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The Bears Den

9923 102 Street Fort Saskatchewan AB T8L 2C4 · Food - General

Official record from Alberta →

Inspection summary

The Bears Den has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on April 7, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 February 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on February 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 3 separate inspections, most recently on February 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 2 separate inspections, most recently on August 30, 2024. 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Prep cooler on the west end of the kitchen was measuring a temperature of 8-10 degrees Celsius. Three containers of meat were stored overnight in the prep cooler. The internal temperatures were 9 degrees Celsius. The food items were discarded by operator. All other items were moved to another cooler. Prep cooler will not be used until temperature is adjusted.
    • 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 roll at the bar hand sink was not in a dispenser or holder. Obtain a holder for the roll of paper towel at the bar hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manufacturer's shipping plastic was still present on the ice machine, and the mechanical cover was removed. Remove plastic and replace mechanical covers so that surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic and paper containers were being used to scoop food and stored directly in food items. Single use is to be used once and discarded. Scoops should have a hand and stored so that they do not contaminate bulk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards of the prep coolers have become heavily rutted and are no longer smooth and easy to clean. Replace or repair the cutting boards so that they are smooth and easy to clean.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup was being thawed at room temperature. Foods are to be thawed in the following ways.• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use plastic and paper containers were being used to scoop food and stored directly in food items. Single use is to be used once and discarded. Scoops should have a hand and stored so that they do not contaminate bulk foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards of the prep coolers have become heavily rutted and are no longer smooth and easy to clean. Replace or repair the cutting boards so that they are smooth and easy to clean.
  4. Monitoring 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?
      • *Walls and some floor areas were noted to be in disrepair. Missing tiles were observed. Ensure all areas are impervious to moisture and easily cleanable.Aug 30, 2024: The flooring at the kitchen area was damaged at some locations. Concrete floor with crevices were observed. The facility manager stated that renovations will be done for the kitchen floor soon.Please note that flooring materials must be durable, non-absorbent, smooth and easy to clean.Submit a plan to the district PHI for review.
  5. Monitoring 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?
      • The bar handwashing sink was missing paper towels in its dispenser.Ensure handwashing sinks is fully equipped at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Walls and some floor areas were noted to be in disrepair. Missing tiles were observed. Ensure all areas are impervious to moisture and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dust/protective covers were missing from the ceiling lights at two places in the kitchen food processing areas.Re-install the protective covers to prevent the contamination of foods in case of an accidental light breakage.

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