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Habesha Club Ltd.

B 10012 Franklin Avenue Fort McMurray AB T9H 2K7 · Food - General

Official record from Alberta →

Inspection summary

Habesha Club Ltd. has been inspected 12 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on July 24, 2026, recorded 4 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 30 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 10 separate inspections, most recently on July 24, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on August 23, 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 once on May 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 20 times across 10 separate inspections, most recently on July 24, 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?

  • 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 14 times across 8 separate inspections, most recently on May 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

12 inspections

  1. Demand Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished plywood board observed on the countertop in the bar area. Staff stated that the bar countertop will be replaced with a smooth cleanable surfacing.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture and facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Insufficient lighting in the kitchen area. Lighting in the kitchen was dim.Provide adequate lighting in the kitchen area for effective food protection, cleaning and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease pooling on the inside surface of the exhaust hood above the cooking area. Exhaust hood system had not been serviced professionally in over six (6) months. Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system must be cleaned and maintained regularly.
  2. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished plywood board observed on the countertop in the bar area. Staff stated that the bar countertop will be replaced with a smooth cleanable surfacing.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture and facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Insufficient lighting in the kitchen area. Lighting in the kitchen was dim.Provide adequate lighting in the kitchen area for effective food protection, cleaning and pest control.
  3. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal clothing including jackets were stored on the bags of bread in the kitchen. Clothing touches surfaces of foods in the storage.Store all staff personal items separately from foods and food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The floor drain in the bar area was uncovered; the hole was permitting debris into the drain. Install a proper floor drain cover.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 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?
      • Invalid food handling permit expired on April 30, 2026, was displayed on the bar/ checkout area.Remove invalid food handling permit and replace it with the updated 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?
      • Grease pooling observed on the surfaces, guards and filters of the exhaust ventilation hood. Ventilation hood was last serviced professionally in Sept 2025, and cleaning was due in March 2026.Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system iscleaned and maintained regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Insufficient lighting in the kitchen area. Lighting in the kitchen was dim.Provide adequate lighting in the kitchen area for effective food protection, cleaning and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished plywood board observed on the countertop in the bar area. Staff stated that the bar countertop will be replaced with a smooth cleanable surfacing.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surfaces of the following equipment were insanitary: - Accumulation of food debris in the expresso machine.- Interior surface of the white fridge and freezer was dirty with food debris.- Surfaces of the stove unit was insanitary.- Gross accumulation of food debris on the surfaces of the smoothie blender in the kitchenThoroughly clean and sanitize surfaces of equipment and surfaces in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.Update June 27, 2025: ice machine was no longer in use. Vent cover had been removed and placed in from of the machine. - Remove all damaged equipment or those that are not in use for the daily operations
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of spices storage in the kitchen and storage shelving area were covered in dust and food debris.- Thoroughly clean and sanitize surfaces.Deep fryer surfaces were unclean with debris. Food equipment including bowl, pans and strainers was stored on inside the deep fryer. Operator indicated that deep fryer was no longer in use. - Remove all unused equipment from the kitchen premises. Clean the surfaces of the deep fryer. Declutter the deep fryer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor behind the cooking area, under the stove and deep fryer was dirty with oil spills and food debris. Thoroughly clean floor surface.
  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished plywood board observed on the countertop in the bar area. Staff stated that the bar countertop will be replaced with a smooth cleanable surfacing.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.Update June 27, 2025: ice machine was no longer in use. Vent cover had been removed and placed in from of the machine. - Remove all damaged equipment or those that are not in use for the daily operations
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor behind the cooking area, under the stove and deep fryer was dirty with oil spills and food debris. Thoroughly clean floor surface.
  5. Monitoring Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel used for wiping the hands after handwashing was stored on a surface away from the kitchen sinks. - Install paper towel in the provided dispenser. There was no hand soap at the kitchen sinks for handwashing. - Ensure soap is provided for handwashing in the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was used as a demarcation for the bar area.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture, and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.Update June 27, 2025: ice machine was no longer in use. Vent cover had been removed and placed in from of the machine. - Remove all damaged equipment or those that are not in use for the daily operations
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor behind the cooking area, under the stove and deep fryer was dirty with oil spills and food debris. Thoroughly clean floor surface.
  6. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel used for wiping the hands after handwashing was stored on a surface away from the kitchen sinks. - Install paper towel in the provided dispenser. There was no hand soap at the kitchen sinks for handwashing. - Ensure soap is provided for handwashing in the kitchen.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was used as a demarcation for the bar area.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture, and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.Update June 27, 2025: ice machine was no longer in use. Vent cover had been removed and placed in from of the machine. - Remove all damaged equipment or those that are not in use for the daily operations
  7. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel used for wiping the hands after handwashing was stored on a surface away from the kitchen sinks. - Install paper towel in the provided dispenser. There was no hand soap at the kitchen sinks for handwashing. - Ensure soap is provided for handwashing in the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food premises does not have adequate number of sinks for the level of food handling and risk level of foods prepared. There was a 3-compartment sink but no separate hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was used as a demarcation for the bar area.Refinish plywood board to ensure wood is water resistant, cleanable and durable. Otherwise replace with a structure built with the appropriate covering to prevent moisture, and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.Update June 27, 2025: ice machine was no longer in use. Vent cover had been removed and placed in from of the machine. - Remove all damaged equipment or those that are not in use for the daily operations
  8. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was observed leaning against the wall in the bar area.Remove unfinished board from the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the following equipment was dirty with food debris and spills:- interior surface of the Pepsi cooler at the bar- the prep cooler used for storing drinks at the bar area- surfaces of the blending machine and smoothie making jugClean and sanitize the surfaces of the above equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.
  9. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was observed leaning against the wall in the bar area.Remove unfinished board from the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the following equipment was dirty with food debris and spills:- interior surface of the Pepsi cooler at the bar- the prep cooler used for storing drinks at the bar area- surfaces of the blending machine and smoothie making jugClean and sanitize the surfaces of the above equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.
  10. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution available on site at the time of inspection. Operator stated that sanitizer had finished. A sanitizer solution was purchased during inspection. Food preparation surfaces must be cleaned and sanitized throughout the day. Ensure sanitizer solution is available on site at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Drink bottles were stored on top of the ice inside the ice machine for cooling. Bottles were removed from the ice machine. The ice machine was scooped out and discarded.Ice like all foods needs to be protected from contamination during storage. Ensure surfaces of the ice machine is washed and sanitized before it is used again.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of fruits were stored on the floor of the bar area. Fruits were moved off the floor during inspection. Store foods at least 6 inches off the floor. 2) Plastic tray was found in the oil inside the deep fryer. Tray was removed during inspection. Empty oil from deep fryer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no supplies for handwashing at the 3-compartment sink.There was no hand washing basin at the food preparation area. Install a hand washing station supplied with hand soap and paper towel dispensers, and garbage bag at the station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review during inspection.Conduct pest monitoring around the food premises and record findings on the provided checklist for the current month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished white plywood board was observed leaning against the wall in the bar area.Remove unfinished board from the premises.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The vent guard over the ice machine was held together with tape.Remove tape and repair ice machine vent guard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the following equipment was dirty with food debris and spills:- interior surfaces of white refrigerator and the freezer compartment- interior surface of the microwave- interior surface of the Pepsi cooler at the bar- the cooler used for storing drinks at the bar- surfaces of the blending machine and smoothie making jugClean and sanitize the surfaces of the above equipment.2) Surfaces of the white chest freezer was covered in ice and food debris. Defrost and clean all surfaces of the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washroom sink surface was dirty with stains.Clean and disinfect washroom sink.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were stored on countertop surfaces in the kitchen and bar area.Store cleaning cloths in a sanitizing solution between uses. Provide sanitizer pails for storing cleaning cloths during the operating hours of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the coco cola refrigerator was measured between 9 to 10 Celsius. Repair the fridge immediately and ensure it is able to maintain food temperatures at 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment was stored on the floor around the kitchen area.Store foods and food equipment at least 6 inches off the floor.

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