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Red Bowl Chinese Restaurant

3 - 205 19 Avenue Nisku AB T9E 0W8 · Food - General

Official record from Alberta →

Inspection summary

Red Bowl Chinese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on October 24, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 June 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 9, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 9, 2025. 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 on June 9, 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 once on June 9, 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in 2020. Please ensure test strips are not expired, and that testing of the concentration of the sanitizing solution is occuring daily.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Steamed buns in freezer were observed to be contained in single use plastic bags with no additional wrapping/packaging.Please ensure food items are stored in food grade containers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed to be around the facility and not in the prepared sanitizer solution. Owner put cleaning cloths in the sanitizing solution measuring 200ppm chlorine. Please ensure all cleaning cloths are housed in an appropriate concentration of sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers are being stacked on top of each other in the common area and in cold storage. Please ensure no containers are being stacked on top of each other. 2. Sauce buckets are left uncovered in the common area and evidence of refilling sauces without cleaning the buckets observed. Please clean the sauce containers each time they are emptied to protect the bulk supply from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple containers of veggies, eggs, meats, breaded meats, steamed buns were observed to be left uncovered in every fridge and freezer in the facility. Please ensure all stored food is covered to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing methods observed for chicken. Bulk bagged chicken breasts external temperature measured 16C, bulk chicken internal was still visibly frozen and cold to touch. Please be advised to take smaller portions of frozen foods out of freezer for processing to ensure proper temperature control.2. Improper thawing methods observed for bulk beef strips. Unpackaged beef strips were left in standing water in the sink. Please ensure that when thawing foods, they are thawed under cool running water or thawed in the cooler.3. Improper cooling methods observed for bulk fried chicken. Fried chicken was left in large tubs on the cooling rack. Lower cooling rack fried chicken temperature measured at 25C. Owner was advised to place fried chicken into shallower basins to ensure safe cooling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in 2020. Please ensure test strips are not expired, and that testing of the concentration of the sanitizing solution is occuring daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Meat grinder, rice cooker, dough maker and other equipment and utensils were stored in an uncleaned state. Equipment needs to be deep cleaned prior to reuse. Please ensure a thorough cleaning of all equipment and utensils happens after every use and prior to storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors and under all equipment requires a deep cleaning. Walls near food processing area and cooking areas require cleaning. Please ensure all surfaces in the kitchen are maintained in a clean and sanitary manner.2. Grease buildup observed in cooking ventilation hood. Owner said they we scheduled to have a cleaning company come later that day. Please ensure regular cleaning of cooking ventilation hood to prevent fires.3.Mechanical tools such as drill and WD-40 are being stored under the food prep area. Making the area unable to be properly cleaned. Please ensure tools are stored away from food prep area to facilitate proper cleaning.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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