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Beirut Bakery

3210 17 Avenue SW Calgary AB T3E 0B3 · Food - General

Official record from Alberta →

Inspection summary

Beirut Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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 6 times across 6 separate inspections, most recently on October 1, 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?

  • 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 6 times across 2 separate inspections, most recently on November 8, 2024. 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 3 times across 3 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 8, 2024. 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 4 times across 4 separate inspections, most recently on October 1, 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?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available for sanitizing food contact surfaces at the time of inspection. Actions Taken/Required:- Operator prepared a 100-ppm bleach sanitizer solution onsite during inspection.- Ensure sanitizer is available and maintained at the required concentration at all times for proper sanitization of food contact surfaces.
    • 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?
      • Oct 01, 2026: The violation mentioned below remains outstanding.No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oct 01, 2026: The violation mentioned below remains outstanding.Tiles throughout food prep area are acoustic tiles. Ensure these are replaced with smooth and easily cleanable tiles.
  2. Demand Inspection

    2 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?
      • No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles throughout food prep area are acoustic tiles. Ensure these are replaced with smooth and easily cleanable tiles.
  3. Risk Management Inspection

    2 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?
      • No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles throughout food prep area are acoustic tiles. Ensure these are replaced with smooth and easily cleanable tiles.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured 0ppm. Ensure chlorine sanitizer measured 100ppm.
    • 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?
      • No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles throughout food prep area are acoustic tiles. Ensure these are replaced with smooth and easily cleanable tiles.
  5. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored on the floor in the back kitchen.Store foods at least 6 inches off the floor.Previous violations:1) Food products including banana pepper pickles and Haslanmis were stored on the floor.2) Food containers were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled.Chemical spray bottle was promptly labelled to identify their content.Ensure chemical spray bottles are clearly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food inserts on top of the prep cooler measured between 5.9°C to 9.3°C.Cover the food inserts with lids. The internal temperature of the prep cooler was 3.9°C.Food under refrigeration must be maintained at 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the food in the hot holding unit measured 58.9°C.Food in the hot holding unit were reheated in the oven to 88°CEnsure the hot holding unit is maintained at 60°C and above at all times.
    • 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?
      • No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food handling permit was not displayed.Display a valid food handling permit where customers can easily view it.
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were kept on the counter. No sanitizer buckets were available and sanitizer spray bottles were being used.Fresh sanitizer buckets were prepared and measured 100 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was wearing a glove on the right hand. A pair of gloves must be worn on both hands.The food handler washed their hands before wearing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products including banana pepper pickles and Haslanmis were stored on the floor.2) Food containers were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled.Adequately label the chemical spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food inserts on top of the prep cooler measured between 5.9°C to 9.3°C.Cover the food inserts with lids. The internal temperature of the prep cooler was 3.9°C.Food under refrigeration must be maintained at 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the display cooler measured at 8.7°C. The temperature displayed indicated 51°F.Adjust or fix the display cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit holding the meat pie measured 48.1°C. There was no food stored in the hot holding unit.Ensure the hot holding unit is maintained at 60°C and above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken held on the hot holding unit measured 36.9°C.The chicken was reheated to 78°C in the oven.Leftover chicken in the cooler must be reheated to 74°C before it is stored in the hot holding unit and sold to customers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed with food trays. The food trays were promptly removed.
    • 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?
      • No pest control records available.- Pest control is performed by operator and will be sent pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the counter.Place paper towels in suitable paper towel dispensers
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid food handling permit was not displayed.Display a valid food handling permit where customers can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the green cutting board.Resurface or replace the green cutting board.
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