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Jomaa's Pizza & Chicken

6 - 101 Signal Road Fort McMurray AB T9H 4N6 · Food - General

Official record from Alberta →

Inspection summary

Jomaa's Pizza & Chicken has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on October 9, 2026, recorded 2 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on October 9, 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 4 times across 3 separate inspections, most recently on April 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 9, 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 2 times on June 5, 2025. 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.

11 inspections

  1. Monitoring Inspection

    2 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?
      • The backdoor was observed to have a gap. Ensure repair the door so that it is easily closable from both sides to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the area by the dishwashing sinks were observed to be missing. Ensure that the tiles are replaced.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were dirty cleaning cloths found on the counter and the steamer. Please ensure cloths are stored in a sanitizing solution when not in use or a new cloth is used for wiping surfaces. Dirty cloths pose a risk of contamination to surfaces and food.
    • 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 weatherstripping around the bottom of the back door needs to be replaced as there is no longer a tight seal as light can be seen shining in. Please ensure the weatherstripping is replaced as it helps control the deter the entry of pests into the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a cleaning cloth left on the counter.Both buckets of sanitizer solution tested at less than 100 ppm chlorine;
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom corner of the counter is missing its covering. Please ensure the covering is replaced so it is easily cleanable and impervious to moisture.
  6. Risk Management Inspection

    1 infraction

    • 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 rear door was found to lack proper vermin proofing. A gap at the bottom of the doorallowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was left on the food equipment after cleaning.Used cleaning cloths must be stored submerged in the sanitizer bucket in between uses or discarded into the laundry basket immediately after use to avoid cross contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution concentration was recorded at 0 ppm.Operator discarded the old solution and prepared a new solution with appropriate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Gravy in the walk-in cooler and Sugar in the bulk container were left uncovered. The operator ensured that all the food containers were appropriately covered with lids during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dredging Flour was stored in a container without any lid on it. Processed food items must be properly covered when not in use.Ensure that a lid or approved cover is placed on the container when it is not in use. Additionally, the flour should be changed every 6 hours or as needed.
    • 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 rear door was found to lack proper vermin proofing. A gap at the bottom of the doorallowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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