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Beyond Breakfast

107 - 10210 111 Street Grande Prairie AB T8V 7L3 · Food - General

Official record from Alberta →

Inspection summary

Beyond Breakfast has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on December 18, 2024, recorded 5 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, Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on December 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 18, 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?

  • 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 once on November 27, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 9 times across 2 separate inspections, most recently on December 18, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on December 18, 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.

3 inspections

  1. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infra-red thermometer is not available to check temperature of sliced donair meat during second cooking step.Obtained infra-red thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • New hand washing sink: paper towel in a dispenser is not provided at the sink.Ensure single use paper towel in a dispenser is provided at the hand washing sink.
    • 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 program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not available.Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    18 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not available for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Infra-red thermometer is not available to check temperature of sliced donair meat during second cooking step.Obtained infra-red thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration.Obtain sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility requires an additional hand washing sink near the pizza making area/food prep area.Ensure hand washing sink is installed at the prep table area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink(s) in the front and at the 3-compartment sink: Dispensers for liquid soap & single use paper towel are empty. Ensure liquid soap and single use paper towel dispensers are refilled.
    • 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 program has not been implemented.Ensure pest control monitoring program is implemented and monthly records are kept.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Facility is planning to have reusable customer plates, cutlery and cups/glasses. Commercial dishwasher is not available.Ensure a commercial dishwasher is installed otherwise single use disposable plates, cutlery and cups must be used.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure food safety training course is completed by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3 compartment sink is clogged and is not draining properly. Ensure sink is unclogged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap is full as there is a smell in the kitchen.Ensure grease trap is cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are not properly installed at various location in the kitchen.Ensure ceiling tiles are properly installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is loose near the 3-compartment sink.Ensure baseboard is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulb is missing inside the commercial ventilation system. Ensure a new light bulb and a shatter proof cover is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Filter is missing for the commercial ventilation canopy. Ensure filter is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza prep cooler: handle for the lid is broken and has sharp edges. Ensure handle is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler: emergency release handle is missing. Ensure new emergency release handle is installed inside the walk in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule has not been implemented, and cleaning logs are not available.Implement cleaning schedule and keep daily weekly and monthly cleaning logs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor grout has built up of dirt that's been caked on.Ensure floor grout for the entire facility is cleaned.
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