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Drop House Eatery and Coffee

11 - 101 Signal Road Fort McMurray AB T9H 4N6 · Food - General

Official record from Alberta →

Inspection summary

Drop House Eatery and Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2025. The most recent inspection, on August 25, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on August 12, 2026. 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 3 times across 3 separate inspections, most recently on August 12, 2026. 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?

  • 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 once on August 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on August 18, 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 August 11, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Ensure that written cleaning procedures are available during re-inspection.August 18-2026 - No written cleaning procedures available. Ensure that written cleaning procedures are available during re-inspection.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler closest to the dishwashing area was observed not to have an internal thermometer. Ensure that the internal thermometer is replaced.
    • 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?
      • The weather stripping at the door in the receive area was observed to be in disrepair. Replace or repair the weather stripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Ensure that written cleaning procedures are available during re-inspection.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler closest to the dishwashing area was observed not to have an internal thermometer. Ensure that the internal thermometer is replaced.
    • 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?
      • The weather stripping at the door in the receive area was observed to be in disrepair. Replace or repair the weather stripping.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Requested that the owner provide a copy of their food handling certificate. The certificate submitted was for the Alberta Food Basics Safety Course, which is not an approved food safety training course for this food facility. Please complete an approved food safety training course and provide a copy or photograph of the completed certificate upon successful completion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Ensure that written cleaning procedures are available during re-inspection.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to not be stored in sanitizer. The operator immediately placed the cloths in sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the ice bin was observed to be stored directly in the ice bin. The scoop was removed from the ice bin and stored in a separate container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler closest to the dishwashing area was observed not to have an internal thermometer. Ensure that the internal thermometer is replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ketchup labelled with the instruction "Refrigerate After Opening" was observed stored at room temperature on tabletops. The operator immediately placed the ketchup in the refrigerator.
    • 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?
      • The weather stripping at the door in the receive area was observed to be in disrepair. Replace or repair the weather stripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container holding clean utensils was observed to have food debris in the bottom of the container. The operator immediately cleaned and sanitized the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Ensure that written cleaning procedures are available during re-inspection.
  6. Initial Inspection

    0 infractions

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