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Alberta Wing Shack

A - 1702 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

Official record from Alberta →

Inspection summary

Alberta Wing Shack has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 on May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 24, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on May 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Person working in the kitchen did not have long hair tied back. Corrected during inspection.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some used cleaning cloths sitting on the counter. Are to be stored in sanitizer between uses. Corrected during inspection; were discarded.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was wearing gloves and ran his hands through his hair, unsure what next task would be but as was in kitchen was made to discard gloves and wash hands. Ensure staff remove gloves when contaminated and wash hands if going to be handling food and/or clean utensils.Staff were not all turning off taps with paper towel after handwashing; corrected during inspection.Manager was wearing several bracelets and went into kitchen to help staff with an order. Was advised manager does not normally help in the kitchen. Ensure all staff that handle food remove jewelry from hands/wrists.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were some plastic containers that were being hand-washed and dried (instead of being put through the dishwasher). These need to be sanitized after washing and then left to air dry. Discussed with staff who advised they would start doing this. Several were also discarded (that was told normally only use for personal foods) as they did not appear to made for re-use.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 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?
      • Records of fridge and freezer temperatures were not being maintained. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some personal foods being stored with restaurant foods on shelving in large fridge and on some of the dry storage shelves. Store personal foods separate and label shelving used for personal foods as for personal foods only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were placed near food (shoes beside cans of beverages) or on potential food contact surfaces (cellphone on cutting board for prep cooler). Store personal items away from food/food preparation surfaces. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles of sanitizer were not labelled as to their contents. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Rice for staff lunch was in strainer in the back handsink. Handsink is to be kept empty/usable at all times when in operation. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard was being used as divider between take-out utensils. As carboard can't be cleaned, do not re-use cardboard in the kitchen. Corrected during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 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?
      • Cooling logs are not being done when cooling high risk foods such as the butter chicken sauce. Cooling log to be maintained.Chicken is sometimes partially cooked, left at room temperature and then fully cooked when ordered. Was advised it is not left out at ambient/room temperature for more than an hour. Written procedures need to be developed for this process including recording the time the chicken is pre-cooked. The pre-cooked chicken is not to be held at ambient/room temperature for more than 2 hours before final cooking or disposal.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were being stored over cooked/ready-to-eat foods in the cooler. Store raw eggs on bottom shelf and/or below all cooked and ready-to-eat foods. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Matt placed on floor under cooking equipment is secured with duct tape which is fraying. Please secure it down using an alternate method which still renders the floor smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was being stored between side of sink and the wall. Please store the knife is a sanitary manner. Corrected during inspection.

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