Red Earth Inn
123 Highway 88 Red Earth Creek AB T0G 1X0 · Food - General
Inspection summary
Red Earth Inn has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on August 17, 2026, found no infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 5 times across 3 separate inspections, most recently on March 10, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 3 separate inspections, most recently on August 12, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on August 7, 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?
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 5 times across 3 separate inspections, most recently on August 10, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 5 times across 4 separate inspections, most recently on March 10, 2026. 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.
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Right-side prep cooler measured 7C. OUTSTANDING VIOLATIONUpdate August 12 '26 - Cooler measured 8C. It is only being used for low-risk food. Please ensure the cooler is not used until it can maintain a temperature of 4C or below. ENSURE:All cold-holding units containing high risk foods are maintained at 4C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Accurate thermometer not available in cooler.ENSURE:An accurate thermometer is available in all cold-holding units containing high-risk food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed food handler not wash their hands before starting their shift. Educated manager to instruct food handler to wash hands before starting work. ENSURE:Food handlers wash hands at appropriate times, especially before starting work.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Tomato sauce stored in its own open can. Once opened, canned food must be transferred to a food safe container as an open can may leach harmful material into the food. - Moved to a food safe container during inspection.ENSURE:Canned foods are transferred to a food safe container after opening.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Right-side prep cooler measured 7C. ENSURE:All cold-holding units containing high risk foods are maintained at 4C or below.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat slicer is in an unsanitary condition.ENSURE:Meat slicers are maintained in a clean and sanitary condition when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in walk-in cooler stored on the floor.ENSURE:All foods are stored at least six inches off the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher tested 10 ppm chlorine residual during the rinse cycle.Operator replaced the chlorine sanitizer with a fresh one.ENSURE:Chemical dishwashers produce 100 ppm chlorine residual during the rinse cycle.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bottom of left-side prep cooler is in an unsanitary condition. ENSURE:The entire facility is maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical dishwasher is leaking out of the back pipes.ENSURE:The entire facility is maintained in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat slicer in an unsanitary condition with dried food debris.ENSURE:Meat slicers are maintained in a sanitary condition to avoid cross contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chemical dishwasher measured 0 ppm chlorine residual during the rinse cycle. - The operator changed the chlorine with a fresh container. The dishwasher was retested and was able to reach 100 ppm chlorine residual during the rinse cycle.ENSURE:Chemical dishwashers reach 100 ppm chlorine residual during the rinse cycle.Dishwashers are tested frequently to verify sanitizer concentrations.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical dishwasher is leaking out of the back pipes.ENSURE:The entire facility is maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler fans are in an unsanitary condition.ENSURE:Walk-in cooler fans are maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer in the kitchen area. This was corrected during the inspection. Operator made a bleach water solution that had a concentration of a 100ppm. A food grade sanitizer must be used to sanitize food contact surfaces to prevent bacterial growth.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions was observed next to the chemical storage area. This was corrected during the inspection and operator moved the onions. Food items must be kept separate from the chemicals to prevent contamination of the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat products were observed at room temperature. Operator corrected this during the inspection and placed them in the cooler to thaw. Frozen items can only be thawed by placing them under cold running water, in the cooler or by microwaving.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station in the kitchen did not have soap. This was corrected during the inspection and operator replaced the soap. Handwash stations are required to have soap and paper towels at all times to allow for proper handwashing.
- 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?
- Weather stripping on the screen door in the back was in disrepair. Please ensure this is repaired to prevent pest from entering the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust was observed on the walls and ceilings of the walk-in cooler. Area under the shelves in the walk-in freezer had food debris built up. Please ensure these areas are cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of baseboard has detached in the middle storage room, and that area of floor and wall is not easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some light fixtures in the cooking area are missing shatterproof covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?