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Pocket Heart Cafe

10015 Centennial Drive - Bay 3 Fort McMurray AB T9H 1X8 · Food - General

Official record from Alberta →

Inspection summary

Pocket Heart Cafe has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on July 11, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on November 12, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 17, 2024. 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 24 times across 10 separate inspections, most recently on March 19, 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?

  • 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 6 times across 5 separate inspections, most recently on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on March 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins used for drying utensils was dirty and scratched on surfaces. Clean and sanitize thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the white cooler shelving units were unclean. Thoroughly clean and sanitize cooler surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
  5. Risk Management Inspection

    5 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage area was cluttered with several items not used for food service. Cleaning equipment including brooms were stored in food storage area. Separate non-food items from food storage area. Declutter storage area to ensure easy access and facilitate cleaning.
  6. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A block of hard cheese and cream cheese past their best before dates were observed inside the white refrigerator.Foods were removed from the refrigerator during inspection. Regularly monitor foods for best before and expiration dates
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat surface was peeling and becoming uncleanable. Replace floor mats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic tub containing clean teacups were stored on the floor under the soup table in the service area. - Store all food equipment at least 6 inches off the floor.Clean chopping boards were stored on the drying rack beside non-food equipment including first aid kits.- Store food utensils separately from non-food contact equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.- Clean floor area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the baking cooling rack, under the table with soup hot holding units and between the stove and oven unit.Accumulated debris observed on the floor under the drying table opposite the sinks.- Clean floor surfaces under these areas.Debris observed on the lower shelving of the baking table.- Clean shelving surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage area was cluttered with several items not used for food service. Cleaning equipment including brooms were stored in food storage area. Separate non-food items from food storage area. Declutter storage area to ensure easy access and facilitate cleaning.
  7. Monitoring 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area under the 3-compartment sink was insanitary with debris.Clean floor area thoroughly.
  8. 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
  9. Monitoring 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?
      • Floor mats used around the premises, dishwashing area and front counter were worn. Mat protective surface was peeling and becoming uncleanable. Replace floor mats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed on the floor surfaces under the 3-compartment sinks. Clean area thoroughly and other hard to reach corners around the premises.
  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution in sanitizing pail used for cleaning food contacts surfaces was measured below 50ppm.Solution was changed. Chlorine sanitizer must be used between 100 to 200ppm. Measure concentration of sanitizing solution to ensure effectiveness prior to use. Mix new solution if previous was used for cleaning heavy food debris or oils.
  11. Monitoring Inspection

    0 infractions

  12. 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?
      • There was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
  13. Risk Management Inspection

    4 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?
      • There was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces including shelving and storage compartments of the Frigidaire cooler was dirty with debris.Clean and sanitize surfaces of all food storage units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the hand washing sink in the washroom was dirty with stains. Scrub sink surface thoroughly and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the 3- compartment sink was dirty with debris.Clean floor area.
  14. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products including 2% milk and oat beverage were past their best before dates. Both products were discarded by the operator during the inspection. Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 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 was an odor from the grease interceptor under the three-compartment sink. Arrange a professional to clean-out the grease interceptor as soon as possible. Clean interceptors more frequently and repair or replace the seals and any malfunctioning parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces including shelving and storage compartments of the Frigidaire cooler was dirty with debris.Clean and sanitize surfaces of all food storage units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces of the hand washing sink in the washroom was dirty with stains. Scrub sink surface thoroughly and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area under the 3- compartment sink was dirty with debris.Clean floor area.
  15. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Grocery bag containing canned foods was stored on the floor in the dry storage area. Operator moved foods off from the floor and placed the cans on the designated shelving, when instructed to do so. Store all food items at least 6 inches off the floor, to facilitate cleaning and prevent pest harbourage.

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