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Uncle Bill's Corner Store - Food Store

1 - 608 Signal Road Fort McMurray AB T9H 4Z4 · Food - General

Official record from Alberta →

Inspection summary

Uncle Bill's Corner Store - Food Store has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on October 9, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 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 2 times across 2 separate inspections, most recently on June 5, 2025. 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 once 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)(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 June 5, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 4 separate inspections, most recently on October 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The dry deep frying batter located in the back room was observed to be left open. All products must be stored in a way to protect from contamination. Ensure that the batter bag is kept closed when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was observed not to have chemical test strips for chlorine. All facilities are required to have test strips to ensure adequate chemical concentration for effective sanitization of dishes and food contact surfaces. Replace the test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All handwashing sinks including that bathroom were observed to not have paper towel. Informed by the operator that single use tissue was used as they were out of stock. Ensure that paper towel is placed beside the hand sinks to ensure proper handwashing.
    • 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 facility was observed to be operating without a valid food permit. The permit was observed to be expired. Ensure that the new permit is paid and posted in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The deep fryer basket was observed to have food debris build up. Ensure that the basket is cleaned and sanitized to prevent bacterial growth. 2. The bottom of the stainless steel prep shelf was observed to have food debris. Ensure that the shelf is cleaned and sanitized to prevent bacterial growth and prevent pest attraction.3. The microwave by the coffee station in the front room was observed to have food debris build up. Ensure the microwave is cleaned and sanitized. Please remove the microwave from the front if not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up freezer located in the back prep room was observed to have a broken shelf that had been repaired using cardboard. Food contact surfaces and equipment components must be constructed of smooth, non-absorbent, durable, and easily cleanable materials. Cardboard is not an approved repair material for food storage equipment.Ensure the damaged shelf is repaired or replaced using appropriate food-grade, non-absorbent materials. If the freezer is not operational or cannot be properly repaired, remove all food items, completely thaw and clean the unit, and discontinue its use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the back storage room by the pop dispenser the floor was observed to be covered in a brown liquid. Ensure that the area is cleaned and sanitized to prevent pest attraction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed not to have written cleaning procedures. Ensure that daily, weekly, and monthly cleaning procedures are available for all staff to ensure the facility is maintained in a clean and sanitary manner.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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?
      • The corner of the counter if chipped off/misssing across from the shush and pop machines. Please ensure the counter is repaired. Please ensure it is maintained in good repair in the future as it helps with cleaning and sanitizing of surfaces.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Multiple food items were found stored in the facility well past their best before date:- 2% 4L milk jug best before date of May 24, 2025- Hazelnut Coffee additive best before date of 26 August, 2024- Multiple beef jerky packets best before date of March 2025Ensure these items are discarded immediately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops were found improperly stored in the following areas:- Metal tongs for hot, fried food stored in dirty bucket- Measuring cup used as scoop for cheese curds stored with its handle touching the foodEnsure that all food scoops are stored such that the handles are not in contact with food, and in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An open bottle of French's sauce was observed stored in the front prep area at room temperature. The manufacturer label indicated that the sauce needed to be refrigerated after opening. Ensure that manufacturer instructions are followed, and that the open sauce container is refrigerated.2. Cheese curds and egg salad sandwich mixes (located at the front prep area) were measured at 9C. Operator indicated that those items were in process of being used for food prep but the operator got busy dealing with customers. PHI recommended that high-risk food items should be stored in a cooler if they will not be used immediately in food prep. Ensure that all food items that require refrigeration, are stored at or below 4C when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Multiple areas of the facility have a build up of dirt and food debris:- On top of front food display units- The deep fryer and the surrounding floor- The three-compartment sink and surrounding floor- Bottom shelf of sandwich prep table- Inside the single-door freezer- Rear storage where the used oil and grease are storedEnsure that the above areas are cleaned and maintained in a sanitary condition.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop handle that was stored in a container of cheese was touching the food item. Manager repositioned the scoop handle away from the food item. Ensure that all utensils are stored in a clean and sanitary condition to prevent food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both walk-in freezer and cooler did not have an internal thermometer. Acquire and place thermometers inside the walk-in cooler and freezer to ensure that adequate temperatures are being maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Evidence of water infiltration damage was observed on the cabinet surfacing, underneath the hand washing sink.Clean and repair / refurnish the above-mentioned area and ensure it is maintained in a clean and sanitary condition. Manager stated he would do repairs and replace the damaged area within one week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup debris was observed on the bottom and shelves of the black standing refrigerator.Manager stated it the refrigerator would be replaced with a different cooling unit. It was discussed with the operator to clean and disinfect the cooling unit prior to being used. Ensure that all food storage equipment is maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal milkshake cup containers were stored next to the handwashing sink and underneath the paper towel dispenser. Manager moved the cups away from the hand washing station. Ensure that all food equipment are stored in a sanitary condition to protect them from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor in the storage room had a significant spill of pop syrup. Manager stated there was an issue with the pop machines, which has been dealt with. 2. Walk-in cooler was dirty with buildup debris and spilt liquid under the shelving and drink items such as the cans of Monster and Red Bull. Clean the above-mentioned areas and ensure they are maintained in a clean and sanitary condition.

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