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Red Baron Inn - Cocktail Bar

5011 50 Street Barrhead AB T7N 1L1 · Food - General

Official record from Alberta →

Inspection summary

Red Baron Inn - Cocktail Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 14, 2025. The most recent inspection, on November 26, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 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 3 times across 3 separate inspections, most recently on November 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on November 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was not sanitizing dishware, as no sanitizer residual was detected. Upon closer examination, it appears that the tubing running through the pump is revered, and water was entering the sanitizer container. The operator was instructed not to use any glassware until it has been sanitized.Nov 25-update The tubing has been switched so the flow of chlorine is directed into the spay nozzles. No chlorine was detected in the glasswasher. Action shall be taken to ensure the glasswasher is working. All glassware shall be manually sanitized after going through the glasswasher.Nov 26 - The dishwasher is not working properly. Action shall be taken to repair the dishwasher. All glassware shall be washed using the 3-compartment sink method: 1) Washing in hot soapy water, 2) rinse to remove soap, 3) sanitize in 100ppm chlorine solution and air dry. Operator stated he will get a plumber in to repair the glasswasher.
  2. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The dishwasher is not being tested daily to ensure proper sanitizer levels are present. The dishwasher shall be tested daily to ensure dishware is being sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was not sanitizing dishware, as no sanitizer residual was detected. Upon closer examination, it appears that the tubing running through the pump is revered, and water was entering the sanitizer container. The operator was instructed not to use any glassware until it has been sanitized.Nov 25-update The tubing has been switched so the flow of chlorine is directed into the spay nozzles. No chlorine was detected in the glasswasher. Action shall be taken to ensure the glasswasher is working. All glassware shall be manually sanitized after going through the glasswasher.
  3. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The dishwasher is not being tested daily to ensure proper sanitizer levels are present. The dishwasher shall be tested daily to ensure dishware is being sanitized.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was not sanitizing dishware, as no sanitizer residual was detected. Upon closer examination, it appears that the tubing running through the pump is revered, and water was entering the sanitizer container. The operator was instructed not to use any glassware until it has been sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling in the walk-in cooler has a buildup of dust/debris. Action shall be taken to clean the ceiling to prevent the dust/debris from falling onto the items stored in the cooler.

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