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Beachside Grind - Café

4 - 4908 50 Avenue Alberta Beach AB T0E 0A0 · Food - General

Official record from Alberta →

Inspection summary

Beachside Grind - Café has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on April 29, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 15, 2025. 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 January 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor black discoloration was identified on several wooden cutting boards within the baked goods display near the cash register, suggesting possible early mould development.This observation was discussed with the operator, who stated that new acrylic cutting boards will be ordered, as these are more resistant to routine cleaning and disinfection.Action required: Provide photos to this office to confirm corrective actions taken.All other utensils and food equipment were observed to be in good condition throughout the kitchen area. Proper storage in clean drawers and cupboards was observed. The dipper well was functioning properly and in use at time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer spray bottle was present near the sink area. The bottle was not labelled to indicate its contents. Chemicals should be kept in containers which are clearly labeled to identify the contents. The bottle was labelled with a marker at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are needed for new Danby cooler and freezer.Note that temperatures for all hot and cold food storage units were satisfactory.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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