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The Hideout

411 Lantern Street Red Deer County AB T4E 0A5 · Food - General

Official record from Alberta →

Inspection summary

The Hideout has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on March 11, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 25, 2025. 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 once on March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on March 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on November 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on October 27, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken breasts were observed thawing in a container of still water. The supervisor was instructed to place the containers of chicken under cold running water to thaw the raw chicken appropriately.Please ensure that frozen foods are appropriately thawed to prevent contamination from foodborne pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking trays were observed being stored upright against the wall on the floor. The supervisor was asked to remove these trays and to wash them before use.Please ensure that equipment for food handling is stored appropriately at all times.
  2. Monitoring Inspection

    2 infractions

    • 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?
      • Facility had a valid permit printed and posted in the bar area on a pole; however, it was partially obstructed by other poles and difficult for customers to easily see.The operator moved the permit to the front entrance of the facility, where it is now easily visible to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine had a small amount of white residue on the upper edges. The operator cleaned and removed the residue.The facility was clean and sanitary, with no residues or food debris observed under equipment or in other hard-to-reach areas, indicating regular cleaning is being performed.
  3. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towels in the hand washing sink in the bar are not dispensable.Please ensure that paper towels are dispensed either from a dispenser or from a standing paper towel holder in order to protect and prevent the bulk supply of paper towels from being contaminated.
    • 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. Rubber wall bases around corners, specifically near the dishwashing pit, are worn and peeling from the wall and exposing the raw wood and drywall beneath.Please ensure that floors, walls, and ceilings are smooth and maintained in good repair as to facilitate safe and sanitary operation and handling of food.2. Dishwashing pit has pip that leaks water onto the floor. Please ensure that all plumbing systems are in good repair and well maintained. Kitchen manager informed the inspector that there are plans to renovate the kitchen, but the target for completion is currently unknown.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White prep cutting board is heavily worn. Top layer needs to either be shaved off or replaced.Please ensure that food equipment is well maintained to ensure the safe handling and preparation of food.
  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical iodine dishwasher in the bar area was found to be dispensing sanitizer at 50 ppm.Please ensure that the concentration of iodine sanitizer being dispensed is between the ranges of 12.5 to 25 ppm in order to prevent residual chemicals from remaining on the glassware.Manager was informed during the inspection and has made orders to have this corrected.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towels in the hand washing sink in the bar are not dispensable.Please ensure that paper towels are dispensed either from a dispenser or from a standing paper towel holder in order to protect and prevent the bulk supply of paper towels from being contaminated.
    • 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. Rubber wall bases around corners, specifically near the dishwashing pit, are worn and peeling from the wall and exposing the raw wood and drywall beneath.Please ensure that floors, walls, and ceilings are smooth and maintained in good repair as to facilitate safe and sanitary operation and handling of food.2. Dishwashing pit has pip that leaks water onto the floor. Please ensure that all plumbing systems are in good repair and well maintained. Kitchen manager informed the inspector that there are plans to renovate the kitchen, but the target for completion is currently unknown.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White prep cutting board is heavily worn. Top layer needs to either be shaved off or replaced.Please ensure that food equipment is well maintained to ensure the safe handling and preparation of food.
  5. Risk Management Inspection

    0 infractions

  6. 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 QUAT test strips were expired. Please ensure that the test strips are not expired.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X - Food items were found stored on the floor inside the walk-in cooler/freezer. The operator promptly addressed the issue by relocating the food to the shelving units to ensure that no food is in contact with the floor. - Please ensure to store food at least 6 inches off the floor to maintain hygiene and prevent contamination.X - It was observed in the walk-in cooler that a ready-to-eat food item was stored below raw meat, which can pose a risk of cross-contamination due to the potential for meat juices to drip onto the food. The operator promptly relocated the ready-to-eat food away from the raw meat and positioned it above the shelving unit. - Please ensure all raw meat are placed below ready to eat food items to protect them from food cross-contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that chemicals were stored on shelving units in close proximity to canned foods and other dry food items. The operator complied and will relocate the chemicals to another shelving unit, ensuring they are positioned away from the canned foods. -Please ensure to clearly separate food items from chemicals during storage. This separation is to prevent any potential contamination of food by chemicals and ensures the safety of food products.

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