Bow Valley Gourmet
100 - 1995 Olympic Way Canmore AB T1W 2T6 · Food - General
Inspection summary
Bow Valley Gourmet has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 15, 2025. The most recent inspection, on May 12, 2026, recorded 5 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 across 2 separate inspections, most recently on May 12, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times on May 12, 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?
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 May 12, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 January 17, 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.
3 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer in the spray bottle was <200ppm. Corrected during inspection, now reading between 200-400ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was wearing a bracelet. Corrected during inspection; was removed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a jacket hanging from a shelf that contains clean utensils.There was a watch sitting on a tray that held some packaged foods.Store personal items separately. 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?
- The back door to the outside was left open. This can allow flies and pests to enter. Keep door shut. 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 were a couple of mouse droppings in area around the water filters/softener. Please remove droppings and clean and sanitize area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer was covered with a black garbage bag. Garbage bags contain chemicals that can transfer onto equipment. Use a plastic bag labelled as food-grade to cover the meat slicer. Corrected during inspection; garbage bag removed.Jackets was hung on rack used to store clean utensils. Store personal items away from food and/or utensils. Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The sanitizer level for the dishmachine rinse cycle is not being checked each day the kitchen is in use. Please check to ensure there is 100ppm chlorine each day the kitchen is in use/dishwasher being used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?