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Redcliff Hylton Restaurant

19 3 Street NE Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Redcliff Hylton Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on May 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 May 2, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Demand 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 facility entrance ceiling is in a state of disrepair. Sections of the ceiling tile are missing, exposing the roof above it. No water intrusion was observed. The roof has been repaired since the leak.Please repair the ceiling.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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 bar glasswasher iodine measured <12.5 ppm. The iodine jug was completely empty. This has been noted regularly during past routine inspections. Iodine test strips are available on site. Please ensure that staff are consistently checking the iodine jug daily to ensure there enough solution to sanitize dishes. Please ensure staff are recording iodine concentration levels daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fry cutting machine still had a buildup of food debris. Ensure the fry cutter is taken apart and any screws replaced (operator stated existing screws were stripped). There was still some grease dripping at very bottom of wall, behind cookline and a few tiles were starting to come off. Please clean the above-mentioned areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation filters and bottom of prep cooler have been cleaned.The fry cutting machine still had a buildup of food debris. Ensure the fry cutter is taken apart and any screws replaced (operator stated existing screws were stripped). The wall behind the cook line has been cleaned. However, there was still some grease dripping at very bottom and a few tiles were starting to come off please clean the above mentioned areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler temperature measured 9.9°C. Staff removed potentially hazardous foods to another fridge. Staff mentioned that coolant was getting low. Owner will be in contact with tech technician to look at prep cooler. A follow up inspection will be conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation could filters had a buildup of grease. The fry cutting machine had a buildup of food debris. The bottom of the prep cooler had a slight smell and spill. The wall behind the cook line had grease dripping at very bottom and a few tiles were starting to come off please clean the above mention areas and repair surfaces to ensure they are smooth non-absorbent and easily cleanable.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The iodine jug underneath bar glasswasher was empty. A new jug was hooked up and glasswasher was ran. Iodine measured ~25 ppm. No quats in a bucket or spray bottle was located in the kitchen. Staff prepared solution in the dishwashing sink. Quats measured 200 ppm Ensure sanitizer is available at all times in the kitchen. Discussed changing solution a few times a day or as needed if solution becomes dirty sooner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were available to measure glasswasher sanitizer's concentration. Please purchase.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and debris on sides and behind the griddle, fryers and wall. The wall closest to kitchen hand sink had a buildup of dust on it. Please clean these areas.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of frozen chicken wings were thawing out on the counter. The temperature of the wings, when measured with an infrared thermometer, was 2.4 degrees C. The operator relocated the chicken wings to the nearby cooler to continue thawing out. Please ensure frozen food is thawed as outlined in Section 3.3.2 of Alberta's Food Retail and Foodservices Code, and not left in a room-temperature environment to thaw.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the fryer baskets was in disrepair (some mesh wires missing, some bent). Please repair or replace the basket to avoid physical contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and debris on and around the griddle and fryers. Please clean these areas.

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