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Red Star

10538 Jasper Avenue NW Edmonton AB T5J 1Z7 · Food - General

Official record from Alberta →

Inspection summary

Red Star has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 14, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on October 24, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 24, 2023. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 24, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 24, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer (zero ppm chlorine) was measured at plate level in the Sanitize cycle of the low temperature dishwasher. The operator immediately phoned a technician and place a request for repairs.In the time being, all dishware from the dishwasher must be manually sanitize in a compartment sink until the equipment is fixed. Alternatively, the bar glasswasher can be used to clean and sanitize all dishware.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At first, no sanitizer (zero ppm chlorine) was measured at glass level in the Sanitize cycle of the low temperature glasswasher.An empty sanitizer container connected to the glasswasher was replaced with a new sanitizer container, the equipment was primed, couple of cycles ran and 100ppm chlorine was measured at plate in the Sanitize cycle.
    • 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?
      • There are no pest records kept onsite. Ensure monthly pest control is conducted and records are kept onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen low temperature dishwasher is not in good working order.A service request was made during inspection by the owner to have a technician fix the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drink spills, dirt, beer caps, and debris were noted on the floor beneath the hand sink and glasswasher at the bar.remove the glasswasher from the wall and have the floor beneath the hand sink and glasswasher clean.

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