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Bayshore Inn - Thirsty Bear Social House

111 Waterton Avenue Waterton Park AB T0K 2M0 · Food - General

Official record from Alberta →

Inspection summary

Bayshore Inn - Thirsty Bear Social House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on May 6, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on May 6, 2026. 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 once on August 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer measured >400 ppm and was diluted during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips for sanitizer expired in 2021, and chlorine test strips for the dishwasher were not available. The chef was going to order test strips today.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing low levels of chlorine. Technician was in last week to rectify issue saying water levels were too high. Discussed completing two sink manual method for dishwashing with staff. Technician was scheduled to re-visit facility in the next day. No chlorine test strips were available to measure dishwasher's sanitizer level. Please purchase chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed underneath hard to reach areas/equipment.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing 50 ppm of chlorine. Low rinse agent error was showing on screen. Technician was contacted at time of inspection and scheduled to visit site in the week. Discussed completing two sink manual method for dishwashing with staff.No chlorine test strips were available to measure dishwasher's sanitizer level. Please purchase chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed underneath hard to reach areas/equipment.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was turned off. The switch is easily hit and turned off when cleaning. Please be careful. All hazardous food was discarded.
  6. Monitoring Inspection

    0 infractions

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