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Beefsteak Restaurant & Bar

508 7 Street Beiseker AB T0M 0G0 · Food - General

Official record from Alberta →

Inspection summary

Beefsteak Restaurant & Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 7, 2025. The most recent inspection, on August 18, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on August 18, 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 4 times across 2 separate inspections, most recently on June 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on August 18, 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 3 times across 2 separate inspections, most recently on August 18, 2026. 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.

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION1. Buckets containing food item were left uncovered in the walk-in cooler**Cover food items in cold storage to protect from contamination.2. The pizza pans storage box had a buildup of grease and dirt**Please clean
    • 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?
      • REPEAT VIOLATION1. There was a gap below the back door when fully closed. Install weatherstripping to ensure door can close tightly in order to prevent pest entry.2. Mouse droppings was noted in some areas of the kitchen dry storage area by the back door. Clean mouse droppings and monitor for any new activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION1. The mechanical ventilation unit cover on the ceiling of the staff washroom was coming off the ceiling.**Please repair2. Rust buildup was noted on the shelving of the walk-in cooler.Resurface/Repaint shelving to ensure surface is smooth and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Grease was noted on the wall beside the shelf where dishwashing racks were stored2. Grease buildup was noted on the ventilation hood unit above the cook top in the cookline3. Grease buildup was noted on the shelving in the walk-in cooler**Please clean the listed areas.4. There was a broken toilet cover for the toilet seat in the female washroom**Repair/replace toilet seat cover
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were stored directly on the bare surface in the upper freezer of the refrigerator in the cookline out of their original packaging in an unsanitary mannerEnsure that foods are stored properly in their original packaging to protect from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets containing food item were left uncovered in the walk-in cooler**Cover food items in cold storage to protect from contamination.2. The ice scoop for the ice machine was stored directly on the ice machine surface**Store ice scoop in a clean storage container before placing on machine surface3. The pizza pans storage box had a buildup of grease and dirt**Please clean
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was in disrepair the chlorine in the dishwasher was measured at 0 PPM**Repair/Replace dishwasher**Ensure that the chlorine sanitizer in the dishwasher is maintained at 100ppm at all times**Manually wash rinse and sanitize dishes and utensils until dishwasher is repaired.
    • 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?
      • 1. There was a gap below the back door when fully closed. Install weatherstripping to ensure door can close tightly in order to prevent pest entry.2. Mouse droppings was noted in some areas of the kitchen dry storage area by the back door. Clean mouse droppings and monitor for any new activity.
    • 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. There was a leak noted underneath the ice bin at the bar**Repair leak2. The mechanical ventilation unit cover on the ceiling of the staff washroom was coming off the ceiling.**Please repair3. Rust buildup was noted on the shelving of the walk-in cooler.Resurface/Repaint shelving to ensure surface is smooth and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease was noted on the wall beside the shelf where dishwashing racks were stored2. Grease buildup was noted on the ventilation hood unit above the cook top in the cookline3. Grease buildup was noted on the shelving in the walk-in cooler**Please clean the listed areas.4. There was a broken toilet cover for the toilet seat in the female washroom**Repair/replace toilet seat cover
  3. Demand 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?
      • 1. There was a gap below the back door when fully closed. Install weatherstripping to ensure door can close tightly in order to prevent pest entry.2. There were mouse droppings on the upper shelves of shelving unit near back door. Clean mouse droppings and monitor for any new activity.
  4. Risk Management 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?
      • 1. There was a gap below the back door when fully closed. Install weatherstripping to ensure door can close tightly in order to prevent pest entry.2. There were mouse droppings on the upper shelves of shelving unit near back door. Clean mouse droppings and monitor for any new activity.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The base of the prep cooler has been repaired with an insulating foam and vinyl, but the insulating foam is exposed and porous. Repair so that the surface is smooth, non-porous and easy to clean.*Manager stated cooler was being replaced within the next month.
  6. Risk Management Inspection

    3 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. Shelf with microwave was worn and no longer non-porous and easy to clean. Refinish so that it is impervious to moisture and easy to clean. 2. Newly installed cupboard doors under coffee maker area were raw wood. Paint/finish so they are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The base of the prep cooler has been repaired with an insulating foam and vinyl, but the insulating foam is exposed and porous. Repair so that the surface is smooth, non-porous and easy to clean.*Manager stated cooler was being replaced within the next month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- behind stand up mixer- in walk in freezer- Under kegs in walk in cooler
  7. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats sanitizer is diluted to 200ppm. This was corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labeled. This was corrected during the inspection. Ensure all spray bottles are labeled correctly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizing dishwasher was not dispensing 100ppm chlorine. Repair. All dishes must be sanitized manually by submerging in 100ppm chlorine solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located at time of inspection. Obtain chlorine test strips for testing dishwasher.
    • 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. Shelf with microwave was worn and no longer non-porous and easy to clean. Refinish so that it is impervious to moisture and easy to clean. 2. Newly installed cupboard doors under coffee maker area were raw wood. Paint/finish so they are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The base of the prep cooler has been repaired with an insulating foam and vinyl, but the insulating foam is exposed and porous. Repair so that the surface is smooth, non-porous and easy to clean.*Manager stated cooler was being replaced within the next month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- behind stand up mixer- in walk in freezer- Under kegs in walk in cooler

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