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Second Cup 9435

101 - 2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

Official record from Alberta →

Inspection summary

Second Cup 9435 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on September 17, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer used for sanitizing equipment and food contact surfaces was tested at 100 ppm at the time of inspection. Staff advised that the milk steamer is wiped with sanitizer after each use; however, the wiping cloth was observed stored outside of the sanitizer solution between uses.CDI: Staff were advised of the requirement during the inspection, and the wiping cloth was placed in the sanitizer solution.Ensure wiping cloths used for cleaning and sanitizing food contact surfaces are stored in an appropriate sanitizer solution at the required concentration between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream was observed stored in a silver kettle at room temperature and was measured at 9.1°C at the time of inspection. Staff advised that the cream is replaced every three hours; however, temperatures are not monitored or recorded during use. Staff further advised that no written SOP is in place for this process.Ensure cream is maintained at 4°C or below during storage and use. If cream is kept out for service, monitor and record product temperatures at a frequency sufficient to verify that safe temperatures are maintained. Consider storing the cream in an ice bath or using another approved method capable of maintaining the product at 4°C or less throughout service. When replenishing cream, ensure containers are washed, rinsed, and sanitized before refilling, and do not top up existing product with new product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility utilizes a high-temperature mechanical dishwasher for dishwashing. At the time of inspection, the final rinse temperature was measured at 71.2°C, which is below the minimum required sanitizing temperature of 74°C. The two-compartment sink was not being used for dishwashing and was primarily used for pre-rinsing utensils and equipment.Ensure the mechanical dishwasher is repaired and capable of consistently achieving a minimum final rinse temperature of 74°C. Until the dishwasher is repaired, manual dishwashing and sanitizing must be conducted using an approved sanitizing method. Food-grade sanitizers may be used in accordance with the manufacturer's instructions and verified using appropriate test strips. An unscented bleach solution may also be used as a sanitizer at the required concentration. Ensure utensils and equipment are properly washed, rinsed, and sanitized using the sink compartments until the dishwasher is functioning as intended.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was accessible and supplied with soap, paper towels, and hot and cold running water; however, paper towels were not provided in an appropriate dispenser or stand. In addition, the handwashing sink was observed being used for the disposal of coffee.Ensure the handwashing sink is used exclusively for handwashing and is not used for the disposal of beverages or other waste. Ensure paper towels are provided in an appropriate dispenser or stand and that the handwashing station is maintained to support proper hand hygiene practices.
  3. Risk Management Inspection

    0 infractions

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