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Sprouts Vine Bistro

B & C - 4928 50 Street Red Deer AB T4N 1X7 · Food - General

Official record from Alberta →

Inspection summary

Sprouts Vine Bistro has been inspected 11 times by Alberta Health Services (Environmental Public Health) since August 8, 2025. The most recent inspection, on October 9, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 29, 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 5 times across 4 separate inspections, most recently on September 4, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on August 20, 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?

  • 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 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

11 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front/coffee handwashing station was observed to have a roll of paper towels stored without a dispenser. Please ensure that handwashing sinks are kept properly stocked and used solely for handwashing to help ensure and encourage regular and proper hand hygiene.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar handwashing station was noted to have food debris in the basin at the time of inspection. The front/coffee handwashing station was observed to have a roll of paper towels stored without a dispenser. The operator was informed of the bar hand sink concerns. Please ensure that handwashing sinks are kept properly stocked and used solely for handwashing to help ensure and encourage regular and proper hand hygiene.
    • 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 was observed to be posted in the kitchen at the time of inspection. The operator was asked to move the permit to the front dining area.Please ensure that the food handling permit is posted in a conspicuous manner for patrons to observe.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink was observed to be obstructed with a mop bucket at the time of inspection (April 29, 2026). Please ensure that handwashing sinks are left unobstructed to help ensure regular and proper hand hygiene.
    • 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 food handling permit was not observed to be posted at the time of inspection.Please ensure that the permit is posted in an area that patrons can observe.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A couple of bottles of medications were observed to be stored in kitchen shelving at the time of inspection. The operator was informed and the items were removed from the area.Please ensure that personal items such as medications are stored away from food storage and preparation areas to ensure safe and sanitary food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The basement prep cooler was measured to have an ambient temperature of 6.1C at the time of inspection. The operator was informed and the food items were placed in a functional cooling unit. Please ensure that high-risk foods are stored outside of the Danger Zone of 4-60C to prevent the growth of illness-causing pathogens.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink was observed to be obstructed with a mop bucket at the time of inspection. The coffee station hand sink was also observed to be obstructed with coffee glasses and was missing soap and paper towels. The bar hand sink was observed to dispense no cold water. After a discussion with the operator, the coffee glasses were removed, and cold water was restored to the bar hand sink.Please ensure that handwashing sinks are maintained in good working condition, kept stocked, and unobstructed to help ensure regular and proper hand hygiene.
    • 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 food handling permit was not observed to be posted at the time of inspection.Please ensure that the permit is posted in an area that patrons can observe.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 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 ceiling in the basement storage area was observed to be peeling at the time of inspection. Please ensure that the noted areas are repaired or maintained in a condition that is smooth, non-absorbent and easy-to-clean.
  10. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were observed to be missing in the area behind the oven. The ceiling in the basement storage area was observed to be peeling at the time of inspection. Please ensure that the noted areas are repaired or maintained in a condition that is smooth, non-absorbent and easy-to-clean.
  11. Demand Inspection

    0 infractions

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