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Oi Thai Food Catering

101 Leitner Gate Fort McMurray AB T9K 2M4 · Food - General

Official record from Alberta →

Inspection summary

Oi Thai Food Catering has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on May 20, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 on May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 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?

  • 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 once on April 10, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer bucket concentration was measured less than 100ppm using the public health inspector's test strips. Facility operator made a new batch and it was measured at 100ppm. Ensure that the chlorine sanitizer solution used meets the required minimum sanitizing concentration 100ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedures were described: washing with soap and water. No sanitizing step was included. Facility operator was educated to conduct the proper manual dishwashing procedures, washing with soap and water, then submerging dishware and equipment in a sanitizer solution for two minutes. Ensure that proper dishwashing procedures are conducted.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bottle of sanitizer test strips observed indicated for pool and spa use. Sanitizer specific test strips were obtained. Ensure that the appropriate sanitizer specific test strips are available to monitor and verify the required minimum sanitizing concentration.
    • 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 plastic coating on the metal shelf above the cooking station was observed to be in peeling from the shelf and melted. The shelving was replaced. Ensure that all shelving surfaces in the kitchen are smooth, durable, and easy to clean.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soup/sauces in the hot holding unit found uncovered.Operator covered them during the inspection. Ensure that food items are kept covered to prevent contamination.
  4. Monitoring Inspection

    0 infractions

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