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Red's Diner

1190 - 324 58 Avenue SE Calgary AB T2H 0P1 · Food - General

Official record from Alberta →

Inspection summary

Red's Diner has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 24, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on August 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 24, 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?

  • 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 once on August 24, 2026. 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 August 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 24, 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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium (quats) sanitizer solution in the spray bottle, in the cook line had a concentration of less than 100 ppm.Ensure that the quats sanitizer is maintained at a concentration of 200 ppm. Regularly verify sanitizer concentrations using the appropriate test paper and replace the solution as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced sausage stored in the top section of the cook line preparation cooler was measured at 10.2°C.Ensure that all high-risk foods are maintained at 4°C or below at all times. Monitor and verify food temperatures regularly using a thermometer throughout service periods.The sliced sausage was placed in the cooler.
    • 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?
      • Fruit flies were observed in the dry storage room.Implement effective pest control measures to eliminate fruit flies from the dry storage room. Remove potential sources of attraction and breeding, including food debris, spills, and waste.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had an accumulation of food debris.Ensure that the meat slicer is disassembled, thoroughly cleaned, and sanitized afteruse. Visually inspect the meat slicer after reprocessing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the dry storage room had an accumulation of debris.Thoroughly clean the floors in the dry storage room and maintain them in a clean and sanitary condition.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were eggs stored in an ice bath adjacent to the grill that measured 10C. The ice beneath the container had melted.Ensure that foods stored in an ice bath are fully submerged to facilitate proper refrigeration. Replace the ice as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were sliced beef sausages stored on the prep cooler that had a temperature of 21C.Ensure that high risk food is place back into the cooler when not in use. The sausages were discarded.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • Gap exists under the door leading to outside, in the dry storage area. Please seal the gap to prevent potential pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent and adjacent area in the dishwashing area had accumulation of dust/debris. --clean the ceiling and ventsViolation retained from previous inspection. Operator indicated that cleaning has been scheduled for the upcoming week
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vent and adjacent area in the dishwashing area had accumulation of dust/debris. --clean the ceiling and vents

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