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Beiseker Fresh Market - Food

211 6 Street Beiseker AB T0M 0G0 · Food - General

Official record from Alberta →

Inspection summary

Beiseker Fresh Market - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2025. The most recent inspection, on October 6, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 3 times across 3 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 once on August 21, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand 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?
      • 1. Ledge above two compartment sink in bakery area was raw wood. Please paint so that it is impervious to moisture and easy to clean. 2. Finish on small side table in bakery area was chipping off and surface was no longer smooth, non-porous and easy to clean. Refinish surface or remove table.3. A piece of drywall in meat cutting area had been replaced/repaired but not yet painted. Paint so that wall is smooth, non-porous and easy to clean.*Cited again January 6, 2025.
  3. Demand 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?
      • 1. Ledge above two compartment sink in bakery area was raw wood. Please paint so that it is impervious to moisture and easy to clean. 2. Finish on small side table in bakery area was chipping off and surface was no longer smooth, non-porous and easy to clean. Refinish surface or remove table.3. A piece of drywall in meat cutting area had been replaced/repaired but not yet painted. Paint so that wall is smooth, non-porous and easy to clean.*Cited again January 6, 2025.
  4. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in bakery and meat cutting area were not stocked. Ensure hand sinks are stocked with soap and paper towels and that paper towels are placed into dispenser.
    • 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. Ledge above two compartment sink in bakery area was raw wood. Please paint so that it is impervious to moisture and easy to clean. 2. Finish on small side table in bakery area was chipping off and surface was no longer smooth, non-porous and easy to clean. Refinish surface or remove table.3. A piece of drywall in meat cutting area had been replaced/repaired but not yet painted. Paint so that wall is smooth, non-porous and easy to clean.

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