Red Deer Polytechnic - The Patch
100 College Boulevard Red Deer AB T4N 5H5 · Food - General
Inspection summary
Red Deer Polytechnic - The Patch has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on November 24, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
The last 2 inspections in a row found no infractions.
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 September 10, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- sausages, cooked onions and cooked mushrooms were held in insert containers on flat top grill . The temperature of these items was not above 60 C. The temperature was at 42 C. This side of the grill was not hot. This temperature is within the danger zone for potentially hazardous foods.Staff discarded these items at time of inspection.Please ensure correct temperature is maintained for hot held foods – monitor frequently.A copy of the Food Temperature poster was provided to have posted.Cold storage unit temperatures are within correct range.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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