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The Elk

45 - 8102 Fraser Avenue Fort McMurray AB T9H 0G1 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Three tubs of yogurt inside the walk-in cooler were past their best before dates. Yogurts were removed during inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs in the walk-in cooler were stored above the vegetables and prepared foods. Eggs were moved to the lower shelving during the inspection. Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gallons of oil were stored on the floor beside the kitchen back door.- Store all foods at least 6 inches off the floor at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease pooling observed on the surfaces, guards and filters of the exhaust ventilation hood. Ventilation hood was last serviced professionally in October 2025, and cleaning was due in April 2026.Arrange for professional cleaning of exhaust ventilation system immediately. Ensure exhaust system is cleaned and maintained regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage was observed from the plumbing pipes under the kitchen dishwashing sinks. Pails were kept under the leaking area to prevent water from flowing onto the floor. Repair the water leakage. All plumbing should meet the applicable provisions of the provincial and local plumbing codes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were observed laid out on the floor in the hallway leading to the back exterior door.Remove the cardboard from the kitchen floor. Floor surfaces in food premises must be smooth, cleanable, and non-absorbent.Water was observed leaking from the ceiling into a bowl placed on the floor in the middle of the kitchen. Several ceiling tiles had been removed to facilitate repairs.Repair the water leak from the ceiling and replace all missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler floor was insanitary with accumulated debris and dirt.Thoroughly clean the walk-in cooler floor and ensure it is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A leather office chair with peeling surface material exposing the interior layers was observed in the kitchen area.Remove the chair, as the damaged surface is not cleanable.Debris had accumulated on the floor surfaces beneath the food preparation coolers and under the food preparation and packaging table.Thoroughly clean these floor surfaces and include these areas in the regular cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave open button was broken and kept in place using tape. Remove the tape around the button to ensure it is cleanable. Repair microwave button.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products including sliced cheese and dairy in the walk-in cooler, were past their best before and expiry dates.Discard expired foods immediately. Ensure that food products' best before and expiry dates are monitoredregularly and apply the first-in / first-out method to ensure food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris and dust observed on the lower shelving for storing blending machines.Clean and sanitize shelving surface.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust filters above the grill and stove station had accumulated grease and soot. Engage professional services for cleaning out grease accumulation as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surface of the microwave was insanitary.Thoroughly clean and sanitize equipment surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden utensils were observed on drying rack in the kitchen. Food handlers indicated that wooden utensils were used for preparing sauces.Wood is not normally acceptable as a food contact surface. Remove wooden utensils from kitchen.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution prepared in a cleaning basin was measured at 0ppm. Solution was discarded during the inspection and a fresh solution measured at 100ppm was prepared. Use chlorine sanitizer solution at 100 to 200ppm for wiping food contact surfaces. Change solution daily and measure concentration using an appropriate test strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation exhaust filters above the grill and stove station had accumulated grease and soot. Engage professional services for cleaning out grease accumulation as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were insanitary and requires thorough cleaning:- Interior base surface of the prep cooler- Interior base surface for bread and meat standing freezers- Door surfaces of the bread and meat freezer - Interior surface of the microwave was insanitary.Thoroughly clean and sanitize equipment surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden utensils were observed on drying rack in the kitchen. Food handlers indicated that wooden utensils were used for preparing sauces.Wood is not normally acceptable as a food contact surface. Remove wooden utensils from kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cloth office chair was found in the kitchen area.Remove cloth chair from kitchen as it is not cleanable. All surfaces in a commercial kitchen must be non-porous, smooth and cleanable.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 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 washing sink faucet in public washroom was loose. Repair/replace the sink faucet in the washroom.
  12. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Six packages of brie cheese observed in the walk-in cooler were past their best before dates. Food handlers removed packages of cheese from cooler and informed owner of condition during inspection.Ensure that food products are monitored regularly for their best before and expiry dates. Apply the first-in/first-out method in food storage and usage to ensure food safety.
  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gallons of cooking oil were stored on the floor by the back entrance and utility room.Store foods at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Incorrect method for manual dishwashing observed. Dishwashing staff was untrained in using the 3-compartment sinks appropriately and in mixing the chlorine sanitizer solution to the required concentration. Inspector trained staff on the appropriate methods for using the 3-compartment sink and mixing the sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces and cover of the prep cooler was dirty with food debris.Clean and sanitize surfaces thoroughly.
  16. Initial Inspection

    0 infractions

  17. Demand Inspection

    0 infractions