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St. John the Baptist Parish

3 Hospital Street Fort McMurray AB T9H 1P2 · Food - General

Official record from Alberta →

Inspection summary

St. John the Baptist Parish has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on March 26, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on December 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on December 4, 2025. 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?

  • 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 March 6, 2024. 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 2 times across 2 separate inspections, most recently on December 4, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was noted without labeling. Label the sanitizer bottle correctly to indicate its contents.Ensure all chemical containing containers/bottles are labeled correctly to allow safe use of their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing chlorine sanitizer. After multiple sanitizer checks using PHI'S Chlorine test strips, the concentration of chlorine sanitizer was noted zero ppm at dish level. Service required.Ensure
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available to monitor sanitizer concentration in the dishwasher as well as in sanitizer spray bottles. Obtain chlorine test strips and ensure sanitizer concentration has been monitored daily prior to loading dishes.
    • 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?
      • No pest control monitoring record available for review. AHS pest control checklist provided to do monthly monitoring and keep the monitoring record in the facility for 12 months
    • 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 was not displayed in the facility. Display a valid food handling permit in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet of 2 compartment sink is leaking during use. Repair required.Ensure all plumbing is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Daily Weekly and monthly cleaning procedures were not completed. AHS templates for cleaning and sanitation were provided to complete as needed. Complete procedures and email to undersigned for review.
  3. Monitoring Inspection

    1 infraction

    • 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 was not displayed in the facility. Display a valid food handling permit in the facility.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer is not available for sanitizing food contact surfaces. An approved sanitizer such as 100ppm chlorine or 200ppm Quat sanitizer solution is required. Ensure that adequate test strips capable of measuring the sanitizer concentration are provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A functional thermometer is not available for measuring cooking and cooling temperatures.

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