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Green Bean Restaurant & Catering

B014-I - 322 11 Avenue SW Calgary AB T2R 0C5 · Food - General

Official record from Alberta →

Inspection summary

Green Bean Restaurant & Catering has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on August 5, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

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

  • 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 June 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 11, 2025. 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 once on June 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill (Corrected)3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  4. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling panels by the walk-in cooler. All surfaces including the ceiling panels must be maintained in a clean and sanitary condition. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill (Corrected)3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are several food items stored in the walk-in cooler without a cover. Food must be protected from contamination when stored. Please cover foods when stored.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of sanitizers found without a label. All chemicals must be labelled to ensure it has safely handled around food. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler in the meat cutting area measured 10.4C. Various high risk foods including meat, cheese, and cut fruits and vegetables were stored inside. All coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler and refrain from storing any high-risk foods inside. The operator moved all the food from the sandwich cooler into the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling panels by the walk-in cooler. All surfaces including the ceiling panels must be maintained in a clean and sanitary condition. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill 3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  6. Initial Inspection

    0 infractions

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