Skip to content
Loading map…

Redcliff Family Foods - Food

615 Broadway Avenue E Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Redcliff Family Foods - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 8, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 6 separate inspections, most recently on July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 15, 2025. For example: 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?

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

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available during the inspection. Upon requesting for the sanitizer from the operator, they showed a household cleaner and said that they also used a bleach solution. No bleach solution was observed. The operator was instructed to create a chlorine solution and label the bottle. Education was provided on creating a chlorine solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were observed. When asked if quats sanitizer was being used, the operator said no. Please ensure the correct test strips are being used for the sanitizer available. Ie. Chlorine test strips.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. 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)?
      • Ensure quats or chlorine test strips are purchased and available on site. Please send a photo once you have received test strips.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure quats or chlorine test strips are purchased and available on site. Staff mentioned that the test strip order will be next week.
    • 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?
      • The permit displayed was expired. Ensure a valid permit is posted for the public to view.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine bleach solution is mixed by the operator and used for sanitizing utensils and surfaces in the meat cutting department, but a specific measurement/concentration is not reported to be used. Please obtain and use chlorine test strips to verify the concentration of the sanitizing solution. 2024-01-03: Test strips are reportedly available on site but could not be located by the operator during the inspection. 2025-01-16: The operator indicated that they bought test strips but were the wrong type so they had to returned them. A bottle of Quats based sanitizer was observed during the inspection in the bakery area. No test strips for Quats were available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser is broken in the bakery area. There is a bread slicer next to the hand sink, with a roll of paper towels on the opposite side of the slicer. The operator was asked to move the bread slicer a few inches to create enough space for the paper towels to be placed beside the hand sink.
  7. Risk Management 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)?
      • A chlorine bleach solution is mixed by the operator and used for sanitizing utensils and surfaces in the meat cutting department, but a specific measurement/concentration is not reported to be used. Please obtain and use chlorine test strips to verify the concentration of the sanitizing solution. 2024-01-03: Test strips are reportedly available on site but could not be located by the operator during the inspection.
  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • In the bakery, the solution in a spray bottle of QAC sanitizer tested as 0 ppm. The operator discarded the solution. Several cleaning products were stored in the baking area, including another spray bottle of QAC sanitizer which was of a satisfactory concentration. Please ensure this product or another approved sanitizer are used for cleaning food preparation surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine bleach solution is mixed by the operator and used for sanitizing utensils and surfaces in the meat cutting department, but a specific measurement/concentration is not reported to be used. Please obtain and use chlorine test strips to verify the concentration of the sanitizing solution. 2024-01-03: Test strips are reportedly available on site but could not be located by the operator during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-pump soap dispenser in the bakery was near empty (the inspector could not get any soap to come out of the pump). Please ensure the dispenser is refilled to accommodate regular hand washing.

Nearby inspected facilities

Own this business? Add a badge to your website