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Red Bird Diner

220 Arena Avenue Trochu AB T0M 2C0 · Food - General

Official record from Alberta →

Inspection summary

Red Bird Diner has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on March 19, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 19, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 19, 2026. 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 2 times across 2 separate inspections, most recently on March 19, 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?

  • 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 August 26, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods are obtained from Costco, Superstore and Wholesale. Transport van is equipped with coolers. However, eggs were noted to be from Three Hills Colony, with no indication of a Canada Grade label and no federally registered egg grading station ID. Inquiry has been made to CFIA.Operator was asked to put the eggs on hold and withhold use. Operator confirmed that until/unless confirmation of approved source is achieved, eggs will be purchased from other confirmed approved sources.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was measuring slightly higher than 4C at the time of the inspection (verified with facility thermometer as well). Please monitor and repair the unit as needed. Front display cooler should also be monitored closely as it stores milk and was measured at ~5C according to thermometer in the unit. Discussed active monitoring twice daily and storing foods in working coolers as needed.Temperatures of hot foods stored in hot-holding units were satisfactory at the time of the inspection. Recommend keeping consistent temperature logs for all refrigeration and hot-holding units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Continues: Flooring adjacent to the commercial dishwasher was observed to be in disrepair with subflooring exposed. Mats had been placed over the area; the material appeared to be foam, though not confirmed.Discussed long-term plan to repair the flooring to ensure it is smooth, durable and easily cleanable. In the interim, please ensure the foam floor coverings are replaced with coverings that are smooth, easily cleanable and non-absorbent (i.e. plastic/rubber).
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially, there was no paper towel observed at the hand wash station. A paper towel roll was promptly provided. Please do ensure that the paper towel dispenser at the hand wash station is repaired/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?
      • Flooring adjacent to the commercial dishwasher was observed to be in disrepair with subflooring exposed. Mats had been placed over the area; the material appeared to be foam, though not confirmed.Please ensure a long-term plan is in place to repair the flooring with a surface that is smooth, durable and easily cleanable. In the interim, any floor coverings used must comply with the Food Code, i.e. they must be made of non-absorbent materials (eg. rubber or plastic), and be designed for easy removal, cleaning and sanitizing (which should be done regularly).
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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