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Montana's BBQ & Bar 3056

9705 Hardin Street Fort McMurray AB T9H 1L2 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar 3056 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since March 14, 2025. The most recent inspection, on May 26, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 January 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 8 separate inspections, most recently on May 20, 2026. 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?

  • 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 7 times across 7 separate inspections, most recently on April 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 20, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food inserts were noted being stacked on top of each other containing uncovered foods. The inserts were removed and stored separately in the prep cooler. Ensure foods are protected from contamination during storage.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was expired. Display a valid food handling permit in the facility visible to the public.
    • 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-Lights in the back line of the kitchen were noted without covers. Operator was noted handling raw chicken under the uncovered lights. Install covers over the light.Ensure lights are equipped with shatter proof covers in food handling area.2-Ceiling panels were missing in several spots. Some panels were noted being damaged leaving gaps. Ensure ceiling is in good repair.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seals of the coolers under the pep cooler were worn out and need replacement. Replace the door seals as required and ensure coolers are capable of maintaining temperature at or below 4 degrees celsius.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seals of the coolers under the pep cooler were worn out and need replacement. Replace the door seals as required and ensure coolers are capable of maintaining temperature at or below 4 degrees celsius.
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-Caulking around the dishwashing area was noted being black. Remove the moldy caulking and refinish the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seals of the coolers under the pep cooler were worn out and need replacement. Replace the door seals as required and ensure coolers are capable of maintaining temperature at or below 4 degrees celsius.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans for renovation of the facility. Advised to submit written plans for review.
  6. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-Caulking around the dishwashing area was noted being black. Remove the moldy caulking and refinish the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seals of the coolers under the pep cooler were worn out and need replacement. Replace the door seals as required and ensure coolers are capable of maintaining temperature at or below 4 degrees celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, exterior of the glass washer was noted with build up of calcium and appeared to be unsanitary. Remove the dishes and properly clean the surfaces.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans for renovation of the facility. Advised to submit written plans for review.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1-The scoop handle was noted touching the batter in the back prep line.Staff properly stored the scoop during the inspection.Ensure scoops are stored in food containers in a manner that prevents the handle from coming into direct contact with the food.2-A disposable round bowl was noted in the prep cooler being used as scoop. The plastic bowl was removed during inspection. Staff was advised to replace with the proper scoop with handle to prevent contamination of the contents of the inserts.3-Inserts were noted being stacked inside the prep cooler. The top inserts were removed and placed properly in the prep cooler to prevent contamination of their contents. Ensure containers are not being placed over each other.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling of hot foods was noted being inappropriate. Hot foods covered with aluminum foil were placed in the rack without ventilation gap between trays. Staff rearranged the trays during inspection to facilitate cooling process with in required time.
    • 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-Hand washing sink plumbing was in disrepair in the dishwashing area. Repair required.Ensure all plumbing is in good repair.2-Caulking around the dishwashing area was noted being black. Remove the moldy caulking and refinish the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seals of the coolers under the pep cooler were worn out and need replacement. Replace the door seals as required and ensure coolers are capable of maintaining temperature at or below 4 degrees celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, exterior of the glass washer was noted with build up of calcium and appeared to be unsanitary. Remove the dishes and properly clean the surfaces.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility has plans for renovation of the facility. Advised to submit written plans for review.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A salad-containing insert was observed being stored directly on top of another food insert in the prep cooler. The bottom of the top insert was in direct contact with the food in the lower container. The operator removed the containers during the inspection.Ensure all inserts in the prep cooler are stored in a manner that prevents cross-contamination. Inserts should be properly nested or separated to avoid direct contact between the bottom of one insert and the food in another.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing area was noted moldy and in disrepair. Facility has plans to remove and redo the caulking
  11. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing area was noted moldy and in disrepair. Facility has plans to remove and redo the caulking
  12. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing area was noted moldy and in disrepair. Facility has plans to remove and redo the caulking
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left door seal of the 3-door prep cooler was in disrepair and is unable to maintain a tight seal. Ensure that the door seal is replaced/repaired such that it is in good working order. The prep cooler temperature was within acceptable limits.
  13. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage issues were noted from the dishwasher. Greecy water from the bottom tray of the dishwasher was overflowing on the floor. investigate and fix the drainage issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left door seal of the 3-door prep cooler was in disrepair and is unable to maintain a tight seal. Ensure that the door seal is replaced/repaired such that it is in good working order. The prep cooler temperature was within acceptable limits.

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