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Taylor View Towers - Food Services

6950 Taylor Drive Red Deer AB T4P 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Taylor View Towers - Food Services has been inspected 20 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on September 17, 2026, found no infractions.

7 of 20 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: 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 3 times across 3 separate inspections, most recently on August 31, 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 3 times across 3 separate inspections, most recently on August 18, 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 13 times across 12 separate inspections, most recently on August 18, 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 4 times across 2 separate inspections, most recently on August 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • Update: Kitchen dishwasher still undergoing repairs. Currently using a sink compartment with 100ppm chlorine for the sanitation portion of dishwashing (pictures show 100ppm Chlorine). Eating utensils are currently being taken to Bow Valley Cottage for dishwashing. Operator will update when repairs are complete. High temperature dishwasher in kitchen measured 60-64C at the rinse cycle. The dishwasher gauge was reading >80C. Staff put their thermometer through the dishwasher and got a reading of 134F. Staff stated that the dishwasher recently had a leak and/or was descaled. Maintenance was on site trying to resolve the issue. Staff were instructed to manually dishwash until the dishwasher reaches 71C at the plate level.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was stored in the corn starch container on wheels.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Strainer was fraying. Another strainer had dried food debris in it. Staff discarded strainer & brought other strainer down to be dish washed at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer in phase 2, floor 2 kitchenette fridge.Mini cooler in kitchen measured 12C. Staff adjusted temperature which decreased down to 9C. Ensure potentially hazardous foods are not stored in this cooler until temperature reaches <4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher in kitchen measured 60-64C at the rinse cycle. The dishwasher gauge was reading >80C. Staff put their thermometer through the dishwasher and got a reading of 134F. Staff stated that the dishwasher recently had a leak and/or was descaled. Maintenance was on site trying to resolve the issue. Staff were instructed to manually dishwash until the dishwasher reaches 71C at the plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had an empty soap dispenser at phase 2, floor 1 kitchenette. Staff added soap to dispenser during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboard handles were missing or in disrepair in phase 2, floor 2. Please repair and/or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach flooring area underneath soup boiler had some grime.The meat slicer had food debris underneath the blade area. Please clean.A couple flies were noted in the kitchen. A fly light was present. It is recommended to install fly stick traps above non food areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet reusable wiping cloths were laying on the counter and not in a container of sanitizer solution as required. These wiping clothes were put in the laundry to be washed. A new sanitizer container of 100 parts per million chlorine was made and clean wiping clothes used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding Temperature of a pot of gravy on the stove without any heat source was found to be at 30 Celsius with an infrared thermometer and when stirred and checked again the temperature was 48 Celsius. High risk food items such as gravy must not fall into the temperature danger zone - (from 4 c to 60 C). To be kept above 60 C or held below 4 C. This pot of gravy was discarded at time of inspection.Cold storage unit temperatures were found to be within correct range.Containers were found to be labeled and covered and meat stored separately from other food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were stored in a manner that may not allow for proper drying. Some cutting boards were tight against each other.Ensure cutting boards are stored in a rack with enough space for air flow around each cutting boardPurchase additional racks if neededCorrect by Feb 17 2026
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning is needed the prep area and the dishwasher area. The sinks next to the dishwasher have a heavy layer of calcium buildup. The dish wash counters and the walls below and above the dishwasher and the floor require thorough cleaning. Also areas and items such as the door to the dining area next to the dish pit, the inside and outside of coolers and freezers, the walls and floors behind and below the stainless-steel prep counters and hot holder unit and the cooking equipment and area around it. A previously worn used black apron was laying on the food prep counter. The apron was removed and put in the laundry at time of inspection. Aprons and other contaminated items cannot be in contact with food preparation areas and food contact services. Cleaning to be completed by Tue Feb 17 2024.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs to be cleaned:- Ice machine (from inside)- Exhaust filters and surrounding area over the ovenPlease ensure the indicated areas are maintained in a clean and sanitary condition.COMPLETED: - Fryer area (behind and hard-to-reach) and Grill area (behind and hard-to-reach)
  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container in the all-purpose flour with no handle being used as a scoop. After the conversation with the supervisor, 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs to be cleaned:- Fryer area (behind and hard-to-reach)- Grill area (behind and hard-to-reach)- Ice machine (from inside)- Exhaust filters and surrounding area over the ovenPlease ensure the indicated areas are maintained in a clean and sanitary condition.
  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Risk Management 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?
      • email Correspondence from Angie from July 10 2024.Hi bryon – the start of replacing our countertops started today. – I will let you know when the subset is built and when we are installing
  14. Risk Management 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?
      • Correspondence with Angie on June 28 2024.I spoke with Angie on the phone and she informed me that work will start on the installation of new countertops on July 4 and is expected to be completed by July 11
  15. Risk Management 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?
      • Email received from Angie on June 17 2024.Sorry for the late update however we are still in limbo mode on getting a color match for the laminate. We have told them to not worry about a color match. Now we are waiting for an ETA in the next available laminate.ReplyThank you for the update. I was going to call you to see where things were at when I saw your email. Please let me know the ETA when you find out. Thanks againBryon
  16. Risk Management 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?
      • Requests for quotes are in progress for the replacement of Arborite countertops in the cottage kitchens for Phase 1 3rd and 4th floor south kitchens – kitchen side Quotes have been requested for 2 companies but they have not yet been received and Angie stated that there is an issue with availability of the material for the countertops. Angie and Collin will keep me updated as to the progress on replacement of the damaged countertops.Please correct by June 17 2024.
  17. Risk Management 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?
      • Repairs have been done for Arborite countertop corners in the cottage kitchens with the exception of Phase 1 4th floor and 3rd floor south kitchens – kitchen side which are scheduled for replacement with a complete new countertop. Collin stated that they have requested quotes for new countertops and once a company has been decided on the countertops will be ordered and replaced. Collin will let me know when the work is completed.Gromets / plugs have been installed where needed for holes drilled in the Arborite countertop. Please correct by May 15 2024.
  18. Risk Management 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?
      • Repairs have been done for a number of Arborite countertop corners in the cottage kitchens. A few countertop corners still need to be repaired (i.e. Phase 1 3rd floor south cottage kitchen - corner of Arborite in need of repair). A gromet / plug has been provided for holes drilled in the Arborite countertop. One hole was discovered that will need a plug. There may be more unfinished holes that require a gromet as this one was found when a coffee maker was moved. Please check the entire counter top and repair or provide a suitable plug for any holes found (i.e. Phase 1 2nd floor north cottage kitchen, kitchen side - hole in arborite countertop of in need of repair).Angie stated that maintenance will be working to address the remaining work asap.Please correct by April 22 2024.
  19. 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?
      • Arborite finish is damaged and missing on some corners of counters in a few cottage kitchens. A plug or sleeve is also needed for the hole in the countertop (Phase 1 4th floor South Kitchen) Please repair / replace by April 8 2024.
  20. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold storage unit temperatures were found to be within correct range.One fridge in the Cottage Kitchen (Phase 2 third floor) was slightly above 4 C (6 C).Collin adjusted the temperature for the cooler and the cooler temperature dropped below 4 C.Some fridges are in need of an independent thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Arborite finish is damaged and missing on some corners of counters in a few cottage kitchens. A plug or sleeve is also needed for the hole in the countertop (Phase 1 4th floor South Kitchen) Please repair / replace by April 8 2024.

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