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DMF Travel Centre - Food

200 1 Avenue Dead Man's Flats AB T1W 2W4 · Food - General

Official record from Alberta →

Inspection summary

DMF Travel Centre - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on November 7, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on October 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 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 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 once on February 7, 2024. 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 once on February 7, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Fridge temperature logs are not being maintained.Cooling logs could not be located.Start fridge temperature logs and send copy of cooling logs.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Gravy that had been previously frozen was not re-labelled with new date when removed from freezer. Re-date so staff are aware of how long gravy has been in the cooler.
    • 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 baseboard is coming off the wall near the chemical dispensing unit. Re-affix baseboard to the wall. Wooden blocks being used to prop up table in bakery area. The wooden blocks can't be easily cleaned and can absorb moisture. Replace with something that is smooth, easily cleanable and impervious to moisture. There are broken floor tiles near the slush machine. Please repair.There is not enough lighting in the walk-in-cooler. Add additional lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white fridge next to the cooking equipment has duct tape inside (holding shelves on/together). Remove duct tape and properly repair the fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of the following areas/items:-floor under prep cooler (across from cooking equipment)-floor along walls in bakery areaContinue to get rid of items no longer used/needed.
  3. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was in spray bottle/bucket to use to sanitize food contact surfaces throughout the day.Provide sanitizer on-line for use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler had cloth at waist and was continually wiping hands on it.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Fridge temperature logs are not being maintained.Cooling logs could not be located.Start fridge temperature logs and send copy of cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened can of pineapple in prep cooler. Canned foods are to be transferred to suitable food-grade container once opened (not left in can).There were areas where food or utensils were being stored with non-food related items (shoes, leaf blower); cupboard in servery area, store storage room. Store non-food related items and personal items separate from food/utensils.There are some shelves directly on the ground in the bakery area. Foods are to be store at least 6" off the ground; bottom shelf to be at least 6" off the ground so can also clean underneath it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were some eggs and bacon being left out at room temperature for the breakfast rush. These items must be kept in the cooler or if left out, need to time label them and discard leftovers after 2 hours at room temperature. Items were put into cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese slices being stacked too high in the insert in the top of the prep cooler; top cheese slices were at 12C. Do not stack to high; cheese to be at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not dispensing adequate level of chlorine during the rinse; test strips reading 0ppm chlorine. To dispense at least 100ppm.Need to manually sanitize utensils until dishwasher is fixed and use disposable as much as possible for customer service.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishmachine is not being checked often enough to ensure it is dispensing 100ppm chlorine. Check at least once a day when in use.Quat and chlorine testing strips were expired. Obtain new testing strips.
    • 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?
      • Some mouse droppings were found on the floor in the dry storage room for the restaurant and the storage room for the store. There was also a dead mouse on a glueboard in the storage room for the store. Remove mouse droppings and dead mouse and sanitize these areas. Check glueboards more often.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The chemical dispensing unit appears to be improperly labelled. When it was supposed to be dispensing quat sanitizer, was dispensing what appeared to be Orange Force cleaner instead. Sausage rolls in the display fridge are not being date-labelled. Date label or put a best before date on the item for customers.Gravy that had been previously frozen was not re-labelled with new date when removed from freezer. Re-date so staff are aware of how long gravy has been in the cooler.
    • 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 are some holes cut out of the walls in the restaurant storage room. Properly close off holes. The baseboard is coming off the wall near the chemical dispensing unit. Re-affix baseboard to the wall. Wooden blocks being used to prop up table in bakery area. The wooden blocks can't be easily clean and were covered with dirt/debris. Replace with something that is smooth, easily cleanable and impervious to moisture. There are broken floor tiles near the slush machine. Please repair.There is not enough lighting in the walk-in-cooler. Add additional lighting.There are some rusty and chipped shelves in the store storage room. Replace/refinish rusty shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the food container lids are damaged. Please discard damaged items.The white fridge next to the cooking equipment has duct tape inside (holding shelves on/together). Remove duct tape and properly repair the fridge.Uncleanable basket used to store clean utensils in the bakery area. Replace basket with container that is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed of the following areas/items:-floor under prep cooler (across from cooking equipment)-floor along walls in bakery area-floor behind oven (dishpit area)-floor around slush machine-walk-in-cooler floor, fan and ceiling (where dusty)-cage of mixer-meat slicer (back area behind blade)-fry cutterContinue to get rid of items no longer used/needed.
  4. Risk Management 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?
      • Edging damaged/missing on wall to the right of the ice machine. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under cooking equipment:Cleanliness is better but there are still some floor tiles with some build-up on them. Please clean more thoroughly under here.Decluttering has mostly been done but please continue to remove items not used/needed.
  5. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Eggs being sold in un-labelled packaging. Please ensure the eggs are labelled as required in the Safe Food for Canadians Regulation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of foods being stored directly on the floor in the freezer. Store up off the ground.May need more shelving in the freezer.
    • 09. Are chemicals stored and handled in a safe manner?
      • Un-labelled spray bottle of chemical in coffee service area. Label spray bottle as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling log showed that gravy is not always getting from 60-20C within 2 hours when cooling it. Need to ensure goes from 60-20C within 2 hours, then from 20-4C within 4 hours. Will need to divide gravy into smaller portions when cooking and/or use ice baths/ice wands to aid in cooling quicker.
    • 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 paper towel at the handsink in the coffee service area or at the handsink in the staff washroom. Ensure both of these sinks are equipped with paper towel.
    • 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 under door to outside from hallway outside walk-in-cooler. Close off gap to prevent entry by mice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some walls repairs needed near dry storage room and in former baking room, also wall behind slicer. Edging damaged/missing on walls by ice machine and door into kitchen from dining area. Please repair.
    • 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 pipe from the bottom of the ice machine that is leaking water onto the floor. Extend piping so is leaking into the floor drain.There is a leak from the dishwasher. To be repaired.Portion of the wall was cut out in dishpit area. To be repaired.There are some damaged floor tiles around the grease trap. To be repaired.Cardboard being used to line shelves in cooler in coffee service area. Cardboard to be removed as it can't be cleaned and inhibits air circulation in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knife was put back on the knife rack. Corrected during inspection->removed for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor under cooking equipment-outside of fridges/sides where food splashed-floor at bottom of pots/pans rack-walls in dishpit area under metal table (particularly behind the dishwasher)-side of pots/pans rack-wall behind stove near dishpit area-floor under slush machine and bottom of garbage can in this area-staff washroomDeclutter the following areas so easier to clean-hallway to staff washroom-chemical storage room-bakery storage roomRemove items not used/needed and/or broken like the plastic baskets on shelf across from meat slicer.

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