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Doug Barnes Cabin

Tamarack Way Fort McMurray AB T9K 1A2 · Food - General

Official record from Alberta →

Inspection summary

Doug Barnes Cabin has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 4, 2025. The most recent inspection, on August 27, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on August 27, 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 2 times on June 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 4, 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?

  • 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 3 separate inspections, most recently on August 27, 2026. 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?

  • 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 August 27, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Monitoring Inspection

    4 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?
      • - Daily temperature logs are required for the fridge and freezer (if food is stored onsite) and would also be strongly recommended for hot holding and cold holding during facility/owner-run events. - A dishwasher test log is also required on days when the kitchen is operational.- As this facility is not necessarily operational every day, a recommendation would be that an automated temperature monitoring device that can send alerts to designated personnel be installed in the fridge and freezer, to replace the need for personnel to visit the closed facility to complete the logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen fridge measured 5-6C - have the cooler repaired as needed so that it maintains all food products at or below 4C at all times.
    • 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 vent hood service sticker indicated the next service was due in June 2026. Have the vent hood serviced as required and update the service sticker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records not available onsite for review. Create written sanitation schedules/procedures for the kitchen space including what to clean, when to clean it, and using what chemicals.
  2. 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?
      • The faucet at the 3-compartment sink does not extend far enough to fill the outside 2 compartments. Adjust faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records not available onsite for review. Create written sanitation schedules/procedures for the kitchen space including what to clean, when to clean it, and using what chemicals.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solutions measured greater than the required 200ppm QUAT concentration. Ensure test strips are used when preparing sanitizer solutions. - June 4, 2025 - when the dispenser solution was reviewed it was determined that the chemical in use was not suitable for use in food areas. Manufacture directions for food contact surfaces were not indicated on product label. Discussed issue with volunteer supervisor and she indicated that she would obtain household bleach for the facility. This is acceptable and/or obtain a different QUAT chemical that is suitable for use on food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution buckets available and wiping cloths stored on countertops. Discussed issue with volunteer supervisor. All wiping cloths must be stored in a sanitizing solution when not in active use.Another option is to restrict to paper towel use when utilizing spray bottle sanitizer solutions and discard the paper towels immediately after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometer was missing from the fridge.
    • 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?
      • Pest monitoring inspection records were not available onsite for review. Ensure monthly pest monitoring inspections are conducted and reports kept onsite.
    • 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 faucet at the 3-compartment sink does not extend far enough to fill the outside 2 compartments. Adjust faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records not available onsite for review. Create written sanitation schedules/procedures for the kitchen space including what to clean, when to clean it, and using what chemicals.
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