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Redwood Esso - Food Preparation

10216 100 Street, Taylor, V0C 2K0 · Restaurant

Official record from Northern Health →

Inspection summary

Redwood Esso - Food Preparation has been inspected 7 times by Northern Health Authority since April 26, 2023. The most recent inspection, on May 21, 2025, found no infractions.

1 of 7 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, Pests and Protecting food from contamination.

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.

  • 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 3 separate inspections, most recently on March 10, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on June 21, 2023. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on March 10, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 10, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on March 21, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

About this data

These results come from Northern Health Authority, 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The ceiling is in state of disrepair and leaks water continuously (Public Health Significance) Water leaks can encourage growth of microbes, leads to slip or fall hazard and could all for growth of mould in the kitchen
      • Corrective Action: Operator placed two large containers to collect the dripping water as immediate action, contacted maintenance technician to fix the problem.
  3. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The slushy machine is directly placed under a ceiling that is in a state of disrepair (Public health significance) Cross contamination of the food due to possible dislodgement of particles trapped in the damaged ceiling.
      • Corrective Action: Protect the machine from contamination, move the machine away from the spot that is directly under the broken ceiling (immediately), repair the broken ceiling
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Displayed single use items were covered in dust (Public Health Significance), this is a direct physical contamination of food.
      • Corrective Action: Discard the contaminated single use disposable items and replace the items with new supplies. Protect single use materials from dust entering the facility from construction sites and from the environment.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: There is no hot running water in the kitchen area. This might discourage proper hand washing procedure and encourage unsanitary condition.
      • Corrective Action: Fix the plumbing problem and ensure there is a supply of hot running water in volume and quantity that is adequate for the daily operations
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The walls, ceiling, floors are visibly dirty with dust and grease materials settled on the equipment (Public health significance). Direct contamination of food from unsanitary conditions of the wall, ceiling and floor that could predispose to development of food borne illnesses and risk of fire hazards.
      • Corrective Action: Deep clean the entire kitchen area (walls, floors, ceiling)
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination that could potentially arise from poor hand hygiene by the handlers.
      • Corrective Action: Ensure the hand wash station is thoroughly scrubbed and deep cleaned. Soap and paper towel in dispensers and hot and cold running water must be provided for proper hand washing.
  4. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer bucket. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: This was corrected at time of inspection. Bleach solution was prepared. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  5. Follow-Up Inspection

    1 infraction

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Waste removal and cleaning schedule inadequate. utensils, boxes left to pile up. Dirty utensils observed. These can attract or habour pest which can contaminate foods.
      • Corrective Action: Operator is aware to deep cleaning is necessary. Throw away anything not needed for the operation of the facility. Maintain equipment, utensils in sanitary conditions
  6. Follow-Up Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of drinks in refrigeration unit and storage room stored on the floor. These are not protected from contamination.
      • Corrective Action: Operator is working on getting stands that are at least 6 inches or 15cm off the floor to store foods and drinks on.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pile of boxes and items not used in the food prremise. These conditions may allow for habouring of pest.
      • Corrective Action: Operator is aware to de-clutter, remove/throw away any items boxes not needed for the operation of the food premise. Also clean up the office room and throw away dirty items.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator still has no Food Safe training or equivalent.
      • Corrective Action: Operator is working on getting their Food Safe training or equivalent.
  7. Complaint Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in spray bottle. The sanitizer used is not food safe. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator is aware windex is not for food establishment. Operator is aware can use bleach solution or any sanitizer with quat. Operator is aware to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Accumulation of boxes, containers and equipment no longer used in the facility. Also, weather strips of back door are thorn and can allow the entry of pest.
      • Corrective Action: Operator is aware cleaning schedule of containers must be adequate to prevent a nuisance. The facility has to be de cluttered. Anything not used for the operation of the facility should be removed.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Lots of clutter in the facility. Boxes piled up inside the food premises which are not used for for the operation of the facility. The stores should be maintained in a sanitary manner to prevent the entry of pest.
      • Corrective Action: Operator is aware they have to remove the boxes from the area where the public is served.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe certificate or equivalent has expired.
      • Corrective Action: Operator is aware they have to renew their certificate. A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.

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