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Beaumont Community Youth Centre - Concession

5202 50 Street Beaumont AB T4X 1X1 · Food - General

Official record from Alberta →

Inspection summary

Beaumont Community Youth Centre - Concession has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on March 6, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 1, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of frozen meat was observed in the two-compartment sink. Education on the proper thawing procedure was provided.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine sanitizer test strips in the facility.ACTION REQUIRED:1) Please purchase chlorine sanitizer test strips for verifying chlorine sanitizer concentrations.
    • 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?
      • **Food permit was not displayedACTION REQUIRED:1) Ensure that a valid food permit is displayed in a location visible to the public
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff on site had completed the food safety training. A person in care and control of the facility is required to complete the food safety training.ACTION REQUIRED:1) Please provide a copy of the food safety certificate of any of the staff.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** The staff on site said they use the Oxivir disinfectant for disinfecting surfaces in the kitchen. The staff was advised that oxivir is not a food grade disinfectant. It should not be used on food contact surfaces but can however be used on non-food contact surfaces like dining areas.- Chlorine sanitizer concentrate was observed in the kitchen.ACTION REQUIRED:1) Please ensure that chlorine sanitizer solution is used for disinfecting food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine sanitizer test strips in the facility.ACTION REQUIRED:1) Please purchase chlorine sanitizer test strips for verifying chlorine sanitizer concentrations.
    • 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?
      • **Food permit was not displayedACTION REQUIRED:1) Ensure that a valid food permit is displayed in a location visible to the public
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff on site had completed the food safety training. A person in care and control of the facility is required to complete the food safety training.ACTION REQUIRED:1) Please provide a copy of the food safety certificate of any of the staff.

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