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Beyond Fresh Cafe & Frozen Yogurt

315 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General

Official record from Alberta →

Inspection summary

Beyond Fresh Cafe & Frozen Yogurt has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 2, 2024. The most recent inspection, on August 12, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 12, 2026. 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 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 3 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on August 12, 2026. 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 5 times across 4 separate inspections, most recently on August 12, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • Aug 12 2026: Fruit flies have improved. Continue with diligent cleaning, organic waste disposal frequently and treat all of the drains in the facility.Numerous fruit flies by the sinks, garbage areas, fruit juicing machines.Ensure a thorough cleaning of the facility is done and the drains are treated.Follow all instructions from the professional pest control company.Enlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked food safety knowledge. Additional training required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aug 12 2026: Cleanliness and sanitation is improved. Continue to deep clean all hard to reach areas and hand contact surfaces.Several areas need attention to cleaning to prevent further pest infestation:1. Do not leave unclean dishes, garbage cans, utensils or cleaning rags overnight.2. The entire facility needs to be deep cleaned, including but not limited to:under the sinks, area around the baseboards and grease trap, garbage cans, all fronts of cupboards and equipment, the juicing area, the handwashing sink and in all hard to reach areas.
  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not workingObtain functional probe thermometer
    • 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?
      • Numerous fruit flies by the sinks, garbage areas, fruit juicing machines.Ensure a thorough cleaning of the facility is done and the drains are treated.Follow all instructions from the professional pest control company.Enlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked food safety knowledge. Additional training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Reoccurring violation:Old, oil-soaked cardboard used to line countersRemove cardboard since this material is difficult to keep clean and sanitary
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils stored under the paper towel dispenser next to the hand wash station. Utensils are subject to contamination from hand washing.2. The handles, seals and shelves of the coolers and freezers were sticky with food debris. Ensure these are cleaned and sanitized every 4 hours or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas need attention to cleaning to prevent further pest infestation:1. Do not leave unclean dishes, garbage cans, utensils or cleaning rags overnight.2. The entire facility needs to be deep cleaned, including but not limited to:under the sinks, area around the baseboards and grease trap, garbage cans, all fronts of cupboards and equipment, the juicing area, the handwashing sink and in all hard to reach areas.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, bucket of QUAT sanitizer had a concentration of 0 ppm. Operator stated that sanitizer had not been changed since the night before. Buckets of sanitizer solution is to be changed at least every 4 hours or when visibly dirty
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cooked turkey bacon left out at room temperature for two days. Perishable foods are to be kept either hot (above 60C) or cold (below 4C). Or discard after 2 hours2. Prep cooler measured at 8C - Cover was left open. Ensure cold foods maintain a temperature of 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not workingObtain functional probe thermometer
    • 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?
      • 1. Numerous fruit flies observed by the garbage bin2. No pest control availableEnlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked food safety knowledge. Additional training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old, oil-soaked cardboard used to line countersRemove cardboard since this material is difficult to keep clean and sanitary
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Operator noted that juicing equipment were rinsed with hot water, but cleaning with soapy water and sanitizer was only done every few days2. Dirty cleaning cloths left on the counter3. At the time of inspection, no sanitizer was made available - corrected during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Container of cooked turkey bacon left out at room temperature for several days. Perishable foods are to be kept either hot (above 60C) or cold (below 4C). Or discard after 2 hours2. Prep cooler measured at 15C - Cover was left open. Food moved to another cooler. Ensure cold foods maintain a temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • cleaning cloths and sponges were placed directly in the back hand sink. Ensure all hand wash stations are kept free and easily accessible at all times
    • 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?
      • 1. Numerous fruit flies observed by the juicing machines2. No pest control availableEnlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
    • 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?
      • Posted permit was expired. Please post updated permit
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator lacked food safety knowledge. Additional training required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old, oil-soaked cardboard used to line counters and shelving unitsRemove cardboard since this material is difficult to keep clean and sanitary
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed raw wood on the side of wall dividing 3 compartment sink and mop sink Ensure all surfaces are smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting board.Resurface or replace the cutting boards as needed.3) There was rust buildup accumulated on the prep cooler door and handle.Clean and sanitize the prep cooler door and handle and eliminate he rust buildup.
  5. Initial 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)?
      • Expired quat test strip was in use. The quat test strip appeared to be light orange.The quat test strip was discarded.Obtain a valid quat test strip,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting board.Resurface or replace the cutting boards as needed.3) There was rust buildup accumulated on the prep cooler door and handle.Clean and sanitize the prep cooler door and handle and eliminate he rust buildup.

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