Earls Kitchen + Bar
240 - 100 Snow Bird Way Fort McMurray AB T9H 0G3 · Food - General
19 inspections
- 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)?
- Facility did not have the bar glass washer sanitizer test strips. The iodine sanitizing concentration was tested using the public health inspector's test strips and measured at 12.5ppm. Obtain the specific sanitizing test strips for the glass washer to monitor and verify the required minimum sanitizing concentration.Update March 18, 2026: Facility manager indicated that the test strips have been ordered and would arrive in the following week, and a picture of the test strips would be provided via email to the public health inspector.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer solution in the mechanical dishwasher was measured at 0ppm. The dishwasher was ran twice and the sanitizer chemical bucket was observed with a small level of liquid. The facility operator indicated that they ran out of sanitizer solution and a delivery of the chemical was arriving the same day as the inspection. The facility operator and manager were instructed to conduct manual sanitizing methods until the dishwasher can meet the sanitizing requirements. Ensure that dishwashing sanitizing requirements are met and conducted.Update March 12, 2026: The new sanitizer solution was observed, and the dishwasher was ran multiple times, the sanitizer concentration was measured at 0ppm. The facility operator called for maintenance and made a sanitizer solution in the 3-compartment sink during the inspection. Manual dishwashing procedures were reviewed. Facility operator indicated they tested the concentration in the morning and met the requirements.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have the bar glass washer sanitizer test strips. The iodine sanitizing concentration was tested using the public health inspector's test strips and measured at 12.5ppm. Obtain the specific sanitizing test strips for the glass washer to monitor and verify the required minimum sanitizing concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The exterior of the dishwasher and the dishwasher trays were observed with a build up of grime and debris.2. the gasket doors and interior of the prep coolers in the main cook line was observed with an accumulation of food debris and crumbs. 3. The shelving of the walk-in cooler was observed to have a build of grime and food debris.4. The bread shelf was observed with a significant build-up of food debris.5. The brown storage container of utensils in the front servery line was observed with accumulated food debris. 6. The exterior and area of the bar glass washer was observed with accumulated debris.Clean and sanitize the areas mentioned above.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and wall under the mechanical dishwasher were observed to have a build-up of grime and debris. Facility operators indicated that the deep cleaning of the kitchen will be conducted over the weekend. Clean and sanitize the above mentioned area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A package of vacuum sealed raw meats was stored directly on top of a box of cabbage in the walk-in cooler.Facility operator rearranged the items in the cooler moving the cabbage to be stored above the raw meats.Ensure that ready-to-eat food items like vegetables are protected from contamination by storing separately or above raw meats and seafood.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Individual packets of butter were observed to be stored at room temperature. 2. An open bottle of mustard was observed to be stored at room temperature, when the bottle instructions indicate refrigerate after opening.Facility operator moved the butter and mustard in a cooler.Ensure that high-risk food items are stored away from the temperature danger zone, 4C-60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer solution in the mechanical dishwasher was measured at 0ppm. The dishwasher was ran twice and the sanitizer chemical bucket was observed with a small level of liquid. The facility operator indicated that they ran out of sanitizer solution and a delivery of the chemical was arriving the same day as the inspection. The facility operator and manager were instructed to conduct manual sanitizing methods until the dishwasher can meet the sanitizing requirements. Ensure that dishwashing sanitizing requirements are met and conducted.Note: a picture of the delivered sanitizer solution and operator test strips were provided to the public health inspector via email.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have the bar glass washer sanitizer test strips. The iodine sanitizing concentration was tested using the public health inspector's test strips and measured at 12.5ppm. Obtain the specific sanitizing test strips for the glass washer to monitor and verify the required minimum sanitizing concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic containers with no handle were observed to be used as a scoop and stored in the container of food items - yeast and pickles. Facility operator removed the plastic containers.Ensure food items are protected from contamination by storing scoops outside of food containers, or by placing scoops in a manner that prevents the handle from coming into contact with the food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The exterior of the dishwasher and the dishwasher trays were observed with a build up of grime and debris.2. the gasket doors and interior of the prep coolers in the main cook line was observed with an accumulation of food debris and crumbs. 3. The shelving of the walk-in cooler was observed to have a build of grime and food debris.4. The bread shelf was observed with a significant build-up of food debris.5. The brown storage container of utensils in the front servery line was observed with accumulated food debris. 6. The exterior and area of the bar glass washer was observed with accumulated debris.Clean and sanitize the areas mentioned above.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and wall under the mechanical dishwasher were observed to have a build-up of grime and debris. Facility operators indicated that the deep cleaning of the kitchen will be conducted over the weekend. Clean and sanitize the above mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Ceiling tiles were observed missing over the ice machine area and a loose ceiling tile was observed above the food prep area.Ensure that the ceiling tiles are installed are placed appropriately to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were observed with a significant build-up of food debris and grease:- The floor under and behind the cooking station, oven and deep fryers.Clean and sanitize indicated areas and ensure all areas are maintained in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A damp cleaning cloth was left on a food prep counter and weighing scale. The operator moved that cleaning cloth into the laundry basket.Ensure used cleaning cloths must be stored submerged in a sanitizer solution in between uses or discarded into the laundry basket immediately after use to prevent cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Scoops were stored with the handle in direct contact with food items in the flour ingredient bin and containers under the cooking station.The operator corrected the storage of scoop in the ingredient bin and removed and sanitized the flour scoops from under the cooking station.2. Food items were observed uncovered during storage, flour containers under the cooking station and a bowl of spring mix salad in a prep cooler.The operator covered the food item containers. Ensure all food items are protected from cross contamination by covering and storing scoops with the handles not directly touching the food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A sealed packet of frozen tuna, for thawing, was observed at room temperature in a plastic container on the dishwashing sink counter. Approved thawing procedures were discussed and the operator moved the container under running water.Ensure approved thawing procedures are followed.2. A tray of eggs was observed left out at room temperature. The operator moved the tray into the cooler.Ensure that eggs are stored at a temperature not exceeding 7C. 3. Several open bottles of sauces requiring refrigeration after opening as indicated by the manufacturer's labels were observed stored at room temperature. The operator discarded the items during the inspection.Ensure all high risk food items are handled and stored in a manner to prevent bacterial growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for measuring QAC sanitizer concentration were observed past their expiration date. QAC sanitizer was measured using PHI test strips at a concentration of 200ppm. Operators indicated that sanitizer buckets are replaced every 30 minutes.Obtain the sanitizer specific test strips to monitor and verify the required minimum concentration for effective sanitizing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles were observed missing over the ice machine area and a loose ceiling tile was observed above the food prep area.Ensure that the ceiling tiles are installed are placed appropriately to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water was observed pooling under the ice machine. The operator indicated that the machine has a leakage issue. Investigate and address the leakage issue to ensure the ice machine is maintained in a good and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A couple of mesh-strainers and frying baskets were observed in disrepair. The operator discarded the indicated strainers and baskets from the kitchen.Ensure all food tools and equipment used are in good repair to prevent physical contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were observed with a significant build-up of food debris and grease:- The floor under the dishwashing sink - The floor under and behind the cooking station, oven and deep fryers.Clean and sanitize indicated areas and ensure all areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink at the end of the prepline was not functioning. Facility operator indicated that the sink has not been working and there are plans for the plumbing pipes to be changed.Ensure that the hand sink is functional, supplying hot and cold running water, hand soap, and paper towel.Note: the hand sink at the entrance of the prepline is functional for hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A milk crate filled with milk and creamer was stored directly on the floor of the walk in cooler.2. A bag of sliced bread was observed on the floor of the cooler between the downtown cart and alcohol keg.Ensure all food items are protected from contamination by storing them above the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pre-portioned and pre-cooked broccoli in the walk-in cooler was observed uncovered in plastic bags. Ensure that the broccoli is covered and protected from cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A metal sauce cup was stored in the container of peanuts.The facility operator removed the metal cup and placed it in the dishwashing area. Ensure that all food items are protected from contamination by using scoops with handles and stored in a sanitary manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The expiration of the chlorine sanitizer test strips was illegible, the test strips used during the inspection and was not consistent with the PHI's test strips. Facility operator discarded the chlorine test strips and PHI provided a few strips of chlorine test strips to use in the meantime. The dishwasher sanitizer concentration was measured at 100ppm using the PHI's test strips. Obtain new and non-expired chlorine test strips for the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink at the end of the prepline was not functioning. Facility operator indicated that the sink has not been working and there are plans for the plumbing pipes to be changed.Ensure that the hand sink is functional, supplying hot and cold running water, hand soap, and paper towel.Note: the hand sink at the entrance of the prepline is functional for hand hygiene.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The metal pans storing sauces in the walk-in cooler were observed with a build-up of food debris.Clean and sanitize the pans, ensure that the pans are cleaned frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The sugar container lid was in disrepair and had tape to keep the lid together. Additionally, the container lid for both sugar and flour had a significant accumulation of food debris. Replace the lid of the sugar container and ensure the food containers are maintained in a clean and sanitary condition to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring 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 sanitizer concentration of the dishwasher was not being tested or recorded. Ensure the dishwasher effectively sanitizes dishware by testing and recording the concentration. Note: Facility operator was instructed to test the sanitizer concentration each morning and record the concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple prep cooler door seals in the main cook line had a build up of food debris and were in disrepair. Ensure that the door seals are maintained in clean and sanitary condition, and in good working order.February 29, 2024 update: Facility manager have provided a progress update.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The wall mounted soap dispenser near the prep line hand sink was in disrepair and no alternative soap dispenser was available.The PHI instructed to the operator to use a pump bottle as a temporary solution until the mounted dispenser can be repaired or replaced.Protect the liquid soap from contamination by ensuring the dispenser is maintained in a functional and good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple prep cooler door seals in the main cook line had a build up of food debris and were in disrepair. Ensure that the door seals are maintained in clean and sanitary condition, and in good working order.February 6, 2024 update: Facility chef stated that an attempt was made to replace the seals and the correct size door seals have been ordered.Provide the PHI with a written update by March 6, 2024.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom of the cooler storing whipped cream and lemon wedges had a build-up of spilt food debris.2. The clean meat slicer was observed dirty with food debris.Clean and sanitize the above-mentioned areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Frozen ice cubes for bar consumption were stored beneath frozen raw shrimp.Operators were told to rearrange the freezer. Ensure ready-to-eat foods including ice and raw food items are stored properly to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple prep cooler door seals in the main cook line had a build up of food debris and were in disrepair. Ensure that the door seals are maintained in clean and sanitary condition, and in good working order.February 6, 2024 update: Facility chef stated that an attempt was made to replace the seals and the correct size door seals have been ordered.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Throughout the facility plastic containers were used as scoops and stored in the food product containers such as the pickles in the walk-in cooler.2. Scoops with handles were stored with the handles touching the food items including but not limited to AP flour.Operator removed the plastic containers and repositioned the scoops with handles to not touch the food items. Ensure all food equipment are stored in a clean and sanitary condition to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom of the freezer had a build-up of food debris and door handles had an accumulation of grime.2. The bottom of the cooler storing whipped cream and lemon wedges had a build-up of spilt food debris.3. The clean meat slicer was observed dirty with food debris.Clean the above-mentioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0ppm for chlorine sanitizer. Ensure that the dishwasher is repaired so that it is adequately sanitizing equipment and utensils. Staff were instructed to introduce a secondary sanitization step after using the mechanical dishwasher until it was repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple prep cooler door seals in the main cook line had a build up of food debris and were in disrepair. Ensure that the door seals are maintained in clean and sanitary condition, and in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher measured 0ppm for chlorine sanitizer. Ensure that the dishwasher is repaired so that it is adequately sanitizing equipment and utensils. Staff were instructed to introduce a secondary sanitization step after using the mechanical dishwasher until it was repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Multiple prep cooler door seals in the main cook line had a build up of food debris and were in disrepair. Ensure that the door seals are maintained in clean and sanitary condition, and in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?