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West Park Lodge - Food

5715 41 Street Crescent Red Deer AB T4N 1B3 · Food - General

Official record from Alberta →

Inspection summary

West Park Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on May 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 6, 2024. 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?

  • 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 May 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (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 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?

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. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored on the floor in shipping boxes within the walk-in freezer. Staff indicated that a delivery had been received earlier that day. During the inspection, staff were instructed to move the boxes off the floor, and this was completed immediately. Please ensure that all food items are stored off the floor to protect them from contamination and to facilitate effective cleaning.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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?
      • 1. Inadequate lighting in walk-in freezer. Make cleaning difficult. Replace with stronger light bulb.2. Duct tape used to hold range hood exhaust vents together. Difficult to clean. Repair so that duct tape is not required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • Expired permit displayed. Review show error from EPH as permit was sent to wrong person. Will forward current permit, please post.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the two wipe cloth buckets measured 0ppm chlorine. Solution changed so that both measured 100ppm.Testing strips available.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the counters and food prep areas. Please ensure cleaning cloths are present in the sanitizer solutions at all times to prevent growth of pathogenic bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes with food were stored on the ground in the walk-in cooler and walk-in freezer. - Please ensure food boxes are stored 6 inches (15 cm) from the ground.
    • 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?
      • The back door of the facility had sunlight comes from the left side of the door.Please repair/replace the weatherstripping of the back door to prevent potential entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Scoops were observed stored inside the rice, cornstarch, Panko containers. Corrective action: The scoops were removed from the containers. Note: Please ensure that scoops are either stored outside the container or in a manner that the handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of dust and debris on the counter over the grill. Please ensure indicated area are maintained in a clean and sanitary condition.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several wet/soiled cleaning cloths were observed on the counter tops in the kitchen.**Ensure all used cloths are stored in sanitizer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no functional probe thermometer for monitoring internal cooking temperatures available at the time of the inspection.**Please obtain a probe thermometer.

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