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Red Willow Lodge - Kitchen

5401 48 Street Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Red Willow Lodge - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on July 29, 2025, found no infractions.

2 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: Protecting food from contamination 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.

  • 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 once on July 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 15, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Bananas in the dry storage area were observed to be open, or spoiled with evidence of fruit flies.Corrected during inspection:- Broken bananas and Bananas with signs of spoilage or pest activity were discarded
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution buckets measured a concentration of 0 ppm chlorine. Sanitizer solution present was a mix of soap and sanitizer solution.Corrected during inspection:- Mixed sanitizer solution buckets were emptied, cleaned, and replenished with 200 ppm chlorine sanitizer solution.- Education provided: refrain from mixing soap and sanitizer solutions
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A cup was observed in use as a scoop in the bulk sugar container- The scoop handle in the bulk oat container was observed to be in contact with the food productCorrected during inspection:- The plastic cup was removed from the bulk sugar and discarded- The scoop was adjusted so that the handle was no longer in contact with the food product.Education provided:- Bulk food product scoops must be composed of an easily cleanable, shatter resistant (non-glass, non-ceramic) material, and equipped with a handle that differentiates the food contact area from the utensil handling area.
  4. Risk Management Inspection

    0 infractions

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