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Stacked Pancake & Breakfast House

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

Official record from Alberta →

Inspection summary

Stacked Pancake & Breakfast House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on June 3, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on January 28, 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 3 times across 3 separate inspections, most recently on January 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • On the cookline prep cooler located at the end of the room, a container of sub peameal (raw meat) was observed. The product was probed at 7°C near the container's edges and 11°C in the center of the container. Staff explained that the prep cooler lid remains open throughout the day and that the peameal had been held in the cooler for longer than two hours.The container of peameal was discarded at the time of inspection.Please ensure that the prep cooler lid remains open for a maximum of two hours only. As the prep cooler is located adjacent to the grills, ensure that meat products stored in the open-top prep cooler are covered as needed and maintained at or below 4°C to prevent harmful microbiological growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium (quats) test strips were available; however, they were expired and had turned yellow in colour rather than the original orange.Please ensure new, unexpired quats test strips capable of confirming sanitizer concentrations between 200–400 ppm are obtained and used to ensure quats sanitizer solutions are prepared and maintained at the correct concentration.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cookline did not have a sanitizer solution prepared. Staff did correct this during the inspection but please make sure that one or more wiping cloth buckets are available for staff to use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat solution in all of the spray bottles in the kitchen and service area were well above 400ppm. This can leave chemical residues on surfaces and uses up an expensive product. Please ensure that staff follow the manufacturers' instructions of 1tsp concentrate per 1L of water when mixing the 200ppm solution. Corrected During Inspection: staff diluted the solutions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for staff to use to check sanitizer solution concentrations. Please ensure that test strips are available for the quaternary ammonium sanitizer used on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen and service areas were clean and well organized.The floor in the walk-in cooler has debris building up. Please give this area a good cleaning.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are always stored in sanitizer solution when not in use or clean and dry.Quat based sanitizer adequately tested 200 ppm minimum.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods/perishable food should be maintained at 4C or below and 60C or above to prevent harmful bacteria growth.Please reduce amount of product that remains between 4C and 60C (creamers, utensils used for high risk food included).
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are always stored in sanitizer solution when not in use or clean and dry.Quat based sanitizer adequately tested 200 ppm minimum.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure all items used to store are food grade.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods/perishable food should be maintained at 4C or below and 60C or above to prevent harmful bacteria growth.Please reduce amount of product that remains between 4C and 60C (creamers, pancake batter, utensils used for high risk food included).
  8. Initial Inspection

    0 infractions

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