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Redz Scratch Kitchen

60 - 5250 22 Street Red Deer AB T4R 2T4 · Food - General

Official record from Alberta →

Inspection summary

Redz Scratch Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on February 12, 2026, recorded 3 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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 February 12, 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 February 3, 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 4 times across 3 separate inspections, most recently on February 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 February 12, 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 February 3, 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.

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Appropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hands when transitioning between spaces. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. Please ensure that proper handwashing occurs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed to be thawing in the kitchen sink without the tap running. A staff member turned on the tap when advised. A calibrated probe thermometer was used to measure the internal temperature of the chicken, which was 0.6 C. Please ensure that the tap remains running during sink thawing to maintain a cold environment and support safe thawing practices.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up in the dishwashing pit. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Appropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hands when transitioning between spaces. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. Please ensure that proper handwashing occurs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection of the walk-in freezer and cooler, multiple containers were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed to be thawing in the kitchen sink without the tap running. A staff member turned on the tap when advised. A calibrated probe thermometer was used to measure the internal temperature of the chicken, which was 0.6 C. Please ensure that the tap remains running during sink thawing to maintain a cold environment and support safe thawing practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A can of whipping cream was by the grill station. A calibrated infrared thermometer measured the cream to be 22 C, and the length of time the product had been held at room temperature was undetermined. A staff member threw out the item when advised.Please ensure that food is not being left out at room temperature for more than 2 hours. Harmful bacteria's, viruses and fungi can grow rapidly at room temperature without proper refrigeration.
    • 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?
      • Flies were noted to be within the kitchen, heavily concentrated within the dishwashing pit.Please ensure that the facility is maintained as to prevent the harborage of pests. Follow-up will occur to obtain recent records of pest control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed store inside the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member corrected when advised.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up in the dishwashing pit. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks were accessible, but some of the stations required restocking for soap and paper towels.Staff resupplied the handwashing stations during the inspection.
    • 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?
      • A large amount of flies were observed in the facility kitchen and dishpit. The source of flies was likely from the dishpit itse;lf and was discussed with the manager, Shlevin. Please ensure that the facility is maintained as to prevent the harbourage of pests. 6+
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly paper was attached to the ceiling above a food preparation table.Please ensure that pest control devices are placed away from food handling areas so as to prevent contamination of food from any body parts of the insects.
    • 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?
      • Food handling permit was not printed or posted in the facility. The manager was able to provide an email and photo of the current and assigned food handling permit for this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dishwashing area was dirty and had buildups of grease and food debis on the floor.Please ensure that all areas of the facility are maintained in a clean and sanitary condition.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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