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Runway Cafe

5018 50 Street Red Deer AB T4N 1Y3 · Food - General

Official record from Alberta →

Inspection summary

Runway Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on May 25, 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)?

  • 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 4 times across 4 separate inspections, most recently on February 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on September 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 9, 2026. For example: 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?

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.

11 inspections

  1. 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.
  2. Risk Management Inspection

    0 infractions

  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Risk Management Inspection

    0 infractions

  11. 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.

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