Skip to content
Loading map…

Beefer’s Steak Subs - CNT-585

166 Bridlewood Manor SW Calgary AB T2Y 3T5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Beefer’s Steak Subs - CNT-585 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 9, 2026. The most recent inspection, on September 11, 2026, recorded 10 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 2 separate inspections, most recently on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times on September 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared.Solution was prepared in a spray bottle during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, two small stainless-steel containers containing tomatoes and onions were observed to be placed inside a larger plastic container containing lettuce, inside the cooler. all 3 items were uncovered where the bottom of containers were directly contacting the lettuce and other two exposed to contamination.Ensure to store food items appropriately using tight-fitting lids or food-grade plastic wrap in order to prevent cross-contamination during storage and handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the hot-holding temperature of gravy and cooked meat was observed to be 50.2°C and cooked mushrooms in oil was at 51.8 degrees Celsius in the hot holding unit. The operator stated that the hot-holding unit had recently been adjusted to a higher setting and that the temperature was increasing and expected to reach above 60°C shortly. The operator further clarified that if the food temperature did not reach the required hot-holding temperature, the food would be discarded within 4 hours of preparation, using time as a control measure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front of the paper towel dispenser was broken off.Replace the front of the paper towel dispenser, or replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was initially no paper towels in the paper towel dispenser.Dispenser was refilled during inspection. Ensure paper towels are refilled as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass door of the single door cooler had been broken so the glass was missing. A garbage bag was replacing the door.Properly repair or replace the door or cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the single door cooler had food debris accumulation.Clean the inside of the cooler and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris, including meat juice, was observed accumulated on the shelves and bottom of the two door cooler.Clean the inside of the cooler and ensure this area is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters had grease accumulation.Clean ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was present on floors and walls throughout the facility.Thoroughly clean the entire facility.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, food packaging containers were observed to be stored on a shelf uncovered, where food contact surface was facing upwards, unprotected, creating a risk of contamination. The operator turned the containers upside down to protect the food-contact surfaces from contamination.Ensure that all food packaging containers are stored in a clean and protected manner to prevent contamination. Containers should be kept covered, wrapped, or stored appropriately to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, two small stainless-steel containers containing tomatoes and onions were observed to be placed inside a larger plastic container containing lettuce, inside the cooler. all 3 items were uncovered where the bottom of containers were directly contacting the lettuce and other two exposed to contamination.Ensure to store food items appropriately using tight-fitting lids or food-grade plastic wrap in order to prevent cross-contamination during storage and handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the hot-holding temperature of gravy and cooked meat was observed to be 50.2°C and cooked mushrooms in oil was at 51.8 degrees Celsius in the hot holding unit. The operator stated that the hot-holding unit had recently been adjusted to a higher setting and that the temperature was increasing and expected to reach above 60°C shortly. The operator further clarified that if the food temperature did not reach the required hot-holding temperature, the food would be discarded within 4 hours of preparation, using time as a control measure.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • June 9 sample showed Total Coliform present.
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website