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Fort McMurray Food truck - NTH-1985

9 Armit Crescent Fort McMurray AB T9H 2A9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Fort McMurray Food truck - NTH-1985 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on September 4, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 30, 2025. 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 6 times across 4 separate inspections, most recently on May 29, 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 3 separate inspections, most recently on May 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 16, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?

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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods including packaged drinks and potatoes were stored on the stairs into the mobile unit. Store all food off the floor at all times.
    • 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 exhaust ventilation system had not been professionally cleaned for over a year. Operator removes and washes the filters regularly. There were no signs of grease accumulation. Arrange professional cleaning of the ventilation system. Maintain regular cleaning service for ventilation hood system.
  4. Monitoring 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?
      • The drainage plumbing for the hand sink was in disrepair. Water was leaking from the plumbing pipes under the sink. Operator contractor a plumber immediately to repair the leaking pipe. This was completed on the day of 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 exhaust ventilation system had not been professionally cleaned for over a year. Operator removes and washes the filters regularly. There were no signs of grease accumulation. Arrange professional cleaning of the ventilation system. Maintain regular cleaning service for ventilation hood system.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution prepared for cleaning the food contact surfaces. A pail of Quat sanitizer was prepared and verified with chemical test strips during the inspection.Ensure sanitizer solution is prepared at the start of daily operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of frozen fries were stored on top of packaged raw meats in the freezer. Bags of fries were moved to the top of the freezer shelving during inspection.Store raw meats separately or below vegetables, cooked or ready to eat foods to prevent cross contamination.
    • 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 cluttered with cleaned utensils and dishes. Sink was inaccessible for hand washing at the time of inspection.Inspector instructed that sink is cleared of clutter, which was done immediately.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water running at the sinks in the unit. Operator indicated that the propane tank for the heater had not been started. This was corrected immediately. Ensure hot and cold water is available at the mobile unit sinks during the operating hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the handwashing sink was insanitary.Sink was washed during inspection. Ensure handwashing sink is washed and sanitized regularly.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was noted without label to indicate its contents correctly.Label the sanitizer bottle adequately to indicate its contents correctly.
  10. Initial Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was noted without label to indicate its contents correctly.Label the sanitizer bottle adequately to indicate its contents correctly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap and paper towels were not provided at the hand washing sink.Ensure liquid soap and paper towels are provided at the hand washing sink and store in the way to prevent their contamination.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Clear water tank ran out of water during inspection. Water sample submitted. No water sample results available.Clear water size measured roughly 34.5x8x16 inches = roughly 20g or 72 litres
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • 1-Faucet of the 3-compartment sink is too low to allow movement of utensil inside the sink. Replace the faucet to allow proper manual dishwashing in the sink.2-No food grade hose was available to fill up the clear water tank.Obtain food grade hose to fill up the water tank.

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