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Mama's Diner

500 1 Avenue Beiseker AB T0M 0G0 · Food - General

Official record from Alberta →

Inspection summary

Mama's Diner has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on August 18, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 9 times across 6 separate inspections, most recently on October 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 17, 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?

  • 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 9 times across 6 separate inspections, most recently on October 22, 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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operator does not hold a valid food permit.**Close restaurant**Immediately apply for and complete the process of obtaining a food permit
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bucket where cloths were stored measured 0ppm chlorine. This was corrected during the inspection. Solution was remixed and measured 100ppm chlorine. Ensure sanitizer solutions are changed frequently to maintain concentration at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were tools and items associated with construction stored in area across from ice machine. There were also onions and canned goods stored in this area. Organize this area to ensure that food and items not associated with food processing are stored seperately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Battery operated paper towel dispenser had been installed in front service area but had been turned off and was not operational when inspector arrived. It was turned on during the inspection. Ensure paper towel dispensers are kept on during operating hours.
  6. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A contaminated cleaning cloth was on the counter at time of inspection. Store cleaning cloths in sanitizer solution between uses or use paper towel for wiping counter instead.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cartons of eggs were directly on walk in cooler floor. Staff corrected this during the inspection and moved them to shelving. Ensure food is not stored directly on floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of bacon was thawing on the counter. Staff corrected this during the inspection and placed bacon into fridge. Thawing must be done in the fridge, under cold running water or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located at time of inspection. Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser in front service area had been removed. Install paper towel dispenser. 2. Paper towel dispenser at back sink closer to dishwashing pit was empty. Please restock.
    • 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 men's washroom and a ceiling tile above front service area were water damaged or in disrepair. Replace any badly damaged ceiling tiles.* October 9, 2025 - Inspector noted that roof may still be actively leaking. Repair any leaks in roof and replace water damaged ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Floor of walk in cooler
  7. Monitoring Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were stored on wooden pallet directly next to sugar syrup. The sugar syrup was moved during the inspection. Ensure chemicals are not stored next to or above food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was dish soap and a scrub brush next to hand sink indicating that sink was being used for dishwashing. Remove these items and ensure staff are not using hand sink for washing dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located at time of inspection. Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser in front service area had been removed. Install paper towel dispenser. 2. Paper towel dispenser at back sink closer to dishwashing pit was empty. Please restock.
    • 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?
      • Mouse dropping were noted in the wooden cabinet in equipment and dish storage room. Clean droppings and monitor for any new droppings.
    • 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 men's washroom and a ceiling tile above front service area were water damaged or in disrepair. Replace any badly damaged 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?
      • 1. There was duct tape on shelf above prep cooler. This was removed during the inspection. Ensure duct tape is not used in kitchen as it cannot be easily cleaned. 2. A pallet made from unfinished wood was being used to store sugar syrup. This was removed from kitchen during the inspection. Raw wood is not suitable as shelving as it is porous and cannot be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Metal inserts with utensils were stored directly under the paper towel dispenser next to hand sink. Do not store utensils in this area as they may become contaminated. Utensils were moved during the inspection. 2. Knives and scoops were stored in water and used continuously throughout the day. Utensils must be washed every 4 hours and water changed. To reduce risk further add ice to water to keep temperature low and prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Floor of walk in cooler- Floor where sugar syrup had been stored
  8. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were not fully submerged in sanitizer solution. Ensure cloths are stored submerged in sanitizer solution. This was corrected during the inspection.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were left on counter. Ensure cloths are stored in sanitizer solution when not in use. This was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a container of raw chicken and a package of bacon in the fridge that were stored on upper shelves above other food items. Move raw meat to a lower shelf in a designated area to prevent contamination of other food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were on counter at room temperature. These were placed into cooler during inspection. Ensure high risk foods are not kept at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizing dishwasher measured 0ppm. Repair dishwasher. Sanitize dishes in a 100ppm chlorine solution until dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area in back that had tools and canned pop stored was disorganized. Tidy to ensure area is easy to clean and that there is separation between non-food items and food.
  10. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloth was left on counter. It was placed into sanitizer bucket during inspection. Ensure sanitizer cloths are stored in sanitizer when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the staff washroom did not have paper towel. This was corrected during the inspection. Ensure hand sinks are stocked with soap and paper towel at all times.
  11. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not in dispenser at hand sinks in staff washroom or at hand sink in kitchen. Ensure paper towel dispensers are installed/stocked.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide proof of approved food safety training.
    • 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. Unfinished plywood had been installed as shelving throughout kitchen. Paint all unfinished wood so that it is non-porous and easy to clean. 2. Some ceiling tiles had been replaced with porous tiles. Ensure that ceiling tiles around grill and in food prep areas are non-porous and easy to clean. 3. Baseboard in staff washroom was coming off wall. Re-attach.4. Drywall around mixer had some holes and baseboards were not installed in this area. Repair and paint walls and install baseboards. 5. Prep sink and three comp sink had been attached to wall with unfinished 2x4. Remove or cover to prevent mould growth.6. Light bulb in storage room did not have cover. Install shatterproof cover.

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