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Jomaa's Pizza & Chicken

650B - 208 Beacon Hill Drive Fort McMurray AB T9H 2R1 · Food - General

Official record from Alberta →

Inspection summary

Jomaa's Pizza & Chicken has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on October 10, 2025, found no infractions.

5 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 18, 2025. 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 3 times across 2 separate inspections, most recently on September 20, 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 2 times across 2 separate inspections, most recently on September 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 18, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 5 separate inspections, most recently on October 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough roller equipment was observed with significant food debris including flour and left over chunks of dough.Clean and sanitize the food equipment and area. Ensure it is cleaned after every use.Update October 6, 2025: The dough roller was observed not to be used during the inspection and was observed with food debris. It was discussed with the facility manager that a cleaning schedule for the dough roller will be available for review during the next follow-up inspection.
  3. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bucket filled with bulk wheat flour like food item was observed with beetle and worm like insects.The operator indicated the bucket, and flour is old and does not get used. The operator moved the bucket near the back door to be discarded.Ensure that all food items that are protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The outside and lid of the bucket containers of bulk sugar, salt, and yeast was observed with a build-up of debris and dust. Clean the containers. Ensure that food containers are in a good and clean condition to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Throughout the facility, scoops without handles and paper containers were stored in bulk food containers.The operator removed the scoops without handles and paper containers from the bulk food containers.Protect bulk food items from cross contamination by storing scoops with handles not touching the food items, or storing the scoops outside of the containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A jug of honey garlic sauce was observed stored at room temperature when the manufacturing instructions indicate refrigeration after opening. The jug was placed in the cooler.2. A container of sliced mushrooms in the walk-in cooler was stored without a cover. The lid was placed on the container.
    • 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 management records were not available to review onsite. Bug and worm like insects were observed in a bucket of wheat flour.The operator placed the bucket near the back door to be discarded.Send the latest three pest control records to the public health inspector. Ensure pest control management records are maintained onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough roller equipment was observed with significant food debris including flour and left over chunks of dough.The operator was instructed to clean and sanitize the dough roller prior to reusing. Clean and sanitize the food equipment and area. Ensure it is cleaned after every use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White containers and a grey bin storing clean utensils, knives, and food equipment were observed with food debris and a brown substances. Clean the containers and ensure that the utensils are stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The shelf containing disposable cup and lids was observed with a significant build up of dust and grime. 2. Drawers in the pizza prep counter were observed with food debris.3. The light switch in the back area was observed with a build-up of hand prints and grime.4. The walk-in cooler floor was observed with food debris and a yellow liquid substance and ceiling with a build-up of dust.Clean the above-mentioned areas and ensure that they are maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • The ceiling tiles in the deep frying area were observed significantly stained yellow from potential grease accumulation.Replace the ceiling tiles and ensure they are kept in good repair, easily cleanable, and free from cracks. In the interim, ensure the ceiling tiles are free from dust and debris to prevent food contamination.Update May 15, 2025: The water damaged ceiling tiles were replaced, and the operators is waiting for new ceiling tiles to replace the yellowed stained ones.
  6. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety certificate(s) were unavailable to view during the inspection. Send a copy of the food safety certificate(s) via email to the public health inspector for review. If there isn't a valid food safety certificate or it is expired, the facility manager must take a recognized food safety course. In the interim, the facility manager must complete the Alberta Food Safety Basics Interactive Course and send the certification completion by April 7, 2025.Note: it is highly recommended that all staff take the free Alberta Food Safety Basics Interactive Course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling tiles were observed with evidence of water damage above the front counter and the donair preparation station. 2. The ceiling tiles in the deep frying area were observed stained in a yellow cover. Replace the ceiling tiles and ensure they are kept in good repair, easily cleanable, and free from cracks. In the interim, cover the ceiling tiles with a translucent plastic to prevent the contamination of food. Update March 27: the translucent plastic was observed covering the water damaged ceiling tiles.
  7. Risk Management Inspection

    5 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety certificate(s) were unavailable to view during the inspection. Send a copy of the food safety certificate(s) via email to the public health inspector for review. If there isn't a valid food safety certificate or it is expired, the facility manager must take a recognized food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling tiles were observed with evidence of water damage above the front counter and the donair preparation station. 2. The ceiling tiles in the deep frying area were observed stained in a yellow cover. Replace the ceiling tiles and ensure they are kept in good repair, easily cleanable, and free from cracks. In the interim, cover the ceiling tiles with a translucent plastic to prevent the contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryers had significant accumulation of grease and dust. Clean and sanitize the above-mentioned equipment. It is recommended to increase the cleaning frequency of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was observed with food debris.Clean and sanitize the above-mentioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the deep frying area had accumulated debris. Clean and sanitize the above-mentioned area.
  8. Monitoring Inspection

    6 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 pest control records were unavailable to view during the inspection. There was no observed evidence of pest activity.Send the latest three months of pest control records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food safety certificate(s) were unavailable to view during the inspection. Send a copy of the food safety certificate(s) via email to the public health inspector for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The ceiling tiles were observed with evidence of water damage above the front counter and the donair preparation station. 2. The ceiling tiles in the deep frying area were observed stained in a yellow cover. Replace the ceiling tiles and ensure they are kept in good repair, easily cleanable, and free from cracks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep fryers had significant accumulation of grease and dust. Clean and sanitize the above-mentioned equipment. It is recommended to increase the cleaning frequency of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was observed with food debris.Clean and sanitize the above-mentioned equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the deep frying area had accumulated debris. Clean and sanitize the above-mentioned area.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed laying on prep counters. Facility manager placed cloths in a sanitizer bucket. Ensure that used cleaning cloths are stored in a sanitary manner to prevent food contamination and cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grated cheese stored in the pizza prep cooler was measured at a temperature of 8C. Facility manager stated it was recently refilled. Facility manager placed the cheese in the walk-in cooler during the inspection. Ensure that all high risk food items such as cheese are stored away from the danger zone between 4C-60C. Obtain and maintain a temperature log for both pizza and donair table coolers. A temperature log template was provided along with the inspection report.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach surface sanitizer solution was measured at a concentration of 0ppm. Facility operator made a new sanitizer solution and the concentration was measured at 100ppm.Ensure a surface sanitizer solution is available at all times and at adequate concentrations for effective sanitizing.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used yellow cleaning clothes were observed in an insanitary manner, on the hand washing sink and a counter.Facility operator discarded the clothes into the laundry bin. Remind staff and ensure all cleaning clothes are stored submerged in a sanitizer solution or discarded immediately after use to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of pizza sauce was stored on the floor of the walk-in cooler. Facility operator moved the container onto a plastic crate.Ensure that all food items are protected from contamination by storing above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top layer of high risk food items such as grated cheese and cooked sliced meat stored in a prep cooler were measured at a temperature of 8C, while the bottom layer was measured at 4C. Facility operator stated the food items were placed in the top of the cooler in less than one hour. Facility operator placed the items in the bottom of the cooler.Ensure that all high risk food items are stored at a temperature of 4C or below. It is highly recommended to not overfill food storage containers to ensure even cooling and proper temperature control of high-risk foods.
    • 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 back exterior door was in disrepair, the door lacked a door handle and was left with a big gap. Repair the door or replace the door handle to ensure all exterior accesses are sealed to prevent pest entry.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both microwaves were observed to have a rust-like appearance and in disrepair.Replace or repair the microwaves. Ensure all food equipment are maintain in good condition. Note: Operator mentioned all food items heated/defrosted in the microwaves are always covered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the fryer area had an accumulation of grease. Clean the above-mentioned area. It is highly recommended to increase the cleaning frequency of the cleaning.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water was not available at the kitchen hand sink.Repair the hand sink so that hot and cold running water is available in sufficient quantity and pressure.Update - staff were able to adjust the tap so that cold and hot water flowed out. However, as result water leaked out of the ground sump in the checkout area. The source of leakage had been shut off and food handlers were using the 3 - compartment sink for handwashing. There were no other hand sinks in the facility except for the washroom hand sinks. Ensure handwashing sink is repaired as soon as possible.
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