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Red Sea Ethiopia & Eritrea Restaurant

134 1 Street W Brooks AB T1R 1B4 · Food - General

Official record from Alberta →

Inspection summary

Red Sea Ethiopia & Eritrea Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on July 25, 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?

  • 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 2 times on July 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on January 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 4 times across 2 separate inspections, most recently on July 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. 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?
      • The counter edges expose particle board, which is porous and can absorb moisture and bacteria.• Please regularly clean and sanitize the counter surfaces.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not readily available, counters were grimy, and bread was being prepared in the kitchen. Food contact surfaces and kitchen counters must be sanitized prior to preparing food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Woven liners used to place bread on contain a build-up of sticky bread grime and do not appear clean. Cellphone was placed on the kitchen counter and the counters did not appear clean and sanitary. * Ensure liners are made of washable material and ensure they are washed and sanitized via the three-step dishwashing method after every use. * Clean and sanitize counters - food contact surfaces prior to preparing food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three compartment sink is not equipped with sink plugs. Obtain sink plugs to effectively wash and immerse dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap is not made available at hand sinks. Soap was diluted to basically water. Paper towel was not readily available at the hand sink. Soap and paper towel must be provided and available at hand sinks at all times.
    • 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?
      • No pest control records available. An ongoing pest control program must be in place. Maintain written records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter edges expose particle board which is porous to moisture and bacteria. Seal counter edges with paint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Chafing dish hot holding equipment not used is filled with water which becomes a standing water concern and a reservoir for bacteria to grow. Ice machine is also not dumped and sanitized after use and contains standing water.* Clean and sanitize ice machine and chafing dish equipment. Do not leave water in food equipment.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • No pest control records available. An ongoing pest control program must be in place. Maintain written records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter edges expose particle board which is porous to moisture and bacteria. Seal counter edges with paint.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoop is stored among used shot glasses and supplies. Store ice scoop in a protected area free from contamination. Dry food is stored on the floor in the dry storage room. Keep food stored off the floor and protected from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bulk hand soap container was placed on a shelf above the sink. Soap dispenser did not contain soap. Keep a soap dispenser filled at the hand sink.
    • 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?
      • No pest control records available. An ongoing pest control program must be in place. Maintain written records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter edges expose particle board which is porous to moisture and bacteria. Seal counter edges with paint. Covers made for prep table are porous. Replace with cleanable covers. Fumehood vents are clean but the chimney has not been professionally cleaned since 2022. Obtain a cleaner for the fumehood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in freezer used for storage is crammed full with food and non-food related items. Storage areas in the food establishment must be organized with good visibility to monitor for pests. Organize supplies and remove items not related to the food establishment.

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