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Red's Diner

1415 4 Street SW Calgary AB T2R 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Red's Diner has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 22, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 2 separate inspections, most recently on January 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on March 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on August 27, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of quat based food contact surface sanitizer measured greater than 400 ppm.Quat based food contact surface sanitizer must be maintained between 200 to 400 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not available for use.Obtain quat sanitizer test strips.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required but not limited to the following areas: 1. Underneath the grill area 2. The shelves by the grill area where the clean pans are stored 2. In the basement, underneath the shelving unit where dry ingredients are stored 3. Behind the chest freezer in the basement The facility must be maintained in a clean and sanitary manner. Ensure regular cleaning is conducted in hard-to-reach areas as accumulation of food debris can be a source of food for pests.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures for food in the drawer coolers under the grill measured between 8-9 degrees Celsius.Have this cooler repaired/serviced, adjusted or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and wall underneath and behind equipment on the cookline had grease, soil and food debris accumulation.Clean the floor and wall underneath and behind equipment on the cookline. Ensure this area is cleaned on a regular basis.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were unlabeled.Bottles were labelled during inspection. Ensure that all chemical bottles are labeled with their contents to help prevent accidental misuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options available: change utensils frequently, store utensils in ice water, store utensils in a small hot holding unit. This was corrected during inspection. Utensils were placed in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of a full flat of raw shell eggs, plus a partial other flat ranged from 12 to 20 degrees Celsius.Raw shell eggs must be maintained at 7 degrees Celsius or lower. One flat plus a partial flat of eggs was discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a damaged wall on the west side of the facility (close to the dishwasher).Repair/ repaint the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the ceiling above the dishwasher.Install an access panel. Ensure that the access panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment in the kitchen.Clean floors under equipment in the kitchen.

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