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Mama's Food Bar

9906 104 Street Morinville AB T8R 1R8 · Food - General

Official record from Alberta →

Inspection summary

Mama's Food Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 5, 2025. The most recent inspection, on March 20, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 20, 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 on March 5, 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 March 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on March 5, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times on March 5, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 observed at the time of inspection. Please maintain monthly pest control. AHS pest control checklist would be emailed to the operator.
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal items (jackets) were noted with food items. Please designate an area to store staff personal items. Please do not store staff personal items with food items. 2. Food items were noted to be stored on the floor. Please do not store food items on the floor. Please be advised that all food items must be stored at least six inches above the floor.3. Cardboards and grocery bags were being used to store food items. Please be advised that cardboard and grocery bags are not made of food grade material and must not be used to store food items. Please acquire food grade containers and bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler surface temperature was noted to be at 10.8 degrees C and internal temperature of food items was noted to be at 10.8 degrees C. All high-risk food items were discarded during the inspection. Please repair the prep cooler and ensure it is maintained at or below 4 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that the facility was not following proper manual dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- Wash with soap and water in the first sink.- Rinse with clean water in the second sink. - Prepare bleach solution at 100 ppm in the third sink and leave in the bleach solution for at least two minutes. Air dry the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were noted to be expired.Please acquire bleach test strips.
    • 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 observed at the time of inspection. Please maintain monthly pest control. AHS pest control checklist would be emailed to the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. An electric switch plate was noted to be missing from the dry storage area.Please install the missing electric switch plate. 2. One of the shelves located in the dry storage area was noted to be bare.Please paint the shelf and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the dry storage area and front area. Please clean and organize the facility thoroughly and ensure it is maintained in clean and sanitary manner at all times.

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