Flying Monkey Cafe
253190 Township Road 282 Beiseker AB T0M 0G0 · Food - General
Inspection summary
Flying Monkey Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on August 18, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 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 3 times across 3 separate inspections, most recently on August 18, 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 3 times across 2 separate inspections, most recently on November 4, 2025. 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 once on November 20, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 on November 4, 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.
4 inspections
- Monitoring Inspection
1 infraction
- 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?
- A part of the weather stripping at the back door was missing. - Replace weather stripping to prevent pest entry.November 20, 2025 - Weatherstripping had been replaced but there was still a gap below door. Repair to ensure door can close tightly.
- 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?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A contaminated cleaning cloth was on food prep surface. It was removed during the inspection. Store cloths in sanitizer solution between uses.
- 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?
- A part of the weather stripping at the back door was missing. - Replace weather stripping to prevent pest entry.November 20, 2025 - Weatherstripping had been replaced but there was still a gap below door. Repair to ensure door can close tightly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottle containing quat sanitizing solution placed on food prep surface where the potato cutter is located was not labelled. - Operator was instructed to label the spray bottle correctly.Ensure chemical bottles are properly labeled to avoid misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Stand up cooler did not have working thermometer. Ensure all coolers have working thermometers and are monitored to ensure they remain at 4 degrees Celsius or lower. *Cited again November 4, 2025
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut potatoes were left out on a rack near the oven measuring between 12°C and 14°C.- Operator was instructed to put them in the refrigerator until ready to use.
- 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?
- A part of the weather stripping at the back door was missing. - Replace weather stripping to prevent pest entry and maintain a sanitary environment.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A bottle of quat sanitizer that was labeled 'bathroom' was observed on a food contact surface near the potato cutter.- Ensure to separate sanitizing spray bottles for washrooms from food and food contact areas. Only designated bottles for the kitchen should be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A dirty cloth was used under the board supporting the potato cutter.- Remove clothSurfaces must be smooth, cleanable, non-absorbent, durable and maintained in sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the potato cutter mounted on a food prep surface.- Operator instructed to clean and sanitize equipment properly after each use.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Stand up cooler did not have working thermometer. Ensure all coolers have working thermometers and are monitored to ensure they remain at 4 degrees Celsius or lower.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink was being used to wash potatoes. Please ensure this sink is kept clear for handwashing at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?