Sunterra Market
A07 - 4900 Molly Banister Drive Red Deer AB T4R 1N9 · Food - General
Inspection summary
Sunterra Market has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on July 22, 2026, recorded 2 infractions.
4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.
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.
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 5 times across 5 separate inspections, most recently on July 22, 2026. 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?
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 3 separate inspections, most recently on January 26, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on August 6, 2025. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 4 times across 4 separate inspections, most recently on July 22, 2026. 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?
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 October 22, 2024. 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.
12 inspections
- Risk Management Inspection
2 infractions
- 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?
- The fruit fly issue has improved but some fruit flies are still evident. Ecolab has been providing treatment while staff have been flushing the floor drains and washing walls and floors with bleach and hot water. Please continue these measures until the problem is resolved.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1- Walls in several areas of the store are in poor condition with large gouges and damaged drywall due to wear and tear including:- the wall in the bakery near the receiving entrance where wheeled racks are stored- the doorway between the kitchen and back hallway- the corner of the wall in the hallway leading into the dish pit (the corner bead is fully lifting away from the corner)All walls must be smooth and easy to clean. High impact areas should be covered with materials that are more durable such as stainless steel, PVC puck board or ceramic tile.2- The metal plate covering a hole in the meat department is loose. This poses a tripping hazard and makes the floor harder to clean. Please properly secure this plate to the floor so that it is smooth and easy to clean.3- There is a large crack and divot in the floor in the salad bar prep area. This makes it harder to clean and maintain the floor. Please repair and reseal this area.July 22/26: plans are being worked on to make these repairs. The facility is planning on installing stainless steel on the walls in the high impact areas.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Small fruit flies were observed gathering in the dish pit. June 25/26: This issue is still outstanding with dozens of fruit flies observed in the dish pit area. Fly paper strips have been hung above the dirty dishes area. Both strips were full and in need of replacing. Please have a certified pest control company assess the problem and provide treatment options.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1- Walls in several areas of the store are in poor condition with large gouges and damaged drywall due to wear and tear including:- the wall in the bakery near the receiving entrance where wheeled racks are stored- the doorway between the kitchen and back hallway- the corner of the wall in the hallway leading into the dish pit (the corner bead is fully lifting away from the corner)All walls must be smooth and easy to clean. High impact areas should be covered with materials that are more durable such as stainless steel, PVC puck board or ceramic tile.2- The metal plate covering a hole in the meat department is loose. This poses a tripping hazard and makes the floor harder to clean. Please properly secure this plate to the floor so that it is smooth and easy to clean.3- There is a large crack and divot in the floor in the salad bar prep area. This makes it harder to clean and maintain the floor. Please repair and reseal this area.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- Small fruit flies were observed gathering in the dish pit. Please ensure that the facility does not harbour pests in the dish pit.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Bakery section staff were observed storing personal items near or on food equipment.Please ensure that personal items and activities are appropriately separated and stored away from food handling areas of the facility.
- 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?
- 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)?
- Dishwasher was not serviced over the weekend. Manager was told to keep manually add chlorine before running the dishwasher cycle until the dishwasher technician is able to service the machine.
- 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?
- Small fruit flies were observed gathering in the dish pit. Please ensure that the facility does not harbour pests in the dish pit.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Bakery section staff were observed storing personal items near or on food equipment.Please ensure that personal items and activities are appropriately separated and stored away from food handling areas of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Mechanical dishwasher is not able to adequately sanitize dishes and equipment, only yielding about 25 ppm chlorine at 40C.Staff and management were instructed to manually add chlorine into the dishwasher and verify with a chlorine test strip to ensure that dishes are being sanitized at 100 ppm concentration. Please ensure that the dishwasher is repaired and is sanitizing dishes at concentration of 100 ppm.
- 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?
- Small fruit flies were observed gathering in the dish pit. Please ensure that the facility does not harbour pests in the dish pit.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Bakery section staff were observed storing personal items near or on food equipment.Please ensure that personal items and activities are appropriately separated and stored away from food handling areas of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Two containers of olives (almond stuffed and mixed) were observed to have mould growth and/or had a earthly, dusty smell associated with mould. Spoke with manager - Ravi and product was voluntarily discarded. Informed to check all other olive product containers and recommended labelling product with best before date.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Packages of chicken neck and bones were observed not labelled with production or best before date. Informed manager - Ravi who took product to be relabelled. Please ensure all product is properly labelled to ensure quality.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Cables and wires from the floor were observed to be hanging and draping around one of the handwashing sinks in the bakery section by the front dessert display. Please ensure cables and wires stay on the floor and not hanging on top of the handwashing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Various frozen food items were observed to be spilled on the floor in the bakery freezer. Please ensure area is properly swept and all loose items removed off of the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer concentration for several pails in various departments were below the acceptable requirement. Informed that new sanitizer was being delivered and arriving later that day. Please ensure all sanitizer pails meet the acceptable requirements.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Food sanitizer test strips were expired. Please ensure new sanitizer test strips are ordered and available onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handsink in the deli department was observed to have knives and other utensils stored inside.The handsink in the fresh salad and juice preparation area was observed to have a sanitizer pail stored inside.Informed manager who had staff remove items from the handsink. Please ensure that the handsink is kept empty and always accessible for handwashing purposes only.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Cables and wires from the floor were observed to be hanging and draping around one of the handwashing sinks in the bakery section by the front dessert display. Please ensure cables and wires stay on the floor and not hanging on top of the handwashing sink.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Loaves of prepared bread were observed on a plastic pallet underneath the bakery handwashing area. Informed staff who moved the product. Please ensure no food items are surrounding this area to prevent any potential splashing and water from coming into contact with finished product.
- 23. Is the facility maintained in a clean and sanitary condition?
- Various frozen food items were observed to be spilled on the floor in the bakery freezer. Please ensure area is properly swept and all loose items removed off of the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
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