Red Willow Place - Food Facility
7 Tache Street St. Albert AB T8N 2S3 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Sharp knife was being stored between the line cooler and the counter. Discussed with staff present and it was removed to the sanitizing bucket.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The Quat test strips present were expired and discoloured and may not provide accurate reading of the sanitizer concentration.
- 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?
- ***Some pest control records were present and available for review. Some were not found at this time. Ensure monthly records are kept onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Uncleanable plastic cover was still present on the new line cooler doors. Ensure that this film is removed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Jun 24, 2025Operator indicated that the dishwasher is going to be changed over to a chemical sanitizer. There was a pump slot present in the unit and they had ordered chemicals and hoses. Discussed that until the unit is effective, manual dishwashing is to be done and the sanitizer solution checked often enough to ensure effective sanitizing of the dishes.***the dishwasher was not effectively sanitizing the dishes. towards the end of lunch service the unit reached 64C, 67C and 69C at the dishes despite the manifold reaching 90C. Discussed changing the means of sanitizing to a chemical sanitizer. If a dishwasher repair person comes in please have them report on the spray nozzles and the timing for the rinse cycle as the end result is that the dishwasher is ineffective at sanitizing the dishes.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- July 8, 2025***the back hand sink only had cold running water present. There were parts on order for finishing the repairs for this sink. The other hand sink s available were stocked and working.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Laundry was being done while the facility was in operation. Laundry is not to be done while the food facility is in operation. Sign was present indicating laundry was not to be done between 10 and 3. Laundry equipment is to be removed unless procedures are followed ensuring that it is not done while the food facility is in operation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There were bowls being used as scoops in the bulk bins. They were removed during the inspection. Scoops, spoons with handles or ladles are acceptable. Bowls are not acceptable and can become a source of contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Jun 24, 2025Operator indicated that the dishwasher is going to be changed over to a chemical sanitizer. There was a pump slot present in the unit and they had ordered chemicals and hoses. Discussed that until the unit is effective, manual dishwashing is to be done and the sanitizer solution checked often enough to ensure effective sanitizing of the dishes.***the dishwasher was not effectively sanitizing the dishes. towards the end of lunch service the unit reached 64C, 67C and 69C at the dishes despite the manifold reaching 90C. Discussed changing the means of sanitizing to a chemical sanitizer. If a dishwasher repair person comes in please have them report on the spray nozzles and the timing for the rinse cycle as the end result is that the dishwasher is ineffective at sanitizing the dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Jun 24, 2025***The front and back hand sinks were not working. the parts were on order. The operator reported that when the hand sinks were turned on there was excessive leaking so it was turned off again.***The hand sink in the wait staff area had been turned off. Staff reported that it was due to a leak they were waiting for it to be repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- June 24, 2025***The front and back hand sinks were not working. the parts were on order. The operator reported that when the hand sinks were turned on there was excessive leaking so it was turned off again.***The back hand sink had no running water. Discussed that it was to be stocked and available for hand washing.
- 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?
- ***Exterior door was being left open. This can allow the entry of mice flies and other vermin into the facility. If exterior doors are open, effective screens are to be present. Door was closed during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***the sanitizer bucket had a sanitizer concentration of 50ppm. Discussed that this solution had to be maintained at the effective 200ppm concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Temperature logs were not being maintained (last date recorded was the 11th. Inspection was done Jun 16).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There were bowls and a broken measuring cup without a handle being used as scoops in some of the bulk products. Scoops are to have handles that are stored out of the products.
- 09. Are chemicals stored and handled in a safe manner?
- ***The sanitizer spray bottle was not labeled as to the contents. Ensure all chemical containers are clearly and accurately labeled as to the contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***the dishwasher was not effectively sanitizing the dishes. towards the end of lunch service the unit reached 64C, 67C and 69C at the dishes despite the manifold reaching 90C. Discussed changing the means of sanitizing to a chemical sanitizer. If a dishwasher repair person comes in please have them report on the spray nozzles and the timing for the rinse cycle as the end result is that the dishwasher is ineffective at sanitizing the dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The hand sink in the wait staff area had been turned off. Staff reported that it was due to a leak they were waiting for it to be repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The back hand sink had no running water. Discussed that it was to be stocked and available for hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- ***The spray bottle of sanitizer was not labeled as to the contents. Corrected during the inspection. Ensure that the spray bottle labels are present and legible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Nov 25, 2024***The ceiling was not in good repair with finishes being smooth and easily cleaned. here were pieces of finishing hanging down from some of the ceiling tiles.Oct 15, 2024***The ceiling was discussed. There were areas of disrepair present where the finishes were hanging down from the ceiling tiles. Ensure that when the tiles are replaced the surface is smooth, cleanable, not porous and in good repair. Some of the tiles had the dangling finishes removed leaving a discoloured surface. Cleanability was not determined at this time.Sept 12, 2024***The ceiling tiles were in disrepair with finishing hanging down from the tiles. Discussed that the replacement ceiling tiles were to be in good repair, smooth and cleanable.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The sanitizer concentration in the bucket with the cleaning cloths was inadequate for sanitizing. Discussed with staff who indicated they sprayed a couple times from the diluted sanitizer into the bucket of water. Discussed that this was ineffective in making an acceptable concentration. The cleaning cloth bucket must have the same concentration as the spray bottles. Alternative to having a sanitizer solution for storing used cloths was to use the cloths once then put in for laundering. Wet /used cloths would not be present in the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***The laundry was being done while the kitchen was in operation. Discussed alternatives as the sign present was not being followed that the laundry was not to be done between 11 am and 3. The laundry was not to be in a food handling area. Discussed acceptable alternative locations for the laundry.
- 09. Are chemicals stored and handled in a safe manner?
- ***One of the bottles of sanitizer was not labeled as to the contents. Corrected during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Food safety certification was not available. Requested chef to send copy by e-mail.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Oct 15, 2024***The ceiling was discussed. There were areas of disrepair present where the finishes were hanging down from the ceiling tiles. Ensure that when the tiles are replaced the surface is smooth, cleanable, not porous and in good repair. Some of the tiles had the dangling finishes removed leaving a discoloured surface. Cleanability was not determined at this time.Sept 12, 2024***The ceiling tiles were in disrepair with finishing hanging down from the tiles. Discussed that the replacement ceiling tiles were to be in good repair, smooth and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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 ceiling tiles were in disrepair with finishing hanging down from the tiles. Discussed that the replacement ceiling tiles were to be in good repair, smooth and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- ***There was expired egg product in the refrigerator. Removed and discarded during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***the sanitizer bucket had a sanitizer concentration of 50ppm. Discussed that this solution had to be maintained at the effective 200ppm concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- ***Temperature logs were not being maintained. Temperature templates will be provided with this report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There were bowls being used as scoops in some of the bulk products. Scoops are to have handles that are stored out of the products.
- 09. Are chemicals stored and handled in a safe manner?
- ***There were unlabeled chemical solutions in the spray bottles. They were labeled or discarded during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***the dishwasher was not effectively sanitizing the dishes. It had been run several times and the final rinse temperature was not reaching 82C at the manifold and the water reaching the dishes was only reaching 65C. They plan on calling the repair person right away. Discussed temporary option of manually sanitizing the dishes and as records were not kept as to when the unit was working, all customer service dishes and utensils must be effectively sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***One of the paper towel dispensers by the hand sink (closest to the food handling area in the kitchen) ran out of paper towels during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- ***There was no one present who had the manager food safety course. Many of the volunteers had taken the home study course. List of approved courses will be sent with this report.
- 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 ceiling tiles were in disrepair with finishing hanging down from the tiles. Discussed that the replacement ceiling tiles were to be in good repair, smooth and cleanable.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was in use but it was not adequately sanitizing the kitchen utensils. The final rinse temperature was 56C at the dishes and did not reach 82C at the manifold.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher not working is not critical as manual procedures were being followed for safe effective dishwashing.Dishwasher technician was contacted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher not working is not critical as manual procedures were being followed for safe effective dishwashing.Dishwasher technician was contacted.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ***Sandwich middles were not being covered/protected from contamination between uses. Discussed with staff and they were re-covered during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher had a final rinse temperature of <74C at the dishes (<180F at the manifold). After being run several times it only reached 69C at the dishes. Manual dishwashing was discussed and set up.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***There were no chlorine test strips present. Chlorine was being used for the manual sanitizing step. Test strips are required as the sanitizer concentration will change with use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?