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Canalta High River - Food

1512 13 Avenue SE High River AB T1V 2B1 · Food - General

Official record from Alberta →

Inspection summary

Canalta High River - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on September 21, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 31, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 31, 2024. 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?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp chlorine dishwasher measured at 0 ppm during the inspection. **Please repair. **Facility will be manually sanitizing all the dishes/utensils until the dishwasher is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 5/13. The low temperature chlorine dishwasher was serviced. The unit was dispensing roughly 25ppm chlorine. Please ensure that the unit is able to dispense 100ppm bleach. 5/6. The low temperature chlorine dishwasher was not dispensing any chlorine. The container of chlorine was switched out and the dishwasher was run a few times. The unit was still not dispensing any chlorine. The dishwasher will need to be serviced. In the meantime, all dishware and utensils must be sanitized manually in the sinks.
  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 5/6. The low temperature chlorine dishwasher was not dispensing any chlorine. The container of chlorine was switched out and the dishwasher was run a few times. The unit was still not dispensing any chlorine. The dishwasher will need to be serviced. In the meantime, all dishware and utensils must be sanitized manually in the sinks.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/31. Violation Outstanding. Customer utensils were observed with the eating side facing up. Ensure that all customer utensils are stored with the handle side facing up to prevent contamination of the eating side.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 10/31. There was a patch of wallpaper by the service window in the dining area that was peeling. Repair the wallpaper in this area.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer utensils were observed with the eating side facing up. Ensure that all customer utensils are stored with the handle side facing up to prevent contamination of the eating side.

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