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The Bean's List

262 - 10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

Official record from Alberta →

Inspection summary

The Bean's List has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on January 26, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 January 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 26, 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 2 times across 2 separate inspections, most recently on February 27, 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?

  • 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 January 26, 2026. 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 4 times across 4 separate inspections, most recently on January 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff did not wash their hands prior to putting on gloves.Ensure hand washing is performed prior to putting on gloves and after taking them off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A partially eaten sausage roll was found in the coffee area, by the food display case. This was a staff member's food.Ensure staff food is eaten in a designated area away from public food to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer is stored in a food container labelled "Mayo".Ensure chemicals are stored in a container labelled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Still frozen shrimp was thawing in warm stagnant water.Ensure high risk foods are not thawed at room temperature or warm stagnant water. Thawing can be done by placing in a cooler at 4C or less; fully submerged under cold running water; microwaved and then immediately cooked; cooked from frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitize step not being done during manual dishwashing.Ensure the proper dishwashing procedure is followed: wash with soap, rinse with clean water, sanitize for 2 min, air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding - owner has purchased a whiteboard to use for a cleaning schedule/ tasks, but it has not been set-up yet.No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning towels were observed on the counters, towels were immersed in 200ppm of quat solution during inspection.
    • 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?
      • No pest control records available.Owner said the school takes care of pest control, however, monthly records must still be available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cloth was noted on the counter top by the espresso machine.Ensure used cloths are stored in a sanitizer solution when not being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pasta salad was out at room temperature to be prepared, but all staff were doing other tasks and not prepping this salad.Ensure foods are kept cold (4C or less) or hot (60C or higher). Do not store foods at room temperature. If staff cannot prep the food immediately, it should be placed back in the temperature controlled unit (ie.fridge).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was used for dumping liquids.Ensure the hand sink is accessible and unobstructed. Only use it for handwashing.
    • 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?
      • No pest control records available.Owner said the school takes care of pest control, however, monthly records must still be available upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored in dirty stagnant water at room temperature.Store utensils in a way to prevent microbial growth, like storing in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule available.Ensure a written cleaning schedule is available. It should include all tasks/ duties done in the facility and when they are completed (ie. daily, weekly, monthly).

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