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Bow River Lodge

920 Fairholme Drive Canmore AB T1W 1W1 · Food - General

Official record from Alberta →

Inspection summary

Bow River Lodge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on October 10, 2025, recorded 9 infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on October 10, 2025. 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 October 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 10, 2025. 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?

  • 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 3 separate inspections, most recently on October 10, 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?

  • 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 across 2 separate inspections, most recently on October 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the (sink & surface) sanitizer in one of the buckets used to store cleaning cloths was too low. Corrected during inspection (ensure the sanitizer is all the way up the hose before dispensing into bucket/bottle).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were no tongs for the cookies out for clients to take. Corrected during inspection; tongs provided.There was a hat hanging on a rack used to store food/clean utensils. Do not store hat in this area. Corrected during inspection.Store personal water bottles away from food/food areas unless they won't spill/splash and are clean. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Buckets of sanitizer used to store cleaning cloths were not labelled. Corrected during inspection.
    • 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 is a gap between the two doors to dock area. Close off gap to prevent entry by rodents.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The i-pad used for recipes had a cover that was not easily cleanable and did have some food debris on it; please obtain a cover that is easily cleanable.There was a knife set stored on counter in a visibly dirty knife storage bag. Ensure these items are stored in a bag that can be easily cleaned.
    • 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?
      • Expired food permit was on display; 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?
      • The floor in the dining area is in disrepair. Seams are being taped down as they are coming apart. Flooring where this is happening needs to be properly repaired or replaced. The tape renders the floor not easily cleanable and could become a tripping hazard.
    • 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 cardboard on the floor of the walk-in-freezer. Please remove it.Saran wrap is being used as a splashguard between the handwashing sink and shelving unit used to store clean utensils. Please replace the saran with something that is smooth, durable, 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?
      • Pair of tongs had a plastic handle that was chipped/cracked. Were discarded during inspection.Metal bowl had chips in the bottom. Corrected during inspection; was discarded.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ADP kitchenette: no surface sanitizer found.-Ensure staff working in ADP area have access to a food surface sanitizer (complete before next use of kitchenette)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ADP kitchenette - sanitizing cycle on dishwasher not being used.-Ensure dishes are sanitized after each use. Operator should add signage to dishwasher to identify the correct buttons to use, or require staff to have dishes run through main kitchen sanitizer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ADP kitchenette - no paper towel dispenser.-Install a paper towel dispenser that protects the bulk supply from contamination (complete before next use of kitchenette)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen - two sets of tube lights in dry storage rooms have a metal grill cover.-Ensure tube lights have shatterproof covers
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is excellent, just some dust on top shelf of pot shelf and ceiling in this area near the ceiling vent.

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