Tavern On Main
9708 Main Street Fort McMurray AB T9H 1T6 · Food - General
20 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1-An inadequate cooling procedure was observed at the facility. Mashed potatoes were being cooled in a deep container with a lid on prior to storage in the cooler. The operator was advised to remove the lid and transfer the food into a shallow container to facilitate proper cooling. The operator complied and removed the lid immediately. The operator was also advised to place the container in an ice bath or cold water to further accelerate the cooling process.2-A meat-containing food item in the hot holding unit was not maintained at an adequate temperature. The internal temperature of the food was measured at 35°C. The operator was advised that cooked foods must be held either at 60°C or above, or 4°C or below. The container was repositioned properly in the hot holding unit to achieve an internal temperature of 60°C. Internal temperatures of other foods in the hot holding unit were measured above 60°C, indicating that the hot holding unit was functioning properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No functional thermometer was available underneath compartment of the prep cooler. Place a thermometer in the cooler to monitor the temperature at which foods are stored.Ensure all coolers are equipped with a functional thermometer for temperature monitoring.
- 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 noted passed their expiration date.Obtain chlorine test strips with valid expiration date to monitor sanitizer concentration in the mechanical dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Oil containers, some electronic equipment was noted being stored around the hand sink. Operator remove the items during inspection making hand sink accessible.Ensure hand washing sink is accessible and functional all the times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A garbage bag was noted beside the dumpster placed outside the facility. The area around the shed located beside back door was cluttered providing hiding and harboring spots for the pest. Ensure the garbage is properly disposed off in the dumpster and area around the facility is clean and organized to prevent any pest harborage and unsanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 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?
- No temperature logs were noted in the facility for review. Reportedly operator did not monitor temperatures of the foods in refrigerator and freezer. Ensure temperature logs are maintained in the facility to ensure food safety.
- 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 check list was not completed for November 2025. Complete the pest control monitoring checklist monthly to monitor pest activity in the facility.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer bucket was noted to sanitize the food surfaces in the faciltiy. All buckets were empty at the time of inspection. Operator filled the buckets and placed in prep line for use.Ensure sanitizer is available during food handling to sanitize the food contact surfaces.
- 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?
- No temperature logs were noted in the facility for review. Reportedly operator did not monitor temperatures of the foods in refrigerator and freezer. Ensure temperature logs are maintained in the facility to ensure food safety.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer was not dispensing iodine sanitizer. Concentration of iodine was noted at 0ppm after several cycles. Operator was advised to wash glasses in the kitchen dishwasher until glass washer is fixed.Monitor sanitizer concentration prior to loading glassware in the glasswasher daily.
- 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 check list was not completed for November 2025. Complete the pest control monitoring checklist monthly to monitor pest activity in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 checklist was not completed for June 2025. Ensure monthly pest control monitoring checklist is completed and record is maintained in the facility for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exterior of ice machine was noted being in unsanitary condition. Build up debris was noted. Scrub and thoroughly clean the indicated surfaces and maintain in a clean and sanitary condition.
- 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?
- Monitoring 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 checklist was not completed for June 2025. Ensure monthly pest control monitoring checklist is completed and record is maintained in the facility for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hand washing sink and exterior of ice machine was noted being in unsanitary condition. Build up debris was noted. Scrub and thoroughly clean the indicated surfaces and maintain in a clean and sanitary condition.
- 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?
- 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)?
- Glass washer in bar area was out of order. A few glasses were noted in the glass washer. Operator was advised to remove the glasses and ensure all glasses are sanitized in the dishwasher located in the kitchen until glass washer has been fixed.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer in bar area was out of order. A few glasses were noted in the glass washer. Operator was advised to remove the glasses and ensure all glasses are sanitized in the dishwasher located in the kitchen until glass washer has been fixed.
- 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?
- An expired food handling permit from the previous owner was displayed in the facility. Display the valid permit visible to the public.
- 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)?
- Glass washer in bar area was out of order. A few glasses were noted in the glass washer. Operator was advised to remove the glasses and ensure all glasses are sanitized in the dishwasher located in the kitchen until glass washer has been fixed.
- 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?
- An expired food handling permit from the previous owner was displayed in the facility. Display the valid permit visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- No monthly cleaning schedule was available for review. AHS templates for monthly cleaning schedule was available onsite.Complete these procedures to maintain facility in a clean and sanitary condition.Ensure the schedule is marked once cleaning job is completed.
- 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)?
- Glass washer in bar area was out of order. A few glasses were noted in the glass washer. Operator was advised to remove the glasses and ensure all glasses are sanitized in the dishwasher located in the kitchen until glass washer has been fixed.
- 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 was available for review. AHS template for pest control monitoring checklist was available onsite.Complete checklist monthly and maintain record in the facility for review during environmental public health inspections.No pest activity was noted during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No weekly and monthly cleaning schedules were available for review. AHS templates for weekly, monthly cleaning schedule were available onsite.Complete these procedures to maintain facility in a clean and sanitary condition.Daily cleaning schedule was available but not completed on last two days. Ensure the schedule is marked once cleaning job is completed.
- 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
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?
- No temperature log was maintained for cooler, freezer, hot holding equipment in the facility.Ensure temperatures are noted twice a day and temperature logs are maintained in the facility to ensure high risk foods are stored at required temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer in bar area was out of order. A few glasses were noted in the glass washer. Operator was advised to remove the glasses and ensure all glasses are sanitized in the dishwasher located in the kitchen until glass washer has been fixed.
- 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 was available for review. AHS template for pest control monitoring checklist will be provided with report.Complete checklist montly and maintain record in the facility for review during environmental public health inspections.No pest activity was noted during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink cold water faucet was leaking. Continuous cold water was running through the faucet. Repair required.
- 23. Is the facility maintained in a clean and sanitary condition?
- No daily, weekly and monthly cleaning schedules were available for review. AHS templates would be provided with report to develop daily, weekly, monthly cleaning schedule to maintain facility in a clean and sanitary condition.
- 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?
- Risk Management Inspection
6 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?
- No temperature log was maintained for cooler, freezer, hot holding equipment in the facility.Ensure temperatures are noted twice a day and temperature logs are maintained in the facility to ensure high risk foods are stored at required temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were no functional thermometers installed in the vertical sliding door coolers and prep cooler.Ensure all coolers are equipped with functional thermometers for temperature monitoring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- quats sanitizer strips in the bar area were expired June 2024. Obtain quats sanitizer strips with valid expiration date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink cold water supply was turned off at the hand washing station located in the kitchen by the vertical freezer. Repair the sink and ensure hand washing station is operational and adequately supplied with hot/cold running water, soap and paper towel.
- 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 was available for review. AHS template for pest control monitoring checklist will be provided with report.Complete checklist montly and maintain record in the facility for review during environmental public health inspections.No pest activity was noted during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No daily, weekly and monthly cleaning schedules were available for review. AHS templates would be provided with report to develop daily, weekly, monthly cleaning schedule to maintain facility in a clean and sanitary condition.
- 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?
- Monitoring Inspection
10 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Two dented cans of foods were noted in the dry storage area. The dented cans were removed during inspection onsiteEnsure the foods are scanned for damaged and spoiled at the time of receiving and storing in the storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket in the kitchen was noted with dirty water with zero ppm sanitizer. The bucket was washed and refilled with sanitizer solution quats 200ppm during inspection onsite.Change sanitizer solution as required to ensure sanitizer solution concentration is maintained at minimum required concentration of 200 quats, 100ppm chlorine and 12.5-25ppmm iodine.
- 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?
- No temperature log was maintained for cooler, freezer, hot holding equipment in the facility.Ensure temperatures are noted twice a day and temperature logs are maintained in the facility to ensure high risk foods are stored at required temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were no functional thermometers installed in the vertical sliding door coolers and prep cooler.Ensure all coolers are equipped with functional thermometers for temperature monitoring.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer in the bar area was not dispensing required concentration of iodine sanitizer. Sanitizer concentration was measured at 00ppm using PHI's test strips as well as Operator's test strips. Repair/service required.Operator was advised to kitchen dishwasher to sanitize glasses until glass washer is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- quats sanitizer strips in the bar area were expired June 2024. Obtain quats sanitizer strips with valid expiration date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available at hand washing station in the bar area. Paper towels were provided at hand sink during inspection.Ensure hand sinks are adequately stocked with paper towels and hand liquid soap.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink cold water supply was turned off at the hand washing station located in the kitchen by the vertical freezer. Repair the sink and ensure hand washing station is operational and adequately supplied with hot/cold running water, soap and paper towel.
- 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 was available for review. AHS template for pest control monitoring checklist will be provided with report.Complete checklist montly and maintain record in the facility for review during environmental public health inspections.No pest activity was noted during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- No daily, weekly and monthly cleaning schedules were available for review. AHS templates would be provided with report to develop daily, weekly, monthly cleaning schedule to maintain facility in a clean and sanitary condition.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Open containers of margarine and teriyaki sauce were observed stored at room temperature in the pantry area. Labels on these items indicated that they are required to be refrigerated after opening. Ensure that high-risk food items are refrigerated as indicated by the manufacturer's label.2. The soup in the hot holding container measured 40C at the time of inspection. Ensure that high-risk items which require hot holding are kept at or above 60C. Management indicated that they will discuss proper heating and storage procedures with kitchen staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips were being used to measure the sanitizer concentration of the mechanical dishwasher. The mechanical dishwasher uses a chlorine based sanitizer and the concentration measured 100ppm when using the inspector's test strips. Ensure that staff have access to satisfactory testing material to measure the dishwasher sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions