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State & Main Kitchen + Bar

401 - 6702 Golden West Avenue Red Deer AB T4P 1A8 · Food - General

Official record from Alberta →

Inspection summary

State & Main Kitchen + Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 8, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on pep table counters. Discussed keeping cleaning cloths in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups were being stored in dry ingredient bins. Ensure cups and scoops are stored outside of food products to prevent contamination.Lettuce was being washed in a strainer in the dish pit area. Discussed cleaning and sanitizing sinks before and after. Discussed washing foods in the prep sinks. Dishwashing sinks should be used for dishwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The expo area had a buildup of grime underneath the hot holding, prep cooler and pop syrup areas. Please clean
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration was tested and found to be at 0 ppm chlorine. Simon called Eco Lab to come and check the dispenser system. 100 ppm chlorine is now being achieved.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on food prep counter and cutting board. Cleaning cloths must be stored in a sanitizer solution when not in use.Corrected during inspection.QUATS sanitizing solution was tested to be at 300 ppm
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container in the bulk rice with no handle being used as a scoop. After the conversation with the chef, the container was removed. Please ensure scoops with handles are being utilized for bulk foods, and ensure scoops are either stored outside or in a manner that the handle does not come in contact with food.
    • 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 by the server area was obstructed by an empty tray. After the conversation with the Chef, the tray was moved. Please ensure handwashing sinks are always accessible to the food handlers at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is accumulation of dust and debris behind the stove area. The staff indicated that it part of their cleaning schedule and they will be pulling the equipment to clean behind the line.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration was tested and found to be at 0 ppm chlorine.Simon called EcoLab and they will be in to check the dishwasher and service as needed.Correct by Mar 27 2024Manually sanitize dishes in the meantime
  10. Demand Inspection

    0 infractions

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