Skip to content
Loading map…

The Granary

1935 50 Avenue Red Deer AB T4R 1Z4 · Food - General

Official record from Alberta →

Inspection summary

The Granary has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on June 10, 2026, recorded 4 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 3 separate inspections, most recently on June 10, 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 2 times across 2 separate inspections, most recently on January 15, 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 8 times across 8 separate inspections, most recently on June 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?

  • 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 June 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A cook was observed putting raw meat on the grill before moving on to other tasks without washing their hands first. Raw meats contain bacteria that can cause foodborne illness and good hand hygiene is essential to reduce the spread of those bacteria. Corrected During Inspection: The staff member was immediately instructed to wash their hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher initially had no measurable chlorine but the concentrate container had just been changed which could have caused an air bubble in the line. After priming the line, the dishwasher read at 50pm.The glasswasher at the bar had an iodine concentration of 12.5ppm. The spray patterns in the unit were even and covered all surfaces of the glassware. Staff indicated that the unit is descaled regularly to remove mineral buildup.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a leak in the roof above the servers' alley. A bucket has been setup to contain the leak and most equipment and supplies have been moved away from this area. It was indicated that the landlord has been contacted to complete the repairs. Please continue to monitor this area and keep foods and equipment out of the splash zone to prevent contamination..
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors, walls, counters and other surfaces were cleanable and in good condition. 1- The hood over the grills is routinely cleaned by a professional and the filters are taken down three times per week for cleaning. Some dust is starting to build up on the inside of the hood and on the pipes for the fire suppression system. Please give these a good cleaning before the dust builds up enough to start falling off.2- The rack for the fountain Pepsi dispenser at the servers' station is showing signs of wear with the metal becoming exposed. The should be refinished so that it is smooth and easy to clean.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler next to the exit door was storing alcohol and dairy products at 9C. The kitchen manager was informed and adjusted the temperature to bring it down to 4C.
  3. 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?
      • Tile in the bar area is cracked and not attached to the floor, exposing the unprotected flooring underneath.Please ensure that surfaces are smooth and protected to prevent water buildup or damage.
  4. Monitoring Inspection

    2 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 dispensing chlorine at 0 ppm. Multiple cycles were run and the inspector worked with the kitchen manager to determine what the issue was. Repair technician was contacted, and the facility was advised to use the dishwashing machine for washing and rinsing, but to sanitize using the 3-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tile in the bar area is cracked and not attached to the floor, exposing the unprotected flooring underneath.Please ensure that surfaces are smooth and protected to prevent water buildup or damage.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No signs or evidence of cockroaches in the kitchen which were caught. Pest control logs were reviewed for the last few months and no activity was noted, but one cockroach was captured and observed in a sticky trap in the outside bar area underneath the bar handsink during the inspection. Please ensure a qualified pest control company performs corrective actions.
  7. Demand 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?
      • Observed a missing floor tile and a cracked tile by the dishwasher floor drain. Dirty water was observed to be pooling in these areas. Please ensure tiles are repaired/replaced and floor is in good repair and easy to clean.
  8. Demand 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?
      • Observed a missing floor tile and a cracked tile by the dishwasher floor drain. Dirty water was observed to be pooling in these areas. Please ensure tiles are repaired/replaced and floor is in good repair and easy to clean.
  9. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hollandaise sauce in the hot holding unit only measured 40C when tested. Informed operator who threw away the product as it had been sitting for more than 2 hours. Hot water bath temperature was also only approximately 55C. Informed operator to ensure hot holding units are at least at 60C. Eggs were found in the prep table stored under the top lid of the table. Temperature of eggs were warm and operator moved them to the bottom cooling unit. Please ensure eggs are stored under refrigerated conditions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed a missing floor tile and a cracked tile by the dishwasher floor drain. Dirty water was observed to be pooling in these areas. Please ensure tiles are repaired/replaced and floor is in good repair and easy to clean.
  10. 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?
      • Observed a missing floor tile and a cracked tile by the dishwasher floor drain. Dirty water was observed to be pooling in these areas. Please ensure tiles are repaired/replaced and floor is in good repair and easy to clean.
  11. 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)?
      • The measured concentration for the chlorine chemical dishwasher was 0ppm. Observed sanitizer pail was empty. Informed manager and new pail put into place. Dishwasher sanitizer was primed, concentration retested, and satisfactory (100ppm). Informed kitchen manager to rerun all dishes through the dishwasher again.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT sanitizer test strips were available onsite. Please ensure QUAT test strips are available onsite to measure the concentration of the food sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed a missing floor tile and a cracked tile by the dishwasher floor drain. Dirty water was observed to be pooling in these areas. Please ensure tiles are repaired/replaced and floor is in good repair and easy to clean.

Nearby inspected facilities

Own this business? Add a badge to your website