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Flavourable Bites

9906B Franklin Avenue Fort McMurray AB T9H 2K5 · Food - General

Official record from Alberta →

Inspection summary

Flavourable Bites has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 6, 2025. The most recent inspection, on September 8, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on April 28, 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 4 times across 2 separate inspections, most recently on September 8, 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 2 separate inspections, most recently on April 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on September 8, 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.

6 inspections

  1. Monitoring 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?
      • 1) Broken floor tiles were observed in front of the walk-in freezer.- Repair the damaged floor tiles to maintain a smooth, durable, and cleanable floor surface.2) Flattened cardboard boxes were being used as a base on the floor inside the walk-in cooler and in front of the walk-in freezer. - Remove all cardboard from floor and work surfaces in the kitchen. Cardboard is not an approved surface material as it is difficult to clean and can harbor moisture, debris, and pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mould growth was observed on the walls of the walk-in cooler.- Clean and sanitize the surfaces of the cooler walls to remove all mould contamination. Investigate and correct the source of moisture or condensation contributing to mould growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of ice was observed around the door and on the floor surfaces of the walk-in freezer. The operator indicated that the ice build-up occurs during periods of high outdoor temperatures when warm air enters the freezer.- Remove all ice build-up from the walk-in freezer and investigate the source of condensation or excess moisture. Repair or replace any damaged door seals, gaskets, or other components of the walk-in freezer that may be contributing to air leakage and ice accumulation.
  2. Risk Management Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Shredded cheese past its' best before dates was observed on the black shelving inside the walk-in cooler. Discard foods past their best before dates.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
  3. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Shredded cheese was past their best before dates. Discard foods past their best before dates.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of flour and box of canned foods were stored on the floor in the dry storage room. The canned foods were placed on the shelves during inspection.Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handler in the kitchen was not trained to check temperatures of food inside the prep cooler. There were no temperature logs for the prep cooler at the time of inspection. Ensure temperatures of foods in the prep cooler are checked using a probe or scanning thermometer. Ensure food temperature logs are accurately recorded on a daily basis.
    • 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 hand soap at the all-gender washroom hand sink. Ensure handwashing sinks are provided with supplies including soap, paper towels, and garbage bins.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food items were stored on the same shelving in the walk-in cooler and in the kitchen.Store personal foods and other personal items separate from food handling or food storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of foods were stored on the floor of the walk-in freezer. Pails and bags of foods were stored on the floor of the walk-in cooler. Store foods at least 6 inches off the floor.
    • 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?
      • Food handling permit was not displayed visibly in the food establishment. An operator must ensure that the permit is displayed visibly in the approved food establishment where it may be easily seen by persons served. Ensure permit is printed and posted visibly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of grease and oil pooling was observed on the ventilation hood and filters. Ventilation hood was last serviced professionally in July 2025 and was due for cleaning in January 2026. Operator had arranged for the ventilation system to be serviced in the first week of January 2026.Ensure the ventilation system is professional cleaning as soon as possible. Increase the frequency of the ventilation system servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the shelving units in the walk-in cooler were unclean with the food debris.Conduct a thorough cleaning of the above-mentioned areas and hard to reach places.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving units in the walk-in cooler were cluttered and disorganized. Organize shelving units to remove clutter and items not needed for operating a food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the kitchen ceiling, vent covers and ventilation hood surfaces.- Clean the above surfaces to remove dust debris.Floor surfaces of the walk-in cooler and freezer were dirty with food spills.- Thoroughly clean the floor surfaces and hard-to-reach areas of the walk-in cooler and freezer.
  6. Initial Inspection

    0 infractions

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