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Bethany Airdrie Food Services

1736 1 Avenue NW Airdrie AB T4B 2C4 · Food - General

Official record from Alberta →

Inspection summary

Bethany Airdrie Food Services has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on May 13, 2026, found no infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on February 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on October 27, 2023. 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 13 times across 10 separate inspections, most recently on May 5, 2026. 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 2 times across 2 separate inspections, most recently on October 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Canned food in dry storage area was dented. Ensure that all canned foods are kept in good condition and free of any damage or dents. Staff discarded the food item during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up noted on shelving unit under the exhaust hood. Clean surface to remove dust build-up.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The thermometer used to verify the rinse temperature of the heat-sanitizing dishwasher was not operational at the time of inspection. The digital display for the mechanical dishwasher did not display a rinse temperature reading. Acquire a suitable thermometer capable of reading a maximum rinse temperature for the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area on and around the refrigeration unit fans in the walk-in coolers-The area under shelving in the walk-in coolersClean indicated areas and ensure that they are included in a sanitation schedule.
  5. Monitoring 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?
      • The wall behind the client food service area has a hole, making the area more difficult to clean as needed. Repair hole to render surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knob-shaped handle of the lid of the hot holding soup warmer in the Aspen wing servery is damaged, making the surface more difficult to properly clean and sanitize.Replace handle for this hot holding unit to ensure smooth easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The area on and around the refrigeration unit fans in the walk-in coolers-The area under shelving in the walk-in coolers-The containers used for bulk dry food storageClean indicated areas and ensure that they are included in a sanitation schedule.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The kitchenette servery previously used for food service in the Aspen Unit has been removed. Notification of this removal was not previously provided to AHS and no plans for the proposed new food service area have been received.Provide plans for the new servery for the Aspen unit.
  8. Risk Management Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The kitchenette servery previously used for food service in the Aspen Unit has been removed. Notification of this removal was not previously provided to AHS and no plans for the proposed new food service area have been received.Provide plans for the new servery for the Aspen unit.
  9. Monitoring 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?
      • The area in the Aspen unit used for portioning and serving food does not have access to a handwashing sink. If intending to continue utilizing this area for food handling, install a handwashing sink.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The kitchenette servery previously used for food service in the Aspen Unit has been removed. Notification of this removal was not previously provided to AHS and no plans for the proposed new food service area have been received.Provide plans for the new servery for the Aspen unit.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in washcloth bucket measured at 100 ppm.- Staff prepared new quats solution and sanitizer concentration was tested at 100 ppm.- Ensure to regularly check sanitizer concentration using the available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups used as scoops were found in the flour bulk container and stored inside the food.- Operator removed cups from food immediately.- When storing utensils in ingredients, ensure to use scoops with handles and store handle side up to protect food from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding Violation***The cupboard under the sink in the Aspen Unit serving kitchen was water damaged and no longer cleanable.-Please remove and replace any water damaged building materials. Ensure the surface is smooth, impervious to moisture, and easy to clean. In the meantime, keep this area clear and do not use for storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour mixer was not properly cleaned, and food debris was noted on the machine.- Operator cleaned and sanitized the machine using quats sanitizer solution.- Please ensure the mixer is cleaned more thoroughly after use.
  11. Risk Management 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?
      • **OUTSTANDING**1. Cupboard doors were missing on 2 cupboards in the front serving area and arborite was chipping off the cupboards, which was making the surface hard to clean.- Please install cupboard doors and ensure that all surfaces are smooth, impervious to moisture, and easy to clean.2. The cupboard under the sink in the Aspen Unit serving kitchen was water damaged and no longer cleanable.-Please remove and replace any water damaged building materials. Ensure the surface is smooth, impervious to moisture, and easy to clean. In the meantime, keep this area clear and do not use for storage.
  12. Risk Management Inspection

    2 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?
      • **OUTSTANDING**1. Cupboard doors were missing on 2 cupboards in the front serving area and arborite was chipping off the cupboards, which was making the surface hard to clean.- Please install cupboard doors and ensure that all surfaces are smooth, impervious to moisture, and easy to clean.**Shelley advised that she is working with Aramark to address these cupboards. Repairs should be completed in a month. 2. The cupboard under the sink in the Aspen Unit serving kitchen was water damaged and no longer cleanable.-Please remove and replace any water damaged building materials. Ensure the surface is smooth, impervious to moisture, and easy to clean. In the meantime, keep this area clear and do not use for storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust build up noted on ceilings in all three walk-in coolers.
  13. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were 2 refrigerators in the front serving area of the main kitchen that were not operational and fruit salad was being stored in one.-Please do not store any food in the broken refrigerators and install signage on the refrigerators to remind staff not to use. If refrigerators are used, they must be repaired so that they maintain a temperature of 4 degrees Celsius or less.2. There was no thermometer in the ADP refrigerator.-Please equip the refrigerator with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The min/max digital thermometer used to test the maximum dish temperature of the dishwasher was broken.-Please obtain a new thermometer.
    • 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 hole in the drywall to the right of the dishwasher. Plans are in place for repairs. -Ensure drywall is repaired and area is re-tiled. 2. The grout between the floor tiles in the dish pit area of the main kitchen was in disrepair.-Please re-grout between floor tiles so that the floor is easy to clean.3. Silicone/caulking was missing on the wall by the dishwasher.-Please re-apply silicone/caulking to prevent water damage.4. Cupboard doors were missing on 2 cupboards in the front serving area and arborite was chipping off the cupboards, which was making the surface hard to clean.-Please install cupboard doors and ensure that all surfaces are smooth, impervious to moisture, and easy to clean.5. The cupboard under the sink in the Aspen Unit serving kitchen was water damaged and no longer cleanable.-Please remove and replace any water damaged building materials. Ensure the surface is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris build up in the following areas:-In cupboards and shelving units in the front serving area of the main kitchen.-Along the countertop behind the hand wash sink in the front serving area of the main kitchen.-In cupboards in the Aspen unit serving kitchen.-Under the shelving units in the dry storage room.-On the walls and ceilings in the walk in coolers.Please thoroughly clean the noted areas.

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