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Daisy McBeans

22 Village Drive Westerose AB T0C 2V0 · Food - General

Official record from Alberta →

Inspection summary

Daisy McBeans has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on February 13, 2026, found no infractions.

8 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 24, 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 once on October 29, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on October 29, 2025. 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 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?
      • The facility performs their own pest control monitoring using a checklist, but this has not been done for the months of August, September, and October.Corrective action: Going forward, please ensure that you are doing pest control monitoring on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves are beginning to form on the prep table cutting board, which interferes with proper sanitizing and may lead to cross-contamination.Corrective action: Please resurface the affected face of the prep table cutting board to render it smooth, durable, and easily cleanable. In the meantime, the underside of the prep table cutting board may be used as there are fewer and shallower grooves on that side.2. The cover to the meat saw blade was observed to have debris build-up, which poses a risk of cross-contamination during subsequent use. Corrective action: Ensure that the entire cover (especially the hard-to-reach areas) is being sanitized as part of your regular sanitation procedures.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot and cold food holding temperatures were satisfactory, EXCEPT for the black undercounter fridge, it was at 6 C.This unit was turned to the next colder setting.Please monitor this unit and adjust further, if needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back store room, the small chest freezer with the rock on its lid - the plastic liner for the interior of the lid is falling apart.Please make a proper repair or replace the chest freezer.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot and cold food holding temperatures were satisfactory, except for the undercounter black fridge was at 10 C.High Risk food items were moved to another cooler.It appeared that this unit had frosted up and would need to be defrosted as first steps to correction.
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