Skip to content
Loading map…

Made Right Nutrition

10010 Centennial Drive Fort McMurray AB T9H 4A2 · Food - General

Official record from Alberta →

Inspection summary

Made Right Nutrition has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2024. The most recent inspection, on April 20, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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 once on April 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the refrigerator unit used for storing perishable foods in the kitchen. Provide a functional thermometer for monitoring internal temperature of the refrigerator. Maintain records of the internal temperature measurements of the refrigerator.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable food equipment and utensils were not sanitized after rinsing. Inspector instructed operator on how to prepare Quat sanitizer solution at 200ppm during inspection. The previously washed food equipment was sanitized and air dried.Ensure sanitizer solution are prepared at adequate concentrations. Food equipment should be submerged in the sanitizer solution for the manufacturer's contact time
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website