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Red Basket Food Store - Kitchen

1320 2A Street W Brooks AB T1R 0V5 · Food - General

Official record from Alberta →

Inspection summary

Red Basket Food Store - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on March 19, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on April 11, 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?

  • 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 2 times on March 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 6 separate inspections, most recently on March 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on March 19, 2026. 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two-compartment sink near the front food service counter is missing a sink plug. Obtain a second sink plug to allow for manual dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and grime are building up in mainly the deep fry room, including crumbs accumulating under shelves and equipment next to the sink, the outside of dry food containers, food container lids, walls in the hallway, the exterior of the cooler and the interior walls of the cooler. *Clean and sanitize the mentioned areas.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the chicken room was cloudy and chlorine residual measured 10 to 50 ppm. Solution was discarded and refreshed.*Maintain sanitizer at 100 ppm and refresh sanitizer solution when dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher is not dispensing chlorine at the plate. No chlorine detected on the dish rack.Owner committed to investigating dishwasher. Two-compartment sink near the front counter is missing one sink plug. *Obtain a second sink plug for the two-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and grime are building up in mainly the deep fry room, including crumbs accumulating under shelves and equipment next to the sink, the outside of dry food containers, food container lids, walls in the hallway, the exterior of the cooler and the interior walls of the cooler. The can opener in the kitchen is grimy. *Clean and sanitize the mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 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?
      • The door sweep at the back door is not in good repair. This may be a point at which pests may enter the restaurant.A pest control inspection form is to be kept on file outlining monthly inspections of the commercial food establishment to proactively prevent infestations. DIY inspections are acceptable.
    • 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 wall and baseboard in the chicken preparation room is in need of repair to provide a readily cleanable surface. Extending the FRP wall panel was discussed.The concrete floor in the walking areas to the office areas, food preparation areas and coolers has been covered over time with an accumulation of dirt that needs to be scraped off so that the floor can be cleaned effectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling/wall of the walk-in-cooler (bottled drinks area), directly in front of the cooling unit fan, needs to be cleaned and maintained over time.Grease in the hood at the chicken preparation area, outside of the filters, has accumulated. Grease needs to be removed.The commercial hoods need to be cleaned in accordance with the Fire Code (every 6 months or as directed). The City of Brooks Fire Chief and Professional Hood Cleaning Company will specify the frequency.
  5. Monitoring Inspection

    3 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?
      • The door sweep at the back door is not in good repair. This may be a point at which pests may enter the restaurant.A pest control inspection form is to be kept on file outlining monthly inspections of the commercial food establishment to proactively prevent infestations. DIY inspections are acceptable.
    • 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 wall and baseboard in the chicken preparation room is in need of repair to provide a readily cleanable surface. Extending the FRP wall panel was discussed.The concrete floor in the walking areas to the office areas, food preparation areas and coolers has been covered over time with an accumulation of dirt that needs to be scraped off so that the floor can be cleaned effectively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling/wall of the walk-in-cooler (bottled drinks area), directly in front of the cooling unit fan, needs to be cleaned and maintained over time.Grease in the hood at the chicken preparation area, outside of the filters, has accumulated. Grease needs to be removed.The commercial hoods need to be cleaned in accordance with the Fire Code (every 6 months or as directed). The City of Brooks Fire Chief and Professional Hood Cleaning Company will specify the frequency.
  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?
      • The door sweep at the back door is not in good repair. This may be a point at which pests may enter the restaurant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling of the walk-in-cooler (bottled drinks area), directly in front of the cooling unit fan, needs to be cleaned.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling of the walk-in-cooler (bottled drinks area), directly in front of the cooling unit fan, needs to be cleaned.

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