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EatBox

10201 100 Avenue Fort Saskatchewan AB T8L 1Y7 · Food - General

Official record from Alberta →

Inspection summary

EatBox has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 28, 2026. The most recent inspection, on August 5, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 8 times across 2 separate inspections, most recently on July 31, 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 once on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on July 28, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • Further cleaning is required in the following area:- Under the dry storage racks/shelves
    • 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 baseboard beside the handwashing sink was peeling and not fully attached to the wall.
    • 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 structure of the handwashing sink was observed to be unfinished wood. Refinish or replace the wood such that the structure is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
  3. Initial Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Muffin pans were observed to be stored directly on the ground. All food items and equipment must be stored at least 6 inches off the ground.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was available at the handwashing sink. The tap appeared to be stuck and was not able to be turned. Repair the handwashing sink and ensure there is adequate supply of hot and cold water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cleaning is required in the following areas:- Exhaust hood grates- Behind the chest freezers and along the walls and corners of the storage areas- Under the dry storage racks/shelves
    • 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 dry storage shelving located in the room behind the prep coolers was improperly finished. The wood was unfinished and porous. Refinish the shelving surface such that it is smooth, durable, and imprevious to moisture to facilitate ease of cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were observed to be missing in the following areas:- Behind the handwashing sink.- Along the wall to the right of the oven.The caulking around the 2-compartment sink was also observed to be in disrepair. Several gaps are visible between the sink and the wall. Repair/refinish the caulking and ensure the surface is smooth, durable, and imprevious to moisture to facilitate ease of cleaning.
    • 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 structure of the handwashing sink was observed to be unfinished wood. Refinish or replace the wood such that the structure is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris build up was observed and the following equipment required further cleaning:- Pizza roller- Stand mixer and surrounding platform- Inside the chest freezers- Defrost chest freezers

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