Adobo Nation
2 - 30 Riedel Street Fort McMurray AB T9H 3E1 · Food - General
21 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several crates of egg (balut) were stored at room temperature.Internal temperature of eggs was measured at 27C. Operator was instructed to discard eggs immediately.Store perishable foods away from the temperature danger zone (4C to 60C).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Siomai and chicken buns in the hot holding unit at the hot dog station were measured at 44C. These foods were discarded during inspection. Raw shelled eggs measured at 22C, stored at room temperature was discarded during inspection. Store perishable foods away from the temperature danger zone (4C to 60C).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood in the cookline was last serviced professionally in October 2025, and cleaning was due in April 2026. The professional cleaning was missed. Grease pooling observed on the surfaces of the ventilation hood.Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system is cleaned and maintained regularly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Interior surface of the two microwaves in the kitchen was dirty with food spills.Clean and sanitize the interior surface of both microwaves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meat was stored on the top shelf in the walk-in freezer.Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods stored in chafing dishes and cardboard boxes were stored on the floor of the walk-in freezer. Store all foods at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures of prepared foods in the hot holding buffet unit were measured between 45C to 51C. Foods were stored in the temperature danger zone for less than 2 hours. Operator indicated that the hot holding unit may not be adequate for holding food temperatures at 60 Celsius or above.High risk foods should be stored in temperature controls at all times. Repair hot holding unit to ensure foods temperature are maintained at 60C and above. In the meantime, foods must be removed from display and replaced with a fresh one every 2 hours.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meat was stored on the top shelf in the walk-in freezer.Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods stored in chafing dishes and cardboard boxes were stored on the floor of the walk-in freezer. Store all foods at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures of prepared foods in the hot holding buffet unit were measured between 45C to 51C. Foods were stored in the temperature danger zone for less than 2 hours. Operator indicated that the hot holding unit may not be adequate for holding food temperatures at 60 Celsius or above.High risk foods should be stored in temperature controls at all times. Repair hot holding unit to ensure foods temperature are maintained at 60C and above. In the meantime, foods must be removed from display and replaced with a fresh one every 2 hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the spice storage shelving in the kitchen was dirty with debris and spills.Thoroughly clean and sanitize shelving surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged raw meat was stored on the top shelf in the walk-in freezer.Store raw meats separately or below vegetables, cooked or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Foods stored in chafing dishes and cardboard boxes were stored on the floor of the walk-in freezer. Store all foods at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures of prepared foods in the hot holding buffet unit were measured between 45C to 51C. Foods were stored in the temperature danger zone for less than 2 hours. Operator checked the temperature controls of the hot holding unit. Unit may not be adequate for holding food temperatures at 60 Celsius or above.High risk foods should be stored in temperature controls at all times. Repair hot holding unit to ensure foods temperature are maintained at 60C and above. In the meantime, foods must be removed from display and replaced with a fresh one every 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw shelled eggs stored on the prep table in the kitchen was measured at 10C. Food handlers indicated that eggs were pulled out of the cooler to use for baking about one hour prior to inspection. Eggs were moved back into the walk-in cooler during inspection. Store raw shelled eggs at 7C or less under refrigeration.
- 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 dishwashing area was not provided with hot water. The operator turned on the hot water pipe under the sink during the inspection. Ensure hot and cold water are available at handwashing stations.
- 23. Is the facility maintained in a clean and sanitary condition?
- Surfaces of the spice storage shelving in the kitchen was dirty with debris and spills.Thoroughly clean and sanitize shelving surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw eggs were stored on shelving above the pails containing margarine and mayonnaise.- Store raw eggs separately or below vegetables, cooked or ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Raw meats in a plastic bin were stored on the floor of the walk-in cooler and freezer. 2) Baskets of food condiments were stored on the floor of the storage room.Store foods at least 6 inches off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease pooling on ventilation hood fan and guards over the cooking area. Arrange professional cleaning for ventilation hood system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids of the dry foods, including starches and flours at the baking station were dirty.- Clean and sanitize food equipment and utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor surface areas in walk-in freezer were insanitary with food debris.The walls of the spice area/ microwave station across from the grill were dirty with food spills. - Clean surfaces thoroughly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Chlorine sanitizer concentration at the mechanical dishwasher was measured below 10ppm. Food handlers were instructed to switch to using the manual method for sanitizing food utensils and dishware till the dishwasher has been repaired. Chlorine sanitizer solution should be used at 100 to 200ppm.
- 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?
- Several insect traps (sticky tapes) placed around the food establishment premises were loaded with insects. Pest control measures were not being documented. Change insect traps immediately. Insect traps should be changed regularly or when loaded with insects. All pest control measures should be documented regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor surfacing around the kitchen and dishwashing area was peeling. Patches of cement on the floor were exposed. Refinish floor surfacing to ensure a smooth, waterproof and cleanable surface.Update Jan 2025: floor was resurfaced with waterproof paint. However, some areas of the flooring were peeling. Ensure a durable material is used to refinish floor surfacing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods in the hot holding display unit were measured between 47Celsius and 49Celsius. Foods had been placed in display less than 2 hours prior to inspection. Water in the unit was measured at above 60 Celsius. Inspector noted that chafing dish pans were shallow hence too distant from the hot water. Inspector instructed food handlers to transfer foods into deeper pans and measured the temperature at 60 Celsius 30 minutes after. Ensure hot high-risk foods are held hot at 60 Celsius and above. Check food temperatures intermittently throughout the operational hours to ensure it is maintained.
- 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?
- Several insect traps (sticky tapes) placed around the food establishment premises were loaded with insects. Pest control measures were not being documented. Change insect traps immediately. Insect traps should be changed regularly or when loaded with insects. All pest control measures should be documented regularly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor surfacing around the kitchen and dishwashing area was peeling. Patches of cement on the floor were exposed. Refinish floor surfacing to ensure a smooth, waterproof and cleanable surface.Update Jan 2025: floor was resurfaced with waterproof paint. However, some areas of the flooring were peeling. Ensure a durable material is used to refinish floor surfacing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Floor surfacing around the kitchen and dishwashing area was peeling. Patches of cement on the floor were exposed. Refinish floor surfacing to ensure a smooth, waterproof and cleanable surface.Update Jan 2025: floor was resurfaced with waterproof paint. However, some areas of the flooring were peeling. Ensure a durable material is used to refinish floor surfacing.
- 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
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A carton of whipping cream in the walk-in cooler was past its' best before date. Milk was discarded by the staff during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer for cleaning food contact surfaces had not been prepared during the operations of food facilities. Ensure sanitizer solution for cleaning surfaces is prepared at the start of day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of foods were stored on the walk-in freezer floor. Operator indicated that foods were from the overflow of the broken display freezers in the store area.- Store foods at least 6-inches off the floor.Several foods were stored uncovered in the walk-in freezer. - Cover foods properly during storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Several foods were uncovered in chest freezer containing in the dessert preparation area. Foods were covered during inspection. Ensure foods are covered when stored.2) Opened canned foods were stored in the black cooler used for desserts.Transfer food into food grade containers to prevent oxidation of metal (rusting).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor surfacing around the kitchen and dishwashing area was peeling. Patches of cement on the floor were exposed. Refinish floor surfacing to ensure a smooth, waterproof and cleanable 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?
- Accumulated grease pooling observed on the ventilation hood, fans and guards' surfaces. Arrange professional cleaning immediately. Maintain regular cleaning of the ventilation hood system.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.Update Aug 19/24: Operator had contracted a freezer repair technician to work on freezer malfunction. Operator estimates it will take much longer to complete the repairs. Foods will remain stored in the walk-in freezer till then.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment were unclean:- Surfaces of the stove oven was covered in grease.- Lids and surfaces of the flour storage containers in the baking station were covered in flour- Icing residues observed in the Interior surface of icing applicator tipsClean and sanitize equipment thoroughly.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of foods were stored in the walk-in freezer floors. Operator indicated that foods were the overflow from the broken display freezers in the store area.- Store foods at least 6-inches off the floor.Several foods were stored uncovered in the walk-in freezer. - Cover foods properly during storage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.Update Aug 19/24: Operator had contracted a freezer repair technician to work on freezer malfunction. Operator estimates it will take much longer to complete the repairs. Foods will remain stored in the walk-in freezer till then.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of foods were stored in the walk-in cooler and freezer floors. Operator indicated that food boxes were the overflow from the broken display freezers in the store area.- Store foods at least 6-inches off the floor.Several foods were stored uncovered in the walk-in cooler and freezer. - Cover foods properly during storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handles were observed inside the dry foods bin. Use scoops with handles for dry foods. Kept scoop handles out of the foods or store the scoop away from the food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.Update Aug 19/24: Operator had contracted a freezer repair technician to work on freezer malfunction. Operator estimates it will take much longer to complete the repairs. Foods will remain stored in the walk-in freezer till then.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Food handler in pastry and dessert section indicated lack of knowledge of sanitizing solution and cleaning requirements for equipment used for processing milk products. The link for the basic food safety training was provided to the operator via email. Ensure all food handling staff members have completed training by Sept 30, 2024.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Ice shredder machine used for mixing milk products was insanitary and had a foul odour.2) Interior surfaces of black fridge in the pastry room was dirty with food spills. Clean and sanitize interior surfaces of both equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.Update Aug 19/24: Operator had contracted a freezer repair technician to work on freezer malfunction. Operator estimates it will take much longer to complete the repairs. Foods will remain stored in the walk-in freezer till then.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dry foods including bags of flour, pail containing rice and jugs of oil were stored on the floor of the kitchen storage and hallway. Store all foods at least 6 inches off the floor.
- 20. Do food handlers at the facility have adequate food safety training?
- Food handler in pastry and dessert section indicated lack of knowledge of sanitizing solution and cleaning requirements for equipment used for processing milk products. The link for the basic food safety training was provided to the operator via email. Ensure all food handling staff members have completed training by Sept 30, 2024.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Ice shredder machine used for mixing milk products was insanitary and had a foul odour.2) Interior surfaces of black fridge in the pastry room was dirty with food spills. Clean and sanitize interior surfaces of both equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.Update Aug 19/24: Operator had contracted a freezer repair technician to work on freezer malfunction. Operator estimates it will take much longer to complete the repairs. Foods will remain stored in the walk-in freezer till then.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dry foods including bags of flour, pail containing rice and jugs of oil were stored on the floor of the kitchen storage and hallway. Store all foods at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw shelled eggs were stored in room temperature. Internal temperature of eggs was measured at 22 Celsius. Eggs were discarded during inspection. Store eggs in refrigeration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Crates of raw eggs were observed in the kitchen hallway and storage area. Food handlers stated that the eggs were delivered less than an hour before. Eggs were moved into the grocery store coolers. Eggs must be stored in refrigeration at all times.
- 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 soap at the checkout counter hand sink. Soap was replaced duringinspection.Ensure hand sinks are provided with hand washing supplies.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display freezers in the grocery section were not functioning properly. Operator had transferred all foods from freezer into the walk-in cooler and freezer. Repair display freezers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice shredder machine used for mixing milk products was insanitary and had a foul odour.Interior surfaces of black fridge in the pastry room was dirty with food spills. Clean and sanitize interior surfaces of both equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizing solution available for food contact surfaces. Obtain an appropriate sanitizing solution for cleaning food contact surfaces around the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer concentration was measured at 0ppm, after several tests. Rinse gauge indicated water temperature was about 48C (120F). Investigate the problem with the dishwasher sanitizing system. Chlorine solution should be measured at 100ppm at a temperature of 13°C or above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?