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MacDonald Island Park - SMS Equipment Place - Food

1 C.A. Knight Way Fort McMurray AB T9H 5C5 · Food - General

Official record from Alberta →

Inspection summary

MacDonald Island Park - SMS Equipment Place - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on July 31, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 14, 2026. 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 once on March 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on July 21, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking on the sink in the dishwasher was observed to have a black like substance along the length of the wall. Ensure that the caulking is repaired or replaced.July 28th, 2026 - Please replace or repair the caulking. Please provide a timeline for completion.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking on the sink in the dishwasher was observed to have a black like substance along the length of the wall. Ensure that the caulking is repaired or replaced.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pails were observed to have no chemical concentration when tested. The operator immediately changed out their sanitizer and re-tested the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of rice in the dry storage area was observed to be stored left open and unprotected from contamination. The operator immediately closed the bag.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. In the dry storage area scoops were observed to be stored in bins with the handles submerged. The operator immediately removed, cleaned, and sanitized the scoops. 2. The microwave located on the prep table near the dry storage area was observed to have a build-up of food debris. The operator immediately cleaned and sanitized the microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The stand-up cooler and freezer located beside the blast chiller was observed to have a buildup of food debris on the handle. Ensure that the high touch areas are cleaned and sanitized.2. Food debris was observed on the bottom shelf of the stainless-steel table beside the blast chiller. Ensure that the shelf is cleaned and sanitized.3. The ceiling above the dishwasher area and prep area was observed to have a buildup of dirt and debris. Ensure that the ceiling is cleaned and sanitized. 4. The caulking on the sink in the dishwasher was observed to have a blacklike substance along the length of the wall. Ensure that the caulking is repaired or replaced.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was noted being empty.Provide the paper towels at the hand sink and ensure all hand washing sinks are functional accessible and equipped with hot/cold running water, liquid soap and paper towels all the time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink plumbing was leaking in the kitchen. A container was noted to catch the leaking water under the sink. Repair required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk- cooler handle assembly was broken. Need replacement. Operator informed PHI that ticket has already been created.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of small and large equipment were noted being in unsanitary condition. Debris and grease build up was noted on handles and surfaces.Clean the equipment and maintain in a clean and sanitary condition.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometer was observed broken located in the walk in fridge. Ensure thermometers are in good working order to ensure adequate temperature readings.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Valid sanitizer test strips were unavailable in the facility during inspection.Ensure that sanitizer test strips are available and used for every new sanitizer solution made.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser near the dishwasher lacked paper towel. Operator stated it will be refilled at the end of the dishwasher shift. Ensure all hand hygiene sinks are stocked with supplies at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large glass bowl was used as a scoop and stored inside the food item container.Operator removed the bowl.Store scoops outside the food item container or store scoops inside the container with the handle away from the food item.

Nearby inspected facilities

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