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Eagle Ridge Eatery & Cafe

1 - 165 Eagle Ridge Boulevard Fort McMurray AB T9K 2Z7 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 ceiling tiles in the kitchen do not have a smooth finish and can potentially absorb moisture. Ensure that the ceiling tiles are repaired/replaced such that the surface is smooth, non-absorbent, and easily cleanable. The ceiling tiles have been partially replaced and the entire ceiling should be replaced by next week.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed stored on countertops and equipment after being used to clean. Used cleaning cloths are to be stored in a sanitizer holding solution when not in use or transported to a designated storage location to be laundered.
    • 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 ceiling tiles in the kitchen do not have a smooth finish and can potentially absorb moisture. Ensure that the ceiling tiles are repaired/replaced such that the surface is smooth, non-absorbent, and easily cleanable. The ceiling tiles have been partially replaced and the entire ceiling should be replaced by next week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following locations in the facility had a build up of food debris:- Pantry, flour on the floor and multiple containers/shelvesEnsure that the indicated areas are cleaned and maintained in a sanitary condition.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed stored on countertops and equipment after being used to clean. Used cleaning cloths are to be stored in a sanitizer holding solution when not in use or transported to a designated storage location to be laundered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to measure the sanitizer used on food contact surfaces at the facility. Ensure that staff have access to equipment to measure sanitizer concentration.
    • 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 ceiling tiles in the kitchen do not have a smooth finish and can potentially absorb moisture. Ensure that the ceiling tiles are repaired/replaced such that the surface is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following locations in the facility had a build up of food debris:- Pantry, flour on the floor and multiple containers/shelves- Cook Line, egg shells along the back wall behind the equipmentEnsure that the indicated areas are cleaned and maintained in a sanitary condition.
  5. Demand Inspection

    0 infractions

  6. 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 inspection reports were not available for review during the inspection or sent to the inspector within a timely manner. Ensure that monthly pest control reports are available for review.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the sanitizer in the cleaning cloth holding bucket measured 0ppm. Ensure that the sanitizer concentration is maintained at 100ppm or 200ppm for a chlorine or QUAT-based sanitizer, respectively.
    • 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 for review during the inspection or sent to the inspector within a timely manner. Ensure that monthly pest control reports are available for review.
  8. Risk Management Inspection

    0 infractions

  9. 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)?
      • The QUAT-based sanitizer used to disinfect food contact surfaces did not have test strips to measure sanitizer concentration. Ensure that appropriate test strips are acquired so that staff can ensure that the sanitizer is at appropriate strength.
  10. Monitoring 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)?
      • The QUAT-based sanitizer used to disinfect food contact surfaces did not have test strips to measure sanitizer concentration. Ensure that appropriate test strips are acquired so that staff can ensure that the sanitizer is at appropriate strength.
    • 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 ventilation system above the cook area was scheduled for service by November 2024. Owner indicated that the servicing would be completed by January 2024. Ensure that the ventilation system is serviced every 6 months or as often as indicated by a licensed professional.
  11. Risk Management 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?
      • An expired Food Handling Permit is posted. Ensure that a valid permit is posted in clear view of customers.
  12. Risk Management 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?
      • An expired Food Handling Permit is posted. Ensure that a valid permit is posted in clear view of customers.
  13. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl without a handle was used as a scoop for bulk oats. The operator removed the bowl during the inspection. Ensure that all scoops used to transfer bulk food items have a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened bottle of caramel was observed stored in the pantry. The manufacturer label indicated that the bottle should be refrigerated after opening. The operator moved the container into the walk-in cooler during the inspection. Ensure that all high-risk foods are stored as indicated by the manufacturer label.
    • 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?
      • An expired Food Handling Permit is posted. Ensure that a valid permit is posted in clear view of customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door seals of the 2--door prep cooler in the main cook line had a build up of food debris and required cleaning. Ensure that food equipment are cleaned on a regular basis and maintained in sanitary condition.2. A rubber spatula and metal sifter was observed in disrepair. The operator discarded the equipment during the inspection. Ensure that food equipment is maintained in good working order.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following processed food items were stored without proper covers:- Container of chocolate sauce in walk-in cooler- Flour bag not closed properly in pantryEnsure that all processed food items are covered when not in use.
  16. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The following processed food items were stored without proper covers:- Sweet confectionary in walk-in freezer (covered while onsite)- Containers of cut bell peppers, and chocolate sauce- Flour bag not closed properly in pantryEnsure that all processed food items are covered when not in use.2. A plastic bowl was used as a scoop and stored inside a bulk flour container. Ensure that all scoops have a handle and are stored such that the handle is not in contact with the food.
  17. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler door seals in the main kitchen area are in disrepair and require fixing. These seals can either be repaired or replaced.Ensure that all food equipment is maintained in good working order.