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Anna's Family Restaurant

109 10 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Anna's Family Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on October 6, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 11 times across 9 separate inspections, most recently on September 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 10 times across 6 separate inspections, most recently on September 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 9 times across 7 separate inspections, most recently on September 8, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on September 11, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Temperature records of all refrigeration / freezing / hot-holding / dishwashing units were not being consistently monitored.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing / hot-holding / dishwasher appliances are consistently recorded in ink from this day forward. Ensure all records are kept in a binder so that they can be reviewed during future inspections.*****AT TIME OF RE-INSPECTION, SOME TEMPERATURE CONTROL RECORDS WERE LOCATED BUT THERE ARE STILL SOME THAT ARE NEEDED. PLEASE ENSURE THERE ARE HOT-HOLDING TEMPERATURE AND DISHWASHER CONCENTRATION RECORD SHEETS OBTAINED AS THESE TWO ITEMS NEED TO BE RECORDED REGULARLY WHEN IN OPERATION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher was producing a chlorine concentration of 0 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the mechanical dishwasher is first checked (prior to first service each day) to ensure it is maintaining a concentration of 100 PPM. *******THIS ISSUE WAS CORRECTED DURING INSPECTION.2. Ensure written records are being maintained to ensure that this task is being conducted daily. All written records must be kept in a binder so that they can be reviewed during future inspections.
    • 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?
      • At time of inspection:1. An invalid food handling permit was posted in the main dining room of this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a valid food handling permit and ensure it is posted in the dining room in a location where it is easily visible to all patrons.****AT TIME OF RE-INSPECTION, IT APPEARS THAT THE OWNER / OPERATOR FOR THIS FACILITY HAS PAID THE FOOD HANDLING PERMIT FEES BUT HAS NOT YET RECEIVED AN UPDATED FOOD HANDLING PERMIT. PLEASE SUBMIT EVIDENCE THAT A NEW FOOD HANDLING PERMIT HAS BEEN ISSUED AND IT IS POSTED IN THIS FOOD ESTABLISHMENT (IN A LOCATION EASILY VISIBLE TO ALL PATRONS).
    • 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 system’s expiry sticker indicates that duct inspection / cleaning is overdue – EXPIRY WAS NOTED TO BE JULY OF 2026.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 ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.****AT TIME OF RE-INSPECTION, THE OWNER / OPERATOR HAS CONTACTED A CERTIFIED EXHAUST VENTILATION DUCT CLEANING PROFESSIONAL TO INSPECT AND, IF NECESSARY, CLEAN THIS SUPPRESSION SYSTEM. THIS WORK HAS NOT YET BEEN CONDUCTED BUT IS SCHEDULED TO BE CONDUCTED IN LATE SEPTEMBER OR EARLY OCTOBER OF 2026.
  3. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At time of inspection:1. Temperature records of all refrigeration / freezing / hot-holding / dishwashing units were not being consistently monitored.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / freezing / hot-holding / dishwasher appliances are consistently recorded in ink from this day forward. Ensure all records are kept in a binder so that they can be reviewed during future inspections.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The chemical sanitizing mechanical dishwasher was producing a chlorine concentration of 0 PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the mechanical dishwasher is first checked (prior to first service each day) to ensure it is maintaining a concentration of 100 PPM. *******THIS ISSUE WAS CORRECTED DURING INSPECTION.2. Ensure written records are being maintained to ensure that this task is being conducted daily. All written records must be kept in a binder so that they can be reviewed during future inspections.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. There was no liquid hand soap at the main kitchen hand wash station.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is liquid hand soap at all hand wash stations at all times.******THIS ISSUE WAS CORRECTED 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?
      • At time of inspection:1. There was a pest entry point on the bottom left corner of the rear kitchen entrance door.The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal the left bottom corner of the kitchen rear entrance door.AS A GENERAL REMINDER, PLEASE ENSURE a copy of all pest control records are kept in a binder on-site so that they can be reviewed during future inspections.
    • 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?
      • At time of inspection:1. An invalid food handling permit was posted in the main dining room of this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a valid food handling permit and ensure it is posted in the dining room in a location where it is easily visible to all patrons.
    • 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 system’s expiry sticker indicates that duct inspection / cleaning is overdue – EXPIRY WAS NOTED TO BE JULY OF 2026.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 ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
  4. Risk Management Inspection

    0 infractions

  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. 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.
  14. 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.
  15. 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.

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