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Western Budget Motel Plus Red Deer

57 Gasoline Alley E Red Deer County AB T4E 1B1 · Food - General

Official record from Alberta →

Inspection summary

Western Budget Motel Plus Red Deer has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 16, 2025. The most recent inspection, on September 3, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 3, 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 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 September 3, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff advised that they were relying on glove use and were not washing their hands as often as necessary during food handling activities. Education was provided that glove use does not replace proper handwashing and that hands must be washed in a designated handwashing sink before putting on gloves and after removing gloves.Ensure food handlers wash their hands as often as necessary to prevent contamination of food or food areas. Wash hands in a designated handwashing sink before donning gloves and after doffing gloves. Gloves must not be used as a substitute for proper handwashing. Education provided during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A one-compartment sink was available in the food service area. Staff advised that reusable items are washed, rinsed, and air dried; however, no sanitizing step was being conducted. The facility does not have an approved dishwashing process in place to adequately clean and sanitize reusable food contact items. Education regarding proper wash, rinse, sanitize procedures was provided during the inspection.Ensure all reusable food contact items are washed, rinsed, and sanitized using an approved dishwashing process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff advised that handwashing was being conducted in the washroom or in the dishwashing sink. Education was provided that handwashing must occur in a dedicated handwashing sink. Staff were advised that the one-compartment sink in the food service area may be used as a handwashing sink during food service hours (6:00 a.m. to 10:00 a.m.) and must remain dedicated to handwashing during that time. After food service has concluded, the sink may be used for dishwashing, provided it is cleaned and sanitized following dishwashing activities.Ensure food handlers wash their hands in a designated handwashing sink as often as necessary to prevent contamination of food or food areas. Education provided during inspection.
  2. Initial Inspection

    0 infractions

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