Jomaa's Pizza & Chicken
B1 - 102 Millennium Drive Fort McMurray AB T9K 1Y8 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in the warming unit was measured to have a temperature of 40C, the warming unit was observed to be on the lowest setting. The facility supervisor indicated that the gravy was placed in the warming unit roughly 1 hour before the inspection. Facility supervisor was instructed to heat the gravy to atleast 60C and monitor the temperature.Ensure that cooked high risk food items are stored and displayed at 60C or above and not in the temperature danger zone (4C-60C).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed with improper glove use. Proper glove use was reviewed with the staff members. Ensure that cross contamination is prevented by conducting proper glove use.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge of safe food handling. Additional food safety training is required. Update February 25, 2026: When asked, the facility supervisor indicated they have not started a food safety training course. PHI provided an extension until March 2 to complete the Alberta Food Safety Basics Interactive Course and provide a copy of the completion certificate.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buckets, containers, and boxes of food items were observed to be stored directly on the floor of the walk-in freezer and cooler.Ensure that all food items are stored above the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy stored in the hot holding unit was measured at approximately at 20C. Facility supervisor indicated the gravy was recently taken out of the cooler. PHI instructed the gravy to be reheated to a temperature of at least 74C by microwave. The approved reheating procedures were reviewed. Ensure that cooked and cooled high risk food items are reheated using appropriate reheating procedures to prevent the growth of pathogenic bacteria.
- 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?
- The food handling permit displayed was observed to expired in September 2025. Print and display the valid food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge of safe food handling. Additional food safety training is required. Information on food safety training courses were provided along with the report.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor of the walk in cooler and freezer were observed with accumulated food debris.Clean and sanitize the above-mentioned areas. Ensure they are maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A used disposable glove was observed to be stored on a paper plate and to be reused and a staff member was observed washing their hands with gloves on.The used disposable glove was discarded, and the staff member was instructed to discard gloves prior to hand washing. Ensure that proper glove use procedures are followed. The document - Guidelines For Proper Glove Use, was provided along with the report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bottles and boxes of pop beverages were observed to be stored directly on the floor of the facility.2. Buckets, containers, and boxes of food items were observed to be stored directly on the floor of the walk-in freezer and cooler.Ensure that all food items are stored above the floor to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The gravy in the hot holding unit was measured at 40C.2. The sliced donair meats was stored at a temperature of 50C in the hot holding unit. The facility operator was instructed to increase the temperature of the hot holding units and was remeasured above 60C. Ensure that all cooked high risk food items are stored away from the temperature danger zone between 4C to 60C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large bucket of gravy was found to be sitting on a counter top at room temperature. The facility operator was instructed to divide the gravy in smaller portions and put in the walk-in cooler. PHI explained the approved cooling processes.
- 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 facility lacked pest control records. Facility manager indicated they conduct inspections however do not maintain any records.Ensure that pest control management are conducted and records are maintained to proactively monitor for pest and pest activity.
- 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?
- The food handling permit displayed was observed to expired in September 2025. Print and display the valid food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff lacked knowledge of safe food handling. Additional food safety training is required. Information on food safety training courses were provided along with the report.
- 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 light fixture above the dishwashing sinks was observed to lack a cover.Ensure that lighting fixtures have shatterproof coverings to prevent physical glass contamination on food items, equipment, utensils, and unwrapped single use service items.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floor of the walk in cooler and freezer were observed with accumulated food debris.2. The fan cover and ceiling of the walk-in cooler were observed with a build-up of dust debris.3. The plastic curtain of the walk-in freezer was observed with accumulated debris.4. The floor under the dishwashing sinks were observed with accumulated debris.Clean and sanitize the above-mentioned areas. Ensure they are maintained in a clean and sanitary condition.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not mixed and ready for use at time of the inspection. 200ppm Quat sanitizer solution was prepared during the inspection.Ensure that an approved sanitizer solution of adequate concentration is available for use when handling food. Sanitizer solution concentration musted be tested regularly to ensure that it is adequate.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Dredging Flour was stored in a container without any lid on it. Food items must be stored properly covered to protect them from contamination. The operator discarded the dredging flour during the inspection.Ensure that a lid or approved cover is placed on the container when it is not in use. Additionally, the flour should be changed at a maximum every 6 hours or as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Container for the flour storage was observed broken. Replace the broken container. Ensure the food products are stored in appropriate containers to avoid possible access point for pests.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Multiple packages of frozen chicken were observed submerged in the stagnant warm water in the dishwashing sink. The operator mentioned that the chicken was moved out of the freezer almost an hour earlier for thawing. Operator moved the chicken from the dish washing sink to the Walk-in cooler for thawing. Education was provided.Ensure appropriate thawing procedure such as thawing in a refrigerator or over cold running water is used at all times. 2. Several open bottles of sauces requiring refrigeration after opening (according to manufacturer's labels) were stored at room temperature. The operator discarded the items during the inspection. Education was provided. Ensure to store all food items appropriately and/or according to the manufacturer's instructions where applicable.
- 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 screen door at the back exit had open spaces at the top and the bottom, which could facilitate pest entry.Make necessary repairs to this door to provide a good seal and prevent pest entry.
- 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?
- The posted Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed at all times when in operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The seal on the chest freezer door, located beside the oven, was found to be damaged.Replace the seal on the chest freezer door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Accumulated food debris were observed on the following equipment. -Commercial can opener, -Freezer unit next to oven, -Cooler unit next to walk in cooler2. Handheld kitchen tools and container in which they were stored, were observed in unsanitary condition.Ensure the indicated food equipment and utensils are thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some cleaning:- Oven exhaust hood- Cabinets and drawers under the food prep table- Walk-in freezer floorClean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- The posted Food Handling Permit has expired. Ensure that a valid Food Handling Permit is publicly displayed at all times when in operation.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- The posted Food Handling Permit has expired. A valid Food Handling Permit must be publicly displayed.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The donair grill has grime build-up on parts of the heating elements. The top of the grill also has debris build-up.Clean and sanitize the grill thoroughly. Ensure that it is routinely cleaned thoroughly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of donair meat in hot-holding unit measured below 60 degrees Celsius. Temperature setting for hot-holding unit increased during the inspection, to maintain the meat at 60 deg. Celsius.Ensure that food being held hot is maintained at or above 60 degrees Celsius at all times.
- 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?
- The posted Food Handling Permit has expired. A valid Food Handling Permit must be publicly displayed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?