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Beaverlodge Arena Concession

306 10A Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Beaverlodge Arena Concession has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on March 10, 2026. 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?

  • 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 once on March 4, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some of the walls are noted to have holes, and areas of disrepair, making the walls challenging to clean.Ensure the walls are smooth, durable, in good repair, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: -White garbage can-Grease filter.-A few parts of the wall. -Exterior of the fridge. Ensure all areas are kept in a clean and sanitary condition.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy temperature was measured at 54 °C.Ensure:- All high-risk foods are hot held at 60 °C or above. - To record all hot‑holding temperatures in the temperature log.Saff increased the temperature to above 60 °C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It is unclear which basin of the three‑compartment sink is designated for handwashing, as all compartments are obstructed with dishes.Ensure the designated handwashing sink is clearly labeled and remains unobstructed at all times for proper hand hygiene. The PHI designated the basin beneath the soap and paper towel dispensers as the handwashing sink to prevent cross‑contamination, and the obstruction was removed. Use the remaining two basins for the two‑compartment sink method.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some of the walls are noted to have holes, and areas of disrepair, making the walls challenging to clean.Ensure the walls are smooth, durable, in good repair, and easily cleanable. 2. What looks to be exposed wood is noted on some of the counter edges, making cleaning difficult. Ensure that all counters are smooth, durable, non-absorbent, easily cleanable, and maintained in good repair.Not observed on March 4, 2026.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: -The shelf above the dishwashing area. -White garbage can-Grease filter.-Prep cooler door. -Laundry basket.-A few of the cupboards. -A few parts of the wall. -Exterior of the fridge. Ensure all areas are kept in a clean and sanitary condition.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some of the walls are noted to have holes, and areas of disrepair, making the walls challenging to clean.2. What looks to be exposed wood is noted on some of the counter edges, making cleaning difficult. 1. Please repair the walls to be smooth, durable and easily cleanable. 2. Please repair the counters to be smooth, durable, impervious to moisture and easily cleanable.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some of the walls are noted to have holes, and areas of disrepair, making the walls challenging to clean.2. What looks to be exposed wood is noted on some of the counter edges, making cleaning difficult. 1. Please repair the walls to be smooth, durable and easily cleanable. 2. Please repair the counters to be smooth, durable, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning: -The doorframe. -Dishwashing wall. Please clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition.
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