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Red Sea Ethiopia & Eritrea Restaurant

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

9 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.
  5. 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?
      • One record available for certified pest control obtained September 13, 2023. 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?
      • Holes in various walls and drywall are tapped and mudded. Finish sanding, caulking and painting surfaces.
  6. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wet single-use plastic cups in the bar were stacked together and had the appearance of being reused. Plastic cups discarded. Do not reuse single-use plastic cups since these items are not designed for washing and reuse.
    • 15. Is the facility free of a pest infestation?
      • Increased live cockroaches observed. Cockroach noted in the kitchen, on the hand sink counter in the kitchen, in the dish sink and in the bar. Hire a certified pest control operator to abate cockroaches.
    • 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?
      • Pest control records are not kept. Maintain a monthly pest control program with 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?
      • Women's bathroom door is repaired and holes are covered in bathrooms and hallways with drywall tape and mud, but not finished. Complete repairs with finishing the surfaces to be smooth and impervious to moisture. Finish sanding, caulking and painting surfaces.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not readily available at the time of inspection. Have a non-rinse concentration of sanitizer readily available during any kitchen food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An open bag of flour is stored on the ground in the kitchen hallway. Keep food stored off the ground and covered or sealed.
    • 09. Are chemicals stored and handled in a safe manner?
      • A very strong bleach mixture is prepared to sanitize floors. Label this sanitizer spray bottle including the intended use as not to use it on food contact surfaces.
    • 15. Is the facility free of a pest infestation?
      • One cockroach nymph and one ootheca (egg) was observed behind the freezer in the kitchen. Controls are in place using bait, traps and daily cleaning and sanitation using bleach. A few cockroach attractants were observed: water is leaking from the Pepsi cooler which is an attractant. Leftover bits of enjera were found on top of the pizza oven which is an attractant. There is a small hole in the wall beside the pepsi cooler where cockroaches can hide in the wall. Be diligent on cleaning up all food crumbs and water sources and close up the hole in the wall.
    • 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?
      • Pest control records are not kept. Maintain a monthly pest control program with 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?
      • Women's bathroom door is repaired and holes are covered in bathrooms and hallways with drywall tape and mud, but not finished. Complete repairs with finishing the surfaces to be smooth and impervious to moisture. Finish sanding, caulking and painting surfaces.
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf in the pepsi cooler is tipping over which makes it more likely for food to spill. Repair shelf in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two compartment sink is full of dirty dishes. Dirty dishes and clean dishes are piled up. Ensure dishwashing area is organized to allow for dishwashing to occur.
    • 15. Is the facility free of a pest infestation?
      • Cockroach activity is significantly reduced. One live adult cockroach observed at the time of inspection. Continue baiting, trapping and increased sanitation till cockroaches are eliminated.
    • 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?
      • Pest control records are not kept. Maintain a monthly pest control program with 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?
      • Women's bathroom door frame is not secured to the wall and is letting go. There are two holes in the men's bathroom wall and one hole punched into the hallway wall. Floor edge is coming off the platform to the bar. Baseboard is missing by DJ booth divider and the frame is leaving exposed two-by-four. Repair and finish walls, floors, baseboard and complete a finish around exposed wooden two-by-fours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dining room, kitchen and bar was not cleaned up after an event that occurred on Sunday. Empty bottles are left in the bar and dining room and sinks are dirty and full of items. Floors, tables and bathrooms are dirty. Kitchen sinks are backed up with dirty dishes and clean dishes that are not put away. A written cleaning schedule is not in place. Ensure a cleaning schedule is in place and maintain daily cleaning and sanitation activities to prevent pests and ensure that the kitchen is maintained to sanitation standards.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Empty pop and alcohol bottles are left in the dining room, bar and piling up in the kitchen. Manage empty bottles by rinsing and storing empties or removing the empty bottles off site sooner to deter attracting pests such as cockroaches and fruitflies.
  9. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A non-rinse sanitizer is not readily available at the time of inspection. Ensure sanitizer is available for sanitizing kitchen surfaces, dining room, bar and sisha area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Wet single-use plastic cups were stacked together and had the appearance of being reused. Plastic cups discarded. Do not reuse single-use plastic cups since these items are not designed for washing and reuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf in the pepsi cooler is tipping over which makes it more likely for food to spill. Repair shelf in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal household dishes are mixed together with dishes for the restaurant. Keep personal household items stored separately from food equipment and dishes used for the commercial kitchen. Keep personal use items stored out of the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two compartment sink is full of dirty dishes. Dirty dishes and clean dishes are piled up. Ensure dishwashing area is organized to allow for dishwashing to occur.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink is not supplied with soap and paper towel. Hand sanitizer is not a substitute for hand washing. Ensure soap and paper towel is maintained at the hand sink at all times.
    • 15. Is the facility free of a pest infestation?
      • The beginning stages of a cockroach infestation is observed. A few dead adults and a few live juvenile cockroaches were observed. Apply cockroach controls immediately and ensure that the cockroaches are exterminated quickly. Clean and sanitize underneath all food equipment, eliminate food spills and ensure food is stored in protected bins or containers. Obtain certified pest control. Fruit flies are also observed in high numbers in the kitchen and bar. Address waste management of empty beverage containers and garbages to remove breeding ground for flies. Sinks drains may need to be treated with a disinfectant.
    • 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?
      • Pest control records are not kept. Maintain a monthly pest control program with 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?
      • Women's bathroom door frame is not secured to the wall and is letting go. There are two holes in the men's bathroom wall and one hole punched into the hallway wall. Floor edge is coming off the platform to the bar. Baseboard is missing by DJ booth divider and the frame is leaving exposed two-by-four. Repair and finish walls, floors, baseboard and complete a finish around exposed wooden two-by-fours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dining room, kitchen and bar was not cleaned up after an event that occurred on Sunday. Empty bottles are left in the bar and dining room and sinks are dirty and full of items. Floors, tables and bathrooms are dirty. Kitchen sinks are backed up with dirty dishes and clean dishes that are not put away. A written cleaning schedule is not in place. Ensure a cleaning schedule is in place and maintain daily cleaning and sanitation activities to prevent pests and ensure that the kitchen is maintained to sanitation standards.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Empty pop and alcohol bottles are left in the dining room, bar and piling up in the kitchen. Manage empty bottles by rinsing and storing empties or removing the empty bottles off site sooner to deter attracting pests such as cockroaches and fruitflies.