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Dedicate Healthy Kitchen

17 - 135 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

Official record from Alberta →

Inspection summary

Dedicate Healthy Kitchen has been inspected 21 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on July 21, 2026, found no infractions.

6 of 21 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 8 times across 8 separate inspections, most recently on July 3, 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 6 times across 6 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 13, 2024. 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 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 May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on June 12, 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.

21 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door cooler underneath the flattop cooker measured around 11C at the time of inspection. Inspector instructed the operator to keep minimal amounts of food in the cooler and to discard any food stored in that cooler after 2 hours. Until the cooler has been serviced and shown that it can maintain an average temperature below 4C, no food should be stored inside it for more than 2 hours. Owner indicated that they have incorporated a log that they will be maintaining to ensure that food items are used within the 2 hour period. Ensure that high-risk food items that require refrigeration are maintained at a temperature at or below 4C.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door cooler underneath the flattop cooker measured around 9C at the time of inspection. Inspector instructed the operator to keep minimal amounts of food in the cooler and to discard any food stored in that cooler after 2 hours. Until the cooler has been serviced and shown that it can maintain an average temperature below 4C, no food should be stored inside it for more than 2 hours. Owner indicated that they have incorporated a log that they will be maintaining to ensure that food items are used within the 2 hour period. Ensure that high-risk food items that require refrigeration are maintained at a temperature at or below 4C.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple processed food items in the three-door freezer by the dishwasher were stored inside without a proper cover. Operator covered the food items during the inspection. Ensure that all processed food items are covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door cooler underneath the flattop cooker measured around 10C at the time of inspection. Inspector instructed the operator to keep minimal amounts of food in the cooler and to discard any food stored in that cooler after 2 hours. Until the cooler has been serviced and shown that it can maintain an average temperature below 4C, no food should be stored inside it for more than 2 hours. Ensure that high-risk food items that require refrigeration are maintained at a temperature at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher chlorine-based sanitizer concentration measured 0ppm. Operator indicated that the sanitizer ran out that morning and that a new solution will be delivered by the afternoon. Inspector indicated that the facility must add a final manual sanitizing step for all the dishes and utensils going through the mechanical dishwasher until the new solution is delivered. Individual bottles of bleach solution were observed at the facility which will be used to make the manual bleach sanitizer solution in one compartment of the dishwashing sink. Ensure that the mechanical dishwasher is in proper working order, and can effectively sanitize dishes and utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three-door freezer by the dishwasher, had frozen food debris build up inside it (frozen berries, crumbs, etc.) Ensure that the freezer is cleaned on a regular basis.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the three-door prep cooler closest to the front entrance measured 10C. Ankit indicated that a maintenance technician has been contacted to fix the cooler and that items are cycled through the prep cooler every 2 hours. Ensure that the cooler is repaired such that the ambient temperature is 4C or below at all times.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use bowl was observed being used as a scoop for a bulk rice container. This bowl did not have a handle. Ensure that all scoops used for bulk food items have a handle and are reusable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the three-door prep cooler closest to the front entrance initially measured at 12C. Staff indicated that they just supplied the cooler and that the temperature will go down when closed. After 30 minutes the temperature measured 8C. PHI recommended that the settings of the cooler be adjusted so that it is able to maintain a temperature at or below 4C at all times. Additionally, procedures should be adjusted so that the cooler can maintain a satisfactory temperature during the supply procedure. Ensure that all cold holding units are maintained at a temperature of at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based chemical sanitizer in the mechanical dishwasher measured 0ppm. Staff were able to fix the dishwasher so that the concentration reached a minimum of 100ppm. Ensure that the dishwasher is operating properly before using it to clean and sanitize dishes.
  8. Risk Management Inspection

    0 infractions

  9. 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 was no soap in the rear handwash station by the receiving door. Ensure that staff have access to handwashing supplies to maintain appropriate hand hygiene.
  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?
      • There is a tile missing from the floor by the receiving door. Ensure that the missing tile is repaired such that the floor is smooth, non-absorbent, and easily cleanable.
  11. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher had a 0ppm concentration of chlorine sanitizer when measured using test strips provided by the inspector. Effective immediately until the dishwasher can maintain a chlorine sanitizer concentration of 100ppm, a secondary sanitizing step is required after cleaning and disinfecting tools and utensils. Ensure that the mechanical dishwasher is in good working order.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple handwash stations were observed with various tools and utensils stored inside the basin. Ensure that the handwash stations are only used for handwashing and are easily accessible to staff.
    • 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 tile missing from the floor by the receiving door. Ensure that the missing tile is repaired such that the floor is smooth, non-absorbent, and easily cleanable.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple containers containing cut vegetables were note properly covered in the walk-in cooler. These containers were covered during the inspection. Ensure that all processed food items are covered when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the rear handwash station by the loading door was empty. Ensure that all handwash stations are supplied with soap so staff can maintain good hand hygiene.
  14. Risk Management Inspection

    0 infractions

  15. Demand 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?
      • No cockroaches were observed in the front dining, front counter, rear food prep, or dishwashing areas. No pest inspection reports were available or sent to the PHI for review. Ensure that pest monitoring measures are continually applied under the guidance of the licensed pest control company, and that reports are sent to PHI for review. Recommend making pest log to monitor glue traps and analyze trends. This can help determine which areas of the facility require more attention and assist licensed pest control in their treatment efforts.
  16. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door prep cooler located in the main cook line measured 20C. Management indicated that the items are stored there on an as-needed basis. The food items will be used within 2 hours of storing in that cooler. Ensure that staff are using the food items within 2 hours and have some log/labelling in place to monitor the timeline. If a food item exceeds 2 hours stored in this cooler, it must be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips provided by the facility expired on June 1, 2024. Ensure that staff have access to satisfactory test strips so that they can accurately measure sanitizer concentration.
  17. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door prep cooler located in the main cook line measured 20C. Management indicated that the items are stored there on an as-needed basis. The food items will be used within 2 hours of storing in that cooler. Ensure that staff are using the food items within 2 hours and have some log/labelling in place to monitor the timeline. If a food item exceeds 2 hours stored in this cooler, it must be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips provided by the facility expired on June 1, 2024. Ensure that staff have access to satisfactory test strips so that they can accurately measure sanitizer concentration.
  18. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 4-door prep cooler located in the main cook line measured 20C. Management indicated that the items are stored there on an as-needed basis. The food items will be used within 2 hours of storing in that cooler. Ensure that staff are using the food items within 2 hours and have some log/labelling in place to monitor the timeline. If a food item exceeds 2 hours stored in this cooler, it must be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips provided by the facility expired on June 1, 2024. Ensure that staff have access to satisfactory test strips so that they can accurately measure sanitizer concentration.
    • 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 wall around the mop sink area is under construction and the surface can absorb moisture. Ensure that in the interim, the wall should be covered with a non-absorbent material so that the underlying material isn't exposed to moisture. When the renovations have been completed, ensure that the wall is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan cover in the single-door cooler had a build up of food debris. Ensure that it is cleaned on a regular basis.
  19. Risk Management Inspection

    0 infractions

  20. 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?
      • There is a gap in the bottom of the receiving door where potential pests can infiltrate the facility. Ensure that the gap is filled to inhibit the entry of pests.
    • 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 vents above the main cooking area were required to be serviced in March 2024. Ensure that the ventilation system is serviced at least every 6 months or as often as a professional recommends.
  21. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered container of asparagus was observed stored in the walk-in cooler. Staff covered the asparagus during the inspection. Ensure that all processed food items are covered when not in use.
    • 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?
      • There is a gap in the bottom of the receiving door where potential pests can infiltrate the facility. Ensure that the gap is filled to inhibit the entry of pests.
    • 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 vents above the main cooking area were required to be serviced in March 2024. Ensure that the ventilation system is serviced at least every 6 months or as often as a professional recommends.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal utensils were observed stored above the dishwashing area. These utensils are made of metal and portions of them are deformed. This increases the risk of metal bits falling into food items if these utensils are used in food preparation. Ensure that these utensils are removed.
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