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Red Goose Restaurant

9625 66 Avenue NW Edmonton AB T6E 0M2 · Food - General

Official record from Alberta →

Inspection summary

Red Goose Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 6 times across 5 separate inspections, most recently on August 14, 2026. 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 2 times across 2 separate inspections, most recently on November 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 3, 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?

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

    0 infractions

  2. Monitoring 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?
      • No - there were sections of shelving in disrepair in the front open kitchen area, with the operator to remove the 'frayed' and worn pieces of duct, etc., that was used for previous maintaining of the surface covering material on the wood shelving. The operator is to repair/replace the surface covering or to re-paint the shelving so that all shelving is made of a material that is smooth, washable, non-absorbent, and in good repair.Also, ventilation filters in the main exhaust hood canopy and smaller hood canopy in rear kitchen require washing, as there was accumulation of grease/oil droplets, etc., on the filters. The operator is to also ensure regular professional cleaning is conducted of the interior of the exhaust hood canopy at least every six months.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - staff workers are to ensure food products are not stored directly on the floor at any time. Note that there was a large orange bag of whole onions stored directly on the floor (on carpet runner) at rear of kitchen area, at exit/entry doorway. Staff workers are to ensure all food products are stored at least six inches (15 cms) off the floor and onto racks, shelves, or pallets., and to ensure proper lids/covers are used as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - note that the operator was advised to use 'commercial-type' rubber mats that are easily washable, for all indoor use (as per the type used at the outside entrance area of the rear doorway). The carpet runners in use inside rear kitchen doorway were not designed for commercial kitchen areas (and are to be replaced or removed).
  4. 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?
      • No - the faucet fixtures at the three dishwashing sinks in the rear kitchen area require repair, so as to be adequately secured to the respective sink/counter. There were no issues regarding the exhaust canopies in front and rear kitchen areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of dirt/dust, etc., around and under the carpet runners used at the rear exit door in the main kitchen area. The operator is to ensure more regular and thorough washing of floors is conducted throughout all areas of the main kitchen (with floor washing to be conducted forthwith).
  5. 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?
      • Yes (corrected during inspection) - staff were not using and completing the daily food safety temperature monitoring. The procedure was explained to the operator, with the AHS template provided for staff use from this day forward (with copies kept on-site, available for review, for a period of 90 days).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - the operator is to ensure all articles of clothing are stored separately away from food products, as at time of inspection, there was a winter jacket on top of an open box of raw onions in the rear kitchen dry food storage area. All staff are to keep clothing and other items separate from any food product storage, in order to prevent possible cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were no records of any professional cleaning completed of the two exhaust hood canopies. The operator was advised to ensure that a professional company was scheduled every six months to ensure a thorough cleaning of inside each exhaust hood canopy (which can be completed only with a professional company, as they have the necessary equipment for such a task).Also, the faucet fixtures at the three dishwashing sinks in the rear kitchen area require repair, so as to be adequately secured to the respective sink/counter.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to tidy-up kitchen clutter, clean splash areas, and service the canopyhood.

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