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Bep & Brew

528 2 Avenue SE Airdrie AB T4B 1S2 · Food - General

Official record from Alberta →

Inspection summary

Bep & Brew has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2025. The most recent inspection, on August 27, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 11, 2025. 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 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 8 times across 4 separate inspections, most recently on August 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 4 separate inspections, most recently on August 12, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were noted laying on the countertops and on the dish washing sinks throughout the kitchen**Store all cleaning cloths in sanitizing solution containing 100ppm of chlorine or 200ppm of QUAT when cleaning cloths are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Customer takeout utensils were still directly on the floor in the back storage area**Store food items at least 6 inches above the floor to protect food from contamination.
    • 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 no paper towel in the paper towel dispenser in the front hand wash sink. Paper towel was replaced**Ensure all hand wash sinks are fully equipped with hot & cold water, soap and paper towel at all times
    • 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. Mold buildup was noted in the caulking around the hand wash sink in the front bubble tea prep area2. Mold buildup was noted in the caulking by the one compartment sink next to the high temperature dishwasher**Remove/clean mold
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large amount of ice buildup was noted in the walk-in freezer**Remove and clean ice build-up**Investigate and repair freezer as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken plastic bin was used to store frozen spring rolls in the chest freezer. Bin was discarded**Ensure all food equipment and utensils are maintained in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dirt buildup was noted on the floors, underneath equipment, and in the hard-to-reach areas throughout the store.**Please clean the kitchen
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient temperature of the upright cooler beside the stove was measured at 8 degrees C**Repair coolers**Maintain temperature of coolers at 4 degrees C and below at all times.
    • 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 wash sink in the front tea service area was obstructed with spoons.**Hand wash sinks MUST be used for the sole purpose of hand washing.**Do not store items in the hand wash sink**Keep hand wash sinks accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in the back electrical room next to the back door.**Declutter the noted areas.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available in the food prep area, a fresh chlorine solution measuring 100ppm was prepared.**Ensure that sanitizer for the food prep area is prepared daily.**Verify concentration of sanitizer using chlorine test strip
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used gloves was stored on the food prep countertop in the kitchen.**Discard used gloves.**Gloves are to be used for a single purpose, discarded afterwards and not to be reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw foods - Raw eggs and raw meat were stored above cooked foods and ready-to-eat foods in the upright cooler beside the stove.2. Raw pork balls were stored on bread and vegetables in the walk-in freezer**Move all raw food items to the bottom layer of cooler/freezers.**Ensure that all raw food items are stored below cooked/ready-to-eat foods to prevent cross contamination of foods.3. Left over oyster sauce contained in an open metal can was stored in the cooler. Sauce was discarded.**Do not store leftover foods in metal cans**Left over foods in metal cans must be transferred into food grade containers before storing in fridge.4. Foods stored in the upright cooler beside the stove and in the walk-in freezer were left uncovered.**Cover all food items in cold storage to protect from contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff's phone was left on the food prep table beside the stove2. Staff's half eaten food (sandwiches) was left on the food prep table beside carrots that were being prepped.**All staff's personal items must be stored in a separate area away from food items to prevent contamination of food.Food items were stored on the dishwashing table and around the splash zone of the hand wash sink.**The dishwashing area and the splash zone of the hand wash sink are considered as dirty areas. Food items must not be stored in this area to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk foods were stored at room temperature. Operator was unable to tell when foods were left out at room temperature. Temperature of foods were measured at:-Noodles - 33 degrees C-Soaked beans - 17 degrees C-Sauce made with Mayo - 20 degrees C-Cooked bone broth - 21.4 degrees CFood items were discarded.**Ensure that all high-risk foods are held hot at 60 degrees C and above or held cold at 4 degrees C and below at all times2. Improper food thawing process was noted during the inspection. Bowls containing frozen shrimps were left soaking in bowls of water. Temperature was measured at -0.3 degrees C and 2.2 degrees C. Shrimps were moved back to the cooler.**Ensure that proper thawing process is observed in the food facility.**Thaw frozen foods in the cooler overnight, or under continuous cold running water or cook directly from frozen state.**Resource on proper thawing processes emailed to operator.3. Ambient temperature of the upright cooler beside the stove was measured at 13.2 degrees CAmbient temperature of the prep cooler was measured at 13.4 degrees C. Foods in inserts were measured at -Sliced carrots - 14 degrees C- Bean sprout- 15.5 degrees C- Butter - 14.4 degrees CCheese - 14 degrees C-Noodles - 13.4 degrees CHigh risk foods were discarded**Repair coolers**Maintain temperature of coolers at 4 degrees C and below at all times.4. Rehydrating noodles was left soaking in a bucket of water at room temperature in the 2-compartment sink. Noodles were drained and moved to cooler.**Noodles soaking in water is a high-risk food.**Store high risk foods appropriately in the cooler to maintain a temperature of 4 degrees C and below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for testing the chlorine sanitizer used in the facility.**Equip the facility with a chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towels at hand wash sinks were stored inappropriately on countertops rather than being stored in an enclosed dispenser. Paper towel in the kitchen, front tea service area and men's washroom were stored on the counter tops.**Ensure that paper towels are stored in the paper towel dispenser to protect from contamination.2. The hand wash sink in the front tea service area was obstructed with jugs and spoons.**Hand wash sinks MUST be used for the sole purpose of hand washing.**Do not store items in the hand wash sink**Keep hand wash sinks accessible 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?
      • Mice droppings were noted on the floor by the backdoor next to the female washroom.**Remove mice droppings in a clean and sanitary manner.**Ensure that adequate pest control measures are put in place to prevent sand eliminate pest from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and grime were noted on the floor in the room to the left of the food prep area with the hand wash sink, in the back storage area and by the back door.2. Clutter was noted in the back electrical room next to the back door.**Clean listed areas and the entire kitchen**Declutter the noted areas.
  5. Initial Inspection

    0 infractions

  6. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution contained in spray bottles used in the food prep area was measured at over 1000ppm. Operator mixed fresh chlorine solution.**Ensure chlorine solution used in the food prep area is maintained at 100ppm at all times.**Verify concentration using test strips.Information on how to mix chlorine solution emailed to operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A hot water kettle was stored in the splash zone of the hand wash sink by the smoothie making area.**Remove kettle from splash zone**Keep food/food equipment away from the splash zone to prevent contamination
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was yet to be installed.Facility is using reusable dishes and has a 2-compartment sink**Install dishwasher
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine test strip for verifying the chlorine sanitizing solution used in the facility.**Equip facility with chlorine test strip.
    • 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 broken tile to the left corner of the wall opposite the microwave in the smoothie making area.**Replace tile2 Non shatterproof light bulbs above the walk-in freezer were missing a cover**Replace light cover or install shatterproof bulbs3. There was a hole on the wall above the sandwich prep cooler and a hole on the bottom wall on the left side of the sandwich prep cooler**Seal all holes4. The walk-in cooler was not in use. There was insufficient cold storage equipment. Operator is yet to receive delivery of refrigerator.**Equip the facility with cold storage equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dirt build-up on the floor of the walk-in freezer.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted in storage room next to the back door.**Declutter area to facilitate cleaning and prevent potential breeding of pests.

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