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Wapiti Bean Co. Ltd.

101 - 11510 Westgate Drive Grande Prairie AB T8V 4G9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used to sanitizer the steamer wand was not stored inside the sanitizer bucket after use.Food handler was again educated on wiping cloths.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in the buckets was not at 100 ppm. Ensure sanitizer solution is at 100 ppm. Use test papers to verify the concentration and change solution every few hours. Food handler was educated & shown how to mix a sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New mini bar cooler was not equipped with a thermometer to monitor temperature. A spare thermometer was available, and this was placed inside the cooler during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food safety training requirements are met and staff complete food safety refresher course.Update: July 7, 2025Operator has completed the Alberta recognized food safety training course. Staff completing the refresher course is pending.Update: July 25, 2025Staff has yet to complete the refresher food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 compartment sink faucet is leaking. Ensure faucet is repaired.Update: July 25, 2025Faucet is still leaking. Operator was instructed to repair it soon.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is not in good repair. Not in compliance with initial approval. Ensure dishwasher is repaired.Update: July 7, 2025Operator is in the process of either leasing or buying a new dishwasher.Update: July 25, 2025Dishwasher has been purchased and is stored inside the kitchen for installation. Electrical outlet requires an upgraded power supply for dishwasher to work.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty/used cutting board and knife was stored next to the oven.Staff washed and sanitized them during inspection.
  3. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer is used at the 2-compartment sink.QUAT test papers are not available to verify sanitizer concentration. Obtain QUAT sanitizer test papers.July 7, 2025Test papers are on order.
    • 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?
      • Pest control, monitoring program has not been implemented, and monthly records are not kept. Implement pest control monitoring program and keep monthly records. You can either use a third a party or do it in house (set up mouse traps and complete AHS checklist once a month).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food safety training requirements are met and staff complete food safety refresher course.July 7, 2025Operator has completed the Alberta recognized food safety training course. Staff completing the refresher course is pending.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 compartment sink faucet is leaking. Ensure faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is not in good repair. Not in compliance with initial approval. Ensure dishwasher is repaired.July 7, 2025Operator is in the process of either leasing or buying a new dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One mini bar cooler is not working and maintaining temperature. Operator has ordered several coolers. Display cooler for baked goods is still not maintaining temperature but is only used to store shelf stable baked food items only. Ensure all coolers used in the facility are in good repair and can maintain a temperature of 4 Deg C or colder.
  4. Demand Inspection

    22 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar was used as a sanitizer in the sanitizer buckets. Vinegar is not an approved sanitizer. This was corrected during inspection.Ensure either QUATS or Chlorine (Bleach) is used for sanitizing purposes.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs are not kept for refrigeration units (fridge & freezer).Ensure daily temperature logs are kept for all refrigeration units.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Baked food items in the display cooler are not dated for tacking purposes.Ensure all baked goods are dated for tracking purposes. Practice FIFO, First in First out or discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bag of flour. Ensure once a food package is opened, it is either stored in food grade bins/container with a lid or in resealable bags to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable customer spoons and forks are randomly stored in a box. They are not individually wrapped. Ensure single use utensils are stored in a manner where the business end does not get contaminated during handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chest freezer, upright chest freezer, large fridge and mini fridge are not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Carrot cream cheese cake and cookies filled with cream cheese was kept in a display fridge which ranged from was 19 - 24 Deg C. Temperature of carrot cake was at 17.4 Deg C and cookies with cream cheese was at 23.1 Deg C.Both food items were discarded (2 carrot cake & 2 cookies with cream cheese).Ensure display fridge is not used to store high risk food items until it is repaired and has a temperature of 4 Deg C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the mini coolers used for milk storage temperature was 10 Deg C. All the milk from the cooler was transferred to another fridge. Ensure milk mini cooler is not used until it is repaired and can maintain 4 Deg C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer is used at the 2-compartment sink.QUAT test papers are not available to verify sanitizer concentration. Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap in a pump style dispenser is not available at the 2-compartment sink for hand washing. Food handler will use detergent in the interim. Ensure hand washing liquid soap in a pump style dispenser is provided at the 2-compartment sink for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Single use paper towel at the front service area and in one public washroom's is not placed in the dispenser. Staff stated wrong paper towel was purchased. Ensure single use paper towels are correct type/size and placed inside the dispenser in a sanitary manner.
    • 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?
      • Pest control, monitoring program has not been implemented, and monthly records are not kept. Implement pest control monitoring program and keep monthly records. You can either use a third a party or do it in house (set up mouse traps and complete AHS checklist once a month).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed in a location where it is was easily visible to the public. this was corrected during inspection. Ensure food handling permit is always displayed in a conspicuous location.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operator is using a countertop deep fryer without a fire suppression to deep fry donuts. This is in contravention of the conditions stated in the food handling permit. Ensure deep fryer is not used and removed it from the facility. The City of Grande Prairie Fire Department will be informed as well for further follow-up.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers are lacking food safety knowledge.Ensure food safety training requirements are met and staff complete food safety refresher course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 compartment sink faucet is leaking. Ensure faucet is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is not in good repair. Not in compliance with initial approval. Ensure dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mini milk storage coolers (10 & 7 Deg C) and large upright fridge (7 Deg C) is not maintaining 4 Deg C or colder.Ensure all the coolers are good repair and can maintain a temperature of 4 Deg C or colder.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment(s) are dirty and requires deep cleaning:- microwave- oven- coffee grinder(s)- garbage bin cabinet - large upright fridge- mini coolers- domestic ventilation surface & filter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented, and cleaning records are not kept. Implement cleaning schedule and keep daily weekly and monthly cleaning records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, walls and shelves are dirty especially hard to reach areas. buildup of dirt, dust and debris. Ensure the entire kitchen is cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is not organized, and items are stored on the floor. A large collection is recycling bags are stored on the floor as well. Ensure kitchen is organized and everything is stored 6 inches off the floor for easy cleaning and remove all recycling bags including items not needed for day-to-day operation.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions