Fort McKay Community Center
Range Road 110A Fort McKay Alberta T0P 1C0 · Food - General
Inspection summary
Fort McKay Community Center has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 4, 2026. The most recent inspection, on August 7, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 3 times across 2 separate inspections, most recently on August 7, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 August 4, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
2 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)?
- Testing equipment was not available to measure sanitizer concentration. Ensure that adequate test strips are acquired to measure sanitizer concentration. Operator indicated that they will acquire chlorine test strips to use with their bleach sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility was not utilizing an approved sanitizer for their manual dishwashing procedures. Ensure that an approved sanitizer is acquired to use in the sanitizing step of manual dishwashing. Operator indicated that they would procure bleach as their primary sanitizer for manual dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment was not available to measure sanitizer concentration. Ensure that adequate test strips are acquired to measure sanitizer concentration. Operator indicated that they will acquire chlorine test strips to use with their bleach sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station was not supplied with soap and paper towels were available. Ensure that the handwash station is supplied with handwashing supplies for proper hand hygiene.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?