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The Vat

101 - 5301 43 Street Red Deer AB T4N 1C8 · Food - General

Official record from Alberta →

Inspection summary

The Vat has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on January 19, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on July 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 9 times across 9 separate inspections, most recently on September 25, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on July 11, 2025. 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back has clutter and not very clean.Clean and remove clutter.
  4. Risk Management 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)?
      • Update: New dishwasher available. Not providing chlorine. Chlorine is manually added and tested each load until repairs are made.Dishwasher observed not sanitizing. After running three cycles, the highest temperature it reached was 34.1 C. Staff on shift stated that the dishwasher was just installed a week ago. The old dishwasher does not work anymore. Dishwasher observed connected to detergent and rinse aid only. Please have dishmachine serviced.**Dishwasher must not be used for sanitizing purposes. Please use three-sink method to wash, rinse and sanitize dishes, cups, and cookware until dishmachine is repaired.PHI emailed Three Sink Dishwashing Method information.
    • 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?
      • Permit posted on the wall by the bar observed expired September 2023. Up to date permit not observed not posted. Please replace with unexpired food handling permit.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice machine interior observed requiring deep cleaning. Please remove all the ice prior to deep clean to prevent contamination. Use clean in place method (soap, rinse, sanitize) for items that cannot be removed. Removable parts may be washed and sanitized in the mechanical dishwasher or three-compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher observed not sanitizing. After running three cycles, the highest temperature it reached was 34.1 C. Staff on shift stated that the dishwasher was just installed a week ago. The old dishwasher does not work anymore. Dishwasher observed connected to detergent and rinse aid only. Please have dishmachine serviced.**Dishwasher must not be used for sanitizing purposes. Please use three-sink method to wash, rinse and sanitize dishes, cups, and cookware until dishmachine is repaired.PHI emailed Three Sink Dishwashing Method information.
    • 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?
      • Permit posted on the wall by the bar observed expired September 2023. Up to date permit not observed not posted. Please replace with unexpired food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.Please provide photographs of wall repair.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice machine interior observed requiring deep cleaning. Please remove all the ice prior to deep clean to prevent contamination. Use clean in place method (soap, rinse, sanitize) for items that cannot be removed. Removable parts may be washed and sanitized in the mechanical dishwasher or three-compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher observed not sanitizing. After running three cycles, the highest temperature it reached was 34.1 C. Staff on shift stated that the dishwasher was just installed a week ago. The old dishwasher does not work anymore. Dishwasher observed connected to detergent and rinse aid only. Please have dishmachine serviced.**Dishwasher must not be used for sanitizing purposes. Please use three-sink method to wash, rinse and sanitize dishes, cups, and cookware until dishmachine is repaired.PHI emailed Three Sink Dishwashing Method information.
    • 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?
      • Permit posted on the wall by the bar observed expired September 2023. Up to date permit not observed not posted. Please replace with unexpired food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.Please provide photographs of wall repair.
  7. 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?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.- to follow-up on routine health inspection (Deember 30, 2024)
  8. 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?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.
  9. 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)?
      • The bar dishwasher was not dispensing sanitizer. Measured at 0ppm of chlorine.**Please have the dishwasher repaired or the sanitizer supply replaced to ensure it is dispensing sanitizer at adequate concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.
  10. 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?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.
  11. 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?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.
  12. Risk Management 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 operating with an invalid food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several areas of the wall around the dishwasher in the front service area are in disrepair.**Please have these areas repaired to prevent the harborage of pests.

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