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D Spot Dessert Cafe

1 - 125 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

Official record from Alberta →

Inspection summary

D Spot Dessert Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 29, 2025. The most recent inspection, on August 21, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 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 5 times across 5 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on August 20, 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?

  • 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 4 times across 4 separate inspections, most recently on July 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on February 10, 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?

  • 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 once on August 29, 2025. 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The handle of the handwash station by the cake display was in disrepair. Ensure that all handwash stations can be operated properly.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items (including caramel sauce and vanilla extract) were observed stored at room temperature even though the manufacturer labels state "refrigerate after opening". Ensure that manufacturer instructions are followed and that foods that require refrigeration are refrigerated.
    • 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 available at any of the handwash stations in the front prep areas or the washrooms. Paper towels (or an approved alternative) are required for satisfactory hand hygiene. Ensure that paper towels are available at all handwash stations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handle of the handwash station by the dishwasher was fixed but not the one by the cake display. Ensure that all handwash stations can be operated properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three-door cooler next to the walk-in freezer was off during the inspection. Staff indicated that the cooler is only used for room temperature storage of food items. Ensure that the cooler is repaired such that it is in good working order.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items were observed stored at room temperature even though the manufacturer labels state "refrigerate after opening". Ensure that manufacturer instructions are followed and that foods that require refrigeration are refrigerated.
    • 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 available at any of the handwash stations in the front prep areas or the washrooms. Paper towels (or an approved alternative) are required for satisfactory hand hygiene. Ensure that paper towels are available at all handwash stations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handles of the front handwash stations are broken, making it difficult for staff members to easily wash their hands. In addition, the faucet portion of the handwash sink by the deep fryers is not properly attached to the counter and can be moved. Ensure that the handwash stations are maintained in good repair, and can be easily used by staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three-door cooler next to the walk-in freezer was off during the inspection. Staff indicated that the cooler is only used for room temperature storage of food items. Ensure that the cooler is repaired such that it is in good working order.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3-door refrigerator next to the walk-in freezer was not operating properly. The ambient temperature of the refrigerator was around 10C. Staff were instructed not to store any high-risk foods requiring refrigeration inside the unit until it has been repaired. Ensure that all foods requiring refrigeration are stored at a temperature at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the middle unisex washroom was not located in a covered dispenser. Ensure that patrons have access to a sanitary method for drying hands after handwashing.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3-door refrigerator next to the walk-in freezer was not operating properly. The ambient temperature of the refrigerator was around 10C. Staff were instructed not to store any high-risk foods requiring refrigeration inside the unit until it has been repaired. Ensure that all foods requiring refrigeration are stored at a temperature at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the middle unisex washroom was not located in a covered dispenser. Ensure that patrons have access to a sanitary method for drying hands after handwashing.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The 3-door refrigerator next to the walk-in freezer was not operating properly. The ambient temperature of the refrigerator was around 10C. Staff were instructed not to store any high-risk foods requiring refrigeration inside the unit until it has been repaired. Ensure that all foods requiring refrigeration are stored at a temperature at or below 4C.2. There was no thermometer located in a white chest cooler in the main cooking area. A thermometer was placed during the inspection. Ensure that all cold holding units have an approved method to measure the ambient temperature of the unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the middle unisex washroom was not located in a covered dispenser. Ensure that patrons have access to a sanitary method for drying hands after handwashing.
    • 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?
      • No Food Handling Permit was posted. Ensure that a current, valid Food Handling Permit is posted in a location easily seen by customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop used for the ice machine was observed stored inside the machine in contact with the ice. The scoop was removed during the inspection. Ensure that scoops used for the ice machine are stored such that they are protected from contamination and not in contact with the ice.
  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was missing to the right of the front handwash station. Facility management indicated that the tile was moved due to some maintenance work being completed. The tile was moved back during the inspection. Ensure that the ceiling tiles are constructed with a smooth, non-absorbent, and easily cleanable material, and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the ventilation fans was inoperable due to the build up of ice in the walk-in freezer. The ice was removed and fans restarted. Ensure that all food equipment is maintained in good working order.
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