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La Mesita Restaurant

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

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. 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.