The Beer Hunter
140 - 700 McLeod Avenue Spruce Grove AB T7X 0C8 · Food - General
Inspection summary
The Beer Hunter has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on November 25, 2025, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on June 10, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 separate inspections, most recently on November 24, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on November 24, 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 in the front prep line was filled with dirty dishes - corrected immediately.Please ensure that hand sink is kept unobstructed all the time while in operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Range hood was dirty. Manager stated that professional cleaning company for the vents has been booked for tonight and will clean the entire range hood.Please email me picture of a clean range hood.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were not stored in sanitizer solution - corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the bottle was measured at 50ppm. Sanitizer was replaced at the dispneser and measured at 200ppm. Ensure quat sanitizer is replaced regularly and tested at 200ppm daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Washroom opens directly into the kitchen. Door was observed to be open. Staff shut the door during inspection. Ensure washroom door remains closed at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/surfaces were stained and require thorough cleaning:-lid on the prep cooler-steam table -dust on the ice machine-handles on the coolers-ceiling tiles-cold display container-cooking area and appliances-corners in the bar areaPlease perform deep cleaning on any surface that is visibly dirty
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
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