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Awesome Khaos Inc.

5A - 235 Macalpine Crescent Fort McMurray AB T9H 4A5 · Food - General

Official record from Alberta →

Inspection summary

Awesome Khaos Inc. has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 18, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 25 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 5 separate inspections, most recently on September 11, 2026. 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?

  • Chemicals and toxic substancesHigher risk

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

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 5 separate inspections, most recently on September 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no food safety certificate available for review at the time of the inspection. Provide a copy of a staff member's food safety certificate for review. If no approved and recognized food safety certificate is provided, facility management must take an approved and recognized food safety course that meets the requirements of the Food Regulation (AR 31/2006).Update September 11, 2026: no food safety certificate was provided for public health inspector's review. If no one has a valid and recognized food safety certificate, owner/manager must complete an approved food safety training course and obtain the certificate.Update September 18, 2026: Facility owner indicated she will take an approved online course. The approved and recognized food safety training courses was provided via email along with the report.
  2. 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?
      • Fruit fly-like flies were observed around the ice cream machine. Facility owner was observed to be removing ice cream liquid and pouring fresh water in the ice cream machine. Vinegar traps were observed around the area. Ensure the facility is kept free of pests and of conditions that lead to the harbouring or breeding of pests. Clean and sanitize the ice cream machine and area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no food safety certificate available for review at the time of the inspection. Provide a copy of a staff member's food safety certificate for review. If no approved and recognized food safety certificate is provided, facility management must take an approved and recognized food safety course that meets the requirements of the Food Regulation (AR 31/2006).Update September 11, 2026: no food safety certificate was provided for public health inspector's review. If no one has a valid and recognized food safety certificate, owner/manager must complete an approved food safety training course and obtain the certificate.
  3. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no food safety certificate available for review at the time of the inspection. Provide a copy of a staff member's food safety certificate for review. If no approved and recognized food safety certificate is provided, facility management must take an approved and recognized food safety course that meets the requirements of the Food Regulation (AR 31/2006).Update September 3, 2026: no food safety certificate was provided for public health inspector's review. If no one has a valid and recognized food safety certificate, owner/manager must complete an approved food safety training course and obtain the certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The sliding cooler fan cover was observed to be covered with accumulated dust.2. The sliding cooler and freezer were observed with accumulated food debris on the bottom shelf, sliding door track, and door seal. Facility owner indicated that cooling units are cleaned once a month. Clean and sanitize the above-mentioned equipment. Ensure that the cooling units are cleaned more frequently.
  4. Risk Management Inspection

    4 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?
      • The area with the dishwashing sinks was observed with fruit fly-like flies. Pest control records were not available to review during the inspection.Ensure there are no pests present in the facility, and clean and sanitize the area. Provide copies of the last six months of pest control records to the undersigned public health inspector for review.Update September 3, 2026: a single fruit fly-like fly was observed in the food prep area and no pest control records were provided for the public health inspector's review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no food safety certificate available for review at the time of the inspection. Provide a copy of a staff member's food safety certificate for review. If no approved and recognized food safety certificate is provided, facility management must take an approved and recognized food safety course that meets the requirements of the Food Regulation (AR 31/2006).Update September 3, 2026: no food safety certificate was provided for public health inspector's review. If no one has a valid and recognized food safety certificate, owner/manager must complete an approved food safety training course and obtain the certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING VIOLATIONPiece of cardboard was been used as surfacing under the sandwich grill. Cardboard was dirty with food debris and spills and cannot be cleaned. Owner explained that sandwich grill burns through the countertop surfacing. Hence cardboard piece was being used to prevent damage to the surface. Remove cardboard and replace with a cleanable, fire-resistant material for the surfacing. Cardboard is not cleanable, hence should not be used on food contact surfacing.Update September 3, 2026: A piece of dirtied cardboard with oil stains was observed underneath a food equipment. Discard the cardboard and replace with a smooth, durable, and easy to clean material surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The sliding cooler fan cover was observed to be covered with accumulated dust.2. The sliding cooler and freezer were observed with accumulated food debris on the bottom shelf, sliding door track, and door seal. 3. The prep cooler bottom shelf was observed with accumulated dried liquid. Facility owner indicated that cooling units are cleaned once a month. Clean and sanitize the above-mentioned equipment. Ensure that the cooling units are cleaned more frequently.Update September 3, 2026: The equipment was observed to be in the condition described above.
  5. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING VIOLATION**Bottled water and pop were stored on the floor around the food service area. All food and food items must be stored at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Ensure water bottles are stored off the floor.Update August 26, 2026: Bottles of water and pop were observed stored directed on the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles were observed with no labels. Facility owner could not identify the chemical in one of the spray bottle, and dumped the solution down the drain. Facility owner labeled the bottles with a permanent marker during the inspection. Ensure that all chemical bottles are labeled to identify the solution to prevent accidental use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy in a hot holding unit was measured at 53C. Facility owner indicated that temperature of the hot holding unit was turned down after lunch.The hot holding unit temperature was increased, and the gravy temperature was remeasured to 63C.Ensure that all cooked high-risk food items including gravy are stored away from the temperature danger zone, between 4C to 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine sanitizer test strips available and quat sanitizer solution was expired in 2020. The bottle of quat solution and bucket of chlorine bleach solution concentrations were tested using the public health inspector's test strips, 400ppm and 100ppm respectively. Obtain non-expired sanitizer specific test strips to monitor and verify the minimum required sanitizer solution concentration.
    • 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?
      • The area with the dishwashing sinks was observed with fruit fly-like flies. Pest control records were not available to review during the inspection.Ensure there are no pests present in the facility, and clean and sanitize the area. Provide copies of the last six months of pest control records to the undersigned public health inspector for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no food safety certificate available for review at the time of the inspection. Provide a copy of a staff member's food safety certificate for review. If no approved and recognized food safety certificate is provided, facility management must take an approved and recognized food safety course that meets the requirements of the Food Regulation (AR 31/2006).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING VIOLATIONPiece of cardboard was been used as surfacing under the sandwich grill. Cardboard was dirty with food debris and spills and cannot be cleaned. Owner explained that sandwich grill burns through the countertop surfacing. Hence cardboard piece was being used to prevent damage to the surface. Remove cardboard and replace with a cleanable, fire-resistant material for the surfacing. Cardboard is not cleanable, hence should not be used on food contact surfacing.Update August 26, 2026: A piece of dirtied cardboard with oil stains was observed underneath a food equipment. Discard the cardboard and replace with a smooth, durable, and easy to clean material surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The sliding cooler fan cover was observed to be covered with accumulated dust.2. The sliding cooler and freezer were observed with accumulated food debris on the bottom shelf, sliding door track, and door seal. 3. The prep cooler bottom shelf was observed with accumulated dried liquid. Facility owner indicated that cooling units are cleaned once a month. Clean and sanitize the above-mentioned equipment. Ensure that the cooling units are cleaned more frequently.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch surfaces including door handles of the white fridge and prep cooler. Clean and sanitize the areas-mentioned above. Ensure that all high touch surfaces are cleaned and sanitized on a routine basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The popcorn machine was observed with significant food debris that looked to be more than one days operation and accumulated popcorn debris was observed underneath the machine.Clean and sanitize the popcorn machine and area. Ensure that the food equipment is cleaned and sanitized frequently.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottled water and pop were stored on the floor around the food service area. All food and food items must be stored at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Ensure water bottles are stored off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Piece of cardboard was been used as surfacing under the sandwich grill. Cardboard was dirty with food debris and spills and cannot be cleaned. Owner explained that sandwich grill burns through the countertop surfacing. Hence cardboard piece was being used to prevent damage to the surface. Remove cardboard and replace with a cleanable, fire-resistant material for the surfacing. Cardboard is not cleanable, hence should not be used on food contact surfacing.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cardboard box containing a bag of tomato sauce was stored on the floor under the microwave station. Bag of tomato sauce was moved to a different area above the floor during the inspection. 2) Packs of bottled water were stored on the floor beside Pepsi cooler. All food and food items must be stored at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Ensure water bottles are stored off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cleaning end of a mop was observed touching clean food trays on the drying rack in the dishwashing area. The mop was moved from the area during inspection. Store cleaning equipment in a designated area. Ensure clean dishes are stored in such a way to prevent cross contamination from other items or environmental contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Piece of cardboard was been used as surfacing under the sandwich grill. Cardboard was dirty with food debris and spills and cannot be cleaned. Owner explained that sandwich grill burns through the countertop surfacing. Hence cardboard piece was being used to prevent damage to the surface. Remove cardboard and replace with a cleanable, fire-resistant material for the surfacing. Cardboard is not cleanable, hence should not be used on food contact surfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The interior surface of the microwave was unclean with food spills and debris.Thoroughly clean and sanitize microwave surface. 2) The top exterior surface of the pizza oven was dusty and covered with food debris. Clean pizza oven surface.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Paint was observed peeling off the wall above the 2-compartment sink, exposing the drywall underneath.Repair the wall and ensure it is a smooth, durable, non-porous material, and easy to clean surface.
  10. Monitoring Inspection

    3 infractions

    • 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 expired in September 2024. Ensure the valid food handling permit is displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was observed peeling off the wall above the 2-compartment sink, exposing the drywall underneath.Repair the wall and ensure it is a smooth, durable, non-porous material, and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The drawer storing utensils and paper food paper wrappers were observed with accumulated food debris. Facility owner cleaned and sanitized the drawer. Ensure all storage areas are maintained in a clean and sanitary condition to prevent contamination.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles filled with cleaning chemicals were unlabeled.Facility owner labeled the bottles with a sharpie. Ensure that all chemical bottles are labeled to easily identify their contents.
    • 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?
      • No pest control records available. Ensure that monthly pest monitoring inspections must be conducted and documented. Note: The AHS pest control checklist was provided with the inspection report.
  13. Monitoring 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?
      • No pest control records available
    • 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?
      • Existing permit is no longer valis as the facility has changed it;s operating name to Awesome KhaosPlease ensure a food handling permit application is submitted with the name change

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