Beantree's
1 - 5110 50 Avenue Cold Lake AB T9M 1Y2 · Food - General
Inspection summary
Beantree's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2024. The most recent inspection, on November 21, 2025, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times on December 18, 2024. 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 September 22, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 December 18, 2024. 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 2 times across 2 separate inspections, most recently on September 22, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 September 22, 2025. 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.
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles not labeled. Unlabeled chemical containers may lead to misuse or accidental contamination of food or food contact surfaces.Please label all spray bottles clearly with their contents and ensure chemicals are stored separately from food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Stainless steel fridge in the kitchen and the two stainless steel fridges in the front require cleaning; specially in the hard-to-reach areas. Please clean and sanitize all refrigerator surfaces, including hard-to-reach areas, and maintain them in a clean condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach of the floor in the food preparation areas were visibly dirty. Accumulated dust, grease, and debris can attract pests and contaminate food or equipment. Please clean and maintain all floor, including hard-to-reach areas such as beneath equipment, in a clean manner to ensure the facility remains in a sanitary condition.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths for steamer must be changed every 30 minutes to minimize potential bacterial growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Litmus test paper strips to verify sanitizer (bleach) concentration were expired at time of inspection. Please obtain new litmus test paper strips for sodium hypochlorite.
- 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?
- Please provide written documentation of your pest control program. A sample checklist is attached to this report.
- 20. Do food handlers at the facility have adequate food safety training?
- Please ensure at least one member of the management team has safe food handling certification.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please provide a written cleaning schedule for all aspects of the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?