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8130 Cafe

B - 8130 Manning Avenue Fort McMurray AB T9H 1V7 · Food - General

Official record from Alberta →

Inspection summary

8130 Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on August 31, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on August 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on August 31, 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 5 times across 3 separate inspections, most recently on August 20, 2025. 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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in a spray bottle was measured at over 200mg/L. The solution was diluted and retested at 200mg/L.- When using a chlorine-based sanitizer, maintain a concentration between 100 to 200 mg/L (ppm).Use chlorine test strips to verify the sanitizer concentration each time a new solution is prepared.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several floor tiles in the kitchen area were observed to be broken and/or missing at the time of inspection.- Replace damaged and missing floor tiles to ensure the flooring surface is smooth, durable, water-resistant, and readily cleanable.Update - August 31, 2026: The operator advised that the broken tiles had been glued back onto the floor. Upon inspection, this corrective action was found to be inadequate and did not resolve the issue. The flooring remains uneven and not maintained in a condition that is smooth, durable, and easy to clean. Proper replacement of the damaged floor tiles is required to bring the flooring into compliance.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the Pepsi cooler containing drinkable yogurt was measured at 11C. Yogurt was moved to a different cooler with internal temperature measured below 4 C. Repair cooler or adjust thermostat to ensure temperature are at 4 Celsius or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
  3. 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?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels service area hand sink. Ensure hand sinks are provided with supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles on the flooring in the kitchen area were broken or missing. Replace tiles to ensure flooring is smooth, water resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food spills on the interior surfaces of the white cake freezer unit.Clean and sanitizer freezer surface.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray bottles were measured below 10ppm. Solution was prepared over 5 days before.Solutions in the bottles were discarded and new solutions prepared at 100ppm were prepared. Ensure chlorine sanitizer is used at 100ppm to 200ppm. Prepare a fresh solution daily and test concentration using the appropriate test strip.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray bottle was measured at over 200ppm. Solution was discarded and new solution was prepared during inspection. New solution was measured at 100ppm. Ensure to measure the concentration of chlorine sanitizer solution when prepared, using a test strip. Chlorine solution should be used between 100 to 200ppm.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled blue spray bottle containing unknown solution was found under the kitchen dishwashing sink.Label all bottles to indicate its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini yogurts drinks in the Pepsi cooler were measured at temperatures higher than 4C. Yogurts were moved into a different cooler during inspection.Store high-risk cold foods under temperature control below 4 Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the kitchen hand sink faucet. Hot water knob was loose. Repair faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were insanitary:- waffle machine covered with food debris- microwave interior surfaces with food debris- ice cream machine waffle cup holder was dusty- cup lid label maker surface was dustyClean and sanitize these equipment surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean food utensils on a dishrack were stored underneath the paper towel dispenser by the handwashing station. Refrain from storing clean food equipment or foods underneath the paper towel dispenser to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the Frigidaire cooler section including storage compartment, base and door compartments were dirty with food spill.Clean the cooler surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • These areas of the kitchen were insanitary:- floor section under the fridge/freezer (Frigidaire) unit- floor area underneath the counter area was dirty with debris- countertop surfaces- wall behind countertop areaClean and sanitize these areas thoroughly.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for measuring chlorine sanitizer concentration was not available on site. Provide test strips for staff to use in measuring chlorine sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris and stains observed on the bottom surfaces in the 'open' freezer and freezer compartment of the standing cooler/freezer unit. - Clean freezer surfaces.

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