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Beverly Cafe In & Out

3908 118 Avenue NW Edmonton AB T5W 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Beverly Cafe In & Out has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on December 4, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 August 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times on September 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on October 2, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 August 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 11, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    0 infractions

  2. Demand 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)?
      • Observed old, decolorized, and possibly water-soaked chlorine test strips.Test strips were unable to be used properly to test the concentration of chlorine sanitizer.Correction:-Ensure there are chlorine test strips which can be used properly to measure the chlorine sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A sticker and/or label on the grease ventilation unit indicating the last time when the grease ventilation unit was inspected and cleaned, and the next service date was missing. Operator was unable to recall last service date.Correction:-Ensure that grease ventilation unit is routinely inspected and cleaned by the applicable provider.
  3. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid Food Handling Permit not displayed
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed dirty wiping cloths on the prep table.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cooked meat in a stainless steel bowl left out on the counter. The surface temperature of the meat was 23C.Observed cooked roast beef left out on the counter.The foods were promptly put into the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed whole raw eggs left out on the counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the back, across from the 3 compartment sink was operating at 16C.All foods were removed from the unit and placed in a fridge operating at 4C.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid Food Handling Permit not displayed
  5. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid Food Handling Permit not displayed
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An appropriate sanitizing solution was not available.This violation was corrected during the inspection.Please always have a sanitizing solution ready to go.Ensure cleaning clothes are stored in a sanitizing solution and not sitting wet on a counter top.
    • 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 liquid hand soap available at the hand sink in the food prep area.Liquid soap was placed there during the inspection, but the type of container placed at the hand sink does not make it easy to wash hands.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Valid Food Handling Permit not displayed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall general sanitation is not great.Deep cleaning of shelves, baseboard and food equipment is required.

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