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Jacqui's Catering Ltd.

C310 9610 Franklin Avenue Fort McMurray AB T9H 1N7 · Food - General

Official record from Alberta →

Inspection summary

Jacqui's Catering Ltd. has been inspected 14 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on August 17, 2026, recorded 2 infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 4 times across 3 separate inspections, most recently on June 24, 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 4 times across 4 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 19, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 5 separate inspections, most recently on August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

14 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the stainless-steel standing coolers in the kitchen were insanitary with food spills and debris. - Thoroughly clean the cooler surface and remove dust from ventilation covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back exterior door area was cluttered with several equipment and items, hindering adequate cleaning and space for egress in case of emergencies. Clear clutter in the back area by the exterior door.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged raw meats were stored on top of other foods in the standing coolers.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the stainless-steel standing coolers in the kitchen were insanitary with food spills and debris. - Thoroughly clean the cooler surface and remove dust from ventilation covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back exterior door area was cluttered with several equipment and items, hindering adequate cleaning and space for egress in case of emergencies. Clear clutter in the back area by the exterior door.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged raw meats were stored on top of other foods in the standing coolers.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the prep cooler and standing glass door cooler were above 4 degrees Celsius. Operator indicated that coolers were at 4 degrees Celsius earlier in the day. Check temperature of cooler routinely throughout the day. Store perishable foods away from the temperature danger zone between 4C to 60C. Repair cooler if required, immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer concentration was measured below 10ppm. The operator had contacted a technician to repair dishwasher or change the sanitizer solution. Sanitize manually by immersing food equipment in an approved sanitizer for minimum 2 minutes then air dry. This is to be conducted until the dishwasher is repaired to meet cleaning and sanitizing requirement (100 ppm chlorine).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the stainless-steel and glass-door standing coolers in the kitchen were insanitary with food spills and debris. - Thoroughly clean the cooler surface and remove dust from ventilation covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The surfaces of the wall, ceiling, ventilation fan and vent cover in the kitchen cookline were dusty.Clean these surfaces thoroughly and include these areas in the routine sanitation schedule.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Low temperature dishwasher chlorine sanitizer concentration was below 50ppm. Operator contacted a dishwasher technician to diagnose the issue. Inspector instructed operator to switch to manual sanitizing for dishware. Ensure chlorine sanitizer concentration is maintained at 100ppm
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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)?
      • Chlorine sanitizer concentration from the dishwasher was measured below 100ppm. - Operator contacted a technician to recalibrate chlorine sanitizer pumps and lines. Inspector instructed operator to switch to using disposable utensils and dishware for serving customers, until dishwasher sanitizing is restored. Ensure chlorine sanitizer at the dishwasher is calibrated to 100ppm.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats in the standing freezer were stored with cooked meats and other foods.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer concentration from the dishwasher was measured below 100ppm. Ensure chlorine sanitizer at the dishwasher is calibrated to 100ppm.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked dish containing meat was kept outside temperature control with internal temperature measured at 21 Celsius. Operator indicated that dish was taken out of the cooler less than an hour prior to inspection and was intended to remain in cold holding until it has been completely served. Inspector instructed operator on how to prepare a cold holding storage using ice in a water bath. Dish was transferred to the cold bath during inspection.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. 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?
      • A porous foot mat was placed on the kitchen floor to prevent slip and fall. Replace these with waterproof, cleanable and durable floor mats.
  13. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Thirteen ungraded crates of eggs were displayed at the checkout counter for sale. Owner indicated that eggs belonged to someone else. Eggs were removed from the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned foods were stored on the kitchen floor by the back entrance door. Store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat sauce and mushrooms stored on the top of the oven were measured at 22C and 24C, respectively. Several foods containing meats in hot holding were measured at 43C. Foods had been in there for over four (4) hours. Foods were discarded during the inspection.Store hot foods at 60C or more and cold foods at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meats were thawing in a pot containing water at the sink. Meats were measured at below 0C. Cold water faucet was turned on during inspection. Thaw foods under cold running water, in a cooler at 4C or less, in a microwave, or as part of cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flattened cardboard box and a porous, yarn food mat was placed on the kitchen floor to prevent slip and fall. Replace these with waterproof, cleanable and durable floor mats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was cluttered with food and equipment. Insufficient storage space available for food and equipment around the kitchen. Clear clutter and organize kitchen to prevent hazards, pest harborage and for easy movement around the kitchen space.
  14. Initial Inspection

    0 infractions

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