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IGA Beaverlodge 3204 - Grocery

1040 1 Avenue Beaverlodge AB T0H 0C0 · Food - General

Official record from Alberta →

Inspection summary

IGA Beaverlodge 3204 - Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 3, 2024. The most recent inspection, on April 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions 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 once on December 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 5 separate inspections, most recently on April 6, 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?

  • 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 December 10, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Produce: The tap on the two-compartment sink appears to be leaking..Ensure all taps are free of leaks and can be fully shut off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Produce walk-in fridge floor.-Walls in receiving. -Fans in the walk-in freezer with ice-cream. -Staff washroom sink. In the meat department:-White shelves. -Parts of the meat walk-in cooler walls. -Under the meat cutting/ reprocessing station.Ensure all areas are maintained in a clean and sanitary condition.
  3. Monitoring 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?
      • Produce: The tap on the two-compartment sink appears to be leaking.Deli/Bakery: The three-compartment sink appears to be leaking, and the hot water tap does not appear to shut off.Meat department: The tap appears to be leaking. Ensure all taps are free of leaks and can be fully shut off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning:-Produce walk-in fridge floor and parts of the ceiling.-The breaker/utility box. -Walls in receiving. -Fans in the walk-in freezer with ice-cream. -Staff washroom sink. In the meat department:-White shelves. -Parts of the meat walk-in cooler walls. -Under the meat cutting/ reprocessing station.Ensure all areas are maintained in a clean and sanitary condition.
  4. Demand Inspection

    0 infractions

  5. 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?
      • 1. The following areas are difficult to clean due to minor damage and/or exposed wood:-A couple of the walk-in fridges/freezers. In the meat department:-Shelving/cabinets.-The entrance to the meat department.Not observed January 22, 2025. 2. Exposed wood is noted in the back area storage, near dual swinging doors.1-2. Please ensure all walls, shelves, cabinets, department and walk-in fridge/freezer entrances are smooth, durable, easily cleanable and maintained in good repair.
  6. Demand Inspection

    3 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?
      • 1. The following areas are difficult to clean due to minor damage and/or exposed wood:-A couple of the walk-in fridges/freezers. In the meat department:-Shelving/cabinets.-Footing of the wrapping station.-The entrance to the meat department.2. Exposed wood is noted in the back area storage, near dual swinging doors.1-2. Please ensure all walls, shelves, cabinets, department and walk-in fridge/freezer entrances are smooth, durable, easily cleanable and maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser is located above the clean dishes in the produce and bakery/deli areas, posing a potential cross-contamination hazard during handwashing.Please move the paper towel dispensers and ensure the paper towel dispensers are located in place that prevents potential cross-contamination and is accessible to the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas:In the meat department:- Some floor corners of the meat department and edges near the equipment.-Some of the shelves, cabinets. In the back storage area: -White cubed shelves. -Exterior of a couple of the walk-in fridges/freezer.In the bakery:-The black plastic cube holding degreaser.Please clean all indicated areas and ensure all areas are kept in a clean and sanitary condition.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths and scrub pads are stored in soap water in the produce and bakery/deli.Please ensure used cleaning cloths are stored in food safe sanitizer and exchange the food safe sanitizer every 4 hours or more frequently as required. Please discard used sponges, scrub pads, and steel wool after-use as these products are unable to be cleaned. In the bakery, staff removed used cleaning cloths and placed cleaning cloths in food safe sanitizer,In produce, staff placed the used cleaning cloths in laundry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The following areas are difficult to clean due to minor damage and/or exposed wood:-A couple of the walk-in fridges/freezers. In the meat department:-Shelving/cabinets.-Footing of the wrapping station.-The entrance to the meat department.2. Exposed wood is noted in the back area storage, near dual swinging doors.1-2. Please ensure all walls, shelves, cabinets, department and walk-in fridge/freezer entrances are smooth, durable, easily cleanable and maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The paper towel dispenser is located above the clean dishes in the produce and bakery/deli areas, posing a potential cross-contamination hazard during handwashing.Please move the paper towel dispensers and ensure the paper towel dispensers are located in place that prevents potential cross-contamination and is accessible to the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas:In the meat department:- Some floor corners of the meat department and edges near the equipment.-Some of the shelves, cabinets. In the back storage area: -White cubed shelves. -Exterior of a couple of the walk-in fridges/freezer.In the bakery:-The black plastic cube holding degreaser.Please clean all indicated areas and ensure all areas are kept in a clean and sanitary condition.

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