Skip to content
Loading map…

Beaverhill Shell - Food

100 - 9024 90 Avenue Lac La Biche AB T0A 2C0 · Food - General

12 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage bag was being used to cover a piece of dough. Staff were advised to discontinue this practice and to discard the affected dough. The dough was immediately thrown out at the time of inspection. Garbage bags are not food-grade and may contain chemicals, or contaminants that can transfer to food, posing a risk of contamination. Ensure that only food-grade materials are used for covering or storing food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of rice was observed stored directly on the floor.Staff were instructed to move the rice off the floor, and it was immediately placed on a raised surface at the time of inspection. Ensure all food items are stored off the floor on clean, food-safe shelving.2. Plastic spoons were being used as scoops, with the handles coming into contact with the ingredients. Staff were instructed to remove the spoons, and they did so immediately at the time of inspection. Ensure that appropriate food-grade scoops are used and that handles do not come into contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, multiple bags of chicken were being thawed in the sink under running water; however, the water was only directly contacting one bag. This method does not ensure uniform thawing or that all product is maintained at a safe temperature.Staff were instructed to place a stopper in the sink and ensure all chicken was fully submerged under cold running water to allow for proper and even thawing. This was done immediately at the time of inspection. Ensure that all potentially hazardous foods are thawed under cold running water.
    • 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?
      • The back door was observed to have a gap at the bottom due to missing weatherstripping. This condition can allow the entry of pests and contaminants. Ensure the door is properly sealed with appropriate weatherstripping or a door sweep to maintain a tight seal and support proper sanitation standards.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solutions measured 0 ppm. Solutions had been made in the morning and inspection was conducted in the afternoon.Ensure chlorine sanitizer solutions are maintained at 100-200 ppm. Verify concentration with a test strip.It is recommended to change sanitizer solutions approximately every 2 hours to maintain concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher reached temperatures of 59.4 - 64.2C after multiple runs.The gauges do not appear to be working.Ensure the dishwasher is capable of reaching a temperature of 71C at the plate level, and 82C at the manifold.Until the dishwasher is able to reach sanitizing temperature, it may be used to wash dishes but dishes must then undergo a separate sanitizing step. Submerge clean dishes into a 100 ppm chlorine sanitizer solution for 2 minutes then allow to air dry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A spray bottle reportedly containing degreaser was not labeled.Ensure all bottles are labeled to indicate contents.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the food preparation surface of the line cooler.Used cleaning cloths must be stored in a sanitizer solution when not in active use.Cloth was removed from service during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a small amount of dried food debris under the slicer guard.Ensure the slicer is thoroughly cleaned and sanitized after each use.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing in standing water.Ensure high risk food items are thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- if the item will be used immediately, in the microwave.Chicken was placed under cold running water during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two middle shelves of the front open display cooler measured >4C. Cooler had been recently stocked.Top shelf measured <4C. High risk items were moved to the top shelf.Monitor the cooler and ensure high risk food items are maintained at 4C or less.It is recommended to refrigerate drinks prior to placing in the display cooler.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One wet cleaning cloth was found on a food contact surface.Used cleaning cloths must be stored in a sanitizer solution.Cloth was placed in a sanitizer solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upper part of the pizza display cooler measured 55C.Temperature was adjusted slightly and measured 60C.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Central display cooler measured 8C - 13C at various points on the 3rd shelf.Do not use the third shelf of the cooler to store high risk food items unless it is capable of maintaining food at 4C or less.Cooler was rearranged to store high risk items on shelves with an ambient temperature of 4C or less.Walk in cooler measured 3.2C and is in compliance.
    • 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?
      • Pest control inspection reports have not been completed since May 2024.Complete a pest control inspection and document results. Ensure a pest control inspection is done at least once per month and results documented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
  8. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Central display cooler measured 6C - 10C at various points on the 3rd and top shelf.Do not use the cooler to store high risk food items unless it is capable of maintaining food at 4C or less.Cooler was rearranged to store high risk items on shelves with an ambient temperature of 4C or less.Walk in cooler measured 11.2C. No high risk food items were stored in the cooler.Do not use the walk in cooler for high risk food items until it is capable of maintaining a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available inside the hot holding unit.A thermometer capable of reading 60C must be available in the unit to monitor temperatures.A temperature log indicated the temperature has been 65F - 75F. Staff confirmed they are taking the temperature in Fahrenheit.Ensure the hot holding unit is maintained at 60C/140F or above.Note: unit measured 73C at time of inspection and was in compliance.
    • 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?
      • Pest control inspection reports have not been completed since May 2024.Complete a pest control inspection and document results. Ensure a pest control inspection is done at least once per month and results documented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
  9. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were observed outside of sanitizer buckets.Ensure used cleaning cloths are stored in sanitizer buckets at all times when not in active use to help prevent the growth of bacteria.Cloths were placed in sanitizer buckets during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were found on the floor in the walk in cooler and freezer, and in the back storage area.Ensure all food and beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit measured <60C.Temperature was adjusted and measured >60C.A thermometer was not available inside the unit.Ensure hot holding unit is maintained at 60C or greater at all times.A thermometer capable of reading 60C must be available in the unit to monitor temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler measured 14.2C at the top and 18.3C at the bottom.Central display cooler measured 8C - 15C at various points.High risk foods were removed or discarded during inspection depending on temperature level.Do not use the cooler to store high risk food items. Contact Environmental Public Health for a follow up inspection prior to using either cooler for high risk items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It does not appear that test strips are being used to verify sanitizer concentration as test strips could not be located during inspection.Ensure test strips are used to verify sanitizer concentrations each time a solution is prepared, and at least daily if solutions are used over multiple days.Test strips must be easily available and all staff must be aware of their location.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was an unlabeled chemical bottle in the back dishwasher area.Ensure all bottles are labeled to indicate contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
  10. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bucket of chlorine sanitizer measured 50 ppm.Sanitizer was changed during inspection and measured 100 ppm.Ensure chlorine sanitizer solutions are maintained at 100-200 ppm. Concentration must be verified with a test strip and solutions should be changed out approximately every 2 hours or when water becomes dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were found on the floor in the walk in cooler and freezer, and in the back storage area.Ensure all food and beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler measured 12.7C at the top and 15.0C at the bottom.High risk foods were removed during inspection.Do not use the cooler to store high risk food items until it is capable of consistently maintaining a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw meat was observed thawing in a bucket on the counter.Raw meat must be thawed in an approved manner:- in the cooler,- under cold running water, - as part of the cooking process, or- in the microwave, if the item will be used immediately.Meat was placed under cold running water during inspection.2. The upper level of the display hot holding unit measured 48C.Temperature was turned up during inspection and measured >60C.Ensure all items in hot holding are maintained at 60C or greater.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It does not appear that test strips are being used to verify sanitizer concentration as the end of the strip roll was discolored.Ensure test strips are used to verify sanitizer concentrations each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was an unlabeled chemical bottle in the back dishwasher area.Ensure all bottles are labeled to indicate contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were found on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizing solution or sent for washing unless in active use.Cloths were placed into a 200 ppm chlorine sanitizing solution during inspection.2. Bleach solution in a spray bottle measured >>>1000 ppm (bleached out the test strip).Bleach solution was diluted to 200 ppm during inspection.3. Ensure test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test each day prior to use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were found on the floor in the walk in cooler and freezer.Ensure all food and beverages are stored at least 6 inches off the floor.Note: a delivery had just been received. Facility will work on putting items away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Facility owner stated he has training to clean/inspect the interior of the ventilation system; however, no records were available.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food debris was observed around the slicer blade.Ensure the slicer is thoroughly cleaned and all food debris removed after each use.Guard was removed and employee was instructed to clean the slicer during inspection.
  12. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were found on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizing solution or sent for washing unless in active use.Cloths were placed into a sanitizing solution during inspection.2. Chlorine sanitizer bottles were not labeled.Ensure all bottles are labeled to indicate contents.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were found on the floor in the walk in cooler and freezer.Ensure all food and beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Butter/margarine packets specifying "keep refrigerated" were found at room temperature.Ensure label directions for food storage are followed.Packets were moved to the cooler during inspection.2. Honey garlic sauce specifying "refrigerate after opening" was found opened at room temperature.Ensure label directions for food storage are followed.Sauce was moved to the cooler during the inspection.
    • 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?
      • The last available completed pest control self inspection report was for March 2023.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no sticker or report available for the vent hoods indicating they have been cleaned/inspected.Facility owner stated he has training to clean/inspect the interior of the ventilation system; however, no records were available.Ensure cleaning and other inspection and/or maintenance records for the ventilation system are maintained. Ensure ventilation system is serviced every 6 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food debris was observed around the slicer blade.Ensure the slicer is thoroughly cleaned and all food debris removed after each use.