Gregoire Lake Day Use Concession
AB-881 Fort McMurray AB T9H 2K4 · Food - General
Inspection summary
Gregoire Lake Day Use Concession has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on September 4, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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 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 once on July 24, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 once on July 24, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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.
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- When asked, staff explained that hand washing during food handling is conducted in the washroom. Staff were educated that a hand washing must be conducted in a convenient manner in the food preparation area, a washroom sink does not meet the requirements and can potentially be a source of recontamination. Staff were then instructed to dedicate one basin of the three-compartment sink for handwashing while the other two basins can be used for dishwashing. Ensure that handwashing be conducted in an easy and convenient manner.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Staff indicated that the hot water heater system was broken for the past two days. The water temperature was measured at 21C after running for a couple of minutes. Ensure that the facility has adequate hot and cold running water for proper hand washing and dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions