Skip to content
Loading map…

Ms B's Family Restaurant

8550 Franklin Avenue Fort McMurray AB T9H 2J4 · Food - General

Official record from Alberta →

Inspection summary

Ms B's Family Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 9, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 1, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 6 separate inspections, most recently on April 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 September 2, 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 December 2, 2025. 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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures in the prep cooler located across from the grill and deep fryer were measured between 9°C and 11°C. Food handler indicated that the cooler had been opened frequently during food preparation activities.- Investigate the cooler to determine why it is unable to maintain safe food temperatures. Immediately transfer potentially hazardous foods to a functional refrigeration unit capable of maintaining 4°C or below.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures in the prep cooler located across from the grill and deep fryer were measured between 9°C and 11°C. Food handler indicated that the cooler had been opened frequently during food preparation activities.- Investigate the cooler to determine why it is unable to maintain safe food temperatures. Immediately transfer potentially hazardous foods to a functional refrigeration unit capable of maintaining 4°C or below. - Store only foods that will be cooked within two hours in this cooler, until the unit is repaired and consistently maintains 4°C or below. Monitor and record temperatures regularly to ensure foods are maintained at safe holding temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust particles were observed on the light guards of the hot holding unit used for cooked fries.- Remove the light guards and thoroughly clean them to eliminate dust accumulation. Maintain the guards in a clean and sanitary condition to prevent contamination of food and food-contact surfaces.
  3. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of sour cream and whipping cream were past their best before dates. Both products were discarded by the food handler during the inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-outmethod to ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser in the staff washroom was empty. A staff member filled the dispenser with soap during inspection.Ensure hand washing sinks are provided with required handwashing supplies, including soap, paper towels, and garbage bins.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of fries were stored on top of packaged raw meat in the chest freezers.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items were stored in contact with foods on the storage rack.Store personal belongings separately from foods and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the butter and cheese prep line cooler were above 4 degrees Celsius. The cooler was not adequately maintaining the temperature. Repair the cooler as quickly as possible. Ensure high risk foods are stored under 4 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall surface behind the hot holding unit was unclean with food spills from the foods in the hot holding.Clean the wall surface.
  6. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in the prep line freezer were uncovered. This was corrected during the inspection. Ensure foods are properly covered during storage.
  7. 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?
      • The soap dispenser in the men's washroom was empty.Soap was provided in the dispenser during inspection. Ensure washrooms are regularly maintained with hand washing supplies.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items were stored with foods provided to restaurant patrons in the glass door cooler and standing freezer.Food items were removed during inspection.Store personal food items separately from foods for public consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce in hot holding was measured at 41C. Food handler reheated the sauce and placed it back in the hot holding unit.Ensure high risk foods are preheated to 74C before hot holding at 60C. Check food internal temperature during hot holding to ensure temperature is maintained at 60C.
  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic storage containers with foods were stored on the floor of the walk-in cooler. Containers were moved off the floor at the time of inspection. Store all foods at least 6 inches off the floor in the walk-in cooler and freezers.

Nearby inspected facilities

Own this business? Add a badge to your website