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Beaverlodge Hotel

101 10 Street Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

Beaverlodge Hotel has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on June 30, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 2 separate inspections, most recently on June 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 13, 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 5 times across 4 separate inspections, most recently on June 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 3, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the back storage area: -Mop sink.-Floors.-Ice machine. Ensure all areas are maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test the bar iodine sanitizer during the inspection as test strips are unavailable. Ensure the concentration of the iodine sanitizer is between 12.5 to 25 ppm. To mix an iodine solution follow manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips are missing for the bar glass dishwasher.Ensure to have iodine test strips for the daily testing of the bar glass dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the back storage area: -Mop sink.-Floors.-Ice machine. Ensure all areas are maintained in a clean and sanitary condition.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer is noted at a concentration of 10 ppm. Ensure the bleach sanitizer is at a minimum concentration of 100 ppm. To mix a bleach sanitizer: place 1/2 a tsp of bleach in 1L water. Test the bleach sanitizer with a test strip daily to verify the concentration.The operator replaced the sanitizer at the time of the inspection at it measured at a concentration of 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test the bar iodine sanitizer during the inspection as test strips are unavailable. Ensure the concentration of the iodine sanitizer is between 12.5 to 25 ppm. To mix an iodine solution follow manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips are missing for the bar glass dishwasher.Ensure to have iodine test strips for the daily testing of the bar glass dishwasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A motorcycle is stored in the back storage area where the ice machine is located.Ensure motor vehicles including motorcycles are stored outside in the parking lot or designated storage area outside of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the back storage area: -Mop sink.-Floors.-Walls. -Ice machine. Ensure all areas are maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 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 exit door has a gap and is a potential pest entry point. Please ensure the weather stripping is in good repair to prevent entry to pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floors in the walk-in cooler are in construction. Please ensure the floor are smooth, durable, imperivous to moisture, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires some cleaning:-The lower shelves in the front service area.Please clean the indicated areas and ensure all areas are kept in a clean and sanitary condition.

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