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Red Deer Dream Centre Society - Kitchen

4614 50 Avenue Red Deer AB T4N 3Z8 · Food - General

Official record from Alberta →

Inspection summary

Red Deer Dream Centre Society - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on September 4, 2026, found no infractions.

5 of 11 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: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on September 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 21, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on August 25, 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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall beneath the two-compartment dishwashing sink was observed to have damaged drywall and exposed plumbing at the time of inspection.Please ensure that all surfaces are maintained in good condition, smooth, non-absorbent, and easy-to-clean.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to not be adequately washing their hands in-between tasks or when changing gloves. The staff were informed of the concerns. Please ensure that hand hygiene is completed regularly, in-between tasks, and when changing gloves to ensure safe and sanitary food handling.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bleach sanitizer bottle was observed to have no labelling at the time of inspection. The operator was informed and a label was provided for the bottle of concern.Please ensure that all chemicals are labeled to indicate their contents to ensure safe food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was observed to be in disrepair/not in use. The bleach sanitizer in the two-compartment sink for dishwashing was measured at 50 ppm at the time of inspection. The operator was informed and the solution was topped up and measured at 100 ppm.Please ensure that two-compartment sink method is properly implemented with 100 ppm of chlorine sanitizer to adequately sanitize dishware until the dishwasher is repaired/replaced.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean-in-place buckets were measured to be over 200 ppm chlorine, with test strips. The operator remade the solution and confirmed with test strips that it was adjusted to 100 ppm.Please ensure all sanitizers are tested with strips after preparation to verify that the correct concentrations of 100ppm, are achievedTest strips were available, and valid. They expire in April 2025.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions and Garlic were observed stored in containers on the ground, in dry storage. The operator found buckets to elevate the produce 6 inches off the floor, addressing the issue.Please ensure all perishable food products are stored at least 6 inches off the floor to prevent potential cross-contamination.
  7. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Hand hygiene was not observed when switching between certain tasks. A conversation was held with the operator, explaining the importance of hand hygiene. Note: Please ensure that handwashing is performed when changing tasks (e.g.: when moving to a new workstation, after handling raw meats, before handling ready-to-eat foods such as sandwiches, etc.).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the facility had an accumulation of food debris. A conversation was held with the operator, and it was informed that anything that comes in contact with food must be washed and sanitized in a manner that removes contamination.Note: Please ensure that the equipment is taken apart and then cleaned to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No current pest control documents were available at the time of inspection. Please ensure that pest control records are completed regularly to help monitor for pests.
    • 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?
      • An invalid permit was observed at the time of inspection. Please ensure that the valid permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Crates lined with cardboard were observed to be used as shelving for food storage in the walk-in cooler. Please ensure that the cardboard lining is removed to ensure that all surfaces in the food facility are smooth, non-porous and easy to clean.
  11. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No current pest control documents were available at the time of inspection. Please ensure that pest control records are completed regularly to help monitor for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Crates lined with cardboard were observed to be used as shelving for food storage in the walk-in cooler. Please ensure that the cardboard lining is removed to ensure that all surfaces in the food facility are smooth, non-porous and easy to clean.

Nearby inspected facilities

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