Red Deer College - Farside Bar & Grill
100 College Boulevard Red Deer AB T4N 5H5 · Food - General
Inspection summary
Red Deer College - Farside Bar & Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on October 15, 2026, found no infractions.
5 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 once on February 10, 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 July 16, 2025. 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.
7 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the front salad display cooler was measured to be 10C with an infra-red thermometer and 9.6 C internal temperature of quinoa salad.This temperature is above the required 4 C.High risk foods were moved to a different cooler.Patty will have a refrigeration company in to check the cooler.Please correct by Tue Feb 17.Hot holding temperatures are above 60 C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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 Bar glass washer sanitizer concentration is not adequate. 0 ppm chlorine.Check sanitizer bottle to ensure sanitizer is adequate strength, install draw tube to ensure solution is able to be drawn from container – to reach the bottom of the container.Purchase chlorine test strips for daily testing of sanitizer strength – maintain at 100 ppm.Correct by Mon July 21.In the meantime, please put glasses through the kitchen dishwasher to ensure that they are sanitized.The high temperature dishwasher rinse cycle was checked and found to reach 76.7 C (min of 71 C is required).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
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