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King's Lounge

8115 Franklin Avenue Fort McMurray AB T9H 2H7 · Food - General

Official record from Alberta →

Inspection summary

King's Lounge has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on January 16, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 May 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 15, 2024. 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?

  • 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 3 times across 2 separate inspections, most recently on May 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2026. For example: 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Food handling permit posted in the facility was noted being expired. Display a valid food handling permit visible to the public.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drain stoppers for the 2-compartment sink were missing. A tub was noted on the counter by the hand sink to soak the dishes prior to loading them to the mechanical dishwasher.Obtain the drain stoppers for the 2-compartment sink and use the sinks as required. Follow wash, rinse and sanitize method for manual dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The 2-compartment sink and hand washing sink were noted in an unsanitary condition. Build-up of debris and staining on the stainless-steel surfaces of the sinks were noted during inspection. Clean the surfaces of sinks properly and maintain in a clean and sanitary condition.
  6. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were inconsistently maintained electronically. Spoke with the manager and ensured the temperature monitoring has been done consistently and logs are maintained and available for review during EPH inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing procedure was noted during inspection onsite. Dirty dishes were noted in the hand washing sink. Operator removed the dishes from the hand washing sink during inspection.Ensure no dishwashing is being done in hand washing sink. either in mechanical dishwasher using 2-compartment sink or manually following wash, rinse, sanitize and airdry manual dishwashing procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was noted being not available for hand washing during inspection. Dirty dishes were noted in the hand sink to be washed. The operator removed the dishes from the hand sink and made hand sink available for hand washing.Ensure hand washing sink is operational, accessible and adequately supplied all the times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drain stoppers for the 2-compartment sink were missing. A tub was noted on the counter by the hand sink to soak the dishes prior to loading them to the mechanical dishwasher.Obtain the drain stoppers for the 2-compartment sink and use the sinks as required. Follow wash, rinse and sanitize method for manual dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The 2-compartment sink and hand washing sink were noted in an unsanitary condition. Build-up of debris and staining on the stainless-steel surfaces of the sinks were noted during inspection. Clean the surfaces of sinks properly and maintain in a clean and sanitary condition.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility is reportedly going under renovation in next few weeks. Provide the renovation plan and operational plans to the undersigned for review.An inspection is required prior to re-opening of the facility.
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A multi-surface cleaner solution was observed and used for surface and equipment cleaning. Use appropriate surface sanitizer solutions such as bleach or quat solutions to sanitize food contact surfaces and equipment to ensure removal of contamination.Operator obtained a quat sanitizer solution within 24 hours and sent a picture via text message.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items such as soups and pizzas were measured below 60C. Manager increased the temperature of the hot holding units. Ensure that all hot food items are stored at a temperature of 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in use because of plumbing issues. Manager was advised to use the 2-compartment sink method to clean and sanitize utensils and dishes until the dishwasher can be used. The 2-compartment sink method was sent via email.
    • 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?
      • Facility did not have any pest control records. Manager stated that the building owner takes care of the pest control throughout the facility. It was discussed operators will monitor and maintain pest control records monthly.Ensure that pest control records are maintained and available to prevent the harborage of pests/vermins. The AHS pest control check list was provided via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as the door gasket of the freezer in front of the oven had a build-up of food debris and the handle area of the white stand up freezer was unclean.Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition to prevent food contamination.

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