Runway Cafe
5018 50 Street Red Deer AB T4N 1Y3 · Food - General
12 inspections
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Unable to locate the chlorine test strips while completing the inspection. Onsite staff were unable to locate them as well. Follow-up will be conducted to ensure test strips are accessible at the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The freezer was noted to not be maintaining -18 C or below.- The standalone freezer was -14 C. During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The freezer was noted to not be maintaining -18 C or below.- The standalone freezer was -14 C. During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
- 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?
- The permit noted in the facility was expired as of 2025. Please ensure that a new permit is printed and posted.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The freezer was noted to not be maintaining -18 C or below.- The standalone freezer was -14 C. During the inspection the freezer was adjusted to a colder temperature. The operator was advised to check the temperature to ensure that it is meeting -18 C or lower. Follow-up will be required to verify that this has been completed.
- 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?
- The permit noted in the facility was expired as of 2025. Please ensure that a new permit is printed and posted.
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A couple of cans of soup and tomato sauce was observed to be kept stored in their original cans at the time of inspection. The staff/operator was informed.Please ensure that food is stored in appropriate food packaging or containers to ensure safe food handling and storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of red onions was observed to be stored on the floor of the back kitchen area at the time of inspection. The bag was placed elsewhere and the operator was informed.Please ensure that food is stored in a manner that prevents its contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A sieve was observed to be partially immersed in flour of a bulk flour container. Mixing spoons for the coffee area were observed to be stored in 24.1C water at the time of inspection. The utensils were either removed or refreshed in a food-grade bleach solution and the operator was informed.Please ensure that utensils are stored in a manner that prevents the contamination of food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was measured to be at 0 ppm at the time of inspection. A new solution was prepared and measured at 100 ppm.Please ensure that sanitizer solutions are maintained at 100 ppm to ensure proper sanitation of food contact surfaces.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle of bleach sanitizer solution was noted to be labelled inappropriately. The bottle was then labelled with "sanitizer solution" using a sharpie. Please ensure that chemicals are labelled appropriately to ensure safe food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was measured at 0 ppm at the time of inspection. The staff member present was informed and asked to change the solution. The new sanitizer solution was measured at 200ppm.Please ensure that bleach sanitizer solution is maintained at 100-200 ppm to ensure safe food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food grade sanitizer was not available at the time of inspection. Bleach sanitizer was prepared with staff.Please ensure that bleach sanitizer is kept available during operation to help keep equipment and other food contact surfaces clean and sanitary.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mixing spoons were observed in a cup of 20C water at the time of inspection. The water was replaced with an ice bath after discussing with staff. Please ensure that utensils are stored in a clean and sanitary manner to prevent the contamination of food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- As of April 4, 2024, the monitoring thermometers were not functional. No functional thermometers available to monitor cold holding units/fridge. Please procure functional thermometers and place them in cold/fridge units to monitor temperatures. -Please record daily temperature logs of all the units.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The faucet at the three compartment sink was observed to be leaking water when the sink was in use.Please ensure the faucet is repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing cloths was observed hanging in the handwashing sink and on top of the spray bottle. - Please ensure to change cloths after each use or have sanitizing (bleach) bucket available with cloths soaked in for appropriate sanitizing. Please ensure to check and change as needed the concentration solution every 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No functional thermometers available to monitor cold holding units/fridge. -Please procure functional thermometers and place them in cold/fridge units to monitor temperatures. -Please record daily temperature logs of all the units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food in the hot holding unit was measured at 40 degrees C. Staff was instructed to transfer the food into another hot holding unit to keep food above 60 degrees. - Please monitor the hot holding unit to ensure food is above 60 degrees. -Please take the temperature logs daily and keep records on file.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was observed that the facility has 3 dishwashing compartment sinks equipped with appropriate sanitizing bleach solution. However, no test strips available to validate the correct solution concentration. - Please procure test strips in order to validate the solution concentration. For the meantime, given some test strips to 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?
- No pest infestation noted throughout the facility. Staff acknowledged same. No pest control records on file. - Staff complied to conduct monthly pest control checklist.
- 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 permit is not available and visible to the public. - Please ensure to have the valid food permit posted in conspicuous place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?