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Spring Moon

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

Official record from Alberta →

Inspection summary

Spring Moon has been inspected 25 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 5, 2026, recorded 4 infractions.

None of the 25 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 17 times across 14 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 28 times across 25 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 14 times across 14 separate inspections, most recently on October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on September 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

25 inspections

  1. Risk Management Inspection

    4 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.
    • 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 sanitizer concentration measured 0ppm for the chlorine-based sanitizer. PHI instructed staff to include a secondary sanitizing step if using the dishwasher. Ensure that the mechanical dishwasher is adequately cleaning and sanitizing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed expired chlorine test strips (June 2026) used. Ensure that staff have access to adequate sanitizer measuring equipment.
    • 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

    4 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.
    • 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 sanitizer concentration measured 0ppm for the chlorine-based sanitizer. PHI instructed staff to include a secondary sanitizing step if using the dishwasher. Ensure that the mechanical dishwasher is adequately cleaning and sanitizing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed expired chlorine test strips (June 2026) used. Ensure that staff have access to adequate sanitizer measuring equipment.
    • 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

    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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  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

    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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  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 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.

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