566 Fairways Crescent NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 10, 2026
Beef chili under hot holding was measured at approximately 50C. , Ensure high0risk foods under hot holding are maintained at a temperature greater than 60C at all times.
The internal temperature of foods stored at the upright cooler were measured at 8C. , , All perishable foods were relocated to the preparation cooler. , Service the cooler. Do not store any perishable foods in the cooler if it cannot maintain a temperature of 4C.
Facility was using a stack of napkins to dry your hands at the hand-washing sink. , , Please ensure the hand-washing sink is stocked with proper paper towels in a dispenser.
Both the inside and outside of both coolers were dirty and had a build-up of food splatter and debris. , , Please clean, sanitize, and keep in a sanitary state hereafter.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Bethany Airdrie Food Services
This restaurant has been inspected 7 times since March 28, 2024, with 4 in compliance, 3 not in compliance, and 0 closures on record.
4 violations
Beef chili under hot holding was measured at approximately 50C. , Ensure high0risk foods under hot holding are maintained at a temperature greater than 60C at all times.
The internal temperature of foods stored at the upright cooler were measured at 8C. , , All perishable foods were relocated to the preparation cooler. , Service the cooler. Do not store any perishable foods in the cooler if it cannot maintain a temperature of 4C.
Facility was using a stack of napkins to dry your hands at the hand-washing sink. , , Please ensure the hand-washing sink is stocked with proper paper towels in a dispenser.
Both the inside and outside of both coolers were dirty and had a build-up of food splatter and debris. , , Please clean, sanitize, and keep in a sanitary state hereafter.
4 violations
The quat based surface sanitizer was unlabeled. , , Please ensure that all chemicals including the surface sanitizer are properly labeled such that the contents can be identified and safely used.
The larger cooler had an ambient air temperature of 13C at the time of the inspection. , , The temperature was adjusted by the operator, and the PHI checked the cooler again approximately 30min after the initial inspection. The temperature had dropped to 9C. , , Please monitor the temperature and ensure the cooler drops to an operating temperature of 4C. If the cooler cannot maintain a temperature of 4C food must not be stored in the cooler.
Facility was using a stack of napkins to dry your hands at the hand-washing sink. , , Please ensure the hand-washing sink is stocked with proper paper towels in a dispenser.
1 violation
The water sample taken from the mobile unit's holding tank on the 1st of April 2025 indicated a presence of total coliform bacteria.
No violations
1 violation
**CORRECTED**, 1. Raw chicken and beef were sitting in the prep sink and measured 12*C. Foods were out for 1 hour and were cooked during the inspection., , COMPLETE THE FOLLOWING:, 1. Do not thaw foods at ambient temperature. Food must be thawed using one of the following methods:, a. In the fridge overnight., b. Immersed in constant cold running water., c. As part of the cooking process., d. Thawed in the microwave and cooked immediately after.
No violations
No violations
Both the inside and outside of both coolers were dirty and had a build-up of food splatter and debris. , , Please clean, sanitize, and keep in a sanitary state hereafter.