Skip to content
Loading map…

Afghan Kabob Flame

12 - 30 Riedel Street Fort McMurray AB T9H 3E1 · Food - General

14 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats and shelled raw eggs were stored above prepared foods and vegetables in the walk-in cooler. Meats and eggs were moved to a lower shelving or designated shelving unit for meats. Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were uncovered foods in the walk-in cooler and refrigerator unit.- Cover all foods during storage.Boxes of food and packaged meats were stored on the floor of the walk-in freezer.- Store foods at least 6 inches off the floor.
    • 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 at the checkout hand sink. Paper towel roll at the food preparation area was stored on top of the storage shelving unit beside the sink. Provide paper towels at both hand-washing stations. Install paper towels in the provided dispensers to prevent cross contamination during hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the food preparation hand-washing sink.Repair the hand sinks. Water temperature must be comfortable for handwashing (30 to 45C).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food equipment no longer in use was stored at the back area of the food establishment. The area by the back door was cluttered with bags containing empty recyclable drink bottles and unused equipment. The emergency exit door was obstructed.- Remove all equipment and items that are not required to operate the food establishment. Clean the floor in this area.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 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?
      • Food handling permit was not displayed in the food establishment. Ensure food handling permit is printed and displayed in an area visible to customers of the restaurant.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposted electrical wiring from a previously installed pizza oven were sticking out from the ceiling in the checkout area.Electrical lines should be insulated, where appropriate, and suspended away from work areas or areas of exposed food to minimize the potential for contamination.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • An uncovered garbage bin containing decomposing food debris from the previous day was left in the kitchen. Blood-stained bags containing raw animal meat scraps were improperly stored on the floor beneath the meat-cutting table, resulting in foul odours in the meat cutting area.Dispose of all decomposing food debris and blood-stained meat bags into a leak-proof, external dumpster. Ensure all indoor garbage receptacles are provided tight-fitting, functional lids immediately. Do not store garbage overnight in the food establishment going forward.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked foods including meats and sauces were stored uncovered in the kitchen refrigerator. Cover all foods during storage.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Foul odour was detected throughout the food establishment, specifically concentrated between the dishwashing sinks and the meat-cutting area. The odour seemed to emit from the floor drain adjacent to the grease interceptor. Operator indicated that the grease interceptor had been cleaned recently. Investigate source of odour and address it immediately. Remove all garbage daily and ensure floor surfaces and hard to reach corners are thoroughly cleaned and disinfected. Schedule an immediate cleaning of the grease interceptor. If the seal is broken or the trap is full, sewer gases and rancid grease odours will escape into the kitchen and customer areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Biological contamination, specifically blood spatters, was observed on the floor and wall surfaces in the meat-cutting areaMechanically scrub the floor and wall surfaces in the meat-cutting area with a detergent to remove all biological residues and disinfect surfaces immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 2) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • An uncovered garbage bin containing decomposing food debris from the previous day was left in the kitchen. Blood-stained bags containing raw animal meat scraps were improperly stored on the floor beneath the meat-cutting table, resulting in foul odours in the meat cutting area.Dispose of all decomposing food debris and blood-stained meat bags into a leak-proof, external dumpster. Ensure all indoor garbage receptacles are provided tight-fitting, functional lids immediately. Do not store garbage overnight in the food establishment going forward.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 2) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat saw machine was observed unclean with meat debris. Meat saw is being used in room temperature throughout the day. Operator stated that the meat machine was cleaned at the end of the day. Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Strong odour in the backroom beside the dishwashing sinks and meat cutting section. Staff stated that they suspect the odour came from the floor drain connected to the municipal sewer line. Investigate the source of the odour and address the issue as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 2) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat saw machine was observed unclean with meat debris. Meat saw is being used in room temperature throughout the day. Operator stated that the meat machine was cleaned at the end of the day. Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hair dryer was used for blowing the coals in the charcoal grill. Surfaces of the hair dryer were melted due to the heat from the grill. This is a hazardous practice that can cause fire hazards, electrical shocks and blowing coals and fire sparks in surrounding surfaces in the food establishment. Cease using hair dryer for blowing the coals in the grill. Obtain an appropriate grill blowers or charcoal grill starter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 2) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
  9. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat saw machine was observed unclean with meat debris. Meat saw is being used in room temperature throughout the day. Operator stated that the meat machine was cleaned at the end of the day. Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Honey in a dispenser was stored uncovered on a table in the back room. 2) Several glass jars containing nuts were stored uncovered on the table in the back room. - Cover all foods during storage to prevent contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hair dryer was used for blowing the coals in the charcoal grill. Surfaces of the hair dryer were melted due to the heat from the grill. This is a hazardous practice that can cause fire hazards, electrical shocks and blowing coals and fire sparks in surrounding surfaces in the food establishment. Cease using hair dryer for blowing the coals in the grill. Obtain an appropriate grill blowers or charcoal grill starter.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong odour was perceived in the middle to back section of the food establishment, between the dishwashing sinks and the meat cutting area. Update Dec 31, 2025: Inspector observed a tape covering the middle section of the grease interceptor. Operator stated that the service professional will access the integrity of the interceptor seal, to ensure there is no leakage, or odours released from the interceptor.Investigate source of odour and address it immediately. Remove all garbage daily and ensure floor surfaces and hard to reach corners are thoroughly cleaned and disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used as surface for storing grill skewers at the charcoal grill station. Surfaces of the cardboard is porous, uncleanable, and not durable, hence not a suitable surface for food equipment storage. Discard the cardboard box. Replace with a smooth, waterproof, and cleanable container for the grill skewers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the microwave was unclean with food splatter and debris. - Clean surfaces of the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) The walk-in cooler and freezer door surfaces were dirty with dust and stains. 2) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 3) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
  10. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat saw machine was observed unclean with meat debris. Meat saw is being used in room temperature throughout the day. Operator stated that the meat machine was cleaned at the end of the day. Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pot containing fat from animal sources and a plastic bin containing salt was stored uncovered on the lower shelving under the food preparation table.- Cover foods at all times during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A mixed drink in a dispenser was stored uncovered on a table in the back room. - Cover all foods during storage to prevent contamination.2) Several boxes of dry foods were stored on the floor of the store. A box of almonds was stored uncovered on the floor of the dry storage area. - Move foods off the floor and store at least 6 inches off the floor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hair dryer was used for blowing the coals in the charcoal grill. Surfaces of the hair dryer were melted due to the heat from the grill. This is a hazardous practice that can cause fire hazards, electrical shocks and blowing coals and fire sparks in surrounding surfaces in the food establishment. Cease using hair dryer for blowing the coals in the grill. Obtain an appropriate grill blowers or charcoal grill starter.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong odour was perceived in the middle to back section of the food establishment, between the dishwashing sinks and the meat cutting area. Investigate source of odour and address it immediately. Remove all garbages daily and ensure floor surfaces and hard to reach corners are thoroughly cleaned and disinfected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used as surface for storing grill skewers at the charcoal grill station. Surfaces of the cardboard is porous, uncleanable, and not durable, hence not a suitable surface for food equipment storage. Discard the cardboard box. Replace with a smooth, waterproof, and cleanable container for the grill skewers.
    • 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 system was overdue for maintenance. Surfaces of the filters was covered in ashes and grease.Arrange professional cleaning immediately. Maintain regular cleaning service for ventilation hood system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the microwave was unclean with food splatter and debris. - Clean surfaces of the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and cluttered with unsuitable items:1) The walk-in cooler and freezer door surfaces were dirty with dust and stains. 2) Lower shelving at the meat processing table beside the meat saw were dirty with meat pieces from butchering. 3) Surfaces of the shelving unit adjacent to the meat cutting area were unclean and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
  11. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were observed on the food processing table in the meat cutting area and other surfaces around the food establishment.Store cleaning cloths in a sanitizer between uses. Cloths kept on surfaces must have sanitizer residual.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer in a sanitizing pail was measured below 100 ppm. Solution was discarded, and mixed to a 100ppm during inspection. Use chlorine sanitizer at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat saw machine was observed unclean with meat debris. Meat saw is being used in room temperature throughout the day. Operator stated that the meat machine was cleaned at the end of the day. Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dry foods were stored next to the cleaning supplies and equipment in the back room.- Store foods away from cleaning supplies and equipment. 2) Canned drinks were stored below cleaning chemicals on the shelving unit in the back room. - Store foods away from chemicals or above cleaning supplies.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Proportioned nuts in jars and a mixed drink in a dispenser were stored uncovered on a table in the back room. - Cover all foods during storage to prevent contamination.2) Several boxes of dry foods were stored on the floor of the store. A box of almonds was stored uncovered on the floor of the dry storage area. - Move foods off the floor and store at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several portions of raw meats stored in the walk-in freezer and cooler were uncovered. Raw meats were observed on the meat processing table uncovered. A pot containing fat from animal sources and a plastic bin containing salt was stored uncovered on the lower shelving under the food preparation table.- Cover foods at all times during storage.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hair dryer was used for blowing the coals in the charcoal grill. Surfaces of the hair dryer were melted due to the heat from the grill. This is a hazardous practice that can cause fire hazards, electrical shocks and blowing coals and fire sparks in surrounding surfaces in the food establishment. Cease using hair dryer for blowing the coals in the grill. Obtain an appropriate grill blowers or charcoal grill starter.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong odour was perceived in the middle to back section of the food establishment, between the dishwashing sinks and the meat cutting area. Investigate source of odour and address it immediately. Remove all garbages daily and ensure floor surfaces and hard to reach corners are thoroughly cleaned and disinfected.
    • 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?
      • Food handling permit was not displayed visibly in the food establishment. Operator confirmed that they had received the food permit via email.An operator must ensure that the permit is displayed visibly in the approved food establishment where it may be easily seen by persons served. Ensure permit is printed and posted visibly.
    • 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 system was overdue for maintenance. Surfaces of the filters was covered in ashes and grease.Arrange professional cleaning immediately. Maintain regular cleaning service for ventilation hood system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used as surface for storing grill skewers at the charcoal grill station. Surfaces of the cardboard is porous, uncleanable, and not durable, hence not a suitable surface for food equipment storage. Discard the cardboard box. Replace with a smooth, waterproof, and cleanable container for the grill skewers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the microwave was unclean with food splatter and debris. - Clean surfaces of the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were observed unclean and were cluttered with unsuitable items:1) The walk-in cooler and freezer door surfaces were dirty with dust and stains. 2) Lower shelving at the meat processing table beside the meat saw were dirty with stains from meat cutting. 3) Walk-in cooler and freezer floors were insanitary.4) Surfaces of the shelving unit adjacent to the meat cutting area. 5) Shelving units around the food establishment were cluttered and disorganized. Thoroughly clean and sanitize all surfaces and equipment. Organize shelving units to remove clutter and items not needed for operating a food establishment.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Accumulation of garbage bags containing empty drink cans and bottles observed in the back-room area.Full garbage bags were observed beside the dishwashing area. Waste, refuse and recyclable materials should be removed from the food establishment at a frequency that will minimize insanitary conditions that attract or harbour insects and rodents. Generally, these materials must be removed daily.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated food stains on the floor around the racks and edges of the walk-in cooler. Clean and sanitize floor surfaces thoroughly.
  14. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated food stains on the floor around the racks and edges of the walk-in cooler. Clean and sanitize floor surfaces thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the microwave beside the dry storage area were dirty with food spills.Clean microwave interior surfaces.