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Pomeroy Hotel - Food

10108 Manning Avenue Fort McMurray AB T9H 2C3 · Food - General

Official record from Alberta →

Inspection summary

Pomeroy Hotel - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on September 24, 2026, found no infractions.

5 of 12 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 6 times across 4 separate inspections, most recently on September 23, 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 3 times across 2 separate inspections, most recently on January 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 18, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 8, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unwrapped, unconsumed high-risk foods including boiled eggs, grilled chicken, cold cut meats from the buffet service were observed being returned to the kitchen for storage and intended to be re-served to patrons the following day. Food handlers indicated that prepared foods from the buffet line were covered and stored in the cooler for reheating and reuse during the next day's buffet service.- Discontinue the practice of reusing or re-serving unwrapped, unconsumed high-risk foods that have been displayed on the buffet line. Food items that have been offered for self-service may be subject to contamination and must be discarded at the end of service.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the SmartPower lactic acid sanitizer solution used for sanitizing food-contact surfaces was above the manufacturer's recommended dilution range of 0.27 to 0.55 oz per gallon. The sanitizer dispensing pump was not functioning properly, resulting in an inadequate sanitizer concentration.Staff were instructed to discontinue use of the lactic acid sanitizer solution and immediately switch to a chlorine sanitizer (bleach solution) prepared at the appropriate concentration until the dispensing unit has been repaired.Repair or recalibrate the sanitizer dispensing pump immediately. Verify the concentration of the sanitizer solution using the appropriate test strips before use and at regular intervals during daily operation.September 23, 2026 - Outstanding violation. The prepared bottle of sink and surface cleaner was measured to be greater that manufacturer instructions. The sink and surface dispenser was measured and had no chemical concentration. Eco lab is to be contacted. Ensure that bleach solution at 100 ppm is used until repair is complete.
  3. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unwrapped, unconsumed high-risk foods including boiled eggs, grilled chicken, cold cut meats from the buffet service were observed being returned to the kitchen for storage and intended to be re-served to patrons the following day. Food handlers indicated that prepared foods from the buffet line were covered and stored in the cooler for reheating and reuse during the next day's buffet service.- Discontinue the practice of reusing or re-serving unwrapped, unconsumed high-risk foods that have been displayed on the buffet line. Food items that have been offered for self-service may be subject to contamination and must be discarded at the end of service.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the SmartPower lactic acid sanitizer solution used for sanitizing food-contact surfaces was above the manufacturer's recommended dilution range of 0.27 to 0.55 oz per gallon. The sanitizer dispensing pump was not functioning properly, resulting in an inadequate sanitizer concentration.Staff were instructed to discontinue use of the lactic acid sanitizer solution and immediately switch to a chlorine sanitizer (bleach solution) prepared at the appropriate concentration until the dispensing unit has been repaired.Repair or recalibrate the sanitizer dispensing pump immediately. Verify the concentration of the sanitizer solution using the appropriate test strips before use and at regular intervals during daily operation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A floor cleaning and disinfecting solution was being used to clean food contact surfaces in the kitchen and buffet area. This solution is not approved for use on food contact surfaces. The solution was discarded at the time of inspection. - Inspector instructed staff to immediately discontinue use of the floor cleaning solution on food contact surfaces. Food contact surfaces must be cleaned and sanitized only with products that are approved and intended for use in food preparation areas and used according to the manufacturer's instructions.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing a floor cleaning solution was incorrectly labelled with a food-grade sanitizer label. Another spray bottle containing a soap-and-water solution was also labelled as a food-grade sanitizer. The incorrect labelling of chemical products creates a risk of misuse and may result in the improper cleaning and sanitizing of food contact surfaces.- Ensure all chemical products are accurately labelled with their contents and stored in a manner to prevent misuse. Remove any incorrect labels and relabel spray bottles accordingly.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the SmartPower lactic acid sanitizer solution used for sanitizing food-contact surfaces was below the manufacturer's recommended concentration. The sanitizer dispensing pump was not functioning properly, resulting in an inadequate sanitizer concentration.Staff were instructed to discontinue use of the lactic acid sanitizer solution and immediately switch to a chlorine sanitizer (bleach solution) prepared at the appropriate concentration until the dispensing unit has been repaired.Repair or replace the sanitizer dispensing pump immediately. Verify the concentration of the sanitizer solution using the appropriate test strips before use and at regular intervals during daily operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of raw eggs were stored above precooked packaged foods.Store raw eggs separately or below vegetables, cooked or ready to eat foods to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing foods including coffee, apricots fruit cups and bananas were stored on the kitchen floor. Store all foods at least six inches above the floor.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler has not completed an approved safe food handling training program. Ensure food handler completes an approved food handling training program as soon as possible.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pail of margarine was stored on the floor beside the stove in room temperature. Surface of margarine pail was cleaned, and margarine was moved into the cooler during inspection.Store perishable foods away from the temperature danger zones (4C to 60C). Foods must be stored at least 6 inches above the floor at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Limescale build-up observed on the base surface of dishwasher.Remove limescale using the appropriate solution to ensure efficiency of dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed on the floor areas around the white chest freezer in the kitchen. Move freezer and clean the floor surrounding the area. Ensure routine cleaning of hard-to-reach areas in the kitchen.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up observed around top surfaces of freezer #1. Icicles forming on food items in freezer. Remove ice build-up and investigate the source of condensation. Repair the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior surfaces of fridge 1 and fridge 3 were insanitary with food debris and stains. Remove food debris. Clean and sanitize fridge surfaces. 2) Surfaces and base of the kitchen oven was dirty with accumulated debris and food spills. Thoroughly clean oven surfaces and sanitize.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counter top oven was dirty. Operator mentioned it is weekly cleaned. Clean the food equipment mentioned above more frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometer for freezer #1 was missing.Ensure thermometers are available for accurate temperature control.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual butter and creamers on the buffet line were measured at 12.3C and above 4C respectively. Ensure all food items such as butter and creamers are stored at 4C or less at all times. Use a different container to hold the food items or refrigerate.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer test strips were expired (Sept 2023).Have sanitizer test strips available and use for every sanitizer solutions that is made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under counters and between equipment have debris and is dirty. Clean the area mentioned above and ensure the facility is maintained in a clean and sanitary condition.

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