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The Corner Pocket - Kitchen

C1 - 2310 50 Avenue Red Deer AB T4R 1C5 · Food - General

Official record from Alberta →

Inspection summary

The Corner Pocket - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 25, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on March 25, 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 2 times across 2 separate inspections, most recently on August 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 17, 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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed not available to verify chlorine solution prior to use. Please obtain test strips to verify sanitizing solution prior to use.**Repeat violation. Observed again on August 6, 2025.Please ensure that chemical test strips are available in this facility to frequently test and verify that sanitizing solutions are at adequate concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler was observed to have dust building up on the ceiling and grime on the walls and floor. Please ensure that the facility is cleaned and maintained in a sanitary condition.
  3. Monitoring 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)?
      • Test strips observed not available to verify chlorine solution prior to use. Please obtain test strips to verify sanitizing solution prior to use.**Repeat violation. Observed again on August 6, 2025.Please ensure that chemical test strips are available in this facility to frequently test and verify that sanitizing solutions are at adequate concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was observed to have buildup of grime and scaling. Please ensure that equipment in this facility is regularly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler was observed to have dust building up on the ceiling and grime on the walls and floor. 2. Hard to reach areas beneath the burners and fryers have a buildup of food debris, dust, and grease. Please ensure that the facility is cleaned and maintained in a sanitary condition.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine solution measured greater than 200 ppm. For food contact surfaces, please ensure concentration is 100 ppm. How to Mix an Approved Sanitizing Solution document shared with operator to share with staff.2) Please ensure cleaning cloths are kept clean and dry or stored in sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips observed not available to verify chlorine solution prior to use. Please obtain test strips to verify sanitizing solution prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please include pop nozzles in weekly (or more frequently as needed) to regular cleaning schedule.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 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?
      • Food handling permit has expired.Please ensure food handling permit is renewed.
  8. Monitoring Inspection

    0 infractions

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