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Canary Coffee

102 - 710 8 Street Canmore AB T1W 2B6 · Food - General

Official record from Alberta →

Inspection summary

Canary Coffee has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 30, 2025. The most recent inspection, on November 7, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on August 6, 2025. 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 3 times across 2 separate inspections, most recently on August 6, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 2 separate inspections, most recently on August 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on August 6, 2025. For example: 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?

  • 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 July 30, 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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler not turning off taps with paper towel after handwashing. Also, need to ensure hands are washed/clean prior to any activity where hands could touch unwrapped food (e.g. scooping ice) or the inside of cups.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching 63-66C during the rinse cycle. Dishwasher to reach at least 71C to sanitize the dishes. Dishwasher to be repaired and take-out containers for customer service to be used as much as possible in the meantime; also all reusable utensils will need to be manually sanitized (e.g in 100ppm bleach/chlorine solution).
    • 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 is on display. Post current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is also several items not longer used (e.g. broken ice machine) stored in the kitchen. Remove broken/unused items.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a damp cleaning cloth being left on the coffee machine. Cleaning cloths that are re-used are to be stored in sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler not turning off taps with paper towel after handwashing. Also, need to ensure hands are washed/clean prior to any activity where hands could touch unwrapped food (e.g. scooping ice).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some personal items (cellphone) and decor stored on shelves with foods/counter by food preparation. Store personal items and items not associated with food preparation away from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching 63-66C during the rinse cycle. Dishwasher to reach at least 71C to sanitize the dishes. Dishwasher to be repaired and take-out containers for customer service to be used as much as possible in the meantime; also all reusable utensils will need to be manually sanitized (e.g in 100ppm bleach/chlorine solution).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer for checking the rinse temperature of the dishwasher at dish level could be located. Obtain a waterproof/water-resistant thermometer with a min/max function for checking the dishwasher. To be checked daily.
    • 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 is on display. Post current food permit.
    • 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 shelf of raw wood under the two-compartment sink. Shelf to be made impervious to moisture so that it is easily cleanable or replace it with a shelf that is smooth, 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?
      • There was a damaged wooden spatula and a damaged wooden spoon in the back kitchen. These are to be discarded.There were some torn baking pan liners in the kitchen. These are to be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but there is a bit of debris on the floor along walls in the kitchen. The shelf under the oven in this area also needs some cleaning and some of the other shelving where this is some dust.There is also several items not longer used (e.g. broken ice machine) stored in the kitchen. Remove broken/unused items.

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