Belgian Beer Cafe
2-372/02-374 - 1000 Airport Road Edmonton International Airport AB T9E 0V3 · Food - General
Inspection summary
Belgian Beer Cafe has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 10, 2026, recorded 1 infraction.
6 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 5 separate inspections, most recently on September 10, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 4 times across 4 separate inspections, most recently on July 30, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 October 21, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on August 5, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 4 times across 4 separate inspections, most recently on July 30, 2024. 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.
15 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bleach bottle provided to the glass washer is empty. Operator provided a new bleach bottle to the glass washer at the time of inspection. Sanitizer concentration is recorded satisfactory after providing new bleach bottle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of the sanitizer is recorded very high in the glass washer. It is observed that very low quantity of water is coming in the glass washer for sanitization. Operator is advised to repair the glass washer and ensure that sanitization cycle is working properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of the sanitizer is recorded very high in the glass washer. It is observed that very low quantity of water is coming in the glass washer for sanitization. Operator is advised to repair the glass washer and ensure that sanitization cycle is working properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of the sanitizer is recorded very high in the glass washer. It is observed that very low quantity of water is coming in the glass washer for sanitization. Operator is advised to repair the glass washer and ensure that sanitization cycle is working properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The door strip of the walk-in cooler in the basement storage is damaged. Operator is advised to repair it.Ice build-up is observed on the fan of the stand-up freezer in the basement storage area. Operator is advised to repair the freezer and ensure it is working properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up grease is observed behind the cooking equipment. Operator is advised to clean it and maintain it clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the south side line cooler is recorded more than 10 degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel dispenser is not provided to hold paper towels with hand wash sink in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the south side line cooler is recorded more than 10 degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel dispenser is not provided to hold paper towels with hand wash sink in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the south side line cooler is recorded more than 10 degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel dispenser is not provided to hold paper towels with hand wash sink in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths used for sanitization of food contact surfaces are dirty and not stored in sanitizer solution. Sanitizer level of the sanitizer solution is recorded nil. Operator prepared fresh sanitizer solution at the time of inspection and provided new wiping cloths in the solution. Operator is advised to routinely monitor concentration of the sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the line cooler is recorded 10 degrees Celsius. Operator voluntarily discarded high-risk food stored in this cooler. Cooer doors are found in disrepair and are not closing completely. Operator is advised to repair the cooler and do not store high-risk food until cooler is able to maintain its temperature at 4 degrees Celsius or below. Operator is advised to monitor the cooler temperatures routinely.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- An employee is observed to discard waste from dirty dish to the hand wash sink at the time of inspection. Operator is advised to educate employees not to dump waste in hand wash sink and dedicate hand wash sink for hand washing only.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up grease is observed on kitchen floor under cooking equipment. Operator is advised to clean it and maintain the facility clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions