Skip to content
Loading map…

Alberta Beach Hotel

5003 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

8 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food handler’s cellphone and water bottle were observed to be sitting on a food preparation surface. This presents a risk of contamination of the food contact surfaces and potential for food contamination, as personal items commonly harbor pathogens.The food handler moved the belongings to an appropriate area and sanitized the surface with an appropriate bleach solution.
    • 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?
      • Mouse feces were observed along the wall beneath the dry storage shelving, behind the mouse trap. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.March 27 - Re-Inspection Update - Violation remains outstanding. Staff provided with a checklist list that includes direction for addressing this item.April 15 - Re-Inspection Update - Violation remains outstanding. Please address.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical / Fire Protection / Ventilation Observations:1. Broken/missing electrical plate covers in cook area. 2. Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: 1. Replace or install damaged electrical plate covers. 2. Schedule professional exhaust ventilation cleaning and fire suppression servicing.March 27 - Re-Inspection Update - Violation remains outstanding.April 15 - Re-Inspection Update - Violation remains outstanding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust buildup was observed on both condenser fans in the walk-in freezer.2. A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods.ACTION REQUIRED:1. Clean indicated areas.2. Prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenanceApril 15 - Re-Inspection Update - improvement in sanitation noted along floorboards and hard to reach places in cook area. The other noted items remain outstanding
  2. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was stocked with pump-style soap, paper towels in dispensers, and hot water; however, the faucet handle was broken, impeding proper use. ACTION REQUIRED:Schedule and have the repair for the tap handle/lever completed.March 27 - Re-Inspection Update - Violation remains outstanding. Phone call made to site manager. This is a priority item that requires prompt correction. Additional follow up to be completed the following week.
    • 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?
      • Mouse feces were observed along the wall beneath the dry storage shelving, behind the mouse trap. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.March 27 - Re-Inspection Update - Violation remains outstanding. Staff provided with a checklist list that includes direction for addressing this item.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Cook reported being partway through food safety training but has not completed it yet. ACTION REQUIRED:Ensure that at least one staff member has up to date food safety training and that a copy of the certificate is available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical / Fire Protection / Ventilation Observations:1. Broken/missing electrical plate covers in cook area. 2. Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: 1. Replace or install damaged electrical plate covers. 2. Schedule professional exhaust ventilation cleaning and fire suppression servicing.March 27 - Re-Inspection Update - Violation remains outstanding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of dirt, dust, and debris was observed along floorboards and hard to reach places in cook area. 2. Dust buildup was observed on both condenser fans in the walk-in freezer.3. A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods.ACTION REQUIRED:1 & 2: Deep clean indicated areas.3. Prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.March 27 - Re-Inspection Update - Violation remains outstanding. Staff provided with a checklist list that includes direction for addressing this item.
  3. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cook had to be reminded to wash their hands after the health inspector observed them transitioning from soiled dish handling to food prep without handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The fan near the cook line was observed to have visible dust preset and was pointed toward the food cooking area. Evidence that dust was being blown by the fan was present on nearby duct work. The fan was unplugged by staff when the health inspector identified the issue.Staff instructed to deep-clean the unit before returning it to service. Staff observed to be finishing a deep clean of the units when the health inspector returned to site later that day (considered corrected).Staff also cleaned the second fan from the kitchen. Note that the second fan was not observed in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher in the lounge area did not have any measurable sanitizer concentration when tested.The health inspector and staff member worked together to troubleshoot and correct the issue. Visible components of the dishwasher were clean.Discussed and emphasized daily verification of sanitizer concentrations for both commercial dishwashers. Ensure procedures are posted and followed.The commercial dishwasher in the kitchen was working properly when tested.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was stocked with pump-style soap, paper towels in dispensers, and hot water; however, the faucet handle was broken, impeding proper use. ACTION REQUIRED:Schedule and have the repair for the tap handle/lever completed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Routine potable water sampling was overdue by approximately one year. A routine sample was collected from the café sink tap during inspection.
    • 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?
      • Mouse feces were observed along the wall beneath the dry storage shelving, behind the mouse trap. Action Required: Remove feces, clean and sanitize the area, and continue to monitor for any additional signs of pest presence.
    • 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 food handling permit could not be located or confirmed as posted during the inspection.Action Required: the food handling permit must be posted in a clearly visible location for public viewing. Please post the permit as required.A copy of the current food handling permit will be provided along with this inspection report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Cook reported being partway through food safety training but has not completed it yet. ACTION REQUIRED:Ensure that at least one staff member has up to date food safety training and that a copy of the certificate is available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical / Fire Protection / Ventilation Observations:1. Broken/missing electrical plate covers in cook area. 2. Exhaust ventilation cleaning and fire suppression servicing appear overdue (tags photographed). Tags indicate that cleaning/services were due in February 2026. ACTION REQUIRED: 1. Replace or install damaged electrical plate covers. 2. Schedule professional exhaust ventilation cleaning and fire suppression servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of dirt, dust, and debris was observed along floorboards and hard to reach places in cook area. 2. Dust buildup was observed on both condenser fans in the walk-in freezer.3. A written sanitation plan was not available for review at the time of inspection. As required under Section 29 of the Alberta Food Regulation, operators must develop and maintain written procedures that outline the cleaning and sanitizing requirements necessary to ensure the facility is kept in a sanitary condition. Without a written sanitation plan, there is an increased risk of inconsistent or incomplete cleaning, particularly during staff turnover or busy operational periods.ACTION REQUIRED:1 & 2: Deep clean indicated areas.3. Prepare and implement a comprehensive sanitation plan that identifies all required cleaning tasks, their frequency, the responsible personnel, and a list of all chemical and sanitizing agents, including concentrations and uses, to support ongoing compliance and effective facility maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms were missing liquid hand soap. Alcohol wipes were present but are not acceptable as a substitute. Staff were instructed to procure pump-style liquid hand soap within one hour. A re-inspection was scheduled and occurred approximately one hour after the original inspection to confirm compliance. Liquid hand soap was observed (corrected).
  4. Demand 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)?
      • The lounge area dishwasher is not functioning properly. NOTE: Repair has been scheduled. This facility has acceptable alternative procedures in place.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observations: Sanitizer solution in the kitchen was a mixture of chlorine and soap. The health inspector used test strips to test the solution strength, and it was determined that there was no active sanitizer. Proper cloth storage was observed. Discussed with kitchen staff: Do not add soap into a sanitizer solution. The cleaning and sanitizing solutions must be separate. It is a 2-step process.Action taken: A new solution was prepared during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The lounge area dishwasher is not functioning properly. The kitchen manager is going to look into cleaning and maintenance of the equipment. This facility can use the dishwasher in the kitchen area as an alternative until the dishwasher in the lounge is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observations: Hand soap was missing at the cafe/front-of-house hand wash station near the cash register. Discussed with kitchen staff:Hand soap must be available at all hand wash stations. For the noted handwash station, soap should be available for staff to use between handling cash or payment and handling food (i.e. serving soup or pouring coffee). Action taken: Hand soap was portioned out of a larger supply in the kitchen and provided for use at the noted hand wash station.
    • 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?
      • Observation:Mouse droppings were observed on the floor in the back corner of the dry goods storage room. Action required:Remove rodent droppings following appropriate safety procedures.Check traps. Seal any possible pest entry points and continuously monitor for signs of pest activity. A monitoring template has been provided to the kitchen manager.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observations: Sanitizer solution in the kitchen was a mixture of chlorine and soap. The health inspector used test strips to test the solution strength, and it was determined that there was no active sanitizer. Proper cloth storage was observed. Discussed with kitchen manager: Do not add soap into a sanitizer solution. The cleaning and sanitizing solutions must be separate. It is a 2-step process.Action taken: A new solution was prepared during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The lounge area dishwasher was not sanitizing properly when tested. There was no active sanitizer at the dish level when tested.The kitchen manager is going to look into cleaning and maintenance of the equipment. This facility can use the dishwasher in the kitchen area as an alternative until the dishwasher in the lounge is repaired.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions