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Redcliff Food Fair Convenience Store - Food

208 Broadway Avenue SE Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Redcliff Food Fair Convenience Store - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on July 9, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 times across 4 separate inspections, most recently on July 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 9, 2026. 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?

  • 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 2 separate inspections, most recently on August 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 26, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for food preparation surfaces. Education was provided to the operator on creating a sanitizer solution.
    • 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?
      • The receiving door located in the storage room has several cracks which shows light. Ensure any cracks are sealed to prevent the entry of pests.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for food preparation surfaces. Education was provided to the operator on creating a sanitizer solution.
    • 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?
      • The receiving door located in the storage room has several cracks which shows light. Ensure any cracks are sealed to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a spill in the back storage area that was attracting some ants.
  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?
      • Sanitizing solution was not available for cleaning utensils (ice cream scoops) and surfaces. Please obtain sanitizing solution and appropriate test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bottles of drinks (non-perishable) were stored directly on the floor along the shelving in front of the coolers. Please ensure all food, including non-perishable food, is stored on appropriate shelving or pallets, and not directly on the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap and paper towel were not available at the designated hand sink. Please ensure handwashing is taking place and all handwashing supplies are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single ice cream scoop is stored across the store from the hard ice cream service area. Staff informed inspector that it is usually kept on a paper towel beside the ice cream. Ice cream scoops should be clean and stored in a manner that protects the ice cream from contamination.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available for cleaning utensils (ice cream scoops) and surfaces. Please obtain sanitizing solution and appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap and paper towel were not available at the designated hand sink. Please ensure handwashing is taking place and all handwashing supplies are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single ice cream scoop is stored across the store from the hard ice cream service area. Staff informed inspector that it is usually kept on a paper towel beside the ice cream. Ice cream scoops should be clean and stored in a manner that protects the ice cream from contamination.

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