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Canmore Folk Music Festival

609 5 Street Canmore AB T1W 2E9 · Food - Special Event

Official record from Alberta →

Inspection summary

Canmore Folk Music Festival has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 3, 2024. The most recent inspection, on August 1, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on August 3, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on August 1, 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?

  • 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 2 times across 2 separate inspections, most recently on August 2, 2025. For example: Is refuse being managed in a suitable manner?

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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing stations set up for the public did not have any paper towel. Ensure all are provided with water, soap and paper towel at all times during the festival.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The reefer trucks were at 9C and 11C; was advised they had just been loaded. The one at 11C contained mostly alcoholic beverages. Ensure the reefers can keep high risk food at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing stations set up for the public did not have any paper towel. Ensure all are provided with water, soap and paper towel at all times during the festival.
  3. Demand 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?
      • The handwashing stations set up for the public did not have any paper towel. Ensure all are provided with water, soap and paper towel at all times during the festival.
    • 21. Is refuse being managed in a suitable manner?
      • There were wastewater tanks that were not under a canopy and had a hole in the top where the hose went in. There was no cap covering the hole. Cap to be covering the hole with a hole in the cap just large enough for the wastewater hose to avoid rainwater getting into the wastewater tank (could overfill/overflow) and to minimize potential smells from the wastewater tank.
  4. Demand Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Volunteers involved in food handling were not told to wash hands/were not washing hands before putting on gloves. Putting on gloves with unclean hands will contaminate the outside of the gloves. During inspection, volunteers began being told to wash hands before starting their shift/putting on gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods (bagels, popcorn, peanut butter, veggie cups, meat trays, salads for perfomers) were in containers/bowls with no lids/covers/sneezeguard. Foods on public display need to be protected from contamination by those taking them. Foods to be packaged or have lids/covers or be behind a sneeze guard. Some items also did not have utensils to grab them with. Also need more supervision of these foods to ensure people aren't using hands to grab the food items (if unpackaged) and aren't putting part of utensil that is touched back into/ onto the food.There were containers/boxes of food items stored directly on the floor in the reefer truck and in the volunteer tent. Store up off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach/chlorine sanitizer in spray bottles was too strong. Corrected during inspection; solution diluted to 100-200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Middle fridge was at 15C. Deli meats and dairy products were being stored in this fridge. These items are to be kept at 4C or less. Volunteers moved deli meats to other fridge at time of inspection and were advised to move the dairy products as well. The two other fridges were both at 4C or less. Make sure all fridge temperatures are monitored and do not keep any high risk foods in any that are above 4C.There was no probe thermometer for monitoring the temperature of the foods in the hot-holding unit (performer food). Obtain a probe thermometer and check to ensure are at least 60C or higher. During inspection, when checked, were all above 60C.Salads (performer food) were not on ice; need to ensure they are discarded after 2 hours of being removed from temperature control/fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils were not being sanitized after cleaning. Proper procedure is to wash (with soap and hot water), rinse (with warm water), then sanitize (with e.g. 100ppm bleach/chlorine solution); then allow to air dry. Discussed at time of inspection and was advised this process would be started. Ensure utensils, etc. are cleaned and sanitized between uses and at least every 4 hours if used continuously (e.g. tongs for meat trays).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no testing strips on-site for testing bleach/chlorine sanitizer level in spray bottles and for sanitizing utensils. Obtain chlorine testing strips that can read up to at least 100ppm.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Leads for the volunteer/hospitality tent should take at a minimum the AHS Food Safety Course for Special Events.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some food containers were being re-used that may not be made for re-use (round, black deli trays and covers). Ensure are not reusing any disposable items.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The mobile sink for handwashing and dishwashing was not within the tent. Please move inside tent to keep sink clean, prevent them from filing with rainwater and so are within sight to those needing to wash hands and clean and sanitize utensils.

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