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Red Apple 54205 - Food Store

105 10 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Red Apple 54205 - Food Store has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 4, 2025. The most recent inspection, on February 6, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on February 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 February 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces (shelves) are being cleaned with an unapproved chemical. Please ensure to use one of the following for sanitizing food contact surfaces. a) Bleach sanitizer at a concentration of 100 to 200 ppm.To mix a bleach sanitizer: mix 1/2 tsp of bleach in one liter on water.b) QUAT sanitizer at a concentration of 200 to 400 pm.to mix a QUAT sanitizer: follow manufacturer's instructions. c) Iodine sanitizer at a concentration of 12.5 to 25 ppm.Ensure to test with a test strip.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. The food permit for this facility has expired.The owner / operator of this facility is requested to conduct the following, namely:1. Once a new food permit has been issued, ensure it is replaced and posted in a location easily visible to all patrons.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surfaces (shelves) are being cleaned with an unapproved chemical. Please ensure to use one of the following for sanitizing food contact surfaces. a) Bleach sanitizer at a concentration of 100 to 200 ppm.To mix a bleach sanitizer: mix 1/2 tsp of bleach in one liter on water.b) QUAT sanitizer at a concentration of 200 to 400 pm.to mix a QUAT sanitizer: follow manufacturer's instructions. c) Iodine sanitizer at a concentration of 12.5 to 25 ppm.Ensure to test with a test strip.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. The food permit for this facility has expired.The owner / operator of this facility is requested to conduct the following, namely:1. Once a new food permit has been issued, ensure it is replaced and posted in a location easily visible to all patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning: -Mop room. -Staff washroom. Clean the indicated areas and ensure all areas are maintained in a clean and sanitary condition.

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