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Cora Breakfast and Lunch

27 - 8528 Manning Avenue Fort McMurray AB T9H 5G2 · Food - General

Official record from Alberta →

Inspection summary

Cora Breakfast and Lunch has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on August 14, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on June 15, 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 2 times across 2 separate inspections, most recently on June 15, 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)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on May 20, 2025. 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 once on October 31, 2023. For example: Are chemicals stored and handled in a safe manner?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Water was leaking out from around faucet of the fruit washing sink at the food preparation area.Repair the above sink faucet and piping as needed.
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers at the cookline were observed wiping their hands on their aprons and on a wiping cloth attached to their clothing. Additionally, food handlers were not washing their hands after handling high-risk raw foods, such as eggs.Improper hand hygiene and the use of contaminated cloths or aprons can lead to cross-contamination and increase the risk of foodborne illness.Inspector instructed all food handlers to wash their hands immediately and change the wiping clothes during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored on the floor of the walk-in freezer.Box containing single-use food utensils was stored on the storage room floor. These boxes were moved off the floor during inspection. Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine in food inserts at the service line and cook line in cold holding were measured between 13 - 14.8 degrees Celsius. Inspector instructed food handlers to add more ice and increase the water in the cold holding. This was completed during inspection. Margarine was measured at 5 degrees Celsius. Store perishable foods away from the temperature danger zone (4C to 60C). Ensure adequate amount of ice and water are added to cold holding pans.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for checking the dishwasher chlorine sanitizer concentration was not available. Provide the appropriate sanitizer test strips for testing chlorine concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the standing cooler in the food prep area was obstructed by a jug. Food handler removed the jug during inspection.Ensure all hand wash sinks are accessible at all times. Store food equipment in their designated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood in the cookline was last serviced professionally in October 2025, and cleaning was due in April 2026. Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system is cleaned and maintained regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking out from around faucet at the service line hand sink and the fruit washing sink.Water sprayed out of the prep line hand sink uncontrollably.Repair the above sink faucet and piping as needed.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two packages of bagels in the server area cooler were past their best before dates. Bagels were discarded during inspection. Ensure products are frequently checked for best before and expiration dates.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pack of staples was observed on top of the food utensils storage surface in the front server's station.Staples were removed during inspection. Store non-food items separate from food contact surfaces and food products at all times.
    • 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?
      • A gap was observed in the back door weather stripping, creating an access point for pestintrusion.Replace weather stripping to prevent pests from entering the food premises.
    • 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 counter unit with the built-in warmer station in the food preparation area was unstable and held in place using a wooden object. Operator indicated they have plans for reconstruction in the coming weeks. Repair counter unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulated debris and dirt observed on the ground surface under the railing outside the back exterior door.Remove all debris and clean area thoroughly.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring 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?
      • There were no paper towels at two handwashing sinks in the food prep area and the staff washroom. Paper towels were restocked during inspection.Pleased ensure that hand sinks are provided with handwashing supplies at all times to prevent cross contamination during food preparation.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizers were measured at 400ppm. Operator diluted concentration of the quat solution and adjusted the automatic sanitizer dispenser.Maintain adequate sanitizer concentrations. Quat sanitizers should be at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored in a milk crate on the floor in the dry storage room. The operator moved the bag of onions off the ground and onto a crate, about 6 inches above the floor. Ensure that all food items are stored at least 6 inches off the floor, to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unused pots /pans and disposable food containers were stored in the staff washroom. Remove food equipment from the washroom.
    • 09. Are chemicals stored and handled in a safe manner?
      • Degreaser spray bottle was hanging on the bread trays. Degreaser was removed from the trays. Cleaning chemicals and food items must be stored separately to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Butter in ice bath throughout the facility was measured between 18 to 28C. Operator mentioned they pulled the butter out when busy. Butter containers were moved into the coolers or more water and ice added to the ice baths to maintain temperatures below 4C. 2. A container of individually wrapped butter for take-out was left out on the counter. Operator moved the container into the cooler. High risk food items such as butter must be stored at 4C or less to prevent growth of bacteria. Add more water to the ice baths to effectively keep butter at the proper temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler door seal was observed in disrepair. Repair door seal and ensure all food equipment are maintained in working and good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles in the women's washroom were missing and one was on the floor of the handicap washroom. Operator indicated they had a leak from the ceiling which is being repaired.Repair leak and replace ceiling tiles. Ensure washrooms are maintained in good and sanitary conditions.

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