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Beaverlodge Butcher Shop Ltd.

303 7 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Beaverlodge Butcher Shop Ltd. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 25, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 September 8, 2026. 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?

  • 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 once on July 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on November 19, 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?

  • 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 November 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 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?
      • At time of inspection:1. There were two (2) pest entry points noted:- one on the bottom right corner of the rear (east) bay door and- one at the bottom of the north screen door.2. Various flying insect sticky traps require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to both noted doors to ensure all pest entry points are fully sealed.2. Replace all flying insect sticky traps that require replacement. Repeat as necessary during the autumn season.
  3. Risk Management 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?
      • There is a small open electrical hazard (open light) beside the door of Walk in Cooler No. 1Repair and ensure light has a protective cover.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following areas needs some cleanliness:1. the blade covers inside the cabinets.2. The ice- machine before usage.
    • 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 is a small open electrical hazard (open light) beside the door of Walk in Cooler No. 1Repair and ensure light has a protective cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom shelves of the rack near walk in cooler area have some porous wood-like finish.Ensure shelves are smooth, durable and easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. In the back sink area, the QUAT sanitizer spray bottle is noted at 100 ppm.2. At the front sink area, the QUAT sanitizer spray Bottle is noted at 50 ppm. 1-2. Please ensure that the QUAT sanitizer is maintained at a minimum concentration of 200 ppm. During the inspection, staff replaced the QUAT sanitizer, and the concentration is 400 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Liquid smoke bottle. -Metal tiered shelves holding equipment.Please clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.**It is recommended to remove any equipment that is not in use. Please monitor and clean the ceiling as required***
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