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Beamer's Coffee Bar

129 - 300 Old Canmore Road Canmore AB T1W 0L5 · Food - General

Official record from Alberta →

Inspection summary

Beamer's Coffee Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 29, 2025. The most recent inspection, on August 20, 2025, recorded 11 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on August 20, 2025. 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?

  • 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 July 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 2 separate inspections, most recently on August 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 2 separate inspections, most recently on August 20, 2025. 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.

2 inspections

  1. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of milk were being stored directly on the floor in the walk-in-cooler and boxes of food items were stored on wooden boards in bakery area. To be stored at least 6 inches off the floor and should be on a shelf so that the floor underneath can be cleaned.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding violation:The frequency of testing sanitizer levels for the dishwasher and sanitizer dispenser was unclear, and logs could not be identified at the time of inspection. Ensure that sanitizers are being verified as part of a written daily sanitation procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were washing hands in sink beside the coffee station but there was no soap or paper towel located here. Equip this sink with soap and paper towels.
    • 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?
      • Only a couple fruit flies observed. Continue with additional measures to rid the facility of the fruit flies e.g. more thorough cleaning, ensuring no standing water at end of night, keep recycling in bins with tight-fitting lids, removing damp/dirty cleaning rags more often, etc. Recommend consulting with pest control company.
    • 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 permit on display is expired. Post current food handling permit
    • 20. Do food handlers at the facility have adequate food safety training?
      • When there is six of more staff working at one time, at least one staff member present (manager) must have valid food safety certification. Manager was unsure if anyone on staff has food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Boxes of food product are being stored on wooden boards in the bakery area. These wooden boards can't be properly cleaned; obtain additional shelving that is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:Clean cloths were observed being stored below a sink. This renders them prone to contamination in the event of plumbing leaks. Adjust storage of clean cloths.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Straws were being stored under drain line for water station sink. Straws are not to be stored under sink drain lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: Several ceiling vents in food preparation areas were observed to have a buildup of dust.Clean ceiling vents more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-outside of the white bins-wire shelving units in the bakery area-floor in bakery area along the walls, particularly where there is items on wooden boards-floor in some corners, along walls in the kitchen-mop sink-area around oven where dusty/flour build-up
  2. Monitoring Inspection

    15 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler was wearing a bracelet. Bracelet to be removed or covered with a glove.Taps were not being shut off with paper towel after handwashing. Taps to be shut off with paper towel after handwashing to prevent re-contaminating hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a cutting board that had been used to cut tomatoes beside the handsink. Do not do any food preparation within 18 inches of the handsink to prevent contamination of food when staff are washing hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of milk were being stored directly on the floor in the walk-in-cooler and boxes of food items were stored on wooden boards in bakery area. To be stored at least 6 inches off the floor and should be on a shelf so that the floor underneath can be cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bacon and ham were too high above the top of the insert in the prep cooler; top portions were at 9-11C. Keep high risk foods under the load-limit line on the inserts in top of the prep cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding violation:The frequency of testing sanitizer levels for the dishwasher and sanitizer dispenser was unclear, and logs could not be identified at the time of inspection. Ensure that sanitizers are being verified as part of a written daily sanitation procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handsink in the bakery area was empty/not working. Soap dispenser to be functional.Staff were washing hands in sink beside the coffee station but there was no soap or paper towel located here. Equip this sink with soap and paper towels.
    • 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?
      • There was a large number of fruit flies in the bakery area. Additional measures need to be taken to rid the facility of the fruit flies e.g. more thorough cleaning, ensuring no standing water at end of night, keep recycling in bins with tight-fitting lids, removing damp/dirty cleaning rags more often, etc.
    • 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 permit on display is expired. Post current food handling permit
    • 20. Do food handlers at the facility have adequate food safety training?
      • When there is six of more staff working at one time, at least one staff member present (manager) must have valid food safety certification. Manager was unsure if anyone on staff has food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Boxes of food product are being stored on wooden boards in the bakery area. These wooden boards can't be properly cleaned; obtain additional shelving that is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:Clean cloths were observed being stored below a sink. This renders them prone to contamination in the event of plumbing leaks. Adjust storage of clean cloths.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:A cork trivet was observed being used as a surface for equipment for preparation of coffee drinks. It is absorbent so can't be properly cleaned and sanitized. Remove and/or replace the trivet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Straws were being stored under drain line for water station sink. Straws are not to be stored under sink drain lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: Several ceiling vents in food preparation areas were observed to have a buildup of dust.Clean ceiling vents more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-outside of the white bins-wire shelving units in the bakery area-floor in bakery area along the walls, particularly where there is items on wooden boards-floor in some corners, along walls in the kitchen-mop sink-area around oven where dusty/flour build-up

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