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Chops Meat House

7 - 165 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

Official record from Alberta →

Inspection summary

Chops Meat House has been inspected 20 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on August 10, 2026, recorded 1 infraction.

5 of 20 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 January 20, 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)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 4, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 7 separate inspections, most recently on August 10, 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?

  • 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 8 times across 8 separate inspections, most recently on January 26, 2026. 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?

  • 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 7 times across 6 separate inspections, most recently on July 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

20 inspections

  1. 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?
      • 1. A portion of the flooring in the washroom has a large crack. Ensure that the crack is repaired such that the surface is smooth, non-absorbent, and easily cleanable.2. The toilet in the washroom has been repaired and is in good working order.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available in the washroom. Ensure that paper towels or a suitable alternative is available for staff to practice satisfactory hand hygiene.2. Front handwash station was supplied with paper towel and easily accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A portion of the flooring in the washroom has a large crack. Ensure that the crack is repaired such that the surface is smooth, non-absorbent, and easily cleanable.2. The toilet in the washroom does not automatically refill after flushing. Ensure that the toilet and other plumbing systems are maintained in good working order.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed meat items were stored in the walk-in cooler without proper containers or covers. Ensure that all processed food items are stored in a manner that protects it from external contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available in either of the handwash stations located in the main butchering area or the washroom. Ensure that paper towels or a suitable alternative is available for staff to practice satisfactory hand hygiene.2. There were multiple food prep items stored in the butchering area handwash station. Handwash stations must be easily accessible and be only used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A portion of the flooring in the washroom has a large crack. Ensure that the crack is repaired such that the surface is smooth, non-absorbent, and easily cleanable.2. The toilet in the washroom does not automatically refill after flushing. Ensure that the toilet and other plumbing systems are maintained in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available at the time of inspection. Operator indicated that they clean the equipment and surfaces on a daily or weekly basis, respectively. However, there was no written cleaning schedule to confirm that this schedule is maintained. Ensure that a written cleaning schedule is available and recorded for review.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • There is a large crack in the flooring coming from the receiving door to the staff washroom and main meat prep space. Ensure that this crack is repaired such that the flooring is smooth, non-absorbent, and easily cleanable.
  6. Risk Management Inspection

    2 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?
      • The posted Food Handling Permit expired in October 2025. Ensure that a current, valid permit is posted in clear view of customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large crack in the flooring coming from the receiving door to the staff washroom and main meat prep space. Ensure that this crack is repaired such that the flooring is smooth, non-absorbent, and easily cleanable.
  7. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine-based sanitizer testing equipment was available to confirm the concentration of the chlorine-based sanitizer used at the facility. Ensure that staff have access to approved testing equipment.
    • 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?
      • The posted Food Handling Permit expired in October 2025. Ensure that a current, valid permit is posted in clear view of customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large crack in the flooring coming from the receiving door to the staff washroom and main meat prep space. Ensure that this crack is repaired such that the flooring is smooth, non-absorbent, and easily cleanable.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat bandsaw is not being cleaned and sanitized every 4 hours. Staff indicated that they clean and sanitize the equipment in the evening once a day. Ensure that if the machinery is in continual use throughout the day, it is disassembled and cleaned and sanitized every 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine-based sanitizer testing equipment was available to confirm the concentration of the chlorine-based sanitizer used at the facility. Ensure that staff have access to approved testing equipment.
    • 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 paper towel in the staff washroom to dry their hands after handwashing. Ensure that staff have access to handwashing supplies at all handwash stations.
    • 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?
      • The posted Food Handling Permit expired in October 2025. Ensure that a current, valid permit is posted in clear view of customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large crack in the flooring coming from the receiving door to the staff washroom and main meat prep space. Ensure that this crack is repaired such that the flooring is smooth, non-absorbent, and easily cleanable.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface QUAT sanitizer measured 0ppm. Operator changed the sanitizer during the inspection and the new concentration was 200ppm. Ensure that QUAT sanitizer is at least 200ppm for food contact surfaces and 400ppm for clean-in-place items.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Re-usable hand towels were used in the staff washroom to dry hands. Re-usable hand towels cannot be reused unless they are laundered first. Ensure that staff have access to clean and sanitary hand drying solutions.
  14. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Re-usable hand towels were used in the staff washroom to dry hands. Re-usable hand towels cannot be reused unless they are laundered first. Ensure that staff have access to clean and sanitary hand drying solutions.
  15. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Re-usable hand towels were used in the staff washroom to dry hands. Re-usable hand towels cannot be reused unless they are laundered first. Ensure that staff have access to clean and sanitary hand drying solutions.
    • 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?
      • The posted Food Handling permit is expired. Ensure that the current, valid permit is printed and placed in a location easily seen by customers.
  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    1 infraction

    • 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?
      • The Food Handling Permit that was posted expired in October 2023. Ensure that a valid permit is posted where customers can easily see it.
  18. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A carton of chicken eggs for sale were note stored in labelled containers. No information was available as to where these eggs were sourced. Ensure that the eggs are kept in properly labelled containers or have an alternative method to identify their source.
    • 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?
      • The Food Handling Permit that was posted expired in October 2023. Ensure that a valid permit is posted where customers can easily see it.
  19. Risk Management Inspection

    1 infraction

    • 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?
      • The Food Handling Permit that was posted expired in October 2023. Ensure that a valid permit is posted where customers can easily see it.
  20. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Wild deer meat was found stored next to approved meat products in the walk-in freezer. All foods stored and served in a food establishment must come from an approved source. The staff discarded all the food products in the freezer, and cleaned and disinfected the floors, walls and shelves. Ensure that only meat from an approved source are stored and served to customers.
    • 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?
      • The Food Handling Permit that was posted expired in October 2023. Ensure that a valid permit is posted where customers can easily see it.
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