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The Rice Bowl

Bay 160 - 151 Loutit Road Fort McMurray AB T9K 0K6 · Food - General

Official record from Alberta →

Inspection summary

The Rice Bowl has been inspected 22 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

5 of 22 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 7 times across 7 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on June 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 16 times across 15 separate inspections, most recently on October 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 separate inspections, most recently on October 13, 2026. 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.

22 inspections

  1. Demand Inspection

    2 infractions

    • 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 by the main prep station was not supplied with hot water. Ensure that all handwash stations are supplied with both hot and cold potable water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant amount of grease build up underneath the deep fryers and adjacent to the grease trap. Ensure that the grease build up is removed on a regular basis to minimize the excessive grease build up. Recommend increasing cleaning frequency if current rate is not enough to minimize grease build up. Ensure that equipment is maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the walk-in cooler ranged from 6-8C during the inspection. Operator indicated that it was defrosting and temperature will go down after the lunch hour. Ensure that all cold holding units maintain a temperature of less than or equal to 4C 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?
      • The handwash station by the main prep station was not supplied with hot water. Ensure that all handwash stations are supplied with both hot and cold potable water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant amount of grease build up underneath the deep fryers and adjacent to the grease trap. Ensure that the grease build up is removed on a regular basis to minimize the excessive grease build up. Recommend increasing cleaning frequency if current rate is not enough to minimize grease build up. Ensure that equipment is maintained in a clean and sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the walk-in cooler ranged from 6-8C during the inspection. Operator indicated that it was defrosting and temperature will go down after the lunch hour. Ensure that all cold holding units maintain a temperature of less than or equal to 4C 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?
      • The handwash station by the main prep station was not supplied with hot water. Ensure that all handwash stations are supplied with both hot and cold potable water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant amount of grease build up underneath the deep fryers and adjacent to the grease trap. Ensure that the grease build up is removed on a regular basis to minimize the excessive grease build up. Recommend increasing cleaning frequency if current rate is not enough to minimize grease build up. Ensure that equipment is maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of "Amoy" brand light soy sauce was stored at room temperature. The manufacturer label indicated that the sauce must be refrigerated after opening. Informed operator that this brand of soy sauce must be refrigerated. Ensure that manufacturer labels are followed and that all high-risk food items are refrigerated if required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water supply tap is leaking when it is turned on so it was turned off. Ensure that each handwash station is supplied with both hot and cold water at all times.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple badly dented cans of canned food was observed stored on the food storage shelf adjacent to the walk-in freezer. Operator indicated that those cans will be separated and disposed of. Ensure that all badly dented can food items are not used in the preparation of food and be disposed of immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  9. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of uncovered dumplings were observed stored in the walk-in freezer. Ensure that all processed food items are stored in properly covered containers 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 rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  11. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was fluctuating between 4C and 8C. The operator indicated that a technician is scheduled to come and complete maintenance on the unit. Ensure that the cooler is repaired such that it can maintain a constant temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  12. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature was fluctuating between 4C and 8C. The operator indicated that a technician is scheduled to come and complete maintenance on the unit. Ensure that the cooler is repaired such that it can maintain a constant temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station had no hot water. The operator indicated that the hot water tap leaks when the hot water source is turned on. Ensure that the sink is repaired such that hot water is supplied at all times.
  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  16. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The area below the deep fryers had a significant build up of grease. Ensure that the deep fryers and the surrounding areas are cleaned on a regular basis.
  17. Risk Management Inspection

    2 infractions

    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  18. Risk Management Inspection

    2 infractions

    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  19. Monitoring Inspection

    2 infractions

    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The rear handwash station is not supplied with hot water. Ensure that all handwash stations are supplied with hot and cold potable water.
  20. Risk Management Inspection

    1 infraction

    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
  21. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the pop+chip cooler. Ensure that all cold holding units have a thermometer to measure the ambient temperature.
    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
  22. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the pop+chip cooler. Ensure that all cold holding units have a thermometer to measure the ambient temperature.
    • 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 at the facility were expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentration.
    • 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 hot water in the rear handwash station. Ensure that the handwash station is supplied with hot water at all times.

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