Permanent Supportive Living - Kitchen
10095 Marshall Street Fort McMurray AB T9H 1X6 · Food - General
Inspection summary
Permanent Supportive Living - Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 5 infractions.
In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 on August 20, 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 once on August 20, 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 2 times on August 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?
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.
1 inspection
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A non-food-grade disinfectant solution was being used on food contact surfaces in the kitchen. The solution was removed during the inspection, and a chlorine sanitizer solution prepared from bleach was provided. The chlorine concentration was initially measured below 100 ppm and was corrected during the inspection.- Ensure an appropriate sanitizer approved for use on food contact surfaces is prepared daily and readily accessible in the kitchen during food preparation. When using chlorine sanitizer, maintain a concentration of 100–200 mg/L (ppm).- Ensure all spray bottles containing chemicals, including surface sanitizer, are clearly labelled with their contents to prevent improper use and facilitate identification.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided inside the kitchen refrigerator to monitor the internal temperature.- Install a suitable thermometer inside the refrigerator to allow for regular monitoring and verification of the unit’s temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available to verify the concentration of the chlorine sanitizer solution.- Provide appropriate chlorine sanitizer test strips to regularly monitor and verify the sanitizer 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?
- Lighting in the kitchen cooking area was insufficient for food preparation and cleaning. - Provide additional lighting in the kitchen cooking area to ensure food handling, cleaning, and other activities can be carried out safely and effectively.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two of the ceiling light fixtures in the kitchen were not adequately covered.- Provide suitable covers or protective shielding on the light fixtures to prevent food contamination in the event of breakage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?