Skip to content
Loading map…

Eagle Ridge Eatery & Cafe

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

Official record from Alberta →

Inspection summary

Eagle Ridge Eatery & Cafe has been inspected 21 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

4 of 21 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on October 13, 2026. For example: Is the facility free of a pest infestation?

  • 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 6 times across 5 separate inspections, most recently on January 26, 2026. 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 4 times across 4 separate inspections, most recently on August 10, 2026. 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 6 times across 4 separate inspections, most recently on February 2, 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?

  • 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 4 times across 4 separate inspections, most recently on July 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

21 inspections

  1. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Cockroach activity was noted in the facility. Dead cockroaches were observed on glue traps throughout the kitchen and pantry areas. Operator indicated that the glue traps are old and that activity has decreased following treatments. PHI indicated that the glue traps should either be replaced or documented daily to track pest activity. Continue pest control treatments and follow-up visits until the facility has been cleared by the pest control operator. Submit all pest control reports to the undersigned for review.
  2. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Cockroach infestation was noted in the facility. Both live and dead cockroaches were observed on the floors of the kitchen and dining areas. Dead cockroaches were observed throughout the facility, indicating the use of pest control products.Arrange for a certified pest control operator to conduct an assessment of the facility and provide treatment as required. Over-the-counter pest control products are not permitted for use in a food facility.Continue pest control treatments and follow-up visits until the facility has been cleared by the pest control operator. Submit all pest control reports to the undersigned for review.
    • 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?
      • Facility pest control record did not report any pest in the facility. Which was inconsistent with the current pest infestation situation in the facility. There was no pest monitoring checklist completed in August and September 2026.Ensure pest control records are available in the facility for review. Pest control monitoring must be done regularly.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the 2-door standing cooler at the front prep area measured 9.4C. Operator indicated that they have contacted a technician to service the unit and are currently only storing shelf-stable food items in the unit until it can maintain a temperature of 4C or below. Ensure that high-risk foods under refrigeration are maintained at a temperature of 4C or less.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the 2-door standing cooler at the front prep area measured 9.4C. Operator indicated that they have contacted a technician to service the unit and are currently only storing shelf-stable food items in the unit until it can maintain a temperature of 4C or below. Ensure that high-risk foods under refrigeration are maintained at a temperature of 4C or less.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the 2-door standing cooler at the front prep area measured 9C. Operator indicated that, as it was lunch time, the temperature has risen because they were constantly opening the cooler. The inspector indicated that the cooler should be able to maintain an ambient temperature of 4C or less at all times. Ensure that high-risk foods under refrigeration are maintained at a temperature of 4C or less.
    • 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 hot water in the front handwash station. Operator indicated that they were aware of the issue and had contacted a plumber to come and fix it. Ensure that all handwash stations are supplied with both hot and cold potable water.
    • 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 reports were not available onsite or sent within one business day for review. Ensure that monthly inspections are completed and that reports are made available.
    • 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?
      • Posted Food Handling Permit expired on January 2026. Ensure that a current, valid permit is posted in a location easily seen by customers.
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. 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.
  9. 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.
  10. Demand Inspection

    0 infractions

  11. 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.
  12. 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.
  13. Risk Management Inspection

    0 infractions

  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Risk Management Inspection

    0 infractions

  20. 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.
  21. 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.
Own this business? Add a badge to your website