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Micisowin Farmer's Market

230 Powder Drive Fort McMurray AB T9K 0W8 · Food - Farmers' Market

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food vendors (Pies and Cupcakes by Tanya and Festin) were observed with insufficient food labels.Ensure that all foods prepared in an uninspected kitchen are labeled prior to sale. The Food Regulation (AR 31/2006) indicates home prepared food items a statement that the food is prepared in a home kitchen that is not subject to inspection; a statement that the food is not for resale; the name, business name, and email address or phone number of the individual who prepared the food product; the name of the food product; the date that the food product was prepared. Update July 4, 2026: Sho Foods Vendor was observed with sufficient food labelling. Provide the undersigned public health inspector with pictures of labelling.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food vendor's (Pies and Cupcakes by Tanya and Festin) hot holding unit for high risk food items were observed to be less than 60C. Market manager and food vendor indicated that after two hours the food items will be discarded. Ensure that all cooked high risk food items are stored and displayed at 60C or above.Update July 4, 2026: Temperatures of the hot holding unit for food vendors (Pies and Cupcakes by Tanya and Festin) did not meet 60C. Market manager indicated that food items will be discarded at the two hours mark and will update the undersigned public health inspector if food items requiring hot holding will continue to be used at the market.
  2. Initial Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food vendors (Shofood and Pies and Cupcakes by Tanya) were observed with insufficient food labels.Ensure that all foods prepared in an uninspected kitchen are labeled prior to sale. It is best practice that a sign indicating "foods are prepared off-site and are not subject to any inspection" is posted on ready to eat food vendor stalls.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food vendor's (Festin) hot holding unit for high risk food items were observed to be less than 60C. Market manager and food vendor indicated that after two hours the food items will be discarded. It was recommended to investigate the hot holding unit or use a different equipment for hot holding.Ensure that all cooked high risk food items are stored and displayed at 60C or above.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food vendor (Pies and Cupcakes by Tanya) was observed not set up with a temporary handwashing station. Vendor was observed using gloves and placing hand sanitizer on the gloves. Vendor was educated that hand sanitizer cannot be used on gloves and gloves are disposable single use items. Market manager indicated they have an extra temporary hand washing station for the vendor to use. Ensure that this vendor is equipped with temporary hand washing station within the stall.
  3. Monitoring Inspection

    2 infractions

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Meat pies (Pies and Cupcakes by Tanya) in hot holding unit measured less than 60 degrees Celsius. Air fryer brought on site to properly heat the pies and hold them hot.
    • 12. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Non-Critical)?
      • - Vendor (Pies and Cupcakes by Tanya) products found without labels. Labeling requirements provided to vendor during the inspection. Vendor commenced working on labels during the inspection.- Vendor (Hoy Pinoy) did not have sanitizer solution for storing utensils to be used over a prolonged period. Operator directed to store them in sanitizer solution or change them regularly.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions