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Desi Meal Time

104 - 100 Riverstone Ridge Fort McMurray AB T9K 1S6 · Food - General

Official record from Alberta →

Inspection summary

Desi Meal Time has been inspected 22 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on July 9, 2026, found no infractions.

10 of 22 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 4 separate inspections, most recently on August 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 July 17, 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?

  • 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 once on July 17, 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 6 times across 6 separate inspections, most recently on July 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 10, 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.

22 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The three-door freezer had a build up of crumbs and other food debris inside it. Ensure that it is cleaned on a regular basis, and maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The kitchen hood ventilation is overdue for servicing (February 2026). Owner indicated that they have hired a contractor to service the vent hood. Spoke with vent hood service operator who indicated that due to the weather, the service was delayed until the end of April 2026. They indicated that they have spoken with the relevant Fire Code and Safety agencies who gave the go ahead to delay the cleaning until the end of the month. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  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?
      • The kitchen hood ventilation is overdue for servicing (February 2026). Owner indicated that they have hired a contractor to service the vent hood. Confirmation was sent to the inspector. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  6. 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?
      • The kitchen hood ventilation is overdue for servicing (February 2026). Owner indicated that they have hired a contractor to service the vent hood. Confirmation was sent to the inspector. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onions were found stored on the floor in front of the walk-in cooler. Ensure that all food items are stored at least 6 inches off the ground.
    • 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 kitchen hood ventilation is overdue for servicing (February 2026). Owner indicated that they have hired a contractor to service the vent hood by the end of March 2026. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in May 2025. Ensure that new chlorine test strips are acquired so staff can accurately measure the concentration of the chlorine sanitizer.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Milk jugs were observed stored on the ground in the walk-in cooler.2. A container of peeled onions were observed stored in the walk-in cooler without a proper cover.Ensure that all processed food items are properly covered and stored off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened jar of Mayonnaise was found stored at room temperature. Staff discarded the jar during the inspection. Ensure that all high-risk food items are stored according to manufacturer instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in May 2025. Ensure that new chlorine test strips are acquired so staff can accurately measure the concentration of the chlorine sanitizer.
    • 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?
      • Monthly pest inspection reports were not available or sent within 2 business days. Ensure that pest control reports are available or sent for review within a timely manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas of the kitchen had a build up of food debris and require extensive cleaning:- 3 door freezer- Space behind main cook line- Underneath the middle prep tables- Dishwashing pitEnsure the areas are cleaned and maintained in a sanitary condition.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management 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?
      • Monthly pest monitoring reports were not available onsite or provided within 2 working days after inspection. Ensure that the records are available or sent to inspector for review.
  14. Monitoring 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?
      • Monthly pest monitoring reports were not available onsite or provided within 2 working days after inspection. Ensure that the records are available or sent to inspector for review.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    1 infraction

    • 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 measured 0ppm for the chlorine sanitizer when tested. Owner indicated that they would switch to manual dishwashing until it is repaired. Ensure that the dishwasher is tested at least once a day and that the sanitizer concentration measured 100ppm.
  17. Monitoring Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    2 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 was not working at the time of inspection. The owner fixed it so that the concentration of chlorine sanitizer was 100ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a metal cover that was not properly attached at the wall (near the toilet) in the washroom. This resulted in a hole near the pipe and a loose piece of metal which could cause injury. Ensure that the cover is properly re-attached.
  20. Demand Inspection

    0 infractions

  21. Risk Management Inspection

    0 infractions

  22. Monitoring 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 posted Food Handling Permit expired on September 2023. Ensure that a valid permit is posted in clear view of customers.

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