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Asian Mini Mart & BB.Q Chicken Fort McMurray

3 - 8802 Franklin Avenue Fort McMurray AB T9H 2J7 · Food - General

Official record from Alberta →

Inspection summary

Asian Mini Mart & BB.Q Chicken Fort McMurray has been inspected 18 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on April 17, 2026, found no infractions.

5 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 9 times across 7 separate inspections, most recently on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on December 3, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 21, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on March 12, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on March 26, 2025. 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?

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.

18 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shelled eggs and raw meat in containers were stored above cooked foods in the kitchen standing cooler. Operator moved meats and shelled eggs to the lower shelves in cooler.Store raw meats and 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)?
      • Several open cans including coconut milk, canned corn, liver pate and other were observed in the standing cooler. Discard cans immediately or decant into an appropriate food storage container with a lid. Refrain from storing leftover canned foods in their original cans, to prevent chemicals leaching into the foods duringstorage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were used for uncooked rice in a bin. Ensure utensils used for portioning bulk foods have handles and the utensil handles are kept out of the foods or stored away from the food.
    • 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. Ventilation hood was last serviced professionally in October 2025.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?
      • Several utensils in a dishwashing drying area and the utensil holder were insanitary with food debris. Thoroughly wash and sanitize the utensils, and utensil holder. This was completed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walls, shelving racks and base of the standing meat freezer and cooler surfaces in the middle kitchen was insanitary with food spills and debris. Clean equipment surfaces thoroughly to remove debris and sanitize using recommended sanitizer solutions at the adequate concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the spice storage and condiments shelving beside the vegetable cooler in kitchen were covered in food debris.- Clean shelving units thoroughly to remove food debris and sanitize surfaces.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Wall paint behind the mop sink in the middle kitchen was peeling. Repaint wall to ensure smooth, cleanable surfacing.
  5. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several canned foods stored on the dry shelving inside the kitchen were past their best before dates. Cans were discarded during inspection.Use oldest food stock first. Rotate food stocks in storage areas frequently to ensure that the "first-in-first-out” rule is followed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared vinegar sauce stored on top of the white chest freezer at the back to the kitchen and on top of the sauce shelving were uncovered.Sauces were covered during inspection. Ensure foods are covered to prevent contamination during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food prep cooler used for storing deserts items in the middle kitchen was turned off. Internal temperature of perishable foods including milk, butter, marinated pork, and sliced bananas inside the cooler were measured above 21 degrees Celsius.Foods were discarded. Cooler was switched during inspection. Food handler stated the interior surface of the cooler will be cleaned and sanitized. Check the coolers and freezers temperatures every day to ensure it is maintained as required of 4C for coolers or less and -18C or less for freezers. Maintain a temperature log.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no paper towel at the kitchen handwashing sink. Ensure handwashing stations are adequately provided with hand washing supplies. 2) Handwashing sink basin in the kitchen was cluttered with food utensils. The utensils were removed during inspection. Ensure all hand wash sinks are accessible at all times. Store food equipment in sink designated for dishwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall paint behind the mop sink in the middle kitchen was peeling. Repaint wall to ensure smooth, cleanable surfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior base surface of the meat cooler in the middle kitchen was unclean with spills. Thoroughly clean and sanitize the interior surface of the meat cooler.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored in a container above cooked foods inside the standing cooler. Meat was transferred to a lower shelving.Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent crosscontamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored uncovered in the halo halo cooler. Opened canned containing food was stored in the halo halo cooler. - Cover all foods during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of dry foods were stored on the floor of the grocery store section. Boxes of frozen foods were observed on the floor of the meat sinks in the back kitchen. Store all foods off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shelled raw eggs were stored in room temperature. Internal temperature of egg was measured at 21.2 Celsius. - Eggs were discarded during inspection.Cooked grilled pork displayed in the hot holding unit at the store was measured at 37 Celsius. It had been cooked under 2 hours prior to inspection. - Pork was reheated during inspection. High risk foods must be kept at a temperature of less than 4°C or greater than 60°C.
    • 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's food handling permit was not displayed visibly in customer area. Immediately display the food handling permit in a location where it can be visibly seen by customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of debris on spice containers and lids on storage the spice racks. Clean and sanitize all food equipment including food storage containers and lids.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control records were not available for review at the premises. Provide the pest monitoring records for the previous three (3) months to the inspector via email or printed copies at the premises for review during the follow up inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of the small white chest freezer by the kitchen entrance was insanitary with food stains.Clean surfaces of chest freezer.2) Surfaces of the glass door meat cooler in the middle kitchen were dirty with spills from raw meats. Clean and sanitize surfaces of the cooler.
  10. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Opened whipping cream observed in the dessert cooler was past its' best before date.Food was discarded during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing foods, and drinks were stored on the floor in the grocery section.- Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several foods inside the small white chest freezer by the kitchen entrance were uncovered during storage.Ensure foods are covered to prevent contamination during storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member's hat was observed on the top of the coffee condiments shelving in the kitchen. Store personal items separate from food handling or food storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing cooked meats and a sauce were stored in room temperature for overnight. Internal temperature of dishes was measured at 21C.Foods were discarded during inspection. Store high risk foods under refrigeration at 4C or below or in hot holding above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meats were stored in bowls in room temperature overnight to thaw. Meats were measured at 14C to 15C. Meat was discarded during inspection.Thaw foods in a refrigerator or under running cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap at the staff washroom handwashing sink by the kitchen. Hand soap was replaced during inspection.Ensure handwashing stations are adequately provided with hand washing supplies. 2) Handwashing sink basin in the kitchen was cluttered with food utensils. The utensils were removed during inspection. Ensure all hand wash sinks are accessible at all times. Store food equipment in sink designated for dishwashing.
    • 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?
      • Pest control records were not available for review at the premises. Provide the pest monitoring records for the previous three (3) months to the inspector via email or printed copies at the premises for review during the follow up inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of the small white chest freezer by the kitchen entrance was insanitary with food stains.Clean surfaces of chest freezer.2) Surfaces of the glass door meat cooler in the middle kitchen were dirty with spills from raw meats. Clean and sanitize surfaces of the cooler.
  11. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing foods, and drinks were stored on the floor in the grocery section.- Store foods at least 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of a white chest freezer units in the grocery store area was in disrepair. The broken parts of the freezer lid were held together with tape. Remove the tape and repair the freezer lid to ensure internal temperature is adequately maintained. In addition, so that freezer surface is smooth, non-porous and easy to clean. Alternatively, replace the white freezer unit.
  12. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Container of milk past its expiration date was observed in the desert cooler. Milk content was discarded during 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?
      • Chlorine sanitizer solution was measured at 0ppm. Solution was changed during inspection.Use chlorine sanitizer solution at 100 to 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered meats were observed in freezer units throughout the premises. - Cover foods during storage.Boxes of drinks were stored on the floor in the grocery section. - Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of eggs were stored at room temperature overnight and measured at 17C. These were discarded during inspection.Store eggs away from the temperature danger zone (4C to 60C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by cooking equipment and utensils.Ensure all hand wash sinks are accessible at all times.
    • 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 visibly displayed in the premises. Permit was displayed on a wall visible to customers during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of a white chest freezer units in the grocery store area was broken and in disrepair. Repair the white freezer unit or remove from the premises if it is no longer in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the chicken prep cooler was insanitary with food spills.Clean and sanitize surfaces of cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grocery store area beside the chest freezer were cluttered with boxes and disorganized. It was difficult to get around the shelving units. Clear clutter from these areas and remove items that are not required to operate a food establishment. Re-organize store and storage areas to accommodate food products.
  13. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in a cleaning pail was measured at 0 ppm. Sanitizer solution was discarded, and another solution measured at 100ppm was prepared.Use chlorine sanitizer at 100 - 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grocery store area beside the chest freezer were cluttered with boxes and disorganized. It was difficult to get around the shelving units. Clear clutter from these areas and remove items that are not required to operate a food establishment. Re-organize store and storage areas to accommodate food products.
  14. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaning clothes were stored on food preparation at the fried chicken station and on other surfaces around the kitchen. Store cleaning cloths in a sanitizing solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen rice cakes in food insert were stored in cold water at room temperature. Food handler indicated that rice cakes had just been pulled out of the freezer. Rice cakes were moved into the cooler. Store cold high-risk foods under refrigeration at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods including fried fish cakes and boiled eggs measured at 28C were stored at room temperature and were discarded during inspectionStore perishable foods away from the temperature danger zone (4C to 60C).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water in hot holding unit used for cooked rice was dirty with debris. Water in the unit was replaced with a clean water during inspection.Ensure water in hot holding unit is emptied, unit cleaned regularly as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff and customer washroom hand sinks were dirty with stains. Clean washroom sinks thoroughly and disinfect surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled piece of cardboard was observed in front of the 3-compartment sink. Cardboard was removed during inspection.All surfaces of kitchen must be non-porous, durable and washable. Use cleanable mat for kitchen floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Smoothie station prep table and storage was disorganized. The grocery store area beside the chest freezer were cluttered with boxes and disorganized. It was difficult to get around the shelving units. Clear clutter from these areas and remove items that are not required to operate a food establishment. Re-organize store and storage areas to accommodate food products.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several meat products in the chest freezers at the grocery section were unlabeled.Ensure all products for sale are obtained from an approved source and are labeled in accordance with the Canadian Food Inspection Agency labeling requirements.Update Mar 10, 2023: Operator informed inspector that labelling machine was not functioning properly and will be repaired.Update Jan 16, 2023: Operator emailed photos of labeled food products. However, some meat products remain unlabeled.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A jug of milk was past its' best before dates. Milk was discarded 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored uncovered in the prep cooler. Foods were covered during inspection.Ensure foods are protected by adequately covering foods during storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing chlorine sanitizing solution was not labeled to indicate its content. This was found in the front service area.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice were stored on a kitchen counter, without any means of temperature control. Rice was measured at 24C.Discarded rice stored at room temperature. Do not store perishable foods in the temperature danger zone (5 to 59C). All perishable foods must be stored at 4C or below /at 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the kitchen hand sink was obstructed with cleaned food equipment.Ensure all hand wash sinks are accessible at all times. Dry clean food equipment on racks.
    • 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 drain beside the three compartment sinks in the storage area was uncovered. Floor drain cover was replaced by food handler during inspection. Ensure floor drain is covered to prevent the entry of pests.
    • 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 and debris pooling on the grill vents and the filters above the deep fryers. The exhaust system was last serviced in October 2023. Arrange professional cleaning immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rim and surfaces of the smoothie lid making machine was covered in accumulated debris. - Thoroughly clean and sanitize the surfaces of the lid machine. Interior surfaces and door seals of the kitchen prep coolers were dirty with food debris and spills.- Clean surfaces of the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the bulk ingredients bin lids were dirty with grease and food debris. These include bins for storing rice, and sugars in the kitchen.Clean bulk ingredients bins regularly.
  17. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several meat products in the chest freezers at the grocery section were unlabeled.Ensure all products for sale are obtained from an approved source and are labeled in accordance with the Canadian Food Inspection Agency labeling requirements.Update Mar 10, 2023: Operator informed inspector that labelling machine was not functioning properly and will be repaired.Update Jan 16, 2023: Operator emailed photos of labeled food products. However, some meat products remain unlabeled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several frozen meats including pork were stored unprotected, without a covering or inadequately wrapped with plastic, in chest freezers in the store. All foods used or to be used in a commercial food establishment must be protected from contamination during storage. Protect food in packages that are in good condition and are able to protect the integrity of the contents so that the foods are not exposed to adulteration, damage or potentially harmful contaminants.
  18. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several meat products in the chest freezers at the grocery section were unlabeled.Ensure all products for sale are obtained from an approved source and are labeled in accordance with the Canadian Food Inspection Agency labeling requirements.Update Mar 10, 2023: Operator informed inspector that labelling machine was not functioning properly and will be repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bowls containing raw meats were stored above vegetables in the standing two-door cooler in the kitchen.Raw meats were moved to a lower shelving in the cooler.Store raw meat away or below ready-to-eat foods, cooked foods and vegetables at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cup used for scooping flour was observed inside the bag of flour, without a handle. Cup was removed during inspection. Use scoops with handles for dry food products and ensure scoop handles are not in contact with the foods during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats in one of the chest freezers was unwrapped. Food handlers wrapped meats with plastic wraps during inspection. Ensure foods are covered and protected during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in container was stored uncovered on a countertop at room temperature. Internal temperature was measured at 24C. Rice was discarded during inspection. Cover foods during storage. Store high risk foods under temperature control above 60C for hot holding or under 4C for cold foods.

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