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Mr. Pretzels

1 C.A. Knight Way Fort McMurray AB T9H 5C5 · Food - General

Official record from Alberta →

Inspection summary

Mr. Pretzels has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on August 11, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 July 22, 2026. 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 5 times across 3 separate inspections, most recently on July 22, 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 5 times across 5 separate inspections, most recently on July 22, 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?

  • 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 4 times across 4 separate inspections, most recently on July 28, 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?

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. 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?
      • Tiling behind the ovens was observed to be missing. Ensure that the tile is repaired or replaced so that the surface is smooth, durable, non-absorbent and easily cleanable.July 28, 2026 - Informed by the manager that a contractor was contacted regarding the tile repair. Please provide an invoice or a work order.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A paper cup was observed to be used as a scoop for the Oreo topping. Ensure that the scoop is replaced with one that can be cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food utensils were observed to be stored with chemicals under the handwashing sink. The operator immediately removed the utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was observed to not have a probe thermometer to measure and verify temperatures of hot held foods and sauces. Ensure that a probe thermometer is available during re-inspection.
    • 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?
      • The facility was observed to not have their food permit printed and posted. Ensure that the permit is printed and posted in a visible location during re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiling behind the ovens was observed to be missing. Ensure that the tile is repaired or replaced so that the surface is smooth, durable, non-absorbent and easily cleanable.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 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?
      • Facility food handling permit was expired and fee was over due.Operator was advised over the phone to pay food handling permit fee.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available to monitor sanitizer concentration.Obtain test strips and monitor quats sanitizer concentration during dishwashing as well as in the spray bottles.
    • 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?
      • No food handling permit noted onsite.Display a valid food handling permit at a place visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrate insufficient knowledge of sanitizers and their test strips. BASIC Food safety course (free) is recommended to be completed by the staff. Provide completion certificate to the undersigned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit was noted being in disrepair. Operator reportedly only baking goods on demand. Ensure foods are not stored at room temperature more than two hours. Any foods stored at room temperature more than two hours must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2-No daily, weekly and monthly cleaning schedules were noted onsite. Complete daily, weekly and monthly cleaning schedules and follow them to keep facility in a clean and sanitary condition.
  9. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw flour pretzels and bites dishes were noted being stored on the counter without any cover. All foods during storage must be covered to prevent contamination. Foods trays were covered during inspection onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dishwashing procedure was noted in the facility. Operator was unaware of any sanitizer available in the facility to use for dishwashing. Operator was unaware of the 2 compartment sink dishwashing procedure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips available to monitor sanitizer concentration.Obtain test strips and monitor quats sanitizer concentration during dishwashing as well as in the spray bottles.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1-No drain stoppers available for the 2 compartment sinks. No adequate dishwashing is being done in the facility. Obtain drain stopper to prepare sanitizer solution in one of the sinks for adequate manual dishwashing procedure.
    • 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?
      • No food handling permit noted onsite.Display a valid food handling permit at a place visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrate insufficient knowledge of sanitizers and their test strips. BASIC Food safety course (free) is recommended to be completed by the staff. Provide completion certificate to the undersigned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit was noted being in disrepair. Operator reportedly only baking goods on demand. Ensure foods are not stored at room temperature more than two hours. Any foods stored at room temperature more than two hours must be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-Inner surfaces of 2-compartment sink were noted in unsanitary condition. Debris build up on the corners, side walls were noted. Need scrubbing and thorough cleaning of the sinks. Clean the sinks and maintain in a clean and sanitary condition.2-No daily, weekly and monthly cleaning schedules were noted onsite. Complete daily, weekly and monthly cleaning schedules and follow them to keep facility in a clean and sanitary condition.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 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 not available onsite at the time of inspection. Ensure that the fee payment is made for the Food Handling Permit, and that a printed copy is displayed in the facility visible to public.

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