Anna's Family Restaurant
109 10 Street Beaverlodge AB T0H 0C0 · Food - General
12 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.Update November 4, 2025: the dishwasher appeared to shock staff while verifying the chemicals.Place an out of order sign on the dishwasher and ensure the dishwasher is maintained in good repair.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Sewage disposal repairs are currently impacting the back half of the restaurant, including the dishwashing machine, two-compartment sink, and handwashing station.The facility shall remain closed under the following circumstances:- Sewage disposal failure, backup or repairs.- Power outage- Fire incident- Complete loss of refrigeration- Loss of potable water (hot or cold water).The plumber has advised that repairs will be completed within one hour. Temporary provisions have been implemented during this period. If repairs are not completed within the specified timeframe, the facility must be closed
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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 dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.Update November 4, 2025: the dishwasher appeared to shock staff while verifying the chemicals.Place an out of order sign on the dishwasher and ensure the dishwasher is maintained in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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 dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink is clogged. Ensure the handwashing is functioning properly at all times for proper hand hygiene.Staff indicated that the repair man is arriving onsite within the next 10 minutes to repair the handwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used sponge and steel wool are noted an empty sanitizer bucket. Ensure to discard sponges, steel wool, and scrub pads, after-use as these products are porous and uncleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Originally cited October 14, 2025:A bin holding clean utensils is unsanitary. Ensure all bins storing clean dishes are maintained in a clean and sanitary condition.Staff switched the bins 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 dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.
- 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 is lining the wood shelves in the back. Cardboard is absorbent and uncleanable. Ensure the shelf lining and shelf surfaces are smooth, durable, easily cleanable, and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The wooden brush in oil is in disrepair. Wood is absorbent and uncleanable. 1. Ensure all utensils are in good repair and made from food safe materials.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require minor cleaning: -Shelf with the spices. -The ceiling above the handwashing station. -One of the sour cream containers in the walk-in cooler. -Staff washroom. Ensure all areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths are stored on the dough mixer and shelf. Ensure used cleaning cloths are laundered after-use or stored in a sanitizer bucket.Staff removed the used cloths.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- After handwashing, a staff member dried their hands on a towel hanging off the handwashing sink. Ensure staff perform proper hand hygiene:-Use warm running water to wet your hands.-Dispense enough soap to cover all hand surfaces.-Rub hands together to create a lather. Scrub thoroughly for at least 20 seconds, including:Backs of handsBetween fingersUnder fingernails-Rinse hands under clean, running water.-Use paper towel from the dispenser to dry your hands.-Use a paper towel to shut off the tap to avoid recontaminationStaff washed their hands and used paper towel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bin holding clean utensils is unsanitary. Ensure all bins storing clean dishes are maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher does not have dishwashing soap or rinse aid, and the sanitizer is not dispensing properly. Staff are still using the dishwasher for washing dishes.Ensure:- the dishwasher is operating as per manufacturer's instructions - the dishwasher is maintained in good repair. -dishwashing chemicals are available at all times. In the meantime:-use the two-compartment sink method:In the first compartment: wash and rinse the dishes.In the second compartment: sanitize the dishes for two minutes.air dry.-Use single-use disposable cutlery and utensils only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel is missing from the handwashing sink.1. Ensure paper towel is available at all times for proper hand hygiene. Staff placed paper towel in the handwashing sink area, however, ensure the paper towel is placed in the dispenser.2. A plastic container and an empty sanitizer bucket are stored in the handwashing sink, posing a potential obstruction and a potential contamination hazard.Ensure the handwashing sink remains unobstructed at all times for proper hand hygiene.
- 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 is lining the wood shelves in the back. Cardboard is absorbent and uncleanable. Ensure the shelf lining and shelf surfaces are smooth, durable, easily cleanable, and in good repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The wooden brush in oil is in disrepair. Wood is absorbent and uncleanable. 1. Ensure all utensils are in good repair and made from food safe materials.2.The top of one small chest freezer and the underside of its plastic covering are unclean. 2. Ensure all freezers are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require minor cleaning: -Shelf with the spices. -The ceiling above the handwashing station. -One of the sour cream containers in the walk-in cooler. -High-touch areas on light switches, and on the fridge. -Staff washroom. -Top of the pizza oven. -Chlorine test strip packaging.-Top of the dishwasher. Ensure all areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Corrugated plastic is used to cover the pizza dough, posing a potential chemical contamination hazard. Please use a food-grade reusable lids or single-use disposable plastic to cover food products. Please ensure the food-grade reusable lid is durable, easily cleanable and in good condition. Update February 26, 2024:Operator provided documentation the product is food safe. However, the corrugated plastic is very difficult to clean and insanitary. Please ensure the food-grade reusable lids are durable, easily cleanable and in good condition.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Scorch marks are noted on the wood on top of the pizza oven, posing a potential fire hazard. Please remove the wood and ensure the oven is used as per manufacturer's instructions. Update March 5, 2024:Please follow safety codes officer's recommendations for the safe use of drywall on the oven.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Corrugated plastic is used to cover the pizza dough, posing a potential chemical contamination hazard. Please use a food-grade reusable lids or single-use disposable plastic to cover food products. Please ensure the food-grade reusable lid is durable, easily cleanable and in good condition. Update February 26, 2024:Operator provided documentation the product is food safe. However, the corrugated plastic is very difficult to clean and insanitary. Please ensure the food-grade reusable lids are durable, easily cleanable and in good condition.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Scorch marks are noted on the wood on top of the pizza oven, posing a potential fire hazard. Please remove the wood and ensure the oven is used as per manufacturer's instructions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ---At time of inspection:1. The exhaust ventilation inspection sticker indicates expiry of July of 2021.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this appliance inspected and cleaned if necessary. Ensure a new expiry sticker is installed on each applicable appliance.Update February 13, 2024: Not observed at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The following areas require some cleaning: -Around the handwashing sink. -The white counter. -Wall near the oven. -The cutting board. -Meat Slicer.1. Please clean all indicated areas and ensure all areas, surfaces, walls, and equipment are maintained in a clean and sanitary condition. 2. Tape is noted on the corner of the handwashing sink making it difficult to clean. 2. Please remove the tape and ensure the handwashing sink is smooth, durable, easily cleanable and in good repair.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths are stored on the counters and shelves.1. Please ensure used cleaning cloths are stored in a food safe sanitizer. Staff placed the used cleaning cloths into laundry during the inspection. 2. Used sponges are in use in the dishwashing area. 2. Please discard sponges after-use as sponges are not cleanable. Staff removed the sponges during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Corrugated plastic is used to cover the pizza dough, posing a potential chemical contamination hazard. Please use a food-grade reusable lid or single-use disposable plastic to cover food products. Please ensure the food-grade reusable lid is smooth, durable, easily cleanable and in good condition.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Scorch marks are noted on the wood on top of the pizza oven, posing a potential fire hazard. Please remove the wood and ensure the oven is used as per manufacturer's instructions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ---At time of inspection:1. The exhaust ventilation inspection sticker indicates expiry of July of 2021.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this appliance inspected and cleaned if necessary. Ensure a new expiry sticker is installed on each applicable appliance.Update February 13, 2024: Not observed at the time of the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The following areas require some cleaning: -Around the handwashing sink. -The white counter. -Wall near the oven. -The cutting board. -Meat Slicer.1. Please clean all indicated areas and ensure all areas, surfaces, walls, and equipment are maintained in a clean and sanitary condition. 2. Tape is noted on the corner of the handwashing sink making it difficult to clean. 2. Please remove the tape and ensure the handwashing sink is smooth, durable, easily cleanable and in good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?