Fossil World The Jurassic Store
105 1 Street W Drumheller AB T0J 0Y4 · Food - General
Inspection summary
Fossil World The Jurassic Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on June 23, 2026, found no infractions.
3 of 7 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: Cleaning and sanitizing and Food temperature control.
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.
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 4 times across 2 separate inspections, most recently on June 26, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on June 16, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 16, 2026. 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?
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.
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available to check temperature of hot dogs at the time of inspection.* Ensure the food is adequately cooked to appropriate temperature.* Provide functional thermometer to use in the facility to ensure food temperature is adequate and maintained at appropriate temperature of 60 C and above when food is on hold.
- 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 posted onsite expired May 31, 2026. Owner of the facility was not available at the time of inspection, staff mentioned that she will be back on Friday.Ensure valid permit for the operation of the facility is posted on site where it can be easily cited.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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?
- Permit posted onsite expired May 31, 2025. Owner was not available at the time of inspection.Ensure valid permit is available and posted in the facility where it can be easily cited.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer onsite at the time of inspection. Operator is new and not aware of the chemicals use by owner, he was using soap and water for cleaning and sanitizing of utensils and surfaces at the time of inspection.*Ensure approved sanitizer is available for effective cleaning and sanitizing of utensils and food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Temperature of the hot dogs inside the hot dog equipment was at 55 C. - No thermometer available to check temperature of hot dogs at the time of inspection.* Ensure the food is adequately cooked to appropriate temperature.* Provide functional thermometer to use in the facility to ensure food temperature is adequate and maintained at appropriate temperature of 60 C and above when food is on hold.Ice Cream Freezers temperature; -12 C; -21 C; -18 C.Cooler: 3.4 C
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips available at the time of inspection.*Ensure appropriate sanitizer test strips are available to check that sanitizer strength is adequate for effective cleaning and sanitizing of utensils and surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer onsite at the time of inspection. Operator is new and not aware of the chemicals use by owner, he was using soap and water for cleaning and sanitizing of utensils and surfaces at the time of inspection.*Ensure approved sanitizer is available for effective cleaning and sanitizing of utensils and food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Temperature of the hot dogs inside the hot dog equipment was at 55 C. - No thermometer available to check temperature of hot dogs at the time of inspection.* Ensure the food is adequately cooked to appropriate temperature.* Provide functional thermometer to use in the facility to ensure food temperature is adequate and maintained at appropriate temperature of 60 C and above when food is on hold.Ice Cream Freezers temperature; -12 C; -21 C; -18 C.Cooler: 3.4 C
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips available at the time of inspection.*Ensure appropriate sanitizer test strips are available to check that sanitizer strength is adequate for effective cleaning and sanitizing of utensils and surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?