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Beverly Place - Kitchen

4410 117 Avenue NW Edmonton AB T5W 4Z8 · Food - General

Official record from Alberta →

Inspection summary

Beverly Place - Kitchen has been inspected 15 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 2, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 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 4 times across 4 separate inspections, most recently on August 14, 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)?

  • 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 September 19, 2025. 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 12 times across 9 separate inspections, most recently on August 20, 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 6 times across 3 separate inspections, most recently on September 19, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food splashes noted inside the microwave located in the dining room. Please clean and sanitize the microwave.- completed July 31/26*Dust accumulation noted on the following equipment:- -black fan located at the end of the dishwashing table- completed July 31/26-AC vents located above the windowsClean the above equipment. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.
  3. Risk Management 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)?
      • *Test strips used to confirm the food safe Quat based sanitizer concentration was missing the color interpretation chart and storage container. Please ensure test strips are properly stored and contain the manufacturer’s interpretation chart that includes the expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food splashes noted inside the microwave located in the dining room. Please clean and sanitize the microwave.- completed July 31/26*Dust accumulation noted on the following equipment:- -black fan located at the end of the dishwashing table- completed July 31/26-AC vents located above the windowsClean the above equipment. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips used to confirm the food safe Quat based sanitizer concentration was missing the color interpretation chart and storage container. Please ensure test strips are properly stored and contain the manufacturer’s interpretation chart that includes the expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food splashes noted inside the microwave located in the dining room. Please clean and sanitize the microwave.- completed July 31/26*Dust accumulation noted on the following equipment:- -black fan located at the end of the dishwashing table- completed July 31/26-AC vents located above the windowsClean the above equipment. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The under side of the cupboard by the baking area was coming off. Please repair or replace. Ensure all storage equipment are in good working condition. *Signs of water infiltration (peeling finish and water stains) were noted in the cupboard under the hand sink located in the coffee station. Please repair or replace. Ensure all storage equipment are in good working condition.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff cellphones were found stored in a cupboard next to dishes/plates. Remove. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips used to confirm the food safe Quat based sanitizer concentration was missing the color interpretation chart and storage container. Please ensure test strips are properly stored and contain the manufacturer’s interpretation chart that includes the expiry date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The under side of the cupboard by the baking area was coming off. Please repair or replace. Ensure all storage equipment are in good working condition. *Signs of water infiltration (peeling finish and water stains) were noted in the cupboard under the hand sink located in the coffee station. Please repair or replace. Ensure all storage equipment are in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food splashes noted inside the microwave located in the dining room. Please clean and sanitize the microwave.*Dust accumulation noted on the following equipment:-black fan located at the end of the dishwashing table-AC vents located above the windowsClean the above equipment. Ensure ventilation is good repair to prevent the accumulation of dust in the food facility.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Sandwich cooler had a build up of ice. Remove ice and ensure cooler is in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule. Oct 9/25-Juice nozzles were cleaned. Unable to determine from pictures if the hard to reach areas behind nozzles were cleaned.Oct 23/25- Build up was noted on hard to reach areas behind juice nozzles. Please clean area and add to routine cleaning.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule. Oct 9/25-Juice nozzles were cleaned. Unable to determine from pictures if the hard to reach areas behind nozzles were cleaned.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the ground in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was not available in the old milk cooler now being used to store sandwiches for residents. Place a thermometer into the cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • *Facility did not have hot or cold running water and food preparation was occurring. Stop food preparation until facility is equipped with hot and cold running water. Staff complied. Water requirement reviewed with manager and staff. Review your emergency preplans for no water in facility, ensure food handling does not occur.
    • 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 ceiling finish by the exhaust hood was peeling. Repair/replace. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A buildup of sticky residue was observed on the juice machine nozzles, along with visible dust and debris in the hard-to-clean areas behind the nozzles. Clean nozzles/hard to reach areas and add to cleaning schedule.*Black debris/mould like substance was noted inside the ice machine. Clean and sanitize the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Mould like growth was found on the underside of the walk in cooler shelving. Clean shelving.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Soap dispenser in disrepair (soap dispenser pump missing). Ensure all equipment is in good repair. Soap was still available but hard to be accessed.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X The can opener had a buildup of food debris on it. This was cleaned and sanitized during the inspection. X The meat slicer and blade guard had a buildup of dried food on them. X The mixer had food splatter on it.X The underside of the coffee dispenser above the nozzles is dirty.
  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning records are filled as work is being done. Daily cleaning schedules not observed (weekly cleaning schedules observed).*Overall sanitation has improved. Ensure hard-to-reach areas are also cleaned and sanitized (i.e. dishwashing area dust accumulation in hard-to-reach areas; plate and fork on the floor in the corner was observed)
  15. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Approved food safe sanitizer was measured with test strips to be low. This was corrected immediately during the inspection.
    • 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 around hand sink was observed to be in disrepair. Please ensure all areas are impervious to moisture and easily cleanable.*What appears to be a missing door lock for the door in between dining room and kitchen was observed. Hole was observed in the door. This creates an area that is not easily cleanable and impervious to moisture. Please ensure all areas are impervious to moisture and easily cleanable.*Ceiling tile above the steamer appears to be pealing. Please ensure ceiling tile is repaired/replaced and all areas are easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Metal strainers were observed to be in disrepair. Metal pieces were coming undone. This was corrected during inspection (strainers were discarded).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure cleaning records are filled as work is being done. It appears agency help is required for completing cleaning duties. Please ensure education is provided as needed.*Overall sanitation appears to be needing improvement. Areas were showed to the operator onsite (i.e. dishwashing area, dry storage, walk in cooler, walk in freezer etc.)

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