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Spring Moon

180 - 151 Loutit Road Fort McMurray AB T9K 0K6 · Food - General

26 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple boxes of food items were observed stored on the floor in the walk-in freezer. Ensure that all food items are stored above the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher has a pipe that is leaking. The pipe is attached to the top of the dishwasher. Ensure that the leak is repaired and that the plumbing connected to the dishwasher is maintained in good working order.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple boxes of food items were observed stored on the floor in the walk-in freezer. Ensure that all food items are stored above the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher has a pipe that is leaking. The pipe is attached to the top of the dishwasher. Ensure that the leak is repaired and that the plumbing connected to the dishwasher is maintained in good working order.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Processed food items (frozen fish) were improperly covered. Ensure that all processed food items are properly covered when not in use.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station at the rear of the facility has a missing hot water faucet handle. As such, staff are unable to turn on the hot water during regular handwashing. Ensure that all handwash stations are operating in good working condition.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
    • 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 is not adequately sanitizing dishes while in operation. The chlorine-based sanitizer was measured at 0ppm when using the PHI's chlorine test strips. Instructed the operator to perform an additional sanitize step in an adjacent sink until the dishwasher can sanitize dishes effectively. Ensure that the dishwasher is repaired such that the minimum concentration of the chlorine-based sanitizer is 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station at the rear of the facility has a missing hot water faucet handle. As such, staff are unable to turn on the hot water during regular handwashing. Ensure that all handwash stations are operating in good working condition.
    • 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 posted Food Handling Permit expired in September 2025. Ensure that a current, valid Food Handling Permit is posted in a location easily seen by customers.
  6. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of food debris underneath the mechanical dishwasher. Ensure that the debris is cleaned up and that regular cleaning occurs underneath the mechanical dishwasher.
  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in freezer food containers were stored on the ground, and processed food items were improperly covered. Ensure that all food products are stored at least 6 inches off the ground and properly covered when not in use.
    • 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' chlorine concentration measured 0ppm when tested using the inspector's test strips. The operator changed out the chlorine sanitizer source for a new container. After running the dishwasher a few cycles, the concentration measured 100pm. Ensure that a daily check of the dishwasher sanitizer concentration is conducted.
    • 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 were no records indicating the most recent time that the main kitchen exhaust system was serviced. The operator indicated that the system was serviced in April 2025 but did not have any records to confirm this. Additionally, there was no sticker posted on the exhaust hood by the service technician indicating the most recent time the hood was serviced. Ensure that the exhaust hood is serviced every 6 months or as often as a professional recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build up of dirt and food debris, and require cleaning:- floor underneath the three-compartment sink,- deep fryersEnsure that the noted areas are cleaned and maintained in sanitary condition.
  10. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
  11. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
  12. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips available to measure the pH of the sushi rice expired in Feb 2024. Ensure that staff have access to satisfactory strips so that accurate measurements can be taken. Sushi rice must be prepared such that the pH is at or below 4.6.
  13. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the Coke cooler located in the rear food prep area. Ensure that all cold holding devices have a method to measure ambient temperature at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the rear handwash station (located by the walk-in cooler). Ensure that all handwash stations are supplied with paper towels or a suitable hand drying alternative.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips available to measure the pH of the sushi rice expired in Feb 2024. Ensure that staff have access to satisfactory strips so that accurate measurements can be taken. Sushi rice must be prepared such that the pH is at or below 4.6.
  14. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in use did not have an expiry date on the label. Staff indicated that the date was probably rubbed off as it was being used. As such, PHI was unable to determine what the expiry date of the test strips were. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  15. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in use did not have an expiry date on the label. Staff indicated that the date was probably rubbed off as it was being used. As such, PHI was unable to determine what the expiry date of the test strips were. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  16. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front pepsi cooler didn't have a thermometer to measure ambient temperature. Ensure that all cold holding units have a means to measure ambient temperature at all times.2. The food temperature in the main cook line prep coolers measured below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in use did not have an expiry date on the label. Staff indicated that the date was probably rubbed off as it was being used. As such, PHI was unable to determine what the expiry date of the test strips were. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  17. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front pepsi cooler didn't have a thermometer to measure ambient temperature. Ensure that all cold holding units have a means to measure ambient temperature at all times.2. The food temperature in the main cook line prep coolers measured 10C. Staff indicated that they were open for the lunch preparation and that the temperature would go down once they have closed it. Ensure that staff maintain high-risk food that requires refrigeration at 4C or below. Alternatively, staff must use the food items within 2 hours if proper temperature cannot be maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in use did not have an expiry date on the label. Staff indicated that the date was probably rubbed off as it was being used. As such, PHI was unable to determine what the expiry date of the test strips were. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  18. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. - rear cooking areaEnsure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  19. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. - rear cooking areaEnsure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  20. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the following locations:- walk-in cooler - walk-in freezer. - rear cooking areaEnsure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  21. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler and freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  22. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler and freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  23. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloth holding solution had a concentration of 0ppm. Ensure that cleaning cloth holding solutions measure at least 100ppm for a chlorine-based sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler and freezer. Ensure that all food products are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  24. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler. Ensure that all food products are stored at least 6 inches off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler and a prep cooler at the front had their door seal in disrepair. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  25. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in the cleaning cloth holding buckets measured 0ppm. Ensure that cleaning cloths are stored in sanitizing solution measuring 100ppm for chlorine or 200ppm for QUAT after they have been used to clean a surface/equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler. Ensure that all food products are stored at least 6 inches off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler and a prep cooler at the front had their door seal in disrepair and require cleaning. Ensure that all equipment is clean and sanitary, and maintained in good working order.
  26. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in the cleaning cloth holding buckets measured 0ppm. Ensure that cleaning cloths are stored in sanitizing solution measuring 100ppm for chlorine or 200ppm for QUAT after they have been used to clean a surface/equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the ground in the walk-in cooler. Ensure that all food products are stored at least 6 inches off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel adjacent to the front had wash station. Ensure that all handwash stations that are in use, are stocked with soap and paper towel.
    • 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 walk-in freezer was overpacked and the PHI was unable to fully inspect the unit. Ensure that there is enough space to store food supplies and to monitor for any deficiencies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single-door cooler and a prep cooler at the front had their door seal in disrepair and require cleaning. Ensure that all equipment is clean and sanitary, and maintained in good working order.