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La Mesita Restaurant

10006 MacDonald Avenue Fort McMurray AB T9H 1S8 · Food - General

Official record from Alberta →

Inspection summary

La Mesita Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 3, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 4 separate inspections, most recently on July 16, 2026. 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 2 times across 2 separate inspections, most recently on February 5, 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 2 times across 2 separate inspections, most recently on September 15, 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 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 7 times across 4 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on July 16, 2026. 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

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of ground beef were noted stored in the hand washing sink located by two compartment sink at back prep room. Operator removed the meat bags during inspection. Ensure hand washing is only used for hand washing purposes, No food handling must be done in the handwashing sink.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate storage of scoops were noted in dry goods containers (salt, sugar, flour). Scoop's handles were in contact with the food contents of the containers. Scoops were removed by the operator during inspection onsite.Ensure scoops are stored in the container in a way to prevent contamination of the dry contents of the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Stand up cooler (Pepsi) internal temperature was noted at 8 degrees Celsius. All high risk foods (meat) were removed and stored in another cooler.2-Pork containing food item (Shiomai) was noted in a closed steamer. Reportedly food was stored for last three hours. Internal temperature was measured as 38.9 degrees Celsius. Operator voluntarily discarded the items. Cooling process and safe food storage temperatures were reviewed with operator.Ensure high risk foods were stored below 4 degrees Celsius or above 60 degrees Celsius.3-Fresh sea foods were noted in the 2-compartment utility sink without running cold water. Huge chunks of meat container were noted on the counter. Reportedly meat was taken out for processing and were thawed recently. Temperature of meat was above 4 degrees Celsius. Operator run the cold water over sea food to keep its temperature below 4C. Meat container was stored in the cooler. Operator was advised to bring meat out of cooler once he is ready to do the preparation. Thawing procedures were reviewed with operator.
    • 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 beside the 2-compartment sink was clogged. Staff reportedly using sink at the main kitchen line which is located in different room. Make the sink functional asap. A hand-washing sink must be readily available in the prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1-Temperature of the cooler at the main kitchen was noted at 8 degrees Celsius. Ensure temperature of all coolers are below 4 degrees Celsius.2-One stand up cooler was noted out of order in the kitchen. Repair or replace the cooler.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops handles were found touching the contents of food containers. The spoons were removed by the operator during inspection.In one storage container, inappropriate untesil was noted for scooping the food. The utensil was removed from the container during inspection osnite.Ensure scoops with handles are provided in each container for safe food handling.
    • 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 records were not available for monitoring. Pest control monitoring is not being done after November 2025. Ensure pest control checklist is completed every month.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two compartment sink was not in good repair. Water was leaking under the saparater of the sink. Repair required.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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?
      • Pest control monitoring has not been done consistently. Complete monthly pest control monitoring checklist and maintain the record for review during inspection. Monitoring has not been done after September 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall between the two compartments of the sink was not properly sealed. Water was observed leaking through the bottom and flowing into the second compartment. Due to the leakage, it was difficult to fill the sink adequately and fully immerse the meat packages for thawing.Seal the sink compartments to prevent leakage and ensure the equipment is maintained in good repair. All food contact equipment must be in proper working condition to support safe food handling practices.
  7. 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 wall between the two compartments of the sink was not properly sealed. Water was observed leaking through the bottom and flowing into the second compartment. Due to the leakage, it was difficult to fill the sink adequately and fully immerse the meat packages for thawing.Seal the sink compartments to prevent leakage and ensure the equipment is maintained in good repair. All food contact equipment must be in proper working condition to support safe food handling practices.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large packages of frozen meat were observed thawing in the two-compartment sink. The meat had reportedly been at room temperature for less than one hour. The operator subsequently turned on the cold water tap and fully immersed the meat under running cold water to continue the thawing process.Ensure that only approved thawing methods are used in the facility. Acceptable methods include:Thawing in a refrigerator/cooler at 4°C (40°F) or below overnightSubmerging under running cold water with continuous flowUsing a microwave only if the meat is cooked immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1-Dishwashing activity was observed at the hand sink located near the prep cooler in the main kitchen lane. The utensil was promptly removed and moved to dishwashing area during the inspection. Staff were educated on proper dishwashing procedures and reminded that hand sinks are designated for hand washing only.2.The chlorine sanitizer concentration in the mechanical dishwasher was recorded at 0 ppm. Upon inspection, the chlorine container was found to be empty. The owner replaced the empty container with a new jug of chlorine sanitizer.Ensure chlorine concentration is verified and maintained at appropriate levels prior to operating the dishwasher. Regular monitoring should be implemented to prevent sanitizer depletion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall between the two compartments of the sink was not properly sealed. Water was observed leaking through the bottom and flowing into the second compartment. Due to the leakage, it was difficult to fill the sink adequately and fully immerse the meat packages for thawing.Seal the sink compartments to prevent leakage and ensure the equipment is maintained in good repair. All food contact equipment must be in proper working condition to support safe food handling practices.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate thawing and cooling procedures were observed onsite. Frozen meat was noted in the utility sink thawing at room temperature. The meat was reportedly taken out of freezer an hour ago. The meat was placed under running cold water in the utility sink. Thawing procedures were reviewed with the operators onsite.Freshly baked hot beef portions were cooling down at room temperature at the cart. Dishes were stacked on the running cart at consecutive slots. Operator was advised to spread out the dishes throughout the cart to increase the ventilation and distance between the dishes.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1- No sanitizer bucket or sanitizer spray bottles was noted in the food prep area. Operator prepared the sanitizer bucket during the inspection.Ensure sanitizer bucket is available in the prep area for surface sanitation all the time.2- soiled and wiping cloth was noted on the counter during inspection. Operator removed the cloth during inspection and discarded.Ensure wiping cloths are stored in sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of billed eggs with lid was noted being stored on the hand washing sink under the liquid soap dispenser. The container was removed during inspection. The operator was educated regarding proper storage of foods to prevent contamination.Ensure all foods are stored in a way to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop's handle was noted being in touch with corn flour in the container. Scoop was removed during inspection onsite.Ensure scoops are stored in a way to prevent direct contact between handle and the foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishwashing was observed being done in the hand sink. A stainless steel bowl was noted in the sink. Operator removed the bowl during inspection and transferred to the dishwasher. Ensure hand sink is free for handwashing all the times.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were available in prep coolers without a digital gauge. Operator indicated that they keep a temperature log but as there was no date, the inspector could not verify when the readings were taken. Ensure that either a thermometer is available inside the cold holding units or that the temperature logs have dates on them.

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