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Bev's Canteen

300 Arbour Hills Boulevard Grande Prairie AB T8X 0V2 · Food - General

Official record from Alberta →

Inspection summary

Bev's Canteen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 29, 2024. The most recent inspection, on December 6, 2024, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

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 4 times across 2 separate inspections, most recently on December 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 5, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 29, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 29, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on December 5, 2024. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches, pies, salads etc. are not labeled. Ensure all repackaged foods are dated, contains business information and complete ingredient list.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the hot-holding oven and the display cooler. Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler is not equipped with a thermometer to monitor temperature.Ensure bar coolers is equipped with a thermometer to monitor temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented, and cleaning records are not kept. Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged sandwiches, pies, salads etc. are not labeled. Ensure all repackaged foods are dated, contains business information and complete ingredient list.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler dry hand on a cloth towel. Food handler also had a ring on. Ensure only single use papers towels are used to dry hands. If ring cannot be removed, then food handler should wear gloves after washing hands. Note: glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after each use as well.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored with lettuce and other ready to eat foods inside the cooler. Ensure raw eggs are stored separately from ready to eat foods. Also, ensure staff wash their hands after handling raw eggs.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not appropriately labeled. Ensure all chemical solution not in their original container are appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler is not equipped with a thermometer to monitor temperature.Ensure bar coolers is equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is available for the hot-holding oven and the display cooler. Ensure all hot and cold holding units is equipped with an oven thermometer and temperatures are measured daily.
    • 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?
      • Pest control monitoring records were not available for review. School maintenance receives the monthly records.Ensure monthly records are kept on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented, and cleaning records are not kept. Implement cleaning procedures and keep daily, weekly and monthly cleaning logs.
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