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Bison Food & Drink

9 - 31 Bow Street Common Cochrane AB T4C 2N1 · Food - General

Official record from Alberta →

Inspection summary

Bison Food & Drink has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 24, 2025. The most recent inspection, on April 14, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on March 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on August 22, 2025. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on March 26, 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?

  • 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 2 times on March 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 22, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 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?
      • No records of temperature monitoring and testing of dishwasher sanitizer solution available on site. Monitor food storage temperatures (hot and cold-holding) twice daily, and mechanical dishwasher's sanitizer concentration daily before first use.
    • 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?
      • Posted permit has expired. Ensure that currently valid permit is posted visible to customers.
  3. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hot water tap at the hand sink was not in good repair. Please make sure it is properly repaired.*Caulking at the dishwashing sink area was not in good repair. Mildew started to grow on the caulking surface. Please make sure caulking is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food container at the shelf that has cracks on it. Please make sure check the utensils and containers condition, any broken or cracked utensils and containers need to be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Grease built up at exhaust canopy filters*High touch surfaces, fridge handles and doors were sticky food debris on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required;*Exhaust hood vents- grease built up
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were left at the multiple location at the counters. Operator was keeping one of the cleaning cloths in his pocket as well. Corrected during the inspection. All dirty cleaning cloths are put in the laundry and new cleaning cloths with the sanitizer solution were placed in the cook line. Please make sure cleaning cloths are kept in food grade sanitizer solution while they are not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Measuring scoop for mashed potatoes was left on the lid of the container. Corrected during the inspection. Scoop put in the dishwasher. New scoop in a container was placed at the counter. Please make sure utensils are properly stored to prevent contamination of the utensil and food.*One of the food containers in the walk-in cooler used storing the food item was broken. Corrected during the inspection. Discarded by the operator. *Some of the food items were left uncovered in the walk-in cooler and freezer. Corrected during the inspection. Please make sure food items in walk-in cooler and walk-in freezer are properly covered and foods are protected from any contamination.*Some of the mixing bowls are left in the prep cooler touching the food items. Corrected during the inspection. Please make sure utensils are properly stored to prevent contamination of the food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water tap at the hand sink was not working. Corrected during the inspection. Please make sure hot and cold running water is always available at the sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required;*Exhaust hood vents- grease built up*Organize and clean the areas in the back by the dry storage and walk -in cooler.
  5. Initial Inspection

    0 infractions

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