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Bethany Cochrane Food Services

1000 - 32 Quigley Drive Cochrane AB T4C 1X9 · Food - General

Official record from Alberta →

Inspection summary

Bethany Cochrane Food Services has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 3, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 May 27, 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 once on May 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on October 7, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 September 3, 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?

  • 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 May 27, 2024. 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.

7 inspections

  1. Monitoring 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?
      • Front service area by the kitchen * Cabinet bottom surfaces under the sink and under counter by the coffee and juice machines were water damaged and not in good repair.Please ensure any damaged surfaces are replaced /repaired.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During the inspection staff had multiple task change and hand washing was not observed for any of the staff in the kitchen. Discussed proper hand hygiene and gloves change with the facility manager. Suggested hand hygiene audit and timer for frequent hand washing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Multiple food items were left on the counter and in the food equipment at the food prep stations. Please make sure food items are stored properly and safe manner after the prep. Corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed with food cart. Corrected during the inspection.Please make sure hand washing station is available and accessible at all times for proper hand washing.
  4. Monitoring 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?
      • *Caulking by the wall under the dishwashing machine was separating. Mildew started built up on the surface. Please clean and repair the surface.* Small leak under the 3-compartment sink, under far-left side sink. Please repair it,
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered cutlery on the counter in the kitchenet areaPlease make sure cutlery bins are covered with lid or stored in the drawer to avoid any contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable food was stored at the bottom shelves in the refrigerator by the kitchenet area (both of them)Please make sure perishable food items stored at upper level and non-perishable at the bottom, avoid overcrowding food products in the refrigerator for better air circulation and maintain the temperature below 4C.2. Memory Unit Kitchenet Area: Use smaller trays in the refrigerator and products like ketchup can be store sideways in the refrigerator after opening the bottle to maintain the temperature int he refrigerator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Memory Unit Kitchenet Area: Yellow slip resistant mats which used on the tables for the residents were stored too close to sink by the counter area. advised to store them at the dry place and clean and sanitize them after each use to prevent any cross contamination.*There was leak at the steam oven. Water was coming through the pipe behind the oven. Please make sure it is repaired, working in a good condition and not causing any injuries to staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Concerns related to McQuitey Hall Kitchen *Dust and food debris built up beside the stove on the floor, and behind the fridge.Please clean the areas.*Grease and grime built up in the oven, on the oven glass. Please clean the areas.*Hair and dust in some of the cabinet and drawers. Please clean the areas. Please make sure food contact surface and high touch surfaces in the areas are cleaned and sanitized and monitored daily.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X2 cleaning clothes were left of the counter (by the coffee station)*Corrected during the inspection. Please make sure cleaning clothes are kept in the sanitizer solution while not in use to prevent the bacteria growth and prevent contamination of the food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered cutlery on the counter in the kitchenet areaPlease make sure cutlery bins are covered with lid or stored in the drawer to avoid any contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Perishable food was stored at the bottom shelves in the refrigerator by the kitchenet area (both of them)Please make sure perishable food items stored at upper level and non-perishable at the bottom, avoid overcrowding food products in the refrigerator for better air circulation and maintain the temperature below 4C.2. Memory Unit Kitchenet Area: Use smaller trays in the refrigerator and products like ketchup can be store sideways in the refrigerator after opening the bottle to maintain the temperature int he refrigerator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Memory Unit Kitchenet Area: Yellow slip resistant mats which used on the tables for the residents were stored too close to sink by the counter area. advised to store them at the dry place and clean and sanitize them after each use to prevent any cross contamination.*There was leak at the steam oven. Water was coming through the pipe behind the oven. Please make sure it is repaired, working in a good condition and not causing any injuries to staff.
  7. Monitoring 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. The servery right outside the main kitchen had a cabinet door front that were missing, a handle that was missing, and the shelves in some of these cabinets were missing an edge trim or proper finish ( which exposed raw porous wood). ** Please install missing cabinet door, missing cabinet handle, and a proper edge trim for the shelves. Alternatively, the raw wooden edges of the shelves can be sanded down and painted to ensure the surface is made smooth, non-absorbent to moisture, and easily cleanable. 2. The light in unit 2's (700) servery fridge was not working. ** Please repair or replace the light in unit 2's servery fridge.

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