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Blue Diamond Restaurant

384 Silin Forest Road Fort McMurray AB T9H 4A3 · Food - General

Official record from Alberta →

Inspection summary

Blue Diamond Restaurant has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on June 3, 2026, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on June 10, 2025. 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 11 times across 11 separate inspections, most recently on June 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 6 separate inspections, most recently on May 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on April 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

16 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - The floor underneath the grill area Please ensure these areas are cleaned. Clean and sanitary areas help prevent the attraction of pests and possible cross contamination.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - The floor underneath the grill area The vent hood grills have been cleaned.Please ensure these areas are cleaned. Clean and sanitary areas help prevent the attraction of pests and possible cross contamination.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler table by the deep fryer is not working2. The Pepsi cooler by the walk-in cooler has been repaired and is working.Please ensure that the prep cooler table is repaired to good working order or removed from the kitchen area if they are not going to be repaired. In the interim, a sign should be posted on the prep cooler table indicating that it is only for room temperature storage. Ensure that all equipment in the facility is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - The floor underneath the grill area - The grills in the vent hood which have a build up of grease on themPlease ensure these areas are cleaned. Clean and sanitary areas help prevent the attraction of pests and possible cross contamination.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - There were scoops with handles touching the product in the bulk bins- There was a tub of marinating meat sitting on the floor beside the grill- The scoops were rearranged in the bulk bins so the handles were facing up and no longer touching any food product. - The tib of marinating food was moved to a counter beside the grill.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Pepsi cooler by the walk-in cooler is not working.The prep cooler table by the deep fryer is not working. Please ensure both of these pieces of equipment are repaired to good working order or removed from the kitchen area if they are not going to be repaired. All equipment in the facility is to be maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning - The floor underneath the grill area - The grills in the vent hood which have a build up of grease on themPlease ensure these areas are cleaned. Clean and sanitary areas help prevent the attraction of pests and possible cross contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • Flooring cracked/damaged around the plumbing located behind the dish pit. Ensure the flooring is smooth, impervious to moisture and easy to clean.Dec 11, 2025 Update - Flooring is still damaged/cracked.
  7. 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?
      • Flooring cracked/damaged around the plumbing located behind the dish pit. Ensure the flooring is smooth, impervious to moisture and easy to clean.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer temperature was around 1C at the time of inspection. Operator indicated that they were unloading supplies and kept the door open, leading to the higher temperature. Ensure the temperature is maintained below 0C so that food items remain frozen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring cracked/damaged around the plumbing located behind the dish pit. Ensure l flooring is smoother, impervious to moisture and easy to clean.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw meat food items were observed stored above ready-to-eat vegetable foods in the walk-in cooler.2. Multiple processed food items in the walk-in cooler were stored without a lid or properly covered.Ensure that all processed food items are stored such that they are protected from external contamination. This includes being covered when not in use and storing raw meat items below ready-to-eat food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer temperature was around 1C at the time of inspection. Operator indicated that they were unloading supplies and kept the door open, leading to the higher temperature. Ensure the temperature is maintained below 0C so that food items remain frozen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring cracked/damaged around the plumbing located behind the dish pit. Ensure l flooring is smoother, impervious to moisture and easy to clean.
  10. 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?
      • Flooring cracked/damaged around the plumbing located behind the dish pit. Ensure l flooring is smoother, impervious to moisture and easy to clean.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items requiring refrigeration were being stored in a cooler at 10.0C. Ensure food items are being stored at 4.0C or less. Note: Food items were removed from cooler and placed in a cooler at 4.0C
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pipe behind the dishwasher/dish sink was observed to be leaking as well as the flooring cracked/damaged around the plumbing/leak. Ensure leak is repaired and flooring is smoother, impervious to moisutre and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep cooler has an ambient air temperature of 11.0C. Ensure cooler is in working order and able to maintain 4.0C at all times.2. All prep coolers were observed to be unclean. Ensure all coolers are kept clean and sanitized at all times.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket of the prep cooler was observed to be in disrepair. Ensure gaskets are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be unclean.-Wall behind the prep coolers-Gaskets of the prep coolersEnsure areas are cleaned and sanitary.
  14. Risk Management Inspection

    0 infractions

  15. 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 following equipment was observed unclean:-Dishwasher and surrounding area-Standup refrigeratorEnsure all areas are kept clean and sanitary at all times.
  16. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items that require refrigeration after opening were observed being stored at room temperature. Ensure to follow manufactures instructions of food storage. Staff placed food items in refrigerator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was observed unclean:-Dishwasher and surrounding area-Standup refrigeratorEnsure all areas are kept clean and sanitary at all times.

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