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Slice Up

125 - 9914 King Street Fort McMurray AB t9h 5a8 · Food - General

Official record from Alberta →

Inspection summary

Slice Up has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2025. The most recent inspection, on June 29, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 May 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on June 22, 2026. For example: 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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 permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  3. Risk Management Inspection

    2 infractions

    • 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 monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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 permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was noted without label to indicate its contents. Label the bottle to indicate its contents adequately to allow its use safely.
    • 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 for sanitizers were not available. Obtain test strips for chlorine and quats and ensure concentration is monitored consistently.
    • 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 monitoring is not done consistently, and record was not available for review. Ensure monthly pest control monitoring is sone consistently and record is available for review during re-inspection.
    • 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 permit was not posted in the facility. Ensure valid food permit is posted in the facility visible to public.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature log was not observed onsite. Use provided template to develop temperature log sheet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerators and prop cooler are not equipped iwth functional thermometers. Install thermometers in all refrigerator and coolers to monitor temperature at which foods are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Faucets of the hand washing sinks located one in the prep cooler other by the dough maker were not in good repair. Water splashed during turning on the faucet creating wet areas in the kitchen that could lead to trip and fall. Fix the hand sink faucets and ensure these are in good repair and fully functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1-Ceiling of the walk-in cooler was in disrepair. One ceiling panel was hanging down. Secure the panel and ensure ceiling is in good repair.2-Ventilation hood required professional cleaning. Have professional cleaning of exhaust system done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1-Curtains at the door of the walk-in cooler was sticky and unsanitary. Clean the curtain and maintain in a clean and sanitary manner.2-Written daily, weekly and monthly cleaning schedules were not available for review. Complete the said procedures to maintain the facility in a clean and sanitary condition.

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