Skip to content
Loading map…

The Canadian Tart Cafe & Luncheonette

4810 52 Street Red Deer AB T4N 2C5 · Food - General

Official record from Alberta →

Inspection summary

The Canadian Tart Cafe & Luncheonette has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 24, 2026. The most recent inspection, on July 10, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 4 times across 4 separate inspections, most recently on July 10, 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 3 times across 3 separate inspections, most recently on May 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 4 separate inspections, most recently on July 10, 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?

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.

4 inspections

  1. 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 weatherstripping for the backdoors were noted to be in need of replacement at the time of inspection.Please ensure that the weatherstripping is maintained in good condition to ensure that the backdoors are secured from the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the dishwashing area were observed to be constructed with unfinished wood at the time of inspection.Please ensure that all areas of the food facility are maintained in a condition that is durable, smooth, non-absorbent and easy-to-clean.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were noted to be available at the time of inspection.Please ensure that the appropriate test strips are available to help confirm and maintain concentrations of food grade sanitizer.
    • 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 weatherstripping for the backdoors were noted to be in need of replacement at the time of inspection.Please ensure that the weatherstripping is maintained in good condition to ensure that the backdoors are secured from the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the dishwashing area were observed to be constructed with unfinished wood at the time of inspection.Please ensure that all areas of the food facility are maintained in a condition that is smooth, non-absorbent and easy-to-clean.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were noted to be available at the time of inspection.Please ensure that the appropriate test strips are available to help confirm and maintain concentrations of food grade sanitizer.
    • 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 weatherstripping for the backdoors were noted to be in need of replacement at the time of inspection.Please ensure that the weatherstripping is maintained in good condition to ensure that the backdoors are secured from the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the dishwashing area were observed to be constructed with unfinished wood at the time of inspection.Please ensure that all areas of the food facility are maintained in a condition that is smooth, non-absorbent and easy-to-clean.
  4. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were noted to be available at the time of inspection.Please ensure that the appropriate test strips are available to help confirm and maintain concentrations of food grade sanitizer.
    • 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 weatherstripping for the backdoors were noted to be in need of replacement at the time of inspection.Please ensure that the weatherstripping is maintained in good condition to ensure that the backdoors are secured from the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the dishwashing area were observed to be constructed with unfinished wood at the time of inspection.Please ensure that all areas of the food facility are maintained in a condition that is smooth, non-absorbent and easy-to-clean.

Nearby inspected facilities

Own this business? Add a badge to your website