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Hello Beirut

306 - 9612 Franklin Avenue Fort McMurray AB T9H 2J9 · Food - General

Official record from Alberta →

Inspection summary

Hello Beirut has been inspected 15 times by Alberta Health Services (Environmental Public Health) since April 9, 2025. The most recent inspection, on October 14, 2026, recorded 3 infractions.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 44 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on October 14, 2026. 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 3 times across 3 separate inspections, most recently on May 8, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 August 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 32 times across 14 separate inspections, most recently on October 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

15 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several individually sealed packages of frozen salmon were observed thawing in cold standing water.The operator immediately discontinued the thawing process and transferred the salmon to a new bin and into the cooler in order to continue thawing under proper temperature-controlled conditions.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwashing sink faucet was observed to be in disrepair; although it does function and able to be used for handwashing, it could not be fully turned off. The operator indicated that the water supply is shut off from the plumbing at the end of each day.Repair the faucet so it is maintained in good working order and can be properly turned off. Ensure all plumbing fixtures are maintained in good repair and functioning as intended.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.Staff advised that renovations will take place in December.
  2. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hose was improperly installed to divert leakage from the walk-in cooler vent into a bin. Condensed water and mold growth were observed inside the hose, creating a significant risk of cross-contamination.Remove the hose and the collection bin from the walk-in cooler immediately. Contact a professional technician to repair the walk-in cooler vent to eliminate the source of the leakage. Ensure all drainage solutions are professionally installed and do not bypass food storage areas or compromise food safety standards.Update: hose was removed from the food storage shelving units. Operator indicated that the hose was a temporary measure to control the water leakage from the ceiling. Operator has communicated with a professional technician for repair plans.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white meat chest freezer area was cluttered with broken dining chairs. This area was inaccessible.Operator stated that the chairs are being removed from the premises. - Re-organize the above-mentioned spaces to ensure easy access for cleaning and pest control inspections. Repair or remove broken furniture and equipment that are no longer in use around the food establishment.
  3. Risk Management Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs in the walk-in cooler were stored above ready to eat foods and vegetables. Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing rice, flour and other ingredients were stored on the floor under the prep table in the kitchen.- Store all foods at least 6 inches off the floor at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jug containing juice was stored in a bowl uncovered on top of a pail in the walk-in cooler. Foods must be covered during storage.
    • 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 rear exterior door was found to be frequently open during kitchen operations.All exterior doors must remain closed during kitchen activities to prevent the entry of insects, pests, and dust from the outside. If doors are kept open for ventilation, a screen door or other effective barrier is required.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A hose was improperly installed to divert leakage from the walk-in cooler vent into a bin. Hose was routed through prepared food products stored on the shelving. Additionally, condensed water and mold growth were observed inside the hose, creating a significant risk of cross-contamination.Remove the hose and the collection bin from the walk-in cooler immediately. Discard all foods that were in direct contact with the hose. Contact a professional technician to repair the walk-in cooler vent to eliminate the source of the leakage. Ensure all drainage solutions are professionally installed and do not bypass food storage areas or compromise food safety standards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken section on the edge of the stainless-steel food processing table in the kitchen. Exposing the plywood underneath the stainless-steel. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exterior and interior surface of the steam hot holding unit was dirty with food spills. Water inside the unit also contained food debris. Operator stated the unit was no longer in use.- Clean steam holding unit and remove the stagnant water. Remove unit if it is no longer operating properly.French fry cutter equipment was stored unclean with food particles in the dry storage hallway. - Disassemble fry cutter, wash thoroughly to remove all food particles and sanitize by submerging in approved food grade sanitizer solution prior to storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris on the shelving used for storing equipment and on the bins containing bulk foods in the dry storage hallway.- Clean shelving surfaces to remove food debris, sanitize surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces around in the walk-in cooler, the dry storage area and under the food prep table were insanitary with food debris and spills. Wall edges and floor corners around the kitchen and food service area were insanitary.- Thoroughly clean and disinfect the floors, corners and edges around the kitchen and service area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry foods storage hallway was cluttered and disorganized with equipment not being used in the daily operations of the food facility.The white meat chest freezer area was cluttered with broken dining chairs. This area was inaccessible.- Re-organize the above-mentioned spaces to ensure easy access for cleaning and pest control inspections. Repair or remove broken furniture and equipment that are no longer in use around the food establishment.
  4. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Soft cheese observed in the walk-in cooler was past it's best before date.Cheese was removed from the cooler during inspection.Ensure that food products' best before and expiry dates are monitored regularly and apply the first-in/first-out method to ensure food safety.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs in the walk-in cooler were stored above ready to eat foods and vegetables. Store raw eggs separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods including bins with rice, flour and other ingredients were stored on the floor in the kitchen.- Store foods at least 6 inches off the floor.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water tank malfunctioned resulting in lack of hot water in the facility. Water at the kitchen hand sink had a maximum temperature of 11C.The hot water tank was being repaired during the inspection. Inspector instructed operator to cease all food preparation until the water tank repaired is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken section on the edge of the stainless-steel food processing table in the kitchen. Exposing the plywood underneath the stainless-steel. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The surfaces of the steam hot holding unit were dirty with food spills. Water inside the unit also contained food debris. Operator stated the unit was no longer in use.- Clean steam holding unit and remove the stagnant water. Remove unit if it is no longer operating properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces around the kitchen, in the dry storage area, under the food prep table and in the food service area were insanitary with food debris and spills. Edges and corners around the kitchen and food service area were also unclean. - Thoroughly clean and disinfect the floors and wall corners around the kitchen and service area.
  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken section on the edge of the stainless-steel food processing table in the kitchen. Exposing the plywood underneath the stainless-steel. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken section on the edge of the stainless-steel food processing table in the kitchen. Exposing the plywood underneath the stainless-steel. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bins containing foods and dry ingredients were stored on the floor under the cooking table in the kitchen. Move foods off the floor and store at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was leaking out of kitchen hand sink faucet when turned off. Repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken section on the edge of the stainless-steel food processing table in the kitchen. Exposing the plywood underneath the stainless-steel. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
  8. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was leaking out of kitchen hand sink faucet when turned off. Repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edge of the stainless-steel food processing table in the kitchen was held together with a tape. This renders this section of the table uncleanable. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the white standing freezer unit in the service area were insanitary with food spills. - Clean fridge and freezer interior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area in walk-in cooler was insanitary with food debris. Clean floor in walk-in cooler. Ensure floors are cleaned routinely.
  9. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mat was observed on top of the white chest freezer in the dining.- Mat was removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was leaking out of kitchen hand sink faucet when turned off. Repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edge of the stainless-steel food processing table in the kitchen was held together with a tape. This renders this section of the table uncleanable. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior surfaces of the white standing freezer unit in the service area were insanitary with food spills. - Clean fridge and freezer interior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area in walk-in cooler was insanitary with food debris. Clean floor in walk-in cooler. Ensure floors are cleaned routinely.
  10. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop without a handle was observed inside the rice bin in the dry storage area. Use scoops with handles for bulk food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of samosas in the hot holding unit was measured at 29 degrees Celsius. Hot holding unit was set at 30 degrees Celsius.This is a repeated violation* Operator stated that they had received the samosas less than an hour prior to inspection. Inspector instructed operator to increase the temperature dial of the hot holding unit. High risk foods that have been prepared, cooked, and are to be served hot, shall be held at a temperature of at least 60oC (140oF). Inspector educated operator on the importance of starting the hot holding unit prior to transferring cooked foods into it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was leaking out of kitchen hand sink faucet when turned off. Repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edge of the stainless-steel food processing table in the kitchen was held together with a tape. This renders this section of the table uncleanable. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior surfaces of the white standing freezer unit in the service area were insanitary with food spills. 2) Interior surfaces of the white freezer/ fridge unit in the kitchen area were unclean. - Clean fridge and freezer interior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area in walk-in cooler was insanitary with food debris. Clean floor in walk-in cooler. Ensure floors are cleaned routinely.
  11. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop without a handle was observed inside the rice bin in the dry storage area. Use scoops with handles for bulk food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • The labeling on the spray bottle containing chlorine sanitizer was peeling.Replace label. Ensure all spray bottles containing substances are adequately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked samosa in the hot holding unit at the front checkout section were measured at 35.9 Celsius. Hot holding was set at a temperature below 40 degrees celsius.This was corrected during inspection and samosas were measured at 60C during inspection. High risk foods must be held hot at 60 Celsius or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was leaking out of kitchen hand sink faucet when turned off. Repair faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The edge of the stainless-steel food processing table in the kitchen was held together with a tape. This renders this section of the table uncleanable. - Repair table with a smooth, waterproof material that can be easily cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen area were non-porous and acoustic. Some of the ceiling tiles were broken around the edges.Ceilings in food preparation, processing and storage areas should be made of waterproof, cleanable, durable and light coloured material. Replace kitchen ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior surfaces of the white standing freezer unit in the service area were insanitary with food spills. 2) Interior surfaces of the white freezer/ fridge unit in the kitchen area were unclean. - Clean fridge and freezer interior surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area in walk-in cooler was insanitary with food debris. Clean floor in walk-in cooler. Ensure floors are cleaned routinely.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor of the storage room was not finished. All surfaces of the facility must be smooth, cleanable and in good repair. Finish the floor.
  14. Risk Management 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?
      • Rear door was not vermin proof. Weather stripping was missing, and light was entering from the closed door. Install weather stripping to make vermin proof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor of the storage room was not finished. All surfaces of the facility must be smooth, cleanable and in good repair. Finish the floor.
  15. Initial Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature log templates were available to maintain food safety records. Template emailed to monitor temperature and record the temperatures twice a day.
    • 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?
      • Rear door was not vermin proof. Weather stripping was missing, and light was entering from the closed door. Install weather stripping to make vermin proof.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators demonstrate insufficient knowledge of sanitizers and their concentration and preparation of sanitizer solution.Refresher food safety course is required. Complete a food safety course and provide a copy of certificate to the undersigned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor of the storage room was not finished. All surfaces of the facility must be smooth, cleanable and in good repair. Finish the floor.

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