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Red Star Chinese Restaurant

3 - 3301 50 Avenue Red Deer AB T4N 3Y2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had chlorine spray bottles prepared and in use, measured at 200 ppm, which is within the effective concentration range of 100–200 ppm.---Multiple cleaning cloths were observed soiled, in use, and stored dry on counters. The operator prepared a Clean-in-Place (CIP) bucket with chlorine, measured at 200 ppm, and placed the cloths in the solution.---Please ensure all cleaning cloths in use are stored in an appropriate sanitizer solution between uses(should have at least three clean in place buckets for size of facility, where cleaning clothes were observed to be in use). When cloths are left out at room temperature, bacteria can easily grow on the food debris and moisture within the cloth. Using these cloths without proper sanitizer storage can spread bacteria to food contact surfaces and other areas of the facility, increasing the risk of contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple food products, both cooked and raw meats, were observed stored in refrigerators and freezers without adequate lids or covers.Please ensure all food products are adequately covered with a lid or plastic wrap during storage to prevent potential environmental contamination.---Multiple scoops and cups were observed stored with handles inside dry food products.Please ensure all dry products are not scooped using cups, and that scoops are stored with handles outside the food or kept in a clean container separate from the bulk supply.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple scoops and cups were observed stored in dry food products, with handles in food product.The operator removed all items and sent them for dishwashing.Please ensure scoops are not stored with handles inside food products and that cups are not used to dispense dry products. It is recommended that scoops be stored in a clean container outside of the products and rotated regularly when they become heavily soiled.---50 lb bagged onions were observed stored directly on the floor. The operator placed them on plastic risers, elevating them at least 6 inches off the floor.Please ensure no food products are stored directly on the floor and that they are kept at least 6 inches off the ground to prevent potential contamination and pest attraction.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
    • 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?
      • Monthly pest control checks are performed by a professional pest control contractor; however, no records of work completed or pest control reports were available at the time of inspection.Please ensure pest control reports are received and retained in a book or other suitable storage method, and are stored onsite for future inspections to confirm effective pest control measures are in place.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was posted by the bar, easily visible to customers, however it was expired.Please ensure most recent valid Food handling permit is printed and posted in a location that is easily visible to customers.
    • 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 walk-in freezer door did not form a tight seal. Ice buildup was observed on the floor and along the perimeter of the door and frame. The frame also had loose trim material that was not secured.Please ensure the trim is repaired or replaced so it is properly secured, and that the walk-in freezer door forms a tight seal to prevent ice accumulation. Please remove any existing ice buildup, ensuring the unit remains in good working condition and is able to effectively maintain proper temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A significant amount of flour was observed in the back kitchen, including on surfaces and on the floor near the flour mixer.Significant dirt and debris were observed underneath equipment, including the two-compartment sink near the grills and under the grills.Vent filter plates had significant black residue buildup.Please ensure all areas of food handling, including underneath equipment, are cleaned and maintained free of debris, grease, and other buildup.Please ensure regular cleaning practices are implemented to maintain consistent cleanliness and ensure the facility remains clean, to prevent pest attraction and enable a safe food handling space.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Floors, walls, counters and other surfaces were cleanable and in good condition.The hood over the fryers, woks and grills was professionally cleaned in August 2025. 1- The filters in the ventilation hood and the edge of the hood had grease and dust building up and it was indicated the filters are cleaned every two weeks. Please increase the cleaning to once a week and give the edges of the hood a good cleaning.2- The 2-compartment prep sink near the cookline has a long hose attached that is used to have flowing water over defrosting foods. The hose end is submerged in the water creating a backflow risk if water pressure on the watermain is lost. Please install a backflow preventer on the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general the kitchen and prep areas were clean and in good condition but the following areas need some work:1- The floor under the woks and fryers near the back wall have grease and debris building up. Please give these a thorough cleaning.2- The bottom shelf of the prep table across from the woks has spills and debris building up. Please pull the food containers, trays and other items off and give is a good cleaning.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure that canned good are transferred to food grade containers for storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please remove/replace tape peeling on cookline.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Interior of ice machine observed requiring deep cleaning. Please remove all removable parts (wash, rinse, sanitize), remove ice. Use clean-in-place method for non-removable parts.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Please ensure all food is off the floor (portion sauces and store bulk containers on shelving).Please ensure canned goods are removed from cans and portioned into reusable food grade containers for longer term storage in the cooler.Please ensure hose in prep sink is not stored outside inside the basin while items are thawing in basin. Hose is not washed/sanitized frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please keep high risk food under temperature control:- pork wonton measured 36 C.- whole chickens stored at room temperature- cooked shrimp observed in cold water in prep sink (CDI - shrimp was placed in cooler)- sticky rice wrapped in lotus leaf observed on the counter (CDI - sticky rice placed in steamer). Bowl of rice observed on the counter - measured 31.8 C.- unshelled raw eggs observed on the counter and measure 9.5 C.** Please to keep high risk food such as rice, eggs, and meat/meat items in hot holding (60 C and above), or cold holding (below 4 C).
    • 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 following areas require repair:- lighting by the rear Exit door- Walk-in freezer threshold observed with exposed/unfinished wood. Please repair to ensure surface is smooth, non-porous and easy to clean.- replace ceiling tilesPlease keep black hose out of food prep sink (above flood rim of the sink).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- storage area for take-out utensils (wash/sanitize blue containers)- Serving utensils and utensil bins storage (wash/sanitize)- Shelving on the cookline across wok fryers- inside and outside of coolers- Floors behind/beside/below cooking equipment on the cookline- walls on cookline
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There is sewage backup in the food handling areas of the kitchen. The sewage backup did not appear to be active, and the operator stated that Drain Doctor came by and repaired the sewage backup, which occurred at two floor drains in the kitchen. The affected areas were moped and rinsed with hot water. The cleaning procedures, however, were not satisfactory. The facility must: 1) Investigate and fix the cause of the sewage backup. 2) Discard food and packaging materials that were contaminated by sewage water. 3) Clean and disinfect all floors, walls, and equipment that were contaminated by sewage water. For disinfection, 1000 ppm chlorine may be used which is made by mixing 20 ml of bleach and 1000 ml of water.