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Avenue Eatery and Cafe

Bay 5 - 8102 Fraser Avenue Fort McMurray AB T9H 0G1 · Food - General

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from two-compartment sinks faucets. The faucets and sprayer were in disrepair. Repair the faucet and sprayer at the dishwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills and debris on the walls and floors around the dishwashing and sanitizing pump area.Clean walls and floors around this area.Update 06-10-2026: Operator indicated that a contractor is being sought to complete the wall repairs. In the meantime, the wall and floors will be thoroughly cleaned and maintained in a sanitary condition pending completion of the repairs.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unclean cloth used for wiping the milk frothing wand was observed on the coffee machine. Cloth was changed during the inspection. Use clean wiping cloth for the wand and store cloths in the sanitizing solution between uses. Follow the manufacturer's instruction to allow a minimum contact time of one minute.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles were stored inside dry foods including flour, sugar and pancake flour. The scoops were removed during inspection.Ensure utensils used for portioning foods have handles and the utensil handles are kept out of the foods or store it away from the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The milk singles kept cold in an ice bath in the serving area were measured at 14 C. This was corrected during inspection. Staff added more ice to the cold holding. Ensure the cold food items are kept at temperatures 4C 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?
      • Water was leaking from two-compartment sinks faucets. The faucets and sprayer were in disrepair. Repair the faucet and sprayer at the dishwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills and debris on the walls and floors around the dishwashing and sanitizing pump area.Clean walls and floors around this area.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A deep fryer not in use in the kitchen was filled with food debris and accumulated grease.This condition can attract pest activity and harbourage. Clean out the inside compartment of the deep fryer. Remove deep fryer from premises.Update Mar 10, 2026: the deep fryer had been cleaned. But still remains at the kitchen. Supervisor stated that the deep fryer will be removed.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A deep fryer not in use in the kitchen was filled with food debris and accumulated grease.This condition can attract pest activity and harbourage. Clean out the inside compartment of the deep fryer. Remove deep fryer from premises.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of yogurt past its best before date was observed on the shelving in the walk-in cooler. Food handler removed the yogurt to discard it during the inspection. Ensure foods are regularly checked for best before dates. Implement the first-in, first-out method for food storage to prevent food handlers from using the newer food products first.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several boxes of drinks were stored on the floor of the walk-in cooler.Packages of meat products and other food items were stored on the floor of the walk-in cooler and freezer. Store foods at least 6-inches off the floor to prevent contamination.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution in sanitizing pails at the coffee and cold drinks stations were measured below 50ppm. Solutions were discarded and refilled at the sanitizer dispenser twice to obtain a 200ppmEncourage staff to pump the sanitizer dispenser for a few minutes before filling sanitizer pails. Also, ensure staff are using Quat sanitizer test strips to measure concentration before use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Several boxes containing drinks were stored on the floor of the walk-in cooler. - Packages of meat products and other food items were stored on the walk-in cooler and freezer floors. Store foods at least 6-inches off the floor to prevent contamination.
  9. Risk Management Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Carton of whipping cream in the walk-in cooler was past its' best before dates. Whipping cream was discarded during inspection. Check foods regularly for best before dates.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Several boxes containing drinks were stored on the floor of the walk-in cooler. - Packages of meat products and other food items were stored on the walk-in cooler and freezer floors. Store foods at least 6-inches off the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes of single use food containers such as paper cups, takeout and deli containers were stored on the dry storage area floor.- Several reuseable food wares were observed on the floor along the back area hallway. Store all food containers and food wares off the floor.
    • 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 at the premises for review. Provide inspector with the previous months pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exterior surfaces of the dishwasher unit was insanitary with dust and debris. Clean and disinfect all the indicated equipment and ensure all areas are maintained in a clean and sanitary condition. Ensure that equipment are cleaned as often as needed to maintain them in a sanitary state.
  10. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Four packs of whipping cream were observed weeks past their best before date. The operator discarded those four packs of cream during the inspection.Ensure that products are routinely checked and discarded if deemed unwholesome. A first in first out system is strongly recommended for food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Several boxes containing food items including single use pancake syrups, bags of rice and tomato sauce were stored on the floor of the dry storage room. - Packages of meat products and other food items were stored on the walk-in cooler and freezer floors. Store foods at least 6-inches off the floor to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes of single use food containers such as paper cups, takeout and deli containers were stored on the dry storage area floor.- Several reuseable food wares were observed on the floor along the back area hallway. Store all food containers and food wares 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?
      • The hand wash station in the dishwashing area had no soap. The operator restocked the soap supply at the handwashing station during the inspection.Ensure that all handwashing stations are supplied with liquid soap and single use towels at all times to facilitate proper hand hygiene.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cloth liners observed on trays for the storage of clean glassware and mugs. Cloths removed from trays during the inspection.Ensure that glassware and mugs are stored on smooth, cleanable surfaces that are impervious to moisture to protect them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Dishwasher unit- Handwashing sink and paper towel dispenser in the dishwashing area.- Paper towel dispensers in the kitchen area.- Range hood Clean and sanitize all the indicated areas/items and ensure all areas are maintained in a clean and sanitary condition.Ensure that equipment are cleaned as often as needed to maintain them in a sanitary state.
  11. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several boxes containing food items including single use pancake syrups, bags of rice, tomato sauce were stored on the floor of the dry storage room. Packages of meat products and other food items were stored on the walk-in cooler and freezer floors. - Move foods off the floor to prevent contamination. 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)?
      • Single use food equipment such as paper cups, takeout and deli containers in boxes were stored on the dry storage area floor.Several reuseable food equipment were observed on the floor along the back area hallway. Store all food equipment off the floor.
  12. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered plate of dessert was stored beside the packs of meats on a shelving in the walk-in freezer. Dessert was moved to the display cooler at the check-out. Foods must be protected from contamination during storage at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several boxes containing food items including single use pancake syrups, bags of rice, tomato sauce were stored on the floor of the dry storage room. Packages of meat products and other food items were stored on the walk-in cooler and freezer floors. - Move foods off the floor to prevent contamination. 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)?
      • Single use food equipment such as paper cups, takeout and deli containers in boxes were stored on the dry storage area floor.Several reuseable food equipment were observed on the floor along the back area hallway. Store all food equipment off the floor.
    • 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 QUAT sanitizer solution stored on top of the dispenser were expired.Replace QUAT sanitizer test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills were observed on the wall beside the garbage can at the dishwashing station.- Ensure food spills are cleaned from this surface.The floor surface under the prep table at the back kitchen was dirty with debris. - Clean floor surface.
  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of individually wrapped condiments were stored on the floor of the dry storage room. Boxes were moved off the floor during inspection. Store all foods at least 6 inches of the floor 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 in the dispenser at the kitchen handwashing sink. Soap was provided in the dispenser during the inspection. Soap dispenser at the kitchen dishwasher area was broken. Repair soap dispenser. Ensure handwashing supplies including soap, paper towels, and running water are provided at all handwashing stations.
  14. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of frozen fries were stored in room temperature. Kitchen staff transferred fries back into the freezer.Store perishable foods away from the temperature danger zone (4C to 60C). Thaw foods in a refrigerator, microwave or under cold running water.
  15. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Carton of liquid egg white was past it's best before date. Food item was discarded during inspection.Three containers of chicken soup in the standing cooler were past the 10 days used-by dates. Soups were discarded.Check foods regularly for best before and expiry dates. Ensure staff are trained to follow the first-in/ first-out dates when food items are used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of meats were observed on the floor of the walk-in freezer. Canned foods and packages teas were stored on the floor of the dry storage room. These items were placed on the shelves during inspection.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk singles in a cold bath at the front service counter were measured at 18C. Milk products were discarded during inspection.Staff were instructed on appropriate method for using cold baths to maintain food temperatures at 4C or less, at the time of inspection.High risk foods should be stored below 4C or above 60C. Do not store milk singles above the cold bath water line.
  16. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Yogurt in the kitchen standing cooler was past its' best before date. Yogurt was discarded. Ensure that food products' best before and expiry dates are regularly monitored.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution in a sanitizing bucket was measured below 50ppm.Supervisor replaced the fresh solution measured at 200ppm during inspection.Use Quat sanitizer solution at 200ppm concentration and test it regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored next to ready to eat foods in the walk-in cooler.Store raw meats separately or below vegetables, cooked and ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of frozen chicken was observed on the floor of the walk-in freezer. The box was moved to a shelf in the walk-in freezer. Store foods at least 6 inches above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored on top of a counter beside the ice machine. The ice scoop was washed and placed in a food grade container. Store ice scoop in a manner that protects it from contamination at all times.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items potatoes and beverages were stored on the floor of the walk-in cooler. Store foods and beverages at least 6 inches off the floor.
  19. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items and beverages were stored on the floor of the walk-in cooler and freezer. Operator stated that they had just received a delivery of supplies and would have the staff move the items from the floor.Store foods and beverages 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?
      • There was ice build-up around the door seal, the fan guard and floor surface of the walk-in freezer.- Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease had accumulated on the floor under the deep fryer and grill in the food preparation area.Clean the above-mentioned areas and the hard-to-reach places under the cooking equipment. Maintain a cleaning schedule that includes regular cleaning all hard-to-reach areas.