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Sunset Grill

4110 - 90 Thorburn Avenue Red Deer AB T4P 3G4 · Food - General

Official record from Alberta →

Inspection summary

Sunset Grill has been inspected 14 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on April 29, 2026, found no infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 April 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on November 25, 2025. 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 11 times across 11 separate inspections, most recently on April 16, 2026. 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 5 times across 5 separate inspections, most recently on April 2, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has started.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.Please provide a cleaning schedule for the facility.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning has started.Especially in hard-to-reach areas, under equipment, outside of the hold must also be cleaned and the glass at the cooking line requires cleaning.Please provide a cleaning schedule for the facility.Painting of the hallway and bathroom doors is required.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are cleaned and sanitized according to the regulations.Dishwasher tested and confirmed to be at least 63C in the final rinse water.Final rinse water is not hot enough.This dishwasher must be repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single use towels or liquid pump soap available at the staff bathroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility requires substantial cleaning.Especially in hard-to-reach areas, under equipment and the glass at the cooking line requires cleaning.Please provide a cleaning schedule for the facility.Painting of the hallway and bathroom doors is required.Grease trap requires maintenance, the smell of sewer gas in becoming very strong.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods seen stored correctly in the all cooler except for reach in cooler that stores beverages.Temperature of this cooler was 14C.All perishable products were moved to an appropriate cold storage unit.All other cold storage temperatures were found to be less than 4 CFreezers temperatures were found to be less than minus 19 CTemperature control is appropriate for foods served.Hot holding temperatures were found to be greater than 60 C.Both hold holding and cold storage units were found to be within acceptable parametersCooling, thawing, and reheating are being done correctly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system both inside and outside requires cleaning.Still getting a strong smell from the grease interceptor.Please have this unit serviced.
  7. Monitoring 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?
      • Ventilation system both inside and outside requires cleaning.Still getting a strong smell from the grease interceptor.Please have this unit serviced.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant cleaning has been accomplished.Waffle iron still requires more cleaning.Painting is still required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must still be removed from the kitchen.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant cleaning has been accomplished.Waffle iron still requires more cleaning.Painting is still required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must still be removed from the kitchen.
  10. 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?
      • Paper towels are not stocked in the paper towel dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces and in, around and under equipment requires significant cleaning.Painting is required where walls and doors are damaged or stained and unable to be cleaned.Refuse, boxes and items that aren't being used must be removed from the kitchen.
  11. 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?
      • Some paper towels have been stocked into the paper towel dispensers at the hand sinkSoap missing from the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces and in, around and under equipment requires cleaning.
  12. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • New dishwasher has been installed.Dishwasher was not operating when the facility was inspected.Rinse water final temperature was measured at 63 CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels missing from the hand sinkSoap missing from the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces and in, around and under equipment requires cleaning.
  13. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • New dishwasher has been installed.Rinse water final temperature was measured at 63 CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels missing from the hand sinkSoap missing from the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces and in, around and under equipment requires cleaning.
  14. Initial 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)?
      • Facility has purchased a new dishwasher that will be installed once the old dishwasher has been removed.Old dishwasher has been tested and the final rinse temperature was confirmed to be 70CPlease ensure that the final rinse temperature is at least 74 C at the dish surface.

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