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Rainbow Restaurant & Lounge

5032 49 Avenue Redwater AB T0A 2W0 · Food - General

Official record from Alberta →

Inspection summary

Rainbow Restaurant & Lounge has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on October 9, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 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 3 times across 2 separate inspections, most recently on October 7, 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 2 times on September 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on October 30, 2025. 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 4 times across 3 separate inspections, most recently on September 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The drainpipe on the outside of the dishwashing machine was observed to be leaking. Ensure all plumbing is maintained in good condition. Require the owner to repair the leak.
  5. Risk Management 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)?
      • Chlorine sanitizer was observed at 50 ppm in the chemical mechanical dishwasher. All reusable dishes are required to be properly cleaned and sanitized. The concentration of chlorine sanitizer is required to be at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a light above the food preparation area that has the plastic light cover hanging out of the support housing. The light cover could fall and injure someone or contaminate the food. Ensure the light cover is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drainpipe on the outside of the dishwashing machine was observed to be leaking. Ensure all plumbing is maintained in good condition. Require the owner to repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood vent filters were observed to have grease build up. The facility is required to be maintained in a clean and sanitary condition. Grease build up may attract pests. Ensure that the hood vent filters are cleaned on a regular basis.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During the inspection several sanitizer buckets were observed with 0 ppm of sanitizer chemical. Chlorine sanitizer must measure at 100 ppm. Sanitizer is used to reduce the level of bacteria and microorganisms and prevent cross contamination. Required the operator to change all sanitizers and retested the concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw burger meat stored over ready to use cooked food products was observed. Ensure that all raw meats are correctly stored under cooked products to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a measuring cup in the bulk powdered gravy container. A cup left in the bulk food bin can lead to hand contact with the food and less washing of the utensil. Ensure cups and scoops are stored outside of food containers and that they are washed and sanitized on a regular basis.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Plum sauce with refrigerate after opening on the label was observed to be in a non-refrigerated unit. Ensure labels are being read correctly to prevent bacterial growth. The sauce was moved to a refrigerator during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of potentially hazardous food, cheese, was observed during inspection. Potentially hazardous foods must be thawed using one of the approved thaw methods to prevent bacteria growth. Required the operator to immediately remove product and place in the fridge. Education was provided regarding proper defrosting methods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer was observed at 0 ppm in the chemical mechanical dishwasher. All reusable dishes are required to be properly cleaned and sanitized. Required the operator to add chlorine bleach to the fill cycle until repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a light above the food preparation area that has the plastic light cover hanging out of the support housing. The light cover could fall and injure someone or contaminate the food. Ensure the light cover is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both microwaves on the kitchen line were observed to have food debris build up. All surfaces that come into food contact are required to be cleaned and sanitized to prevent cross contamination. Ensure that all surfaces are properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood vent filters were observed to have grease build up. The facility is required to be maintained in a clean and sanitary condition. Grease build up may attract pests. Ensure that the hood vent filters are cleaned on a regular basis.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a measuring cup in the bulk powdered gravy container. A cup left in the bulk food bin can lead to hand contact with the food and less washing of the utensil. Ensure cups and scoops are stored outside of food containers and that they are washed and sanitized on a regular basis.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is an unlabelled spray bottle of liquid in the food preparation area. Mystery liquids could lead to chemical contamination of the food contact surfaces. Ensure all spray bottles and chemical containers are labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a light above the food preparation area that has the plastic light cover hanging out of the support housing. The light cover could fall and injure someone or contaminate the food. Ensure the light cover is repaired.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are scoops left in the bulk rice and flour. Scoops left in food can be buried and need to be found by digging through the food by hand. Ensure the scoops are kept outside of the bulk food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are knives on the knife block with food debris on them. Food debris can harbour bacteria and transfer it to other foods. Ensure utensils are washed and sanitized after being used.
  11. Risk Management Inspection

    0 infractions

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