McRay's Roadhouse & Grill
385 Gregoire Drive Fort McMurray AB T9H 4K7 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Facility operators and owner indicated they have taken the food safety training course multiple years ago and was observed to be lacking safe food handling knowledge. Food handlers require additional food safety training. PHI provided course information along with the report.Update February 9, 2026: Facility manager requested an extension for staff to complete the training.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris, grease-like debris, and dust debris was observed throughout the facility including:- floor and area around the main cookline - the ceilingEnsure the areas above are maintained in a clean and sanitary condition to prevent pest attraction.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
6 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The storage room / ice machine room was observed to be disorganized with significant amount of items stored directly on the floor with accumulated debris. Organize the items in the room to ensure proper cleaning and sanitation can be conducted and monitor for pest and pest activity.
- 20. Do food handlers at the facility have adequate food safety training?
- Facility operators and owner indicated they have taken the food satefy training course multiple years ago and was observed to be lacking safe food handling knowledge. Food handlers require additional food safety training. PHI provided course information along with the report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A couple of tiles were observed shattered in the kitchen area. A mat was placed on top of the tiles to prevent a tripping hazard. Facility owner indicated the tiles have been ordered and waiting for delivery. Ensure that the floors are smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The grills of the range ventilation hood were observed with significant accumulation of grease. Ensure the range ventilation hood is maintained in a clean and sanitary condition to prevent food contamination and a fire hazard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris, grease-like debris, and dust debris was observed throughout the facility including:- behind the main cook line- under the cooking equipment- floor and area around the main cookline cooler and lid cover- floor of the storage room for liquor - under the shelves in the hallway to the back door- underneath dishwasher area- the ceiling- the food warmer above the serving counter Ensure the areas above are maintained in a clean and sanitary condition to prevent pest attraction.Update January 22, 2026: Facility operator showed some areas were cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility lacked a cleaning and sanitation program.Develop a cleaning and sanitation schedule/program to ensure that all areas of the facility are maintained in a clean and sanitary condition.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
9 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical mechanical dishwasher did not meet the minimal sanitizing concentration requirements. The machine was operated multiple times with the sanitizer (chlorine) concentration tested at 0ppm. Facility operators changed the sanitizer chemical bucket, primed the machine, and was ran a few more times, and was still tested at 0ppm.The facility operators were instructed to use the two-basin sink to conduct the sanitizing step or revert to single use disposable items until the dishwasher can meet the sanitizing requirements. A facility operator filled a sink basin with water and bleach (chlorine) and tested to a 100ppm concentration. PHI observed facility operators place cleaned dishware into sink to sanitize.Ensure that the dishwashing and sanitizing requirements are met, a minimum concentration of 100ppm of a bleach (chlorine) sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer (bleach / chlorine) test strips were observed to be expired: September 2025. PHI provided a few sanitizer test strips for use until new ones can be obtained. Obtain non-expired test strips and ensure the minimum concentration of sanitizing solutions can be monitored and verified.
- 20. Do food handlers at the facility have adequate food safety training?
- Facility operators and owner indicated they have taken the food satefy training course multiple years ago and was observed to be lacking safe food handling knowledge. Food handlers require additional food safety training. PHI provided course information along with the report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A couple of tiles were observed shattered in the kitchen area. A mat was placed on top of the tiles to prevent a tripping hazard. Facility owner indicated the tiles have been ordered and waiting for delivery. Ensure that the floors are smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelves and a wall in the walk-in cooler were observed have accumulation of food debris and mould-like substances.Clean and sanitize the walk-in cooler. Ensure that food equipment such as the walk-in cooler is maintained in a clean and sanitary condition to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The grills of the range ventilation hood were observed with significant accumulation of grease. Ensure the range ventilation hood is maintained in a clean and sanitary condition to prevent food contamination and a fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher was observed with significant accumulation of food debris. Clean and sanitize the dishwasher to prevent contamination of clean and sanitized dishware and utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility lacked a cleaning and sanitation program.Develop a cleaning and sanitation schedule/program to ensure that all areas of the facility are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant accumulation of food debris, grease-like debris, and dust debris was observed throughout the facility including:- behind the main cook line- under the cooking equipment- floor and area around the main cookline cooler and lid cover- floor of the storage room for liquor - under the shelves in the hallway to the back door- underneath dishwasher area- the ceiling- the food warmer above the serving counter Ensure the areas above are maintained in a clean and sanitary condition to prevent pest attraction.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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?
- A dead vermin (German cockroach-like pest) was observed on a sticky trap in the pest control device #11. No active pest infestation was observed during the inspection. Facility has a professional pest company contracted monthly.Ensure a commercial food facility is kept pest free. Continue to monitor and ensure pest control is conducted. Provide a written update once a professional pest control has been contacted for the noted dead vermin.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage room was observed unorganized and inaccessible in areas for cleaning. There was no food items stored in the back storage room.Organize the storage room to ensure cleaning and pest control management can be easily conducted.
- 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?
- Risk Management Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A personal item such as a purse was observed on top of a bag of flour. A facility operator moved the purse away from the kitchen.All non-compatible items such as clothing of articles or bags, must be stored separate from food storage, handling, and preparation areas to prevent food contamination.
- 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?
- A dead vermin (German cockroach-like pest) was observed on a sticky trap in the pest control device #11. No active pest infestation was observed during the inspection. Facility has a professional pest company contracted monthly.Action must be taken to ensure a commercial food facility is kept pest free. Provide the latest six months of pest control records to the public health inspector.
- 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?
- 1. The kitchen back door was observed with temporary wire meshing as weatherstripping on the top of the door. 2. The kitchen back door screen was held with painted duck tape, loose rubber gasket, and staples and the screen but detaching in some areas which created gaps / holes for potential pest entry. Replace the wire meshing with adequate weatherstripping and securely install the screen to the door or replace the entire door to ensure there are no exterior gaps / holes for potential pest entry.Update Aug 6, 2025: the wire mesh on the bottom of the door was replaced with adequate weatherstripping.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chiller drawers and gasket under the cooking station were observed with a build-up of food debris.Clean and sanitize the above-mentioned equipment. Ensure frequent cleaning is conducted to prevent food contamination and reduce a fire risk.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishware and plastic food containers were observed melted, cracked, and in disrepair, such as the grey storage meat containers in the walk-in cooler.Remove or discard the dishware and food containers that are in disrepair to prevent the physical contamination on food.
- 23. Is the facility maintained in a clean and sanitary condition?
- The flooring under the pop syrup shelving was observed with significant build up of spilled pop syrup.Clean and sanitize the above-mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold-like substances were observed on the walls and shelving of the walk-in cooler. Clean and sanitize the walk-in cooler and shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage room was observed unorganized and inaccessible in areas for cleaning. There was no food items stored in the back storage room.Organize the storage room to ensure cleaning and pest control management can be easily conducted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
7 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?
- 1. The kitchen back door was observed with temporary wire meshing as weatherstripping on the top and bottom of the door. 2. The kitchen back door screen was held with painted duck tape and detaching in some areas which created gaps / holes for potential pest entry.Replace the wire meshing with adequate weatherstripping and securely install the screen to the door or replace the entire door to ensure there are no exterior gaps / holes for potential pest entry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A table cloth with plastic on one side and fabric on the other was observed torn and in disrepair. Remove/replace the table cloth to ensure the surface is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The chiller drawers and gasket under the cooking station were observed with a build-up of food debris.2. The prep cooler lid and under the lid were observed with a build-up of food debris.3. The siding of the cooking equipments were observed with significant accumulation of grease and dust. Clean and sanitize the above-mentioned equipment. Ensure frequent cleaning is conducted to prevent food contamination and reduce a fire risk.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishware and plastic food containers were observed melted, cracked, and in disrepair, such as the grey storage meat containers in the walk-in cooler.Remove or discard the dishware and food containers that are in disrepair to prevent the physical contamination on food.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The flooring through-out the facility was observed with significant build up of food debris and grease-like substances including but not limited to under:- the counter with the hand sink- the cooking station- the pop syrup shelving2. The bottom wall behind the cooking station was observed with a significant build-up of grease-like substances. Clean and sanitize the above-mentioned areas. A cleaning schedule template was provided along with the report for tracking and monitoring of required cleaning areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold-like substances were observed on the walls and shelving of the walk-in cooler. Clean and sanitize the walk-in cooler and shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage room was observed unorganized and inaccessible in areas for cleaning. There was no food items stored in the back storage room.Organize the storage room to ensure cleaning and pest control management can be easily conducted.
- 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?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used damp cleaning cloth was observed stored on a counter.The operator was instructed to submerge the cloth in sanitizer solution. The sanitizer solution was measured at 100ppm of bleach.Ensure that all used cleaning cloths are stored in a sanitary manner to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items such as mixed pancake batter and chopped vegetables were observed stored uncovered in the prep cooler. The operator covered the food items with plastic wrap. 2. Opened food items that require refrigeration after opening were observed stored in room temperature including oyster sauce, soy sauce, and pancake syrup. The operator discarded the oyster sauce and placed the other two food items in the fridge. Ensure that foods items are protected from contamination by covering during storage and following manufacturing instructions for storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large tub of soup was observed cooling at room temperature. Using the PHI's probe thermometer, the soup was measured at a temperature of 66C. The operator indicated that the soup has been cooling roughly for 1 hour and 45 mins. Operators were instructed to portion the soup in smaller and shallower containers to cooler quicker during the inspection. Operators were made aware of the approved cooling after cooking process: Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60C (140F) to 20C (70F) or less within two hours and then from 20C (70F) to 4C (40F) or less within 4 hours. Ensure cooling of cooked foods are conducted rapidly to prevent bacterial growth. Approved methods for cooling were provided along with the report.
- 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?
- 1. The kitchen back door was observed with temporary wire meshing as weatherstripping on the top and bottom of the door. 2. The kitchen back door screen was held with painted duck tape and detaching in some areas which created gaps / holes for potential pest entry.Replace the wire meshing with adequate weatherstripping and securely install the screen to the door or replace the entire door to ensure there are no exterior gaps / holes for potential pest entry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A table cloth with plastic on one side and fabric on the other was observed torn and in disrepair. Remove/replace the table cloth to ensure the surface is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The shelving storing clean dishware and metal square pans was observed with accumulated food debris.2. The drawers storing clean steak knives and spoons were observed with a build-up of dust debris.Clean and sanitize the areas mentioned above. Ensure all dishware and utensils are stored in a clean and sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An ice scoop and container stored above the ice machine was observed contaminated with debris and dead bugs. The operator was instructed to clean and sanitize the scoop and container. Ensure that food utensils are stored in a sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The can opener and holder were observed with a build-up of debris. 2. The chiller drawers and gasket under the cooking station were observed with a build-up of food debris.3. The ice machine outside and inside was observed with a build-up of limescale-like substance.4. The prep cooler lid, under the lid, gaskets, and siding beside the bread toaster was observed with significant food debris.5. The stand-up cooler storing fries was observed with accumulated breadcrumbs and debris.6. The siding of the cooking equipments were observed with significant accumulation of grease and dust. Clean and sanitize the above-mentioned equipment. Ensure frequent cleaning is conducted to prevent food contamination and reduce a fire risk.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A pie/cake glass cover was observed with a significant crack. Operators discarded the glass cover.Ensure that dishware and utensils used are maintained in good condition to prevent physical hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The flooring through-out the facility was observed with significant build up of food debris and grease-like substances including but not limited to under:- the dry food shelving- the counter with the hand sink- the cooking station- the cooler prep and area- the pop syrup shelving- and the floor in the cabinet under the coffee machine2. The bottom wall behind the cooking station was observed with a significant build-up of grease-like substances. Clean and sanitize the above-mentioned areas. A cleaning schedule template was provided along with the report for tracking and monitoring of required cleaning areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mold-like substances were observed on the walls and shelving of the walk-in cooler. Clean and sanitize the walk-in cooler and shleving.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back storage room was observed unorganized and inaccessible in areas for cleaning.Organize the storage room to ensure cleaning and pest control management can be easily conducted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cabinet storing clean cups was observed with a build-up of dust and debris.Operator cleaned the cabinet during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- The screen of the back kitchen door was in disrepair. Repair or replace the screen to prevent pest entry. In the interim, tape can be used to repair the screen until repairs or replacement can be made.May 15, 2025: The screen was temporarily fixed with duck tape and there was no gap observed between the screen and door during the reinspection.
- 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?
- Risk Management 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?
- The screen of the back kitchen door was in disrepair. Repair or replace the screen to prevent pest entry. In the interim, tape can be used to repair the screen until repairs or replacement can be made.April 22, 2025: an attempt was made to repair the screen with duck tape, however, a gap between the screen and door was observed during the reinspection.
- 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?
- Risk Management Inspection
4 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 records were not reviewed during the inspection. Send the latest three months of pest control records.
- 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 screen of the back kitchen door was in disrepair. Repair or replace the screen to prevent pest entry. In the interim, tape can be used to repair the screen until repairs or replacement can be made.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Three domestic pesticide bottles were observed in the facility. Facility manager disposed of one bottle.Dispose or remove the remaining pesticide bottles from the facility.Only pest control operators/technicians with the license and training to apply insecticidal sprays and dusts may deploy pesticides in a food facility. Only pest proofing & live traps are permitted to be installed by unlicensed restaurant personnel.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A cardboard box was observed as a waste receptacle.Obtain a suitable waste receptacle that is durable and moisture resistant.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food item, boxed pop syrup, was stored directly on the floor.Facility operator moved the box onto a shelf. All food items including beverages must be stored above the floor to prevent contamination.2. Raw chicken and raw ground meats were stored right next to ready to eat food items such as salads and dressings.Facility operator separated the food items and stored the raw meats on a lower shelf. Ready to eat food items must be stored away from raw meats and seafoods to prevent bacterial contamination.
- 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 reviewed during the inspection. Send the latest three months of pest control records.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment not in use during the inspection were observed with accumulated food debris including the waffle maker, meat slicer, and the mixer. Clean and sanitize the above-mentioned equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor throughout the facility was observed with significant accumulation of debris and food debris. Areas include the following: walk-in freezer, underneath the dry storage shelves, the preparation areas beside the dishwasher and in front of the grills.Clean and sanitize the areas mentioned above.
- 23. Is the facility maintained in a clean and sanitary condition?
- Significant grease and oil were observed on the floor underneath the grill, deep friers, and gas stove, and the sides of the mentioned equipment. Clean and sanitize the areas and equipment mentioned above.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A cardboard box was observed as a waste receptacle.Obtain a suitable waste receptacle that is durable and moisture resistant.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions