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Red Goose Restaurant

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

7 inspections

  1. 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).
  2. 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).
  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?
      • 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions