°C within 2 hours.Then, food is to be place in the cooler and cooled from 20°C to 4°C or colder within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
  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?
      • Broken floor tiles seen in kitchen.Repair and painting has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large walk-in-cooler is not keeping temperature.Measured at 10 CFood to be moved to another cooler or discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area..Damage seen to drywall in the kitchen. Might be time to repair the dry wall and paint the kitchen
  6. Monitoring 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?
      • Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.
  7. Monitoring 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?
      • Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.
  8. Monitoring 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?
      • Broken floor tiles seen in kitchen.Repair has started to the damaged dry wall in the kitchen area.

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