Skip to content
Loading map…

4U Convenience Store - Food

105 - 208 Beacon Hill Drive Fort McMurray AB T9H 2R1 · Food - General

Official record from Alberta →

Inspection summary

4U Convenience Store - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 9, 2026. The most recent inspection, on May 1, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 40 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 3 separate inspections, most recently on April 28, 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 February 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 9, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 26 times across 7 separate inspections, most recently on May 1, 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?

  • 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 4 times across 3 separate inspections, most recently on March 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    3 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?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.Update April 28, 2026: Tiles in front of the sink were cracked with pieces breaking apart. A chest freezer was placed above the area where the hole in the floor is located and was unable to be observed. Facility operator indicated the floor hole was covered.
    • 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 dishwashing sink was observed with no water flow. The facility operator then checked the shut-off valve located beneath the sink and confirmed it was turned off; once turned on, water began flowing, the faucet handle was not able to control or stop the flow of water.Investigate, repair or replace the dishwashing sink faucet to ensure that is an adequate supply of running hot and cold water for the uses of the facility.Note: Other sinks had adequate hot and cold running water.Update May 1, 2026: Single-use plastic spoons were observed and the facility operator indicated that single use spoons are used to serve ice cream. Facility operator indicated a plumber has been scheduled to come to repair/replace the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.Update April 28, 2026: the ceiling tile was observed to be completely removed and the facility operator indicated there are plans to fix the vent and replace the ceiling tile.
  2. Risk Management Inspection

    3 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?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.Update April 28, 2026: Tiles in front of the sink were cracked with pieces breaking apart. A chest freezer was placed above the area where the hole in the floor is located and was unable to be observed. Facility operator indicated the floor hole was covered.
    • 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 dishwashing sink was observed with no water flow. The facility operator then checked the shut-off valve located beneath the sink and confirmed it was turned off; once turned on, water began flowing, the faucet handle was not able to control or stop the flow of water.Investigate, repair or replace the dishwashing sink faucet to ensure that is an adequate supply of running hot and cold water for the uses of the facility.Note: Other sinks had adequate hot and cold running water.Update April 29, 2026: A review of food handling procedures was discussed onsite. Facility operator indicated a plumber has been scheduled to come to repair/replace the faucet. In the interim facility operator and owner was instructed to either stop serving ice cream or use single use disposable scoops until the dishwashing faucet is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.Update April 28, 2026: the ceiling tile was observed to be completely removed and the facility operator indicated there are plans to fix the vent and replace the ceiling tile.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility operator indicated that ice cream scoops were being washed in the designated handwashing sink. The operator was informed that dishwashing must be conducted in the three-compartment sink. Ensure that proper dishwashing is conducted in the three compartment sink and not in the dedicated handwashing sink.Note: Facility operator was instructed to either stop serving ice cream or use single use disposable scoops until the dishwashing faucet is repaired.
    • 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 dishwashing sink was observed with no water flow. The facility operator then checked the shut-off valve located beneath the sink and confirmed it was turned off; once turned on, water began flowing, the faucet handle was not able to control or stop the flow of water.Investigate, repair or replace the dishwashing sink faucet to ensure that is an adequate supply of running hot and cold water for the uses of the facility.Note: Other sinks had adequate hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.Update April 28, 2026: Tiles in front of the sink were cracked with pieces breaking apart. A chest freezer was placed above the area where the hole in the floor is located and was unable to be observed. Facility operator indicated the floor hole was covered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden shelving storing packaged food items were observed on the wall of the back storage area. Refinish the wooden shelving to ensure that the surface is smooth, durable, moisture resistant, and easy to clean; or use shelving that meet the requirements.Update April 28, 2026: Raw wooden shelving was still observed. There were no food items stored on the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.Update April 28, 2026: the ceiling tile was observed to be completely removed and the facility operator indicated there are plans to fix the vent and replace the ceiling tile.
  4. Risk Management Inspection

    3 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?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.Update March 12, 2026: tiles and hole were observed as noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden shelving storing packaged food items were observed on the wall of the back storage area. Refinish the wooden shelving to ensure that the surface is smooth, durable, moisture resistant, and easy to clean; or use shelving that meet the requirements.Update March 12, 2026: shelving was still observed with a raw surface. Food items were observed to be removed from the shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.Update March 12, 2026: the vent was observed as noted above.
  5. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water knob in the washroom hand sink was observed to be detached from the faucet and the tap was observed to be leaking. The facility owner was able to temporary place it back on the faucet to stop the leaking. Hot water was supplied at the hand sink.Ensure that the hand is in good working condition.
    • 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 lacked adequate lighting in the walk-in cooler and back storage area adjacent to the walk-in cooler. Ensure that there is adequate lighting in the areas mentioned above to ensure cleaning, and pest monitoring are easily conducted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden shelving storing packaged food items were observed on the wall of the back storage area. Refinish the wooden shelving to ensure that the surface is smooth, durable, moisture resistant, and easy to clean; or use shelving that meet the requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.
  6. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility had ready to use quat sanitizer in a bottle, however, not enough sanitizer for dishwashing. Obtain a sanitizer solution and ensure that proper manual dishwashing procedures are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked internal thermometers in several of the cooler units. Cooler units were observed able to maintain temperatures of 4C and below.Obtain thermometer(s) and ensure that the temperature in the cooler units is monitored to ensure high risk food items are not stored and displayed in the temperature danger zone. Note: a probe thermometer will be required for cooking and serving food items such as hot dogs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked sanitizer specific test strips. Obtain the sanitizer specific test strips and ensure to monitor the minimum required sanitizer concentration for effective sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water knob in the washroom hand sink was observed to be detached from the faucet and the tap was observed to be leaking. The facility owner was able to temporary place it back on the faucet to stop the leaking. Hot water was supplied at the hand sink.Ensure that the hand is in good working condition.
    • 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 lacked adequate lighting in the walk-in cooler and back storage area adjacent to the walk-in cooler. Ensure that there is adequate lighting in the areas mentioned above to ensure cleaning, and pest monitoring are easily conducted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden shelving storing packaged food items were observed on the wall of the back storage area. Refinish the wooden shelving to ensure that the surface is smooth, durable, moisture resistant, and easy to clean; or use shelving that meet the requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.
  7. Initial Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility lacked a sanitizer solution.Facility obtained a ready to use QUAT sanitizer solution.Ensure the facility has a sanitizer solution to sanitize utensils, food equipment, and surfaces, and the sanitizer specific test strips to verify the minimum effective sanitizing concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked internal thermometers in several of the cooler units. Cooler units were observed able to maintain temperatures of 4C and below.Obtain thermometer(s) and ensure that the temperature in the cooler units is monitored to ensure high risk food items are not stored and displayed in the temperature danger zone. Note: a probe thermometer will be required for cooking and serving food items such as hot dogs.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing procedures were explained during the inspection: washing and sanitizing in the hand washing sink at the front.Facility owner was instructed to use the three compartment sink to conduct dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water knob in the washroom hand sink was observed to be detached from the faucet and the tap was observed to be leaking. The facility owner was able to temporary place it back on the faucet to stop the leaking. Hot water was supplied at the hand sink.Ensure that the hand is in good working condition.
    • 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 washing sink in the front area and the washroom lacked paper towels and soap respectively. The facility owner obtained soap and paper towels for the hand washing sinks.Ensure that all hand washing sinks are supplied with hot and cold running water, soap, and paper towels.
    • 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?
      • Facility lacked pest control management and records.Ensure that pest control management are recorded and maintained to proactively monitor for pest and pest activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two reuseable towels were observed hanging on the door of the washroom.Remove the towels.
    • 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?
      • The facility was observed to be selling prepackaged food items without a valid food handling permit or approval.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few tiles in front of the three sink compartment was observed to be removed. 2. A hole in the floor was observed near the standing coolers and ballons. Repair or replace the floor to ensure that the floor has a smooth, durable, and easy to clean surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wooden shelving storing packaged food items were observed on the wall of the back storage area. Refinish the wooden shelving to ensure that the surface is smooth, durable, moisture resistant, and easy to clean; or use shelving that meet the requirements.
    • 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 lacked adequate lighting in the walk-in cooler and back storage area adjacent to the walk-in cooler. Ensure that there is adequate lighting in the areas mentioned above to ensure cleaning, and pest monitoring are easily conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom ventilation was observed to be covered with no cover and part of the ceiling material missing. Ensure that the washroom is well vented and is maintained in proper working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor in the walk-in cooler was observed have accumulated debris under the shelving and corners. 2. The fan cover in the walk-in cooler was observed with accumulation of dust debris.Clean the above-mentioned areas and maintain in a clean and sanitary condition.
Own this business? Add a badge to your website