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Alberta Beach Farmers' Market

4811 47 Avenue Alberta Beach AB T0E 0A0 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Alberta Beach Farmers' Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 21, 2024. The most recent inspection, on July 19, 2026, recorded 7 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 8 times across 3 separate inspections, most recently on July 19, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 July 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 2 separate inspections, most recently on July 19, 2026. For example: Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?

  • 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 once on July 21, 2024. For example: Is the market 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor assessment: ReallemonyHome based: Pickled vegetables Some labels included an email address, and some were missing an email address. Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor assessment: Evermoreish Baked Goods Home based baker: Scones, cakes, and crumbles Labels were missing from products offered for sale. Correction(s) required:All products to be labeled with all of the following:- a statement that the food is prepared in a home kitchen that is not subject to inspection- a statement that the food is not for resale- the name, business name and email address or phone number of the low-risk home-prepared food operator- the name of the food product- the date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor assessment: Kathy ThomasHome based baker: Tarts and cakesFood product was labeled with the name of food product and the ingredients. Some items included the name of the individual and a phone number, this was not consistently included. Some labeling requirements were missing. Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Vendor Assessment: Steve and Dan's Fresh BC Fruit LTD. A bowl of dehydrated apple chips was put out on the table for sampling purposes. This was discussed with the vendors on-site, if samples are provided, they should be either pre-portioned or given to people using utensils such as tongs. The bowl of apple chips was removed from the table at the time of inspection.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Vendor Assessment: Refresh Lemonade- Vendor operating in a booth, preparing fresh lemonade to order. Preparation activities include cutting, citrus squeezing, and mixing/shaking. - Operator had a food handling permit available, which was issued to their residence in Drayton Valley. Note that the Food Handling Permit issued to this operator is location specific and does not apply outside of the address to which it was issued. - A temporary handwash sink set up was observed at the time of inspection. This set up included a water jug with a spout, hand soap, paper towels, and a grey water collection bucket. Gloves were also present on-site- Operator has three dish totes that they indicated would be used as a dishwashing station during the market. No plumbed water was available in the booth. - Chlorine sanitizer was available on-site. - Ice was kept in a cooler, with the ice scoop stored separately. - Food products (lemons and sugar) are stored in containers on a table. Correction(s) required:The activities observed by this stall holder do not align with the requirements of the Information for Farmers’ Market Managers and Stallholders Guidance Document.This vendor has the following options:1. Apply for a permit, separate from that of the Farmers’ Market, to make their lemonade product on site at this market. Note that to be approved, they must meet the requirements of either a permitted permanent commercial food establishment (i.e. obtain permission to use the permitted kitchen in the Agliplex) OR meet the requirements of a permitted mobile food establishment.2. Pre-make all sale products ahead of time (no food preparation on site).3. Cease operationsUntil such time that the stall holder in in compliance, they should not operate at an Alberta Approved Farmers’ Market.Stall holder is encouraged to work with their new area health inspector to be in compliance with all relevant public health legislation.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Vendor Assessment: KC Food Products LTD. The vendor had a bottle of chlorine sanitizer for their booth at the time of inspection. The spray bottle was tested to have no active chlorine content. The vendor made a reminder for themselves to make a new bottle of sanitizer for future Farmer's Market.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vendor Assessment: Evermoreish Baked Goods Vendor was portioning out baked goods for customers by order using tongs. No hand sink or hand sanitizer was available at the booth at the time of inspection. Vendor was observed to be switching between taking payment and using the tongs to serve food. Discussed with vendor that portioning food out does require a temporary hand sink set up. The vendor was left with hand sanitizer for this Farmers Market and information for a temporary hand wash sink will be sent to the vendor for future Farmer's Markets
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Sandy's Frosty'sObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Leah’s Ionian Greek DelightsObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vendor: Leah’s Ionian Greek Delights Observation: Cooked Greek Potato Wedges were observed to be sitting out at room temperature. Vendor stated that the product was made of butter, potatoes, and seasoning, and that she did not believe the product required refrigeration. Corrective action:Vendor moved the product to her cooler upon request of the health inspector.Please note that cooked potatoes are considered a "Potentially hazardous food" and require temperature control (one of the below listed options): - Cold Storage: Refrigerate at 4 °C or colder- Freezing: For longer storage, freeze at -18 °C or lower
  4. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Picked PurpleObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Molly's DelightsObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vendor: Cupcakes by SamanthaObservation: Food products do not have all required labelling.Correction(s) required:- To be labeled with all of the following:a statement that the food is prepared in a home kitchen that is not subject to inspectiona statement that the food is not for resalethe name, business name and email address or phone number of the low-risk home-prepared food operatorthe name of the food productthe date that the food product was prepared
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vendor: ATAP Endeavors Inc.Observation: A hand sink was present onsite and fully stocked but was set up on the outside of the booth for customer use. This operator has been approved to reheat high risk foods; therefore, a hand sink must be available to the food handlers. Corrective action:The hand sink was moved to accessible location within the booth.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vendor: Gpa's Seafood, Steaks, and moreObservation: A hand sink was not available for this vendor. The majority of food sold is pre-packaged meat product, but vendor advised that he does portion out (frozen) Chicken Cordon Bleu. Note that this practice of portioning the product is only acceptable if the vendor has a hand sink set up in the stall and an approved sanitizer available for surfaces. Corrective action required:Ensure that the above requirements are met. Information will be emailed to the vendor.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Vendor: ATAP Endeavors Inc.Observation: The bleach spray available for surface sanitizing measured to be too strong and was not properly labelled. Corrective action:Sanitizer spray diluted at time of visit. Bottle labelled at time of visitChlorine test strips provided to the operator for monitoring the solution.
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