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Fort McMurray Minor Baseball Concession

379 Wolverine Drive Fort McMurray AB T9H 4R5 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Neither the operator nor any staff members were able to provide a valid Food Handler Certificate during the inspection. Please ensure that at least one certified food handler is available on-site and that a valid Food Handler Certificate is available for review during the re-inspection. Complete an approved food handling course and maintain the certificate on-site.July 8, 2026 - The operator has started the food safety course online and will send a copy of the certificate when complete.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures located in food preparation areas were observed without protective covers. Please repair or replace the missing or damaged covers to ensure the light fixtures are properly shielded and to prevent potential contamination of food.July 8, 2026 - The operator found shatter proof bulbs which did not fit their current casing. Contacting an electrician and maintenance staff to find a suitable replacement.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was observed to be cleaning and sanitizing with soap and water. The operator immediately made a sanitizer solution with bleach. The solution was tested at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The PHI inquired about the dishwashing procedures. The operator explained that utensils and equipment were washed with soapy water, rinsed, and then air-dried. The PHI informed the operator that a sanitizing step is also required as part of the manual dishwashing process. Manual dishwashing procedures were reviewed with the operator and the other staff and implemented during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed to not have chemical test strips for testing their sanitizer solutions. Ensure that chlorine test strips are available during re-inspection.
    • 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?
      • The facility was observed operating without the food permit posted in a visible location. Please ensure the food permit is printed and posted in a conspicuous location that is readily visible to the public and inspection staff.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Neither the operator nor any staff members were able to provide a valid Food Handler Certificate during the inspection. Please ensure that at least one certified food handler is available on-site and that a valid Food Handler Certificate is available for review during the re-inspection. Complete an approved food handling course and maintain the certificate on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures located in food preparation areas were observed without protective covers. Please repair or replace the missing or damaged covers to ensure the light fixtures are properly shielded and to prevent potential contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed operating without a written cleaning and sanitation procedure. Please develop and maintain a written cleaning procedure that outlines the cleaning and sanitizing requirements for the facility. The written procedure must be available on-site for review during the re-inspection.
  3. Risk Management Inspection

    0 infractions