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Bethany Meadows - Food

4209 55 Street Camrose AB T4V 4Y6 · Food - General

Official record from Alberta →

Inspection summary

Bethany Meadows - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on October 1, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 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 2 times across 2 separate inspections, most recently on November 5, 2025. 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 once on May 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 31, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The reusable oven grade gloves used at the reheating stations in the kitchenettes were noted to be in need of cleaning at the time of the inspection.Ensure that the gloves are routinely cleaned and sanitized routinely to ensure that food debris is not permitted to accumulate on the reusable oven gloves.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, a carton of coffee creamer was left on the counter at room temperature at the Aspen kitchenette.The temperature of the remaining coffee creamer was recorded to be 20 degrees Celsius using the inspector's probe thermometer.The remaining creamer was discarded at the time of the inspection and discussion of ensuring cold food/drinks are outside of refrigeration as little as possible during food service was discussed.Ensure that cold foods/drinks are not allowed to be subjected to temperature abuse.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • The temperature for the Oak/Maple high temperature mechanical dishwasher was displayed to be 86.8°C at the machines gauge. However, the inspector's maximum recorded thermometer temperature was 68.5°C at the plate level after running the machine multiple times. The machine will require descaling and or service to ensure that it reaches a suitable temperature at during the rinse / sanitize cycle at the plate level. Until the dishwasher can be serviced, the Oak and Maple lodge will move to using single use disposable dinnerware and cups. A technician was called during the inspection and would be arriving the following morning to service the machine.
  5. 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)?
      • High temperatures dishwasher were verified during inspection. **Oak Dishwasher @ 66.6C - staff were going to use the neighboring unit dishwasher until it could be sorted. Birch dishwasher @ 77.7CCedar dishwasher @ 77.C
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed that upper cabinet fronts in the Maple unit had splatter on it. -Have the cabinet front cleaned
  6. Monitoring Inspection

    0 infractions

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