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Ginger's Bannock House

111B - 9914 Morrison Street Fort McMurray AB T9H 4A4 · Food - General

Official record from Alberta →

Inspection summary

Ginger's Bannock House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 19, 2024. The most recent inspection, on June 25, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on June 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 24, 2025. 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 4 times across 4 separate inspections, most recently on June 25, 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?

  • 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 3 times across 3 separate inspections, most recently on January 6, 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

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the walk-in freezer, cardboard food boxes were observed stored directly on the floor, with one box placed on ice buildup. All food items must be stored a minimum of 6 inches off the floor on approved shelving to prevent contamination and facilitate adequate cleaning under the stored items. Remove all the food boxes and store them on the shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-A water line in the walk-in cooler was observed to be continuously dripping/leaking. A bucket was placed beneath the leak to collect the dripping water. Repair is required.2The faucet at the utility sink in the dishwashing area was observed to be continuously running. The faucet was not functioning properly, and the operator was unable to turn off the water. Repair is required.Ensure all plumbing fixtures are maintained in good repair and proper working order.3-The ventilation canopy over the main kitchen line and at the back of the kitchen above the oven is overdue for professional cleaning, with the last cleaning completed in February 2026. Arrange for professional cleaning of the ventilation canopy to reduce the risk of fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -A lot of ice buildup was noted on the floor of the walk-in Freezer. investigate and repair the walk-in freezer. Clear the ice properly and maintain in a sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometer available in the refrigerator to monitor temperature at which foods are stored. Equpped all coolers and refrigerators with functional thermometers.
    • 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 was not posted. Display a valid food handling permit in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily, weekly, monthly cleaning schedules were not available for review. AHS templates provided to develop procedures.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer bucket attached to the mechanical dishwasher was empty. The bucket was replaced during inspection and concentration of sanitizer at dish level was tested using PHI's as well as operator's test strips.Ensure sanitizer concentration is monitored on daily basis prior to doing any dishes and monitoring record is maintained.
  5. 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?
      • Light bulb in the walk in freezer lacks the shatter proof cover.Install a shatter proof light bulb or install a cover over it.Ensure all lights in food storage and processing area are shatter proof or have shatter proof covers.
  6. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical spray bottle was without a label in the chemical storage room.Bottle was discarded by operator during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips were available to monitor the concentration of quats sanitizer.Obtain quats sanitizer test strips and ensure sanitizer specific test strips are available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Wooden utensils with porous and non-cleanable surfaces were identified in the kitchen. Wooden cooking utensils were removed during insepction.Ensure all utensils are in good condition and easy to clean and sanitize.
    • 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?
      • No food handling permit issued. Facility is operating without food handling permit.Submit required information to process food handling permit.
    • 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 bulb in the walk in freezer lacks the shatter proof cover.Install a shatter proof light bulb or install a cover over it.Ensure all lights in food storage and processing area are shatter proof or have shatter proof covers.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was monitored as zero ppm quats in sanitizer bucket. Operator refilled the bucket with fresh sanitizer solution.
    • 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?
      • No food handling permit issued. Facility is operating without food handling permit.Submit required information to process food handling permit.

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