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Better Bee Cooking

6842 50 Avenue Red Deer AB T4N 4E3 · Food - General

Official record from Alberta →

Inspection summary

Better Bee Cooking has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on January 16, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on November 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 28, 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 2 times across 2 separate inspections, most recently on November 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on November 28, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the spray bottles was found to be too strong, exceeding the range of the test strips.A demonstration on how to make 100 ppm chlorine sanitizer was conducted with the owner, who then remade the solution. When retested, the solution was within the correct range, 100 ppm.Please ensure sanitizers are tested when prepared and confirmed they are within the required range of 100–200 ppm for effective chlorine sanitization.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of rice was observed to be placed on the ground in the back storage area.Placing the food on a shelve or pallet will prevent cross-contamination from bacteria or cleaning chemicals on the floor. The owner was informed that all food items need to be placed at least 6 inches off the ground. The bag of rice was moved to a pallet.
    • 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?
      • The facility reports that pest control checks are being completed; however, there is no documentation to confirm this.The operator has been sent a monthly pest control checklist to print off and fill out.Please ensure the pest control records are completed and are being placed in a designated folder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up under the grill station, near the front of the equipment. The cooking top and backsplash of the oven was observed to have food debris and grease.Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle on hand was measured at over 1000 ppm chlorine.The operator was instructed on correct sanitizer preparation. A new solution was prepared and confirmed to be within the correct concentration range of 100–200 ppm.Please ensure Sanitizer is properly prepared and confirmed with test strips moving forward.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator had chlorine test strips available; however, they were expired.Please ensure that new chlorine test strips are acquired with a valid expiry date clearly indicated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink – front of facility was stocked with soap, however the paper towel dispenser was broken. The operator replaced it by placing paper towels on the counter near the sink. Back room handwashing sink was stocked with paper towels and soap.
    • 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?
      • The back door was sealed with a draft stopper (a cloth tube filled with insulation placed along the bottom of doors).Without the draft stopper, the door sweep at the bottom allowed light to pass through.Please ensure a new door sweep is installed so the back door remains sealed at all times, preventing the entry of pests and insects.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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