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Black Horse Pub

8 - 700 Signal Road Fort McMurray AB T9H 4V8 · Food - General

Official record from Alberta →

Inspection summary

Black Horse Pub has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on July 28, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on July 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 27, 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?

  • 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 July 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on July 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on July 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 back door of the kitchen area was observed to have a gap at the bottom leading to the outside. Please replace or repair the weather stripping on the door.July 20, 2026 - to be replaced by Monday July 27, 2026July 27, 2026 - To be replaced by July 28, 2026
  3. 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?
      • The back door of the kitchen area was observed to have a gap at the bottom leading to the outside. Please replace or repair the weather stripping on the door.July 20, 2026 - to be replaced by Monday July 27, 2026
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the main kitchen line were observed to not have covers. The owner stated that light covers are on order. Please provide the date of delivery.July 20, 2026 - to be replaced July 27th, 2026
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The kitchen was observed not to have any sanitizer on the line. The operator made a sanitizer solution.2. The bar was observed to use bleach solution for sanitizing. During the inspection the bottles were tested and had 0ppm chlorine concentration. The operator immediately switched to QUAT based sanitizer for the bar.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen line cooler was observed to have raw chicken stored on top of ready to eat foods. The operator removed the chicken and placed it on the bottom shelf in walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hotel pans and other cookware was observed be stored on top of the stand-up cooler in the back hall area of the kitchen with a buildup of dust and debris. Please remove the cookware, clean and sanitize it and store in another area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed to be stored in dry goods bins with the handle submerged. The operator removed the scoops, cleaned, and then sanitized them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken was observed to be thawing in the kitchen sink. All foods are required to be thawed under cold running water, in the fridge, thawed in the microwave, or cooked from frozen. The operator placed the chicken in the fridge.2. Several opened sauces were observed stored on a shelf beneath the hot holding table. The operator advised that the sauces had been stored at this location for approximately one week. Review of the product labels confirmed that all sauces required refrigeration after opening. The operator immediately discarded all affected sauces and was reminded to store opened products in accordance with the manufacturer's storage instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bar was observed to have expired iodine chemical test strips. Please replace the test strips.
    • 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 back door of the kitchen area was observed to have a gap at the bottom leading to the outside. Please replace or repair the weather stripping on the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the main kitchen line were observed to not have covers. The owner stated that light covers are on order. Please provide the date of delivery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling in the kitchen above the main kitchen line and in the back hall by the ice machine was observed to have a build up of dust. Please clean and sanitize the ceiling.2. The utensil shelf located on the main kitchen line beside the grill was observed to not be maintained in a clean and sanitary manner. Please clean and sanitize the shelf and put unused kitchen tools into storage to ensure proper cleaning and sanitation of all kitchen utensils. 3. The facility was not observed to have written cleaning procedures. Please ensure that written cleaning procedures are available during re-inspection.4. The bottom shelf of the hot holder unit was observed to have food debris build up. Please clean and sanitize the shelf.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door on the middle deep fryer is broken and comes completely off. Oct 14 Update - The wrong size rod was ordered for the door. A new rod has been ordered, and door will be fixed once it is received. Oct 30, 2025 Update -The owner is still waiting for the part to be delivered.Please ensure the door is fixed and equipment maintained in good repair.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door on the middle deep fryer is broken and comes completely off. Oct 14 Update - The wrong size rod was ordered for the door. A new rod has been ordered, and door will be fixed once it is received. Please ensure the door is fixed and equipment maintained in good repair.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine detected in the two sanitizer bottles.The owner made up two fresh sanitizer bottles and the chlorine tested at 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door on the middle deep fryer is broken and comes completely off. Please ensure the door is fixed and equipment maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are no written cleaning schedules available. Please ensure written cleaning schedules are created and, in a location easily accessible to staff.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer for mechanical dishwasher was not working. 0ppm concentration. Ensure sanitizer is working at all times and sanitizer solution is being tested throughout the day to ensure sanitizer solution is at adequate concentration. Note: Manger, called maintenance for dishwasher during inspection. Staff were advised to complete sanitizing manually.

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