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BCMInns Fort McMurray

8538 Franklin Avenue Fort McMurray AB T9H 2J3 · Food - General

Official record from Alberta →

Inspection summary

BCMInns Fort McMurray has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on June 25, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 2, 2025. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods including cooked ham, sausages and eggs with were stored in inadequate hot holding temperature.Cooked ham was not preheated before hot holding. Internal temperature measured at 49 Celsius. Ham was discarded during inspection. Hot holding temperature was increased to maintain remaining foods temperature at 60C.Hot holding unit must be able to maintain internal food temperatures at 60C and above. Foods that have been cooked, then cooled to 4C (40F) shall be reheated to 74C (165F) or higher prior to hot holding at 60C.
    • 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?
      • Facility was operating with an invalid food handling permit. Renew food permit immediately to avoid business closure.
  4. Monitoring Inspection

    0 infractions

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