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Jacqui's Catering Ltd. - Events

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

Official record from Alberta →

Inspection summary

Jacqui's Catering Ltd. - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 12, 2025. The most recent inspection, on September 25, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on September 25, 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 September 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 26, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 12, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (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.

6 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were observed to be stored in coolers without ice. The operator immediately added ice to the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods were observed stored in coolers on site. When asked how the foods would be reheated, the operator stated they would be reheated in chafing dishes. Food must be rapidly reheated to a minimum internal temperature of 74°C using an approved reheating method to prevent bacterial growth and reduce the risk of foodborne illness. The operator was provided with the option of bringing an approved reheating unit, such as a microwave, on site or transporting all foods hot from the commercial kitchen for service. The operator elected to reheat all foods at the home base prior to transport. All high-risk foods were removed from the booth at the time of inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was noted at more than 200 ppm in the sanitizer spray bottle.Operator diluted chlorine sanitizer during the inspection, and it measured a concentration of 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap for handwashing was not available at the temporary handwashing station. The operator subsequently obtained a bottle of liquid soap prior to initiating any food handling activities.Ensure that the temporary handwashing station is fully equipped and operational, and that proper hand hygiene is performed prior to any food handling activities.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items stored in chaffing dishes were measured at around 48C. Two chaffing gels were observed under each of the chaffing dishes.Booth operator placed one more chaffing gel under each chaffing dish and covered the legs of the chaffing dishes with tinfoil. Food items were then measured above 80C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The wastewater bucket for the temporary hand washing station was observed not under the potable water jug. Booth operator reorganized the booth to ensure the temporary hand washing station was set up properly to allow for easy hand washing.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • Booth did not have extra utensils and no area for dishwashing. Booth operator obtained extra sets of utensils.
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