Quality Hotel & Conference Centre Fort McMurray
424 Gregoire Drive Fort McMurray AB T9H 3R2 · Food - General
22 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility operator could not find the sanitizer specific test strips for the bar glass dishwasher. Using the public health inspector's test strips, the sanitizer concentration of the bar glass dishwasher was measured at 12.5ppm of iodine. Obtain the sanitizer specific test strips for all sanitizer solutions used in the facility to verify and monitor the minimum required sanitizing test strips.Update May 11, 2026: Operator bought the wrong test strips (chlorine test strips) for the bar glass dishwasher. The dishwasher sanitizing agent is an iodine based chemical.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available and provided to the public health inspector for review. Provide the latest 6 months of pest control records for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two personal jackets were observed hanging on the dry storage shelving. Facility operator was observed about to placing another jacket on the shelf and then immediately moved the jackets to the staff area. Ensure that person articles such as jackets and other non-food related articles are stored separate from food associated items to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items throughout the facility were observed uncovered such as in the standing freezer and prep cooler drawers.Facility operator covered the food items during the inspection. 2. Bread trays filled with packages of bread were stored directly on the floor of the walk-in cooler.Facility operator organized the bread trays to ensure the bread packages are stored above the floor. Ensure that food items are protected from contamination such as covering food containers and storing food at least 6 inches above the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility operator could not find the sanitizer specific test strips for the bar glass dishwasher. Using the public health inspector's test strips, the sanitizer concentration of the bar glass dishwasher was measured at 12.5ppm of iodine. Obtain the sanitizer specific test strips for all sanitizer solutions used in the facility to verify and monitor the minimum required sanitizing test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The displayed food handling permit was observed to be expired in September 2025.Print and display the valid food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The equipment steamer doors and handles were observed significant accumulation of grime. Facility operator cleaned the doors and handles during the inspection.Ensure that the above-mentioned equipment is frequently cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two metal mesh strainers were observed in disrepair with metal pieces broken and protruding. Facility operator discarded the two metal mesh strainers and obtained a new one from a cabinet.Ensure that all utensils are maintained in good condition to prevent food contamination of physical foreign objects.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. High touch areas throughout the facility was observed with a build-up of grime and debris including but not limited to: - door handles and area of the walk-in cooler and freezers.- door handles of the prep coolers.2. The inside and corners of the prep coolers and standing freezer were observed with accumulated food debris.3. The deep fryer doors and internal mechanisms was observed with a significant build-up of grease.Clean the above-mentioned areas and ensure they are cleaned on a frequent basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Walk-in cooler #1 was observed with accumulated dust on the ceiling and fan covers. 2. The cooling racks in walk-in cooler #2 were observed accumulated debris. 3. Walk-in cooler #2 was observed with mold-like substances on the left wall. 4. The wall between the standing freezer and the handwashing sink was observed to be discoloured, with visible accumulation consistent with frequent hand contact.5. A large sheet pan containing grease-soaked cardboard was observed beneath the deep fryer. The flooring under the deep fryer exhibited significant accumulation of grease. The deep fryer wheels were observed covered with grease and dust debris.Clean the above-mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was run multiple times and did not reach the minimum sanitizing temperature of 71C.The chef was instructed to sanitize using the three-compartment sink method.Ensure that the dishwasher meets the required minimum sanitizing temperature.Update September 15, 2025: Facility manager indicated the dishwasher has been serviced multiple times. After running the dishwasher several times, the maximum temperature reading from the operator's and public health inspector's thermometer was measured at 64-65C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was run multiple times and did not reach the minimum sanitizing temperature of 71C.The chef was instructed to sanitize using the three-compartment sink method.Ensure that the dishwasher meets the required minimum sanitizing temperature.Update September 15, 2025: Facility manager indicated the dishwasher has been serviced multiple times. After running the dishwasher several times, the maximum temperature reading from the operator's and public health inspector's thermometer was measured at 64-65C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were observed missing and/or damaged in the cook line around a drain cover and starting to collect food debris. Ensure that the area is clean and without food debris to prevent the attraction of pests. Provide the public health inspector with a written plan and timeline on the actions to address the above violation.Update September 15, 2025: Facility manager indicated a work order has been placed and will be addressed in one week.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling and ceiling vents above the rational ovens and cooling racks were observed with a build-up of dust debris. Ensure that the ceiling and ceiling vents are cleaned. Note: chef indicated that the cleaning has been scheduled.Update September 15, 2025: Operator indicated the scheduled cleaning is tentatively scheduled for September 28, 2025.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was run multiple times and did not reach the minimum sanitizing temperature of 71C.The chef was instructed to sanitize using the three-compartment sink method.Ensure that the dishwasher meets the required minimum sanitizing temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tiles were observed missing and/or damaged in the cook line around a drain cover and starting to collect food debris. Ensure that the area is clean and without food debris to prevent the attraction of pests. Provide the public health inspector with a written plan and timeline on the actions to address the above violation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole was observed in a portion of a wall in the main prep line behind cooking equipment. A white plastic-like material with duct tape peeling off was observed at the opening of the hole.Repair the hole and ensure all surfaces are smooth, durable, easy-to clean, and moisture resistant. Provide the public health inspector with a written plan and timeline on the actions to address the above violation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gaskets on the sandwich prep cooler was observed with a build-up of debris and mold-like substances. Clean and sanitize the gaskets to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling and ceiling vents above the rational ovens and cooling racks were observed with a build-up of dust debris. Ensure that the ceiling and ceiling vents are cleaned. Note: chef indicated that the cleaning has been scheduled.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under one of the rational ovens was observed with water pooling and a build-up of food debris. Clean and sanitize the floor and investigate the pooling of water. Ensure the area is maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not reaching the minimum required temperature for sanitation. The maximum temperature reached at plate level was 68C (154F) using the PHI's and operator's maximum temperature recording thermometer. The temperature gauge on the dishwasher was also not consistent with the PHI's and operator's thermometer.Ensure that the high temperature mechanical dishwasher has a final rinse temperature reaching a minimum of 84C (183.2F) at the manifold and 71C (160F) at the plate level for adequate sanitization.The facility operators were instructedPHI indicated the dishwasher can be used for cleaning and use the manual sanitizing method or use the three-compartment sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Metal pans were stored directly on top of precooked potatoes without a cover. Facility operator discarded the potatoes. Ensure that all food items are protected from cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Used disposable gloves were observed stored directly on top of cooked scrambled egg in the walk-in cooler. Facility operator discarded the gloves and scrambled egg.Ensure that all food items are protected from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not functioning during the time of inspection. Facility manager indicated that they are waiting to obtain a part, and service is scheduled for January 10, 2025. The manual three-sink dishwashing method was reviewed and demonstrated. Bleach was used and the concentration was measured at 100ppm using the PHI's test strips. PHI advised that Quaternary ammonium (Quat) sanitizer can also be used according to the manufacturing's instructions. A quat solution was made and the concentration was tested with both PHI's and facilities test strips at 200ppm.Ensure that the mechanical dishwasher can adequately clean and sanitize. The temperature of high temperature dishwashers should be monitored. Note: A temperature and sanitizer monitoring template were provided along with the report for easier monitoring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no bleach test strips to monitor the concentration of the bleach sanitizer for manual dishwashing. A bleach sanitizer solution was made and test with PHI's test strips. Concentration was measured at 100ppm. A few bleach test strips were provided to the facility operator and a picture of the colour meter was taken to monitor the concentration of bleach. Obtain sanitizer specific test strips to monitor the sanitizer concentration to ensure 100ppm for bleach solution, 200ppm for Quaternary ammonium (Quat) solution, and 12.5 to 25ppm for an iodine solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Improper scoops without handles (a metal bowl and plastic pint containers) were being used and stored in the bulk supply of frozen cooked chicken and uncooked rice. Facility operator removed the bowl and containers from the bulk supply.Ensure that all bulk supply of food is protected from cross contamination by using a scoop/ladle with handles and stored outside of the food container.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The standing freezer in the prep line had a build-up of dust along the fan guard.Clean and sanitize the above-mentioned area. Ensure all food equipment are maintained in a sanitary condition and maintained in a good manner to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen food items including but not limited to wings, ribs, and calamari were stored uncovered in the standing freezer of the prep line. Ensure all food items are covered during storage to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Yellowing tape was also observed on the right side corner of the prep cooler nearest to the dining area.2. All prep coolers in the prep line were observed with a build up of debris along the sides, the door handles, the door gaskets seals and the bottom of the coolers. 3. The standing freezer in the prep line was observed with accumulated food debris on the door handle, bottom of the freezer, and a build up of dust along the fan guard.Clean and sanitize the above-mentioned areas. Ensure all food equipment are maintained in a sanitary condition and maintained in a good manner to prevent food contamination. Remove the tape and sanitize the area, ensure all food equipment is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelf storing pans in the prep line was observed with accumulated food debris and crumbs.Clean and sanitize the above-mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen food items including but not limited to wings, ribs, and calamari were stored uncovered in the standing freezer of the prep line. Ensure all food items are covered during storage to prevent food contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A mold like substances were found on the green shelving and left wall of the walk-in cooler #2. Clean and sanitize all shelving units and walls of the cooler. Ensure that it is maintained in a clean and sanitary condition. Discard any food items that may have been contaminated.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Mold like substance was observed underneath the chopping board on the prep cooler nearest to the entrance. Additionally, yellowing tape was also observed on the right side corner of the cooler. The facility operator moved the chopping board to the dishpit to be cleaned.2. All prep coolers in the prep line were observed with a build up of debris along the sides, the door handles, the door gaskets seals and the bottom of the coolers. 3. The standing freezer in the prep line was observed with accumulated food debris on the door handle, bottom of the freezer, and a build up of dust along the fan guard.Clean and sanitize the above-mentioned areas. Ensure all food equipment are maintained in a sanitary condition and maintained in a good manner to prevent food contamination. Remove the tape and sanitize the area, ensure all food equipment is smooth, durable, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The shelf storing pans in the prep line was observed with accumulated food debris and crumbs.Clean and sanitize the above-mentioned area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and sanitation records were not used and completed. Use and complete the cleaning and sanitation records to ensure sanitary operation and maintenance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and sanitation records were not used and completed. Use and complete the cleaning and sanitation records to ensure sanitary operation and maintenance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Phone chargers were stored on top of food items including but not limited to bagged nuts and almonds. Facility operator removed the chargers. Ensure that food items are protected from contamination by separating the storage of food items and articles not associated with food storage, handling, and preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food items including creamer and waffle batter were stored at a temperature above 4C. Ensure all high risk food items such as creamer and waffle batter are stored at a temperature of 4C or below.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic containers with no handles were used as scoops and stored touching food items including: uncooked rice, cajun powdered spices, and a white sauce in the prep cooler. Facility operator removed and discarded the plastic containers. Ensure that food items are protected from contamination by using
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and sanitation records were not used and completed. Use and complete the cleaning and sanitation records to ensure sanitary operation and maintenance.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in cooler #1 and #2 had food debris on the floor. Ensure all food storage areas are maintained in a clean and sanitation condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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 cabinet material under the plastic copping boards was swelling and exposing raw wood. Repair/refurnish the wooden cabinet to ensure a smooth durable and moisture resistant surface to prevent bacterial growth.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were unavailable during the inspection.Obtain and use sanitizer test strips to ensure the adequate sanitizer concentration is used. Note: Manger mentioned test strips have been ordered.
- 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 cabinet material under the plastic copping boards was swelling and exposing raw wood. Repair/refurnish the wooden cabinet to ensure a smooth durable and moisture resistant surface to prevent bacterial growth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A whisk had evidence of heat damage - holes in the plastic handle. Discard the damaged whisk and ensure all food utensils are maintained in good condition to prevent bacterial and physical contamination onto food.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items including but not limited to bulk sugar were stored uncovered. Operator covered the food items.Ensure all food items are covered to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were unavailable during the inspection.Obtain and use sanitizer test strips to ensure the adequate sanitizer concentration is used.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were unavailable during the inspection. Provide the district public health inspector with the latest three months of the pest control records.
- 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 cabinet material under the plastic copping boards was swelling and exposing raw wood. Repair/refurnish the wooden cabinet to ensure a smooth durable and moisture resistant surface to prevent bacterial growth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Throughout the facility, plastic containers and a metal bowl was used as a scoop and stored in food item containers including but not limited to spice mixes. Use scoops with handles and ensure all scoops are stored in a clean and sanitary condition, outside of the food item containers to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic food containers, lids, and food utensils including whisks were melted and damaged. Remove all damaged food containers and utensils. Ensure all food equipment such as food containers and utensils are maintained in good condition to prevent physical contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Prep cooler handles and door seals had a build-up of food debris.2. The handle and door seal of the freezer in the prep line had accumulated debris. Clean the above-mentioned areas. Ensure all food equipment are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the prep line coolers had an accumulation of food debris. Clean the above-mentioned area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Croutons observed store without a lid on the container. Ensure food is protected from contamination at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Smucker's sundae sauces observed open and stored at room temperature. Ensure once opened to store at 4.0C or lower as per manufactures instructions.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit on display is invalid with expiry date of September 2023. Ensure a valid food handling permit is posted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?