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Street Church Red Deer Alberta

5207 50 Avenue Red Deer AB T4N 4B4 · Food - General

Official record from Alberta →

Inspection summary

Street Church Red Deer Alberta has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on September 15, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on December 12, 2024. 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 December 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 12, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 December 12, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Thieves Household Cleaner and disinfectant wipes are currently being used to clean food contact surfaces. Test strips for food grade sanitizers were not yet obtained. Please ensure an approved sanitizer such as bleach, QUAT (quaternary ammonium-based), or iodine is available and used as required. Please also ensure that test strips are available for monitoring concentrations of food grade sanitizer. The appropriate concentrations for food grade sanitizers are listed below:- Bleach/chlorine: 100 ppm- QUAT: 200 ppm- Iodine: 12.5-25 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Appropriate monitoring thermometers were not observed to be available for foods, fridges and freezers at the time of inspection.Please ensure that probe thermometers are available to monitor internal temperatures of foods. Thermometers are also required to monitor ambient temperatures in equipment such as fridges and freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated church kitchen hand sink was observed to be stocked without soap.Please ensure that all handwashing stations are adequately supplied with soap and paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Light was observed to be coming through the bottom edges of the back door at the time of inspection. Please ensure that the backdoor weatherstripping is repaired or replaced to help seal this access point and prevent the entry of pests.
    • 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?
      • A food permit application has been submitted. The facility is in the process of obtaining approval for operation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Church leadership has advised that kitchen staff are in the process of completing food safety certification and will likely do so before January 10, 2025. Please ensure that the appropriate number of staff have completed food safety training. Once completed, please send a copy of the course certificate.
  4. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food is donated from farmers and local grocery stores. Some items were observed to be without labels to identify their source. The operators were not able to provide specific information on the source of some of the products. Operators were advised to not use these products until the sources are confirmed to be an approved/inspected product.Please provide information to confirm that all foods that are at this facility are from approved sources.
    • 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 facility is currently operating without a permit.Please ensure that a food handling permit application is submitted.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food is donated from farmers and local grocery stores. Some items were observed to be without labels to identify their source. The operators were not able to provide specific information on the source of some of the products. Operators were advised to not use these products until the sources are confirmed to be an approved/inspected product.Please provide information to confirm that all foods that are at this facility are from approved sources.
    • 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 facility is currently operating without a permit.Please ensure that a food handling permit application is submitted.

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