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East Village Pub + Eatery - Kitchen

101 - 395 Loutit Road Fort McMurray AB T9K 0Z4 · Food - General

Official record from Alberta →

Inspection summary

East Village Pub + Eatery - Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on August 17, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 July 10, 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 once on June 3, 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?

  • 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 2 separate inspections, most recently on July 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 5, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 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 metal shelving inside the cooler located near the stoves was observed to be rusty at the time of inspection.Ensure that shelving and other equipment surfaces are maintained in good repair and constructed of materials that are smooth, durable, corrosion-resistant, and easily cleanable. Repair or replace the affected shelving to prevent further deterioration.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packages of raw meat were observed stored above and in close proximity to other food items at the time of inspection.The operator relocated the raw meat products during the inspection. Ensure that raw meat is stored below and separated from ready-to-eat and other food items at all times to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- A container of marinated chicken was measured at 11.4°C while stored in an ice bath at the time of inspection, which is above the required cold holding temperature for potentially hazardous food. The operator indicated that the chicken had been out of refrigeration for less than 2 hours.The operator relocated the marinated chicken to refrigerated storage during the inspection. Ensure that potentially hazardous foods are maintained at 4°C or below using approved cold-holding methods and are routinely monitored to verify that required temperatures are maintained.2-A container with a block of butter was observed stored outside of refrigeration at the time of inspection.The operator relocated the butter to refrigerated storage during the inspection. Ensure that refrigerated food products are maintained at the required temperature at all times and are stored in accordance with manufacturer and food safety requirements.
    • 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 metal shelving inside the cooler located near the stoves was observed to be rusty at the time of inspection.Ensure that shelving and other equipment surfaces are maintained in good repair and constructed of materials that are smooth, durable, corrosion-resistant, and easily cleanable. Repair or replace the affected shelving to prevent further deterioration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1- The ice machine was observed to have a thin slimy residue and black particles present inside. This poses a risk of contamination to ice.Ensure the ice machine is thoroughly cleaned and sanitized at a frequency sufficient to prevent buildup and contamination.2- The rubber door lining on the ice machine was observed to be slightly torn at the time of inspection. Ensure that damaged components of food equipment are repaired or replaced and maintained in good condition. Equipment surfaces must be smooth, non-absorbent, and easily cleanable to facilitate effective cleaning and sanitation.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened bottle of soy sauce was observed stored at room temperature. Kitchen staff transferred the bottle to a cooler during the inspection. Ensure that manufacturer labels are followed, and that high-risk food items are stored properly.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employees personal belongings were found in the kitchen and dry food storage area. The Employee moved the item from the kitchen to the break room.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of cut limes and lemons were observed stored on the Bar countertop without a proper cover. Ensure that all processed food items that are intended for food service, are covered when in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at the bar was also used for dumping waste drinks and ice.Ensure that the hand washing sink at the bar is designated solely for handwashing.
    • 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 monitoring records were not available onsite or sent to the inspector for review. Ensure that monthly pest inspections are conducted, recorded, and available either onsite or sent to the inspector within 2 business days.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Couple of mesh-strainers were broken from the edge. Operator discarded those strainers from the kitchen.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

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