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Canmore General Hospital

1100 Hospital Place Canmore AB T1N 1N2 · Food - General

Official record from Alberta →

Inspection summary

Canmore General Hospital has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on October 23, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 7 times across 4 separate inspections, most recently on March 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on March 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on October 23, 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Steamer was not working. Staff indicated it has not been functional for a long time. Some mold is beginning to grow inside the machine. - Please repair or remove this machine. Ensure all equipment in the kitchen is in good working order. 2) There was some ice buildup inside the walk-in freezer. - Please defrost and clean the freezer, ensure it is maintained in good working order.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloth was left on a prep table, cloth was replaced during the inspection. - Please ensure all wiping cloths are not left wet on the counter, and are used once then washed, or are kept in an approved sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature and sanitizer concentration logs have not been filled out since February. - Please ensure sanitizing temperatures and concentrations are regularly tested and recorded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was a small amount of dust on the ceiling near the vents. - Please clean the ceiling.
  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?
      • Quat sanitizer in spray bottles measured >400 ppm.-Ensure quats is used at 200 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired and not used regularly.-Obtain fresh strips and test the dispenser at least daily. Ensure to follow manufacturer's instructions for how to test
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Continuing violation**No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer has ice building up on top of food packaging due to dripping from the ceiling.-Repair the freezer so that food products are not subject to potential contamination
  5. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C).
    • 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 portion of the flooring near the door that is buckling and repaired with duct tape. This uneven area is creating a tripping hazard. - Repair the floor, ensure that it is a smooth and cleanable surface. Duct tape should not be used in a kitchen as it is not a cleanable material and can catch debris.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer present for checking water temperature at dish level (to be at least 71C).
    • 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 portion of the flooring near the door that is buckling and repaired with duct tape. - Repair the floor, ensure that it is a smooth and cleanable surface.

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