Skip to content
Loading map…

Red Roosters Kitchen Ltd

Box 622, Masset, V0T 1M0 · Restaurant

Official record from Northern Health →

Inspection summary

Red Roosters Kitchen Ltd has been inspected 8 times by Northern Health Authority since March 29, 2022. The most recent inspection, on August 26, 2026, recorded 4 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 4 separate inspections, most recently on August 26, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 26, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on June 14, 2022. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 August 26, 2026. For example: 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 26, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern Health Authority, 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.

8 inspections

  1. Routine Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A pan of rice was cooling at room temperature in the back of the kitchen at time of inspection. (Public Health Significance) Improper cooling is one of the leading causes of foodborne illness. Keeping food in the danger zone (4°C to 60°C) for long periods of time (greater than 2 hours) can lead to expediential growth of pathogenic organisms which can lead to illness.
      • Corrective Action: Cool foods either in an ice bath, with an ice wand, or by portioning out into shallow metal pans in the cooler. Do not cool in large pans on the counter. Operator placed the rice in the refrigerator at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products observed to be stored on the floor in the dry storage area. (Public Health Significance) Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury.
      • Corrective Action: Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitizing.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard noted on the floor in front of the cooking surfaces and in front of the dishwashing sink at time of inspection. (Public Health Significance) Materials like cardboard will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove the cardboard from the floor and do not replace, the floor is smooth, durable and easy to clean.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No handwashing sink in the front of house. Operator noted he uses the dishwashing sink for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not displayed. Operator identified that it had been lost.
      • Corrective Action: Replace permit and Ensure permit is displayed in a visible location up front so customers can see it.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting in the dry foods storage area dim. Lighting in the food premises must be adequetely bright to allow for routine cleaning and sanitization.
      • Corrective Action: Install brighter lighting in the dry food storage area.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items including rice bags and flour bags were storaged open and unprotected from contamination.
      • Corrective Action: Obtain food grade containers that are pest proof. All open food products need to be placed into food grade pest proof containers during storage.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rim of ice machine was dirty. Both chest freezers in the kitchen have accumulated an unsanitary amount of frost build up. All equipment must be maintained in a sanitary condition to prevent the contamination of food products.
      • Corrective Action: Operator discarded the ice from the ice machine and unplug it for cleaning. Clean and sanitize all identified equipment before resuming use of that equipment. Ensure that all equipment is cleaned routinely to prevent build up.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris has accumulated arround the deep fryer cooking area. The food premises must be maintained in a sanitary condition.
      • Corrective Action: Clean and sanitize the indicated area. When cleaning the premises it is important to ensure that hard to reach areas are being cleaned too.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) There was a bed in the back of the dry food storage area. The operator state that he occasionally uses the bed to take naps or sleep. Items that are not required for the food premises operations need to be removed.
      • Corrective Action: Operator removed the bed.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Behind the stove, on the bottom of the shelving units in the front of house. Droppings observed were old, no evenidence of fresh droppings in the premise.(Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust build-up observed underneath prep cooler in the kitchen,
      • Corrective Action: Move cooler, and clean and sanitize underneath. Clean regularly to maintain sanitary condition of the kitchen
  7. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Operator moved clothes into bucket of 200ppm chlorine sanitizing solution. Ensure that wiping clothes are submerged in sanitizer solution between uses and that sanitizer solution is replaced routinely throughout the day to mainain an effective active concentration of chlorine.
  8. Routine Inspection

    4 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Pantry is located inside a pre-existing walk in cooler. Lights are not easily accessible in this area and usually left off. Lighting needs to be adequate to support identification of any spills, contamination, food debris or food residue.
      • Corrective Action: Install new lighting fixture in the pantry/walk in cooler to facilitate cleaning and sanitization. Submit details to the Environmental Health Officer for approval.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Bag of uncooked rice was present in pantry next to observed mice droppings. All foods needs to be covered and protected from contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Continued observation of food left open to contamination may result in additional enforcement action.
      • Corrective Action: Operator voluntarily discarded items that were left open to contamination. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator was recommended to store food in secure containers with lids.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Dish washer has digital temperature display which was not accurate.
      • Corrective Action: Operator initiated manual dishwashing procedures providing a 100 ppm soak for 45 seconds for all dish ware. Have the dishwasher repaired by a qualified technician or post "out of order" signage and keep the dish washer turned off. Do not use the dishwasher until proof that the dish washer can provide an acceptable sanitizing rinse is submitted and accepted by the Environmental Health Officer.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Repeated evidence of mice; droppings were noted in the facility around dry storage area and back of kitchen. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Continued observation of mice presence in the facility may result in additional enforcement action.
      • Corrective Action: Clean and sanitize all areas where mice droppings are observed. Remove any pest attractants such as food and water. Eliminate access to the building and routes that pest may use inside the buidling. All food contact surfaces must be sanitized prior to begining operations at the start of the day. Install additional pest monitoring stations throughout kitchen and pantry. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. The use of a professional pest control operator is recommended. Prepare a pest management plan. Pest management plan needs to include policies to prevent pest, methods to monitor pest, and process for addressing and eliminating the pest issue. As part of the process for addressing pest issues, the Environmental Health Officer needs to be notified of health hazards.
Own this business? Add a badge to your website