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Fort McMurray First United Church

10003 Gordon Avenue Fort McMurray AB T9H 2E4 · Food - General

Official record from Alberta →

Inspection summary

Fort McMurray First United Church has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on April 21, 2026, recorded 1 infraction.

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

  • 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 April 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 once on January 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 27, 2025. For example: 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?

  • 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 January 19, 2024. 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. Risk Management Inspection

    1 infraction

    • 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?
      • Evidence of pest activity observed on sticky traps around the coffee station in the kitchen. Surface had been cleaned and foods and food utensils had been cleared out of the affected area.A certified pest control operator had been contracted to use approved chemicals and methods for pest treatment.Surfaces contaminated by pests must be cleaned and sanitized to destroy microbial pathogens which might be present and which might contaminate foods. Ensure all nests and breeding gaps are treated and sealed off. Request records for the pest control from the operator.UPDATE April 2026: Reviews of pest control records from February 16 and March 10, 2026, were reviewed.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • Evidence of pest activity observed on sticky traps around the coffee station in the kitchen. Surface had been cleaned and foods and food utensils had been cleared out of the affected area.A certified pest control operator had been contracted to use approved chemicals and methods for pest treatment.Surfaces contaminated by pests must be cleaned and sanitized to destroy microbial pathogens which might be present and which might contaminate foods. Ensure all nests and breeding gaps are treated and sealed off. Request records for the pest control from the operator.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Invalid food permit was on display on a wall in the kitchen.Operators were email a copy of the current food permit. Print and display valid food permit.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution used for countertops and sinks was inappropriate for food contact surfaces. Provide an appropriate sanitizer solution. Surfaces should be effectively sanitized using solutions appropriate for food contact surfaces and to ensure a 5-log reduction of disease-causing microorganisms is achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of the oven/stove unit were dirty with stains. 2) The interior surfaces of the black and white microwave were dirty.3) Interior surfaces including racks, shelves and trays in the fridge unit were insanitary with food debris and spills.Clean and sanitize the surfaces of these equipment.

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