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At the Spot

5001 Rue Eaglemont Beaumont AB T4X 0H9 · Food - General

Official record from Alberta →

Inspection summary

At the Spot has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on June 11, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on April 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 21, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Food contact surfaces were not being properly sanitized. The staff was observed using only a wet towel. When asked about what the facility uses for sanitizing food contact surfaces, the staff pointed to a spray bottle containing Mr. Clean disinfectant, which is not a food-grade. A bottle labeled "Bleach Water" was empty. Bulk bleach was available on-siteACTION REQUIRED:1) Create a start of Shift checklist that includes preparing fresh sanitizer and verifying its strength with test strips.2) Remove "Mr. Clean" and other non-food-grade chemicals from the food preparation area or segregate them.3) Ensure that only approved food grade sanitizers are used on food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • **A bottle labeled "Food Processing Cleaner with Bleach" was found to be filled with Mr. Clean solution. A bottle labeled "Bleach Water" was empty.When asked about what the facility uses to sanitize surfaces, staff pointed to a spray bottle containing "Mr. Clean," which is not a food-grade disinfectant.ACTION REQUIRED:1) Ensure that chemical containers are properly labeled to identify their content,2) Ensure all secondary bottles are labeled accurately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Improper reheating/cooking of gravy: Staff was observed using a hot holding unit to reheat/cook gravy. The gravy measured 10°C. Staff stated it takes approximately 20–30 minutes for the gravy to reach a boil using this method.- Refrigeration units maintained safe food temperatures of <4°C.- A probe thermometer was observedACTION REQUIRED1) Cease using the hot holding unit for reheating gravy. Gravy must be rapidly reheated to 74C on the grill/range before being transferred to the hot holding unit, where it must be maintained at a temperature of 60C hotter.
    • 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 filters for the ventilation canopy appeared heavily greased. According to the service sticker, the canopy was due for professional servicing in December 2025.ACTION REQUIRED:1) Schedule a professional cleaning of the ventilation system.2) Ensure that the filters of the canopy are regularly cleaned
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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