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Red Deer Regional Hospital Centre - Garden Court Cafe

3942 50A Avenue Red Deer AB T4N 4E7 · Food - General

Official record from Alberta →

Inspection summary

Red Deer Regional Hospital Centre - Garden Court Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on February 6, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 2 times on December 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 6, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Fluorescent light bulbs in select walk-in coolers and walk-in freezers observed missing light shield (PHI identified units with manager).2) Please continue to ensure hose in ingredient control room is kept out of the basin to prevent backflow.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was noted that two pieces of equipment were non-operational and in need of maintenance and repair. Please ensure that the steamer and the self-cooking unit are repaired or replaced.
  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?
      • 1) Fluorescent light bulbs in select walk-in coolers and walk-in freezers observed missing light shield (PHI identified units with manager).2) Please continue to ensure hose in ingredient control room is kept out of the basin to prevent backflow.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Discussed wash, rinse, and sanitize method for clean in place equipment.**Please ensure chlorine test strips are available and solution measures 100 ppm with the test strips, since bleach solution is used to sanitize select surfaces.2) D10 Dispenser not operational. Please repair or replace.3) D10 solution observed expired. Please ensure items are within expiry.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths observed on the counters. Please ensure that cloths are stored in sanitizer bucket in between use (retail prep area). Please replace sanitizer in buckets often throughout period of use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fluorescent light bulbs in select walk-in coolers and walk-in freezers observed missing light shield (PHI identified units with manager).Please ensure hose in ingredient control room is kept out of the basin to prevent backflow.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine observed requiring deep clean. Please include in monthly interior deep cleaning schedule.
  5. Monitoring Inspection

    0 infractions

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