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Eggcellent P'Eats

9908 103 Street Fort Saskatchewan AB T8L 2C9 · Food - General

Official record from Alberta →

Inspection summary

Eggcellent P'Eats has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on July 21, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 6 times across 4 separate inspections, most recently on July 14, 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 2 times across 2 separate inspections, most recently on July 21, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on July 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on July 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on July 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No recent food safety records were available for review at the time of inspection. An AHS Food Safety Checklist was provided to the operator via email and should be completed and maintained to support ongoing food safety practices and compliance.
    • 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?
      • No pest control records were available for review at the time of inspection. An AHS Pest Control Checklist was provided to the operator via email for ongoing pest monitoring and record keeping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front area fridge and coffee area fridge require cleaning.
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A coffee cup was observed in the food handling area. The operator was advised that eating and drinking in food handling areas is strictly prohibited to prevent contamination of food and food-contact surfaces. Staff may consume food and beverages only in designated staff or dining areas. The operator was further advised to wash their hands thoroughly before returning to food handling activities.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No recent food safety records were available for review at the time of inspection. An AHS Food Safety Checklist was provided to the operator via email and should be completed and maintained to support ongoing food safety practices and compliance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef vegetable soup was measured at 42°C and was covered with a tightly fitting lid. The operator was advised that potentially hazardous foods must be maintained at either 4°C or below or 60°C or above to prevent temperature abuse and bacterial growth. The operator was further advised that tightly covering hot food during cooling can trap heat in the center of the product, slowing the cooling process and increasing the risk of bacterial growth. Food should be cooled rapidly using appropriate cooling methods and loosely covered until the required temperature is reached.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #7 was measured at 13°C. The operator was advised to relocate all high-risk foods to the walk-in cooler until Cooler #7 is repaired by maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were measured at 33°C using an infrared thermometer. The operator was advised to maintain eggs at 7°C or below by storing them in a cooler or in an ice bath. The operator immediately transferred the eggs to an ice bath upon request during the inspection.
    • 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 was observed to be used for storage, containing a large container filled with water and diced potatoes. The operator was advised that the hand washing sink is designated for hand washing only and must not be used for storing food, dishes, or equipment. The operator removed the container from the sink immediately upon request during the inspection.
    • 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?
      • No pest control records were available for review at the time of inspection. An AHS Pest Control Checklist was provided to the operator via email for ongoing pest monitoring and record keeping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Front area fridge and coffee area fridge require cleaning.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a crate of onions being stored directly on the floor of the kitchen.This was corrected once noted by inspector. Ensure all foods are stored at least six inches off the floor at all times.
  4. 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?
      • There is water damaged building material on the lower wall of the bathroom behind the door. Remove water damaged building material and repair with material that is smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers of the small cooler adjacent to the entrance of the kitchen.Clean areas noted above.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter containing whole garlic was being stored at room temperature. Garlic butter containing whole garlic must be stored in refrigeration at all times. Garlic butter containing only powdered garlic, can be stored at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is water damaged building material on the lower wall of the bathroom behind the door. Remove water damaged building material and repair with material that is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back guard of the meat slicer. Ensure that the meat slicer is fully dismantled cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers of the small cooler adjacent to the entrance of the kitchen.Clean areas noted above.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared bleach sanitizer solution had soap added. The staff prepared a fresh 100ppm chlorine/bleach sanitizer solution during inspection.Please do not add soap to sanitizer solution made for food contact surfaces.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the kitchen counter. The operator removed the cloth for laundry during inspection.Please ensure used cleaning cloths are stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs was brought out from the cooler and kept on the kitchen counters for use. The operator was advised to move the eggs back into the cooler and bring them out in small quantities as needed. Please ensure your staff are aware that eggs should be brought out in small quantities, so they do not stay on the counter for more than 2 hours.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counters. 100ppm bleach/chlorine sanitizer solution was prepared during the inspection, and the cleaning cloths stored inside the solution.Please ensure used cleaning cloths are always stored in a bucket of sanitizing solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of eggs being used for food preparation were left on kitchen counter. The staff was advised to move some of the eggs back into the cooler.Please only bring out the quantity of eggs that can be used within two hours from the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the kitchen area had no paper towel. The staff replaced the paper towel during inspection.Please ensure all handwashing sinks at the facility are always supplied with soap, paper towel, hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The AC unit in the kitchen does not have a cover. Obtain a cover for the AC unit to prevent dust and dirt accumulation and physical contamination of food products.Oct 17, 2023: The AC unit in the kitchen was still missing a cover. The operator stated that the unit was not being used. Please ensure the AC unit is supplied with a protective cover or removed as you indicated during inspection.
    • 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 flooring in the washroom surrounding the grease trap is in disrepair. Repair the flooring so that it is durable, smooth, and impervious to moisture to faciliate ease of cleaning.Oct 17, 2023: The flooring around the grease trap was still in disrepair. Please complete the tiles to ensure the floor is smooth and easy to clean. Note that this is an on-going violation which must be corrected.

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