Skip to content
Loading map…

Daily Scoop At Beach Corner

53101D Range Road 15 Parkland County AB T7X 2E4 · Food - General

Official record from Alberta →

Inspection summary

Daily Scoop At Beach Corner has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on September 22, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 3 separate inspections, most recently on August 14, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 7, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A single sink was being used for both handwashing and dishwashing activities. As reusable equipment and utensils are used in the operation, a minimum of a two-compartment sink is required for proper washing, rinsing, and sanitizing of food-contact items. Corrective action is required to provide an approved two-compartment sink before next operating season.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Please ensure monthly bacteriological water samples are submitted and the results are satisfactory.This violation has been carried over from the previous inspection: June 5 2023 water sample evidenced total coliforms.
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food grade sanitizer was not available for manual dishwashing. Obtain regular bleach to create a sanitizing solution for manual dishwashing.
    • 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 were not available to test sanitizer concentration. Obtain chlorine test strips to ensure 100ppm chlorine is achieved for proper sanitization of dishes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Please ensure monthly bacteriological water sampels are submitted and the results are satisfactory.This violation has been carried over from the previous inspection: June 5 2023 water sample evidenced total coliforms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were observed to be stored in room temperature water. The ice cream scoops were cleaned and stored in the freezer upon request. Options for storing scoops and scoop usage:- Use a new clean and sanitized scoop each time- Store ice cream scoop in the freezer (kept at a temperature that doesn't allow the growth of bacteria)- Store ice cream scoop in an ice water bath (kept at a temperature of 4C or less - this will slow growth of bacteria, ensure water/ice is changed out whenever the ice melts)- Store ice cream scoop in a dipper well or scoop shower with continuous running water- Store ice cream scoop in hot water kept at 60C or hotter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up and spillage was observed along the walls and corners of the facility and along the inside walls of the freezers. Clean the above mentioned areas.
  5. 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 were not available to test sanitizer concentration. Obtain chlorine test strips to ensure 100ppm chlorine is achieved for proper sanitization of dishes.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Please ensure monthly bacteriological water sampels are submitted and the results are satisfactory.This violation has been carried over from the previous inspection: June 5 2023 water sample evidenced total coliforms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up and spillage was observed along the walls and corners of the facility and along the inside walls of the freezers. Clean the above mentioned areas.

Nearby inspected facilities

Own this business? Add a badge to your website