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Blake

810 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

Official record from Alberta →

Inspection summary

Blake has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on August 13, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on August 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on August 19, 2025. 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 November 21, 2023. 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 11 times across 8 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on May 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 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?
      • 1) 2 dead mice were observed in the "Tin Can" styles trap next to the side door in the kitchen. - Discard the mice, clean and sanitize the area. Contact pest control for further follow-up.2) No pest control records could be located onsite. - Please ensure written records of all pest control activities taken are accessible onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, on the upper parts of the walls, and on the cords of the heat lamps.- Please clean these areas.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the main hand sink was broken. New dispenser has been ordered. - Please ensure the paper towel dispenser is replaced and restocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, on the upper parts of the walls, and on the cords of the heat lamps.- Please clean these areas.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wet wiping clothes were left on a cutting board. - Please ensure all wiping clothes are stored in an approved sanitizer solution or are used once then washed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wet wiping clothes were left on a cutting board. - Please ensure all wiping clothes are stored in an approved sanitizer solution or are used once then washed.
    • 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?
      • *Outstanding Violation*There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a missing ceiling tile in the back prep kitchen, and some ceiling tiles with water stains on them. - Please repair/replace any missing or damaged ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  5. Demand Inspection

    2 infractions

    • 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?
      • There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  6. Monitoring Inspection

    2 infractions

    • 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?
      • There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  7. Monitoring Inspection

    2 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?
      • Parts of the flooring in the back preparation area and the main cook line are damaged and cracked. **Repairs are scheduled for later in the year**- Repair the flooring, ensure it is in good repair and smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the wall. There was also some food debris/grease under the main cook line equipment. - Please clean these areas.
  8. Monitoring Inspection

    2 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?
      • Parts of the flooring in the back preparation area are damaged and cracked. - Repair the flooring, ensure it is in good repair and smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some dust buildup noted on the ceiling, and on the upper parts of the back walls. - Please clean these areas.
  9. Monitoring Inspection

    3 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 documentation was available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information and total cooking & holding time of products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Braised lamb in an insert on the main cook line was measured around 10C. The insert was just filled, and the bottom of the cooler was at 4C. - Keep lids on the line inserts when it is not busy and ensure high risk foods are stored below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were able to be located. The concentration at the plate level was satisfactory (100 ppm). - Acquire appropriate test strips.

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