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Tiffany's Steak House & Lounge

3515 50 Avenue Red Deer AB T4N 3Y5 · Food - General

Official record from Alberta →

Inspection summary

Tiffany's Steak House & Lounge has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on September 23, 2026, recorded 5 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 5 separate inspections, most recently on September 23, 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 4 times across 4 separate inspections, most recently on September 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 10, 2025. 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?

  • 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 15 times across 8 separate inspections, most recently on September 23, 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 7 times across 5 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat products in sealed plastic packaging were observed stored directly on the floor of the walk-in freezer in cardboard boxes. Blood and moisture accumulation were observed on the cardboard, which can deteriorate the material and create conditions that may contribute to contamination.Ensure all food products are stored off the floor on clean, durable, and easily cleanable surfaces. Cardboard used for food storage should be maintained in a clean and dry condition and replaced when contaminated, damaged, or saturated with blood or moisture.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar mechanical dishwasher was not in service at the time of inspection. Staff advised that the unit was experiencing operational issues and was not being used.Ensure the bar dishwasher is repaired and maintained in proper working order. Until repairs are completed, all utensils and equipment from the bar area shall be cleaned and sanitized using the kitchen dishwasher or another approved dishwashing method that provides effective cleaning and sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area and the handwashing sink near the coffee preparation area did not have an appropriate paper towel dispenser or paper towel stand.Ensure all handwashing sinks are equipped with an appropriate paper towel dispenser or holder that provides sanitary access to paper towels and is maintained and kept supplied at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: September 22, 2026Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas beneath the grills and stove were not maintained in a clean condition.Please ensure that areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizing solution used for sanitizing food contact surfaces and equipment was tested at a concentration greater than 200 ppm.CDI: A new chlorine sanitizing solution prepared, which was retested and measured at 100 ppm during the inspection.Ensure sanitizer solutions are prepared and maintained at appropriate concentrations and verified using test strips to ensure effective sanitization of food contact surfaces and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat products in sealed plastic packaging were observed stored directly on the floor of the walk-in freezer in cardboard boxes. Blood and moisture accumulation were observed on the cardboard, which can deteriorate the material and create conditions that may contribute to contamination.Ensure all food products are stored off the floor on clean, durable, and easily cleanable surfaces. Cardboard used for food storage should be maintained in a clean and dry condition and replaced when contaminated, damaged, or saturated with blood or moisture.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef was observed stored in the under-counter drawer cooler at a temperature of 15°C, which exceeds the required cold holding temperature of 4°C or below.CDI: Staff were instructed to immediately relocate the raw beef to a refrigeration unit capable of maintaining 4°C or below.Ensure high-risk foods are maintained at a temperature of 4°C or below during refrigerated storage. Monitor refrigeration units regularly to verify they are capable of maintaining required temperatures and promptly relocate food to a properly functioning unit if temperature control cannot be maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment sink was available for manual dishwashing. Both the kitchen and bar mechanical dishwashers utilize chlorine sanitizer; however, the kitchen dishwasher was measured at 58.4°C with 0 ppm chlorine sanitizer, and the bar dishwasher was measured at 58.5°C with 0 ppm chlorine sanitizer. Staff attempted to prime and troubleshoot the dishwashers during the inspection; however, sanitizer was not detected in either unit. Upon further discussion, staff indicated that the dishwashers had not been serviced or maintained for an extended period.Staff advised that sanitizer would be obtained immediately from a local supplier. Education was provided regarding approved alternate sanitizing procedures and the option of using single-use utensils until the dishwashers are repaired.Ensure mechanical dishwashing equipment is capable of adequately cleaning and sanitizing utensils. Until the dishwashers are repaired and capable of dispensing sanitizer at the required concentration, implement an approved alternative sanitizing process. Utensils may be washed and rinsed in the dishwashers and then sanitized using an approved manual sanitizing method in a properly cleaned and sanitized sink. Alternatively, single-service utensils may be used until repairs are completed. Obtain sanitizer immediately and arrange for servicing of the dishwashers to restore proper operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area and the handwashing sink near the coffee preparation area did not have an appropriate paper towel dispenser or paper towel stand.Ensure all handwashing sinks are equipped with an appropriate paper towel dispenser or holder that provides sanitary access to paper towels and is maintained and kept supplied at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: September 22, 2026Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were observed to have an accumulation of debris and require cleaning.Ensure the ice machine is cleaned and sanitized at a frequency sufficient to prevent the accumulation of debris, slime, and other contaminants and is maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas beneath the grills and stove were not maintained in a clean condition.Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the flour, sugar, and other food items were being placed within the containers. Due to the risk of contamination, please remove all scoops from the containers and store in a separately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up under the ice machine. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was observed during the inspection. The operator was informed and made a 100- ppm bleach solution in a sanitizer bucket.Please ensure that sanitizer is being prepared and used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection of the walk-in cooler and standalone fridge, multiple containers were observed without covers. The operator covered them when asked. Please ensure that all food containers are covered to prevent contamination.
    • 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 are expired as of 2025. Please purchase new test strips to ensure sanitizer concentrations can be appropriately measured.
    • 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?
      • An expired permit was noted to be placed at the front of the restaurant. Please ensure that a valid permit is posted and displayed where all patrons can view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops for the flour, sugar, and other food items were being placed within the containers. Due to the risk of contamination, please remove all scoops from the containers and store in a separately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up under the ice machine. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 3.9CWalk-in Freezer: -16CTrue Refrigerator: 3.8CPepsi Cooler: 4.5C Frigidaire Freezer: -24CBar Walk-in Cooler: 1.3CPrep Cooler (across from woks): 7.7CPrep Cooler (across from grills): 6.4CBoth prep coolers were above 10C but did drop down during the inspection. Please monitor both units to ensure they drop to 4C or less. These coolers may need maintenance to ensure they are working as best they can. They should be capable of keeping up with meal rushes.
    • 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?
      • A couple mouse droppings were noted in the dry storage area. Please give this area a thorough cleaning and monitor for additional signs 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?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.Sept 10/25: this issue is ongoing. Please refinish the walk-in freezer ceiling.The hood over the grills, woks & fryers was professionally cleaned in July. Filters were clean & in good shape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, the kitchen and bar were clean and well organized.Spills of rice, flour and other foods were noted on the bottom shelves on the dry storage area. Please pull all of the bins out and give this area a thorough cleaning.
  6. 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?
      • 1) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.2) Mouse dropping observed cleaned. Pest traps observed in dry storage room.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
  7. Monitoring Inspection

    4 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?
      • 1) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.2) Mouse dropping observed cleaned. Pest traps observed in dry storage room.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate observed not available. Please update training for staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Industrial flat beater attachment for stand-up mixer observed repaired with tape/has tape attached to the attachment portion.This is unacceptable since this makes the utensil sticky and not easy to clean. Please find permanent food-safe solution. Please repair or replace the paddle.
  8. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Ice machine observed requiring a deep clean. - Please empty unit; remove all the ice.- Any removable parts should be removed then washed, rinsed, sanitized, and air dried prior to replacing.- Unremovable parts can be cleaned-in-placed (wash with detergent, rinsed in place, sanitized, air dried).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove cups in all bulk containers (small and large containers) and replace with scoops with handles to prevent contamination of bulk product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure garlic in oil mixture (measured 23.6 C) is held under temperature control and not in room temperature for an extended time as this is a high-risk food item. Please maintain at 4C or less.Sour cream and whipped butter observed stored at room temperature (measured 12.6 C and 22.4 c). These are both high-risk food items and require temperature control. Please maintain at 4 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Please replace bar chlorine test strips, as they have expired.2) Test strips observed available for the kitchen.
    • 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?
      • 1) Mouse droppings observed in dry storage. Empty all shelved clean and sanitize surfaces and install pest control devices in consultation with pest control company.PHI emailed operator "7 Steps to Safe Clean-up of Mouse Droppings, Nests document...". Please wear PPE and clean droppings and disinfect area as per document.2) Back exit screen door observed repaired with cardboard and tape. Please repair or replace door with permanent solution to prevent pest entry and to make the surface smooth, non-porous and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint observed flaking in walk-in freezer. Please repair walk-in freezer ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Industrial flat beater attachment for stand-up mixer observed repaired with tape/has tape attached to the attachment portion.This is unacceptable since this makes the utensil sticky and not easy to clean. Please find permanent food-safe solution. Please repair or replace the paddle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards on the cookline observed deep, dark grooves that can no longer be cleaned. Please replace cutting boards or implement a food-safe deep clean method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean walk-in cooler shelves, fan guards and floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please declutter dry storage room (remove or store elsewhere all the items that are not in use daily) and deep clean and sanitize all surfaces in the room.Keep food off the floor.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meatballs were observed thawing over the counter near the handwashing sink. Staff complied to thaw raw meat inside the cooler. Proper method for safe thawing of raw meat was reviewed with the staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer levels in both the chemical dishwasher and the glass washer in the lounge were measured at 0 ppm. Staff will contact Diversys to arrange for maintenance checks on both machines. In the meantime, advised to manually sanitize all utensils, equipment, and glasses using the two-compartment sink.
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