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Canmore Inn & Suites

1402 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

Official record from Alberta →

Inspection summary

Canmore Inn & Suites has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on April 22, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on April 15, 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 once on January 17, 2025. 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 once on October 24, 2023. 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?

  • 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 15 times across 7 separate inspections, most recently on April 22, 2026. 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?

  • 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 5 times across 5 separate inspections, most recently on April 22, 2026. 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 was aluminum foil put around the interior entrance to the walk-in-freezer; pieces are falling off. Remove aluminum foil and if the surface it was covering needs refinishing, please refinish it. The metal trim at base of walk-in-cooler across from dry storage is coming off on the one corner, debris is accumulating here. Metal trim to be re-affixed to wall.There is a raw wood shelf being used to hold the ice machine and raw wood blocks being used to prop up the mop sink. Paint/seal wood so easily cleanable and impervious to moisture or replace with a material that is (e.g. metal).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic cover for the rack in walk-in-cooler is damaged on the edges/pieces of plastic coming off. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just a few areas that need more thorough cleaning:-floor around legs of shelving in dry storage, and along walls to hallway where some build-up-floor under shoe rack-floor around legs of cooking equipment-white shelf where some grease build-up (shelf used to store utensils)
  2. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature is only being recorded of the walk-in-cooler; temperature of other cooler and freezers is also to be checked and recorded daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some personal items (e.g. pain medication) near food prep surface. Store personal items away from food and utensils. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut fruit on ice was at 9C. To be kept at 4C or less; ice needs to be at or above the level of the food. Corrected during inspection.
    • 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 was aluminum foil put around the interior entrance to the walk-in-freezer; pieces are falling off. Remove aluminum foil and if the surface it was covering needs refinishing, please refinish it. The metal trim at base of walk-in-cooler across from dry storage is coming off on the one corner, debris is accumulating here. Metal trim to be re-affixed to wall.There is a raw wood shelf being used to hold the ice machine and raw wood blocks being used to prop up the mop sink. Paint/seal wood so easily cleanable and impervious to moisture or replace with a material that is (e.g. metal).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic cover for the rack in walk-in-cooler is damaged on the edges/pieces of plastic coming off. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just a few areas that need more thorough cleaning:-floor around legs of shelving in dry storage, and along walls to hallway where some build-up-floor under shoe rack-floor around legs of cooking equipment-white shelf where some grease build-up (shelf used to store utensils)
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple ceiling tiles are missing in the kitchen area. Please replace. This is outstanding since the last inspection. Was advised new ones have been ordered.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the spray bottles of sink and surface sanitizer were at too low of a concentration. Corrected during inspection. Spray bottles were refilled from dispenser and verified to be properly concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The apples are not protected from customer contamination. Keep covered or behind a sneeze guard and provide utensils/deli paper to grab them or put up signage to wash before eating (there is a sink in the buffet area).There were umbrellas being stored by food in the dry storage room. Store umbrellas in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cut fruit was at 8C. To be kept at 4C or below. More ice needed around the containers of fruit.Waffle batter was at 12C. To be kept at 4C or container cleaned and sanitized and new batter added at least every 2 hours and this needs to be documented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple ceiling tiles are missing in the kitchen area. Please replace. This is outstanding since the last inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom trim on outside of walk-in-cooler (right side) is coming off and food/debris is accumulating here. Trim to be re-secured and area cleaned.The floor has some cracks/damage (particularly under the deepfryer). Flooring to be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good but the following areas need more thorough cleaning:-top of piping
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning;-floor under cooking equipment and sides of cooking equipment-items on floor under 2-compartment sink (chemical container and pest control device)-floor behind large chest freezer-floor along edges of walk-in-cooler
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple ceiling tiles are missing in the kitchen ara. Please replace.Wall is chipped above prep table where knives area stored. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is leaking (pipe above the dishwasher). To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good but the following areas need more thorough cleaning:-top of piping
  6. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cut fruit and cookies on the buffet were not covered. Food items on buffet are to be covered to prevent customer contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple ceiling tiles are missing in the kitchen ara. Please replace.Wall is chipped above prep table where knives area stored. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean knives are being stored tucked in behind back of prep table. This area can't be easily cleaned so knives may become contaminated. Knives to be stored in a sanitary manner.Dishwasher is leaking (pipe above the dishwasher). To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good but the following areas need more thorough cleaning:-floor under cooking equipment and wall beside oven where there is a bit of grease-top of piping
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cut fruit and cookies on the buffet were not covered. Food items on buffet are to be covered to prevent customer contamination. Boxes of take-out containers were being stored on the floor in the dry storage room. Store up off the floor.Some items (battery charger, glue) not associated with the restaurant/kitchen were being stored with food/utensils. Store separately; corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pancakes on buffet were at 44C (there was a paper lining and bread underneath them to keep moist, inhibiting heat from hot-holding unit). Are to keep at least 60C or time-label and discard after 2 hours.Cut melon, fruit on buffet was at 22C; no ice being kept under them. Need to be kept at 4C or less.Waffle batter was at 22C. Needs to be kept at 4C or less.Items were removed from buffet during inspection but please ensure for future buffets these items are kept at proper temperatures (4C or less).
    • 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?
      • Back door was not fully closed. To be kept fully closed to prevent entry by rodents, etc. Closed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple ceiling tiles are missing in the kitchen ara. Please replace.Wall is chipped above prep table where knives area stored. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean knives are being stored tucked in behind back of prep table. This area can't be easily cleaned so knives may become contaminated. Knives to be stored in a sanitary manner.Dishwasher is leaking (pipe above the dishwasher). To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good but the following areas need more thorough cleaning:-floor under cooking equipment and wall beside oven where there is a bit of grease-floor under shelf in dishpit area-top of piping

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