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Dish Plate Cafe

9908 Penhorwood Street Fort McMurray AB T9H 1L3 · Food - General

Official record from Alberta →

Inspection summary

Dish Plate Cafe has been inspected 16 times by Alberta Health Services (Environmental Public Health) since October 11, 2024. The most recent inspection, on October 7, 2026, recorded 5 infractions.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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.

  • 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 15 times across 10 separate inspections, most recently on October 7, 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 5 times across 5 separate inspections, most recently on April 23, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on October 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 1, 2024. 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 10 times across 7 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

16 inspections

  1. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was noted without label to indicate its contents. Label the bottle to allow its use safely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available to monitor the sanitizer concentration.Obtain chlorine test strips and monitor sanitizer concentration.
    • 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?
      • Food permit has been expired and payment has not been received. Make payment at your earliest convenience and provide proof of payment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly and monthly cleaning schedules were available for review. Ensure said cleaning schedules are available and followed to keep facility in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Reportedly changes in the lay out are expected due to installation of larger 3-compartment sink. Submit the layout/floor plan for review.
  2. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was noted without label to indicate its contents. Label the bottle to allow its use safely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available to monitor the sanitizer concentration.Obtain chlorine test strips and monitor sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly and monthly cleaning schedules were available for review. Ensure said cleaning schedules are available and followed to keep facility in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Reportedly changes in the lay out are expected due to installation of larger 3-compartment sink. Submit the layout/floor plan for review.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was noted without label to indicate its contents. Label the bottle to allow its use safely.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available to monitor the sanitizer concentration.Obtain chlorine test strips and monitor sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily weekly and monthly cleaning schedules were available for review. Ensure said cleaning schedules are available and followed to keep facility in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Reportedly changes in the lay out are expected due to installation of larger 3-compartment sink. Submit the layout/floor plan for review.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A lot of stuff not in use of the facility were noted being stored on the ground in the facility. Remove the unnecessary items and clear the area for easy cleaning and maintenance.
  6. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A lot of stuff not in use of the facility were noted being stored on the ground in the facility. Remove the unnecessary items and clear the area for easy cleaning and maintenance.
    • 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?
      • Food handling permit was expired. Post a valid food handling permit in the facility.Ensure a valid food handling permit is posted in the facility to be visible to the public.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods identified in the freezer with any labels to identify their supplier. Samosas bag without any label, cooked beef bag has no label.All foods must have labels to identify their approved source or receipts must be available to prove their source and date of purchase.Provide receipt of food items such as samosas noted in the freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes/utensils were noted in the facility which cannot be fit and rotate easily to be washed and sanitized in the 2 compartment sink. Either replace the utensils with smaller size utensils or change the size of the 2 compartment dishwashing sink.
    • 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 no space for drying dishes for washing. The dishes were noted in the dishwashing 2-compartment sink to be dried.Install shelves or drying space for the manually washed dishes. Do not store dishes in the dishwashing sink.
  9. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods identified in the freezer with any labels to identify their supplier. Samosas bag without any label, cooked beef bag has no label.All foods must have labels to identify their approved source or receipts must be available to prove their source and date of purchase.Provide receipt of food items such as samosas noted in the freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes/utensils were noted in the facility which cannot be fit and rotate easily to be washed and sanitized in the 2 compartment sink. Either replace the utensils with smaller size utensils or change the size of the 2 compartment dishwashing sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator onsite demonstrated limited knowledge of food safety. Operator has no idea of manual dishwashing procedures in 2 compartment sink and sanitizers.Food safety training is required. Ensure staff complete online free basic food safety course.
    • 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 no space for drying dishes for washing. The dishes were noted in the dishwashing 2-compartment sink to be dried.Install shelves or drying space for the manually washed dishes. Do not store dishes in the dishwashing sink.
  10. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods identified in the freezer with any labels to identify their supplier. Samosas bag without any label, cooked beef bag has no label.All foods must have labels to identify their approved source or receipts must be available to prove their source and date of purchase.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was noted being not washing hands in between changing tasks. Operator after dealing with cash register directly began food handling without washing hands. Operator was advised to wash hands prior to food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes/utensils were noted in the facility which cannot be fit and rotate easily to be washed and sanitized in the 2 compartment sink. Either replace the utensils with smaller size utensils or change the size of the 2 compartment dishwashing sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1- Inadequate manual dishwashing procedures were observed in the facility. Operator onsite was not sanitizing the dishes after soap and rinse.2- Dishwashing sink plugs were not available to lock and fill up the sinks for sanitizer solution. Operator and manager were advised to obtain plugs to be able to plug the sinks and fill with sanitizer solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator onsite demonstrated limited knowledge of food safety. Operator has no idea of manual dishwashing procedures in 2 compartment sink and sanitizers.Food safety training is required. Ensure staff complete online free basic food safety course.
    • 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 no space for drying dishes for washing. The dishes were noted in the dishwashing 2-compartment sink to be dried.Install shelves or drying space for the manually washed dishes. Do not store dishes in the dishwashing sink.
  11. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods identified in the freezer with any labels to identify their supplier. Samosas bag without any label, cooked beef bag has no label.All foods must have labels to identify their approved source or receipts must be available to prove their source and date of purchase.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available onsite. Obtain AHS approved sanitizer with its test strips and ensure dishes and surfaces are sanitized frequently.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was noted being not washing hands in between changing tasks. Operator after dealing with cash register directly began food handling without washing hands. Operator was advised to wash hands prior to food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes/utensils were noted in the facility which cannot be fit and rotate easily to be washed and sanitized in the 2 compartment sink. Either replace the utensils with smaller size utensils or change the size of the 2 compartment dishwashing sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing procedures were observed in the facility. Operator onsite was not sanitizing the dishes after soap and rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were noted onsite. Obtain sanitizer specific test strips and monitor sanitizer concentration during dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was noted being in accessible during inspection. Sink was full of washed plastic containers. It appeared that operator has not been using the hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator onsite demonstrated limited knowledge of food safety. Operator has no idea of manual dishwashing procedures in 2 compartment sink and sanitizers.Food safety training is required. Ensure staff complete online free basic food safety course.
  12. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Foods identified in the freezer with any labels to identify their supplier. Samosas bag without any label, cooked beef bag has no label.All foods must have labels to identify their approved source or receipts must be available to prove their source and date of purchase.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes/utensils were noted in the facility which cannot be fit and rotate easily to be washed and sanitized in the 2 compartment sink. Either replace the utensils with smaller size utensils or change the size of the 2 compartment dishwashing sink.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of food were stored on the floor of the food preparation area. Store foods at least 6 inches off the floor.
  15. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution used for wiping food preparation surfaces was measured below 50ppm.Use Quat sanitizer solution at 200ppm concentration. Test solution concentration using the appropriate test strips daily, to ensure effectiveness of sanitizer prior to use on surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing Quat sanitizer solution was unlabeled. Label all bottles containing a solution to indicate their content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the sandwich and salad display cooler was measured at 8C. Cooler seemed to be in defrost cycle for over 30 minutes. On site staff stated that the temperature had been under 4C earlier in the day. Ensure cooler temperatures containing foods are maintained at 4C or below. Check cooler unit for proper functioning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer solution for cleaning food contact surfaces and dishwashing was not yet established. Test strips for measuring the surface sanitizer solution was not available. Set up an approved surface sanitizer solution with appropriate test strip for measuring sanitizer concentration. Guideline on How to Mix an Approved Sanitizing Solution was provided to operator via email.
    • 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 was not displayed in the facility. The permit was up to date. Visibly display the valid Food Handling Permit in the facility to avoid closure of business.
  16. Initial Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer solution for cleaning food contact surfaces and dishwashing was not yet established. Test strips for measuring the surface sanitizer solution was not available. Set up an approved surface sanitizer solution with appropriate test strip for measuring sanitizer concentration. Guideline on How to Mix an Approved Sanitizing Solution was provided to operator via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Temperature at the sinks was measured at 27 Celsius, after several minutes of running the water. Adjust water temperature at sinks to at least 45C for dishwashing and 39C for handwashing.

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