Real Canadian Superstore - Food Store
5016 51 Avenue Red Deer AB T4N 4H5 · Food - General
Inspection summary
Real Canadian Superstore - Food Store has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on October 13, 2026, found no infractions.
6 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 3 times across 2 separate inspections, most recently on December 12, 2024. 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 once on December 12, 2024. 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 once on August 19, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 December 12, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on December 6, 2023. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Debris found under dry storage shelving located in most aisles. Includes large amounts of rice, old boxes, and dirt. Clean. Rest of facility is clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Deli Department:The sanitizer spray bottle was tested with test strips and measured at 100 ppm. The operator remade the solution, which was retested and confirmed to have the correct concentration of 200 ppm.Meat Department:No sanitizer spray bottles were stocked at the time of inspection. Sanitizer spray bottle was prepared from dispenser and confirmed with test strips to be the correct concentration of 200ppm.Seafood, PC Express Backroom, Bakery, and Produce Departments:All had quats sanitizer spray bottles available, and each was tested and confirmed to have the correct concentration of 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The deli refrigerator, located in front of the bento box kiosk, was measured at 9°C in the front-right, bottom corner (cooler facing the produce department) during the inspection.This elevated temperature may have resulted from overstocking. If so, ensure the area is stocked only up to the fill line to maintain temperatures below 4°C. If this is insufficient, the refrigerator should be repaired, and food products such as pepperoni and cheese platters should not be stored in this warmer section until it can consistently maintain a temperature of 4°C or below, for food products.All other departments: temperature-controlled points were being maintained satisfactorily:-Refrigerators, were holding temperatures below 4°C (39°F).-Freezers were holding temperatures below -10°C-Hot holding units, such as rotisserie chicken storage in the deli were maintaining temperatures above 60°C (140°F).Temperature logs were being recorded throughout the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -Deli Department:The 3-sink dishwashing system was used for cleaning equipment and utensils.The sanitizer solution was initially tested with strips and measured at 100 ppm quats. It was determined that an air lock had formed due to the sanitizer bag being stored below the dispenser.The dispenser system was purged to remove the air lock, and the sanitizer solution was retested with strips, confirming the correct concentration of 200 ppm quats.To prevent future issues, consider storing the sanitizer solution above the dispenser line to minimize air locks, or purge the line regularly to remove air bubbles. Always confirm the concentration with test strips after purging to ensure correct quats sanitizer concentrations are achieved.-Other Departments:The Meat, Seafood, Bakery, and Produce departments all utilized 3-sink dishwashing systems for cleaning equipment and utensils. The dispensers in these departments were tested with strips and confirmed to be dispensing sanitizer at the correct concentration of 200 ppm quats.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Produce Walk-In Cooler:The front condenser was observed to have a noticeable buildup of frost and ice.Please clear the surrounding area and remove the ice buildup to prevent potential contamination of food products stored underneath.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bottle with the contents measuring at 0ppm of quats was observed in the bakery.**Ensure all sanitizer solutions for use are maintained at adequate concentrations.-The operator replaced the solution with quats at 200ppm during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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 sinks at the fruit bar and deli prep room were obstructed.**Ensure all hand sinks are accessible for use at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?