Northern Lights Regional Health Centre - Food
7 Hospital Street Fort McMurray AB T9H 1P2 · Food - General
Inspection summary
Northern Lights Regional Health Centre - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on June 19, 2026, found no infractions.
3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.
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 2 times across 2 separate inspections, most recently on May 21, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on May 21, 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 8 times across 7 separate inspections, most recently on May 9, 2025. 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 once on May 21, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on April 3, 2024. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer concentration in the bucket at the front service area was measured at 100ppm instead of the required concentration of 200ppm. The bucket was reportedly filled 15 minutes ago. The bucket was discarded and refilled and monitored using test strips available in the facility. Operator did not know how to use the test strips and their location.Ensure sanitizer concentration monitoring is consistently done to ensure required concentration of reagent in the sanitizer is available to achieve required sanitization of the surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1- Temperature of chicken/fish nuggets stored in the hot holding unit were noted at internal temperature of 54 degrees Celsius. The nuggets were reportedly stored within two hours. The operator was advised to discard all the left over at two hours period and temperature of the unit was adjusted for future use.Ensure internal temperature of all hot holding units are monitored prior to storing foods in them.2- Frozen food items were noted being stored at the kitchen counter for thawing. Recommended thawing procedures were reviewed with staff onsite. Foods were moved to cooler during inspection.Ensure proper thawing procedures i.e storage of frozen items in cooler overnight, thawing under running cold water or in microwave if immediate cooking is required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler #2 out of order. No foods were stored in the cooler. Reportedly foods were moved to another functional cooler once the cooler malfunctioning was declared. Repair required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand 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?
- Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is leak behind the wall under the sink located in the mainline. Contractor were onsite to do the repairs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand 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?
- Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken stew in hot holding was measured at 53 degrees Celsius using probe thermometer. Chicken stew was reportedly stored for an hour in the warmer. The operator adjusted the temperature of the warmer during inspection onsite.Ensure all cold foods are stored at 4 degrees Celsius or below, hot foods must be stored at 60 degrees Celsius or above.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1-Used wiping cloth was noted on the cart in the dinning area. Cloth was removed during inspection.Ensure wiping cloth is always stored in the sanitizer bucker after each use.2-Quats sanitizer concentration was noted below 200ppm. Container was removed during inspection to refill.Monitor concentration of sanitizer and ensure quats 200ppm, chlorine 100ppm and iodine 12.5-25ppm is maintained all times.3-Nonfood grade surface disinfectant wipes were noted on the cart in the dining area. Wipes were removed during inspection and reportedly being used for wipes non-food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Violations brought forward for not being complied.1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- 1. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean. Recommend if the flooring cannot be replaced, a temporary fix would be acceptable. For example scraping away the damaged top layer and smoothing out the surface.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface. Management has indicated that the issue is being worked on and will be addressed in the following months.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The interior door handle of walk-in freezer #6 was stuck and unable to be opened from the inside. This is a serious risk as a person can become trapped in subzero temperatures for a prolonged period of time. The kitchen manager indicated that appropriate signage will be put up and that all kitchen staff will be informed of the risk. The maintenance team will be contacted to fix the issue ASAP.
- 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. The floor finishing in the following areas were bulging and missing in some parts:- 2nd cooking line in front of the flat top cooker- 1st cooking line in front of the pass-through window to serving area.Please ensure flooring in all areas are smooth and easy to clean.2. The ceiling tiles in the Cook's Area are in disrepair and don't sit flush on their supports. Ensure that the ceiling tiles are fixed or replaced so that they maintain a smooth, non-absorbent, and easily cleanable surface.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 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?
- The floor finishing in some areas in the kitchen are lifting (bulging). Please ensure flooring in all areas are smooth and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?