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Spill the Beans

5 - 40 Hewlett Park Landing Sylvan Lake AB T4S 2J3 · Food - General

Official record from Alberta →

Inspection summary

Spill the Beans has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on January 14, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on March 6, 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 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on January 14, 2026. 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

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal cell phones were observed being stored on food contact surfaces. Items were removed and staff advised to sanitize the area. Personal items can lead to cross-contamination of food contact surfaces and must be stored away from food and food storage areas.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two bottles of quat sanitizer were below 200 ppm. Operator advised to adjust the concentration.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food packaging observed on the floor in storage room upstairs. Ensure food/food packaging is stored off the floor to facilitate cleaning and prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer observed missing/not available in upstairs chest freezer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentration in spray bottle could not be verified by PHI at the time of inspection. Test strips for this sanitizer: Enviro Solutions 24 DIN: 02255650, observed not available at the time of inspection. Other test strips: Sink & Surface Cleaner Sanitizer Test strips were available. PHI reached out to sanitizer distributor, and they stated that the correct test strips are available, information will be shared with operator.Ensure to obtain respective test strips for this sanitizer.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff preparing dough were observed with unconfined hair hanging over food preparation. Staff were able to confine hair during inspection. Please ensure all food handlers have their hair reasonably confined to protect food from contamination. Staff was observed hand washing at appropriate times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer present to verify the internal temperature of hazardous foods. A probe thermometer is necessary for confirming the temperature of foods being cooked or hot held. Please obtain a probe thermometer and ensure temperatures are being verified.
    • 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 present. No test strips present to verify the concentration of sanitizer in spray bottles. Please obtain quat test strips to verify the concentration when preparing sanitizer for surfaces.

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