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Reddi Mart - Food

203 10 Street Hines Creek AB T0H 2A0 · Food - General

Official record from Alberta →

Inspection summary

Reddi Mart - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 3, 2024. The most recent inspection, on August 21, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on August 21, 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 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 2 times on October 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on August 21, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 4 times across 4 separate inspections, most recently on August 21, 2026. 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 4 times across 3 separate inspections, most recently on August 21, 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high-risk food items.August 21, 2026: This is outstanding.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection:The kitchen was not in use and cooking operations were temporarily discontinued.Since it was not in use, the area was not maintained in a sanitary manner.Operator must ensure that before resuming food preparation:All three compartments of the sink, counters, and equipment are scrubbed with soap and water,Rinsed with clean water, andSanitized with a chlorine solution at 100 ppm.To sanitize:Fill all three sink compartments with water, add chlorine to achieve 100 ppm, and allow a contact time of at least 2 minutes before use.August 21, 2026: This is outstanding.
    • 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?
      • Pest control monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.August 21, 2026: This is outstanding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection:The walk-in cooler was not operational.Ensure all equipment is functional and maintained on a regular basis for safe food storage and operation.August 21, 2026: This is outstanding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas behind the coolers and slush machine are not clean.Ensure all areas behind the coolers and slush machine are clean.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the time of inspection:The kitchen was not in use and cooking operations were temporarily discontinued.Since it was not in use, the area was not maintained in a sanitary manner.Operator must ensure that before resuming food preparation:All three compartments of the sink, counters, and equipment are scrubbed with soap and water,Rinsed with clean water, andSanitized with a chlorine solution at 100 ppm.To sanitize:Fill all three sink compartments with water, add chlorine to achieve 100 ppm, and allow a contact time of at least 2 minutes before use.
    • 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?
      • Pest control monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection:The walk-in cooler was not operational.Ensure all equipment is functional and maintained on a regular basis for safe food storage and operation.
  3. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
    • 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?
      • Pest control monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements still need to be met. The owner has food safety training, but the owner is based in Edmonton. The staff who is is primarily available at the store requires food safety training.Ensure an Alberta approved food safety course is completed within 2 weeks. Online courses are available and a list will be provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.
  4. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for refrigeration units and hot holding units.Ensure temperature logs are kept for all refrigeration units that store perishable & high risk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available to verify food safety temperatures.Ensure a probe thermometer is available on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer to monitor temperature. Ensure hot holding unit is equipped with a thermometer to monitor temperature.
    • 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?
      • Pest control monitoring program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept. AHS monthly pest control checklist will be provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements still need to be met. The owner has food safety training, but the owner is based in Edmonton. The staff who is is primarily available at the store requires food safety training.Ensure an Alberta approved food safety course is completed within 2 weeks. Online courses are available and a list will be provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit's sliding door doesn't close properly which can make the food
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Floor of the walk in cooler and prep area is dirty. Ensure walk in cooler and prep area floor is cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.

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