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Frank LaCroix Arena

155 Beaconwood Road Fort McMurray AB T9H 4P2 · Food - General

Official record from Alberta →

Inspection summary

Frank LaCroix Arena has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on September 18, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 6 separate inspections, most recently on August 26, 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?

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand-washing sink and the food preparation station immediately next to it to prevent contamination. Discussed issue with food handlers onsite during inspection.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Island countertop requires repair and/or replacement sections were taped on or holes were covered with tape. All food prep counters must be smooth, non-porous, and easily cleanable - if patches are attempted the seams must not accumulate/attract dirt/debris or allow water to penetrate. - June 11, 2026: countertop edging had been glued into place.- Island drawer interiors were scratched and require refinishing to be smooth, non-porous, and easily cleanable. - June 11, 2026: removable, cleanable liners installed (semi-temporary material however additional material available onsite)- Island doors were water damaged (swollen/finish cracking) and operationally not functioning properly and need repair and/or replacement to be smooth, non-porous, and easily cleanable.- Island cabinets under the 3-compartment sink were in disrepair/showing signs of water damage/staining/warping. This section of cabinets requires repair/replacement to be smooth, non-porous, and easily cleanable. - June 11, 2026: majority of damaged cabinetry had been cut out and repainted. - August 20, 2026: New island cabinetry/countertop had not yet been installed despite initial construction timeline that had indicated completion of this work by mid-August 2026. Provide an updated construction timeline and or complete work by target deadline.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution available/prepared for wiping cloth storage. Wiping cloths must be stored in a sanitizing solution when not in active use. Discussed issue with food handler Mechelle, who indicated that solution buckets would be obtained and wiping cloths stored in a bleach solution. Until buckets are onsite, utilize paper towels and or discard wiping towelettes after each use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Island countertop requires repair and/or replacement sections were taped on or holes were covered with tape. All food prep counters must be smooth, non-porous, and easily cleanable - if patches are attempted the seams must not accumulate/attract dirt/debris or allow water to penetrate. - June 11, 2026: countertop edging had been glued into place.- Island drawer interiors were scratched and require refinishing to be smooth, non-porous, and easily cleanable. - June 11, 2026: removable, cleanable liners installed (semi-temporary material however additional material available onsite)- Island doors were water damaged (swollen/finish cracking) and operationally not functioning properly and need repair and/or replacement to be smooth, non-porous, and easily cleanable.- Island cabinets under the 3-compartment sink were in disrepair/showing signs of water damage/staining/warping. This section of cabinets requires repair/replacement to be smooth, non-porous, and easily cleanable. - June 11, 2026: majority of damaged cabinetry had been cut out and repainted. - August 20, 2026: New island cabinetry/countertop had not yet been installed despite initial construction timeline that had indicated completion of this work by mid-August 2026. Provide an updated construction timeline and or complete work by target deadline.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Island countertop requires repair and/or replacement sections were taped on or holes were covered with tape. All food prep counters must be smooth, non-porous, and easily cleanable - if patches are attempted the seams must not accumulate/attract dirt/debris or allow water to penetrate. - June 11, 2026: countertop edging had been glued into place.- Island drawer interiors were scratched and require refinishing to be smooth, non-porous, and easily cleanable. - June 11, 2026: removable, cleanable liners installed (semi-temporary material however additional material available onsite)- Island doors were water damaged (swollen/finish cracking) and operationally not functioning properly and need repair and/or replacement to be smooth, non-porous, and easily cleanable.- Island cabinets under the 3-compartment sink were in disrepair/showing signs of water damage/staining/warping. This section of cabinets requires repair/replacement to be smooth, non-porous, and easily cleanable. - June 11, 2026: majority of damaged cabinetry had been cut out and repainted.
  5. Risk Management 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?
      • - Island countertop requires repair and/or replacement sections were taped on or holes were covered with tape. All food prep counters must be smooth, non-porous, and easily cleanable - if patches are attempted the seams must not accumulate/attract dirt/debris or allow water to penetrate. - June 11, 2026: countertop edging had been glued into place.- Island drawer interiors were scratched and require refinishing to be smooth, non-porous, and easily cleanable. - June 11, 2026: removable, cleanable liners installed (semi-temporary material however additional material available onsite)- Island doors were water damaged (swollen/finish cracking) and operationally not functioning properly and need repair and/or replacement to be smooth, non-porous, and easily cleanable.- Island cabinets under the 3-compartment sink were in disrepair/showing signs of water damage/staining/warping. This section of cabinets requires repair/replacement to be smooth, non-porous, and easily cleanable. - June 11, 2026: majority of damaged cabinetry had been cut out and repainted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- internal bottom and inside seal/door areas of all back room stand up freezers and the fridges- outside of the flattop grill
  6. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle label had worn off enough, so the chemical identification was not completely clear. A new label was created during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grated cheese stored improperly on ice measured 13C on counter - ice was only underneath and not sufficient to surround product. Discussed ice storage with food handlers and cheese was transferred to the cooler - product out for 30 minutes according to handler.Mustard and relish not stored in accordance with manufacture directions that indicate to refrigerate after opening. Discussed issue with food handler and these condiments will be stored in the cooler and brought out as needed or stored surrounded with ice to maintain 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Island countertop requires repair and/or replacement sections were taped on or holes were covered with tape. All food prep counters must be smooth, non-porous, and easily cleanable - if patches are attempted the seams must not accumulate/attract dirt/debris or allow water to penetrate.- Island drawer interiors were scratched and require refinishing to be smooth, non-porous, and easily cleanable.- Island doors were water damaged (swollen/finish cracking) and operationally not functioning properly and need repair and/or replacement to be smooth, non-porous, and easily cleanable.- Island cabinets under the 3-compartment sink were in disrepair/showing signs of water damage/staining/warping. This section of cabinets requires repair/replacement to be smooth, non-porous, and easily cleanable.- Ensure the plumbing under the 3-compartment sink is in good working order and no active leaks are present and/or repair any leaks identified that are causing the cabinetry staining.- Ceiling tiles in the back room above the stove/cooking area must be replaced with smooth, easily cleanable tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer gasket coming apart at the front left and requires repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- island drawers inside- island cabinetry under 3-compartment sink and the doors of that section- internal bottom door areas of all back room stand up freezers and the fridge- back room stove elements - cleaned during the inspection- microwave- toaster
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Loose plastic cutlery available to customers were observed with the business ends facing different directions. The operator rearranged the cutlery business ends to face the same direction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and evidence of a water leak was observed under neath the three-compartment sink.Clean the area-mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A drawer storing disposable containers for hotdogs were observed with food debris. The operator cleaned the drawer during the inspection.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy stored in the warmer was measured at a temperature of 51C.Facility operator was instructed to reheat the gravy on the stove and remeasured before placing back in the wamer.Ensure that all high risk food items are stored at the appropriate temperatures of 4C and below or for gravies 60C and above to prevent bacterial growth.
  10. Monitoring Inspection

    0 infractions

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