Red Deer Catering
4847A 19 Street Red Deer AB T4R 2N7 · Food - General
Inspection summary
Red Deer Catering has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on April 7, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 5 times across 4 separate inspections, most recently on March 28, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature of the high temperature Hobart dishwasher was 69.8 °C. After running multiple cycles, the temperature ranged from 68 °C to 69 °C. Please ensure that the high temperature Hobart dishwasher reaches a minimum of 71 °C.Another high temperature dishwasher in the facility is capable of reaching 75.5 °C, and a three-compartment sink is available for manual dishwashing.Mar 28/26: this was not assessed during the Food & Beverage Expo
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature of the high temperature Hobart dishwasher was 69.8 °C. After running multiple cycles, the temperature ranged from 68 °C to 69 °C. Please ensure that the high temperature Hobart dishwasher reaches a minimum of 71 °C.Another high temperature dishwasher in the facility is capable of reaching 75.5 °C, and a three-compartment sink is available for manual dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Ensure that chlorine test strips are available on-site and accessible to staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentrations of two chlorine sanitizers were >200 ppm and 50 ppm. The operator remade the sanitizers to 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips expired in February 2024. Please ensure that the test strips are not expired and in good condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?