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Master Caterers (2005) Ltd.

5017 49 Avenue Bonnyville AB T9N 2H3 · Food - General

Official record from Alberta →

Inspection summary

Master Caterers (2005) Ltd. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on August 17, 2026, recorded 5 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 17, 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 21, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on August 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp wiping cloth was observed left on the range grill. During the inspection, the owner removed the cloth and placed it in the laundry.Ensure that wiping and cleaning cloths are properly managed between uses. Cloths must either be stored in a sanitizer bucket containing an approved sanitizing solution at the required concentration or placed in a designated soiled laundry container after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The owner indicated that the facility had run out of bleach for use as a sanitizer. At the time of the inspection, only one spray bottle containing a bleach solution was available for use. As an immediate action, the owner dispatched an employee to purchase bleach from a local store during the inspection.Ensure that an adequate supply of bleach or another approved food-grade sanitizer is maintained on site at all times. As the facility conducts manual dishwashing, a sanitizer must be readily available to ensure the effective sanitization of food-contact surfaces, utensils, and equipment.
    • 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?
      • The previous three months of pest control records were not available for review at the time of the inspection. The most recent pest control service record on site was dated January 2026.Ensure that pest control monitoring and service records are maintained, up to date, and readily available for review during inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensil storage bins used for storing tongs and other handheld kitchen utensils were observed in an unsanitary condition. Dust accumulation and several dead mosquitoes were present inside the bins at the time of the inspection.Ensure that all utensil storage bins are cleaned and sanitized regularly and maintained in a clean and sanitary condition. Utensils and storage containers must be washed, rinsed, and sanitized prior to storage and use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and debris accumulation were observed on the floor behind the chest freezers in the storage room and beneath heavy equipment in the main kitchen area.Ensure that all areas of the premises, including hard-to-reach spaces behind and beneath equipment, are maintained in a clean and sanitary condition at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An unlabeled and unidentified meat product with white looking fur/hair was found stored in a black garbage bag inside the chest freezer in the main kitchen, adjacent to the entrance of the back storage room. Staff was unaware of the origin of the item and indicated that it may belong to the owner’s personal supply.The product was held pending further investigation due to the lack of available information, and a seizure notice was placed on the item.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Cleaning clothes were observed sitting on the counters.Action taken:-Staff was instructed to submerge the cleaning clothes inside the sanitizer bucket 100 ppm.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was placed in the handsink. The operator removed it.
  7. Risk Management Inspection

    0 infractions

  8. 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 record was not uptodate.
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