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Pure North Water

812 1 Avenue Beaverlodge AB T0H 0C0 · Food - Ice/Water

Official record from Alberta →

Inspection summary

Pure North Water has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 22, 2025. The most recent inspection, on July 29, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 3 separate inspections, most recently on July 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 29, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on July 28, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test the sanitizer concentration as test strips were unavailable at the time of the inspection. Ensure the hydrogen peroxide sanitizer is a sanitizing at the concentration indicated by the manufacturer.
    • 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the hydrogen peroxide sanitizer are unavailable during the inspection.Ensure test strips are available at all times for the daily verification of the sanitizer solution. Document the sanitizer results.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water bottle machine is leaking. Ensure all water bottling machines are maintained in good repair and free of leaks.
  2. Risk Management Inspection

    5 infractions

    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test the sanitizer concentration as test strips were unavailable at the time of the inspection. Ensure the hydrogen peroxide sanitizer is a sanitizing at the concentration indicated by the manufacturer.
    • 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the hydrogen peroxide sanitizer are unavailable during the inspection.Ensure test strips are available at all times for the daily verification of the sanitizer solution. Document the sanitizer results.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bottle washing and handwashing are occurring in the same sink, posing a potential obstruction and contamination hazard. Ensure the facility has a separate designated handwashing sink.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water bottle machine is leaking. Ensure all water bottling machines are maintained in good repair and free of leaks.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the handwashing sink area. Ensure all areas are maintained in a clean and sanitary condition.
  3. Monitoring Inspection

    6 infractions

    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Unable to test the sanitizer concentration as test strips were unavailable at the time of the inspection. Ensure the hydrogen peroxide sanitizer is a sanitizing at the concentration indicated by the manufacturer.
    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two used sponges and one scrub pads are noted in the dishwashing area. Ensure used sponges, scrub pads, and steel wool are discarded after-use. The sponges and scrub pads were discarded during the inspection.
    • 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the hydrogen peroxide sanitizer are unavailable during the inspection.Ensure test strips are available at all times for the daily verification of the sanitizer solution. Document the sanitizer results.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bottle washing and handwashing are occurring in the same sink, posing a potential obstruction and contamination hazard. Ensure the facility has a separate designated handwashing sink.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The water bottle machine is leaking. Ensure all water bottling machines are maintained in good repair and free of leaks.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the handwashing sink area. Ensure all areas are maintained in a clean and sanitary condition.

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