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The Label Public Social House & Eatery

5003 52 Avenue Beaumont AB T4X 1E5 · Food - General

Official record from Alberta →

Inspection summary

The Label Public Social House & Eatery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 23, 2025, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 4 separate inspections, most recently on March 18, 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?

  • 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 September 23, 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 May 28, 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 March 18, 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?

  • 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 June 3, 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **A pail with cleaning cloths was observed on the counter. There was 0ppm chlorine solution in the pail. The operator stated that the solution was from the previous day. The operator was directed to prepare a fresh solution and to ensure that a fresh sanitizer solution is prepared daily.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • **Paper towel was missing from all hand sinks. The operator was directed to restock the hand sinks with paper towel.
    • 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?
      • **Mice traps were installed but the operator is not maintaining monthly pest control records.** Mice activity noted in the dry storage room; mice droppings were observed.ACTION REQUIRED:1) Clean the mice droppings and sanitize the areas contaminated with mice droppings2) Maintain monthly pest control records
  4. Risk Management Inspection

    0 infractions

  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?
      • Paper towel was missing from both hand sinks and the staff on site did not know where to find more supplies. This has been cited in previous inspectionsACTION REQUIRED1) Ensure that all hand sinks are supplied with soap and paper towel at all times.
    • 15. Is the facility free of a pest infestation?
      • Evidence of mice infestation was observed: Mice droppings were observed in the dry storage room on the shelves and on the floor.ACTION REQUIRED:1) Contract the services of a professional pest control contractor to implement an active pest control program. **A service Invoice will be required.2) Clean and sanitize all surfaces contaminated with mice droppings.3) Identify and seal/repair all entry points for pest
    • 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?
      • - The facility does not maintain pest control records.ACTION REQUIRED:1) Ensure that monthly pest control records are maintained and kept on site for future verification.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • The light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizer solution. A cleaning cloth was observed on the kitchen counter. The operator stored the cloth in a 100ppm chlorine sanitizer solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coca cola cooler at the kitchen area had no thermometer. Replace the missing thermometer. Ensure temperature logs are kept for all coolers and freezers in the facility. A temperature log sheet will be sent with this report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink at the kitchen are area had no soap and paper towel. The operator replaced the supplies during inspection.Please ensure hand washing sinks are always supplied with soap, paper towel, hot and cold running water.
    • 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 light fixture in the walk-in cooler was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves in the Pepsi cooler appeared rusted and unclean. Rust particles/debris were observed on the lid of a food container inside the cooler.Re-coat or replace the shelves so they are smooth and easy to clean.
  9. Risk Management Inspection

    1 infraction

    • 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?
      • ** The operator is not maintaining monthly pest control records** The weather stripping on the back exit door is in disrepair.ACTION REQUIRED1) Maintain monthly pest control records2) Repair/replace the weather stripping on the back exit door.
  10. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ginger beef sauce on the stove was at 28C. The operator stated that he took it out of the fridge around 11am.At the time of the inspection, the sauce had been at room temperature for about 4 hours. PHI was unsure if the operator had reheated the sauce to the right temperature of 74C. The operator was directed to discard the sauce.High risk food items shall be stored in the cooler below 4C or held above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not connected/plumbed to a water source. The operator manually fills the dishwasher with water and then uses the same water in the dishwasher tank for washing, rinsing and sanitizing. This is not acceptable. The operator stated that the dishwasher is an older model and not sure if he can fixed it. The following compliance options were presented to the operator, which he agreed with1) Install a three compartment sink at the back and a glasswasher in the bar OR2) Purchase a new dishwasher.A one-month timeline was giving to the operator to comply. In the meantime, the operator will use the dishwasher to wash dishes/utensils/glasses and then manually sanitize them in the sink using a 100ppm bleach solution.
    • 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?
      • ** The operator is not maintaining monthly pest control records** The weather stripping on the back exit door is in disrepair.ACTION REQUIRED1) Maintain monthly pest control records2) Repair/replace the weather stripping on the back exit door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The general sanitation in the facility is unsatisfactory** The facility is cluttered and not organized.The operator was given one week to complyACTION REQUIRED1) All utensils and items not in used shall be removed from the kitchen and stored in the storage room with unused furniture.2) All food items, including crates/boxes of drinks shall be stored off the floor3) Perform a deep cleaning of the entire facility, including hard to reach areas.

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