Skip to content
Loading map…

Cornerstone Cafe

1988 Olympic Way Canmore AB T1W 2T6 · Food - General

Official record from Alberta →

Inspection summary

Cornerstone Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on December 23, 2025, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on December 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 12, 2024. 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 14 times across 4 separate inspections, most recently on December 23, 2025. 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 4 times across 2 separate inspections, most recently on March 15, 2024. 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.

4 inspections

  1. Risk Management Inspection

    5 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towel at the handsink in the upstairs bar is not in a dispenser. Keep the paper towel in the dispenser. Was advised are getting a new dispenser and this area isn't going to be used until February.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall is chipped in several areas (dishpit area, storage room, etc.). Has been patched but still needs painting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the edging and surfacing on the cupboards/shelving in the upstairs bar is damaged/peeling up. To be repaired or replaced.Some of the flooring is damaged in front of the ice machine in the upstairs bar. Grout is missing between tiles and tiles are loose. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of dry storage room still needs some cleaning. There is some food debris along the walls.Clean this area and ensure it is cleaned more often.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some organizing needed of storage room where disposable utensils, cleaning cloths, etc. kept.
  2. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps for handwashing sink were not being shut off with paper towel after handwashing. Ensure taps are shut off with paper towel after to prevent re-contaminating hands. Corrected during inspection.
    • 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?
      • Fridge/freezer temperature logs and cooling logs are no longer being maintained. Start checking and recording fridge/freezer, cooling temperatures again.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and disposable utensils are being stored under sink drain lines in coffee area (main floor) and in bar area (upstairs). Were moved on main floor but still need to be moved in upstairs bar area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small beverage cooler by the coffee machine was between 9-10C. Monitor and move milk to alternate cooler if temperature does not get to 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Waterproof/water resistant thermometer with mix/max function is not being used to ensure the dishwasher is reaching at least 71C at dish level. Use thermometer to check temperature at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. Obtain quat strips so concentration of quat sanitizer in spray bottles can be verified as being between 200-400ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The paper towel at the handsink in the upstairs bar is not in a dispenser. Keep the paper towel in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the edging and surfacing on the cupboards/shelving in the upstairs bar is damaged/peeling up. To be repaired or replaced.Some of the flooring is damaged in front of the ice machine in the upstairs bar. Grout is missing between tiles and tiles are loose. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall is chipped in several areas (dishpit area, storage room, etc.). Has been patched but still needs painting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some organizing needed of storage room where disposable utensils, cleaning cloths, etc. kept.Cleaning schedule could not be located. Ensure there is a written cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: vent hood, floor under cooking equipment and floor of dry storage room.Clean these areas and ensure they are kept clean.
  3. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips have been ordered and are scheduled to arrive today (March 15)."No quat testing strips could be located. Obtain quat strips so concentration of quat sanitizer in spray bottles can be verified (to be 200-400ppm)."
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Freezer is very crowded. Additional freezer space needed. Advised biathlon building kitchen will have a walk-in-freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the edging and surfacing on the cupboards/shelving in the front coffee area is breaking off. Wall is chipped in several areas (dishpit area, storage room, etc.).Please repair.
    • 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 caulking between the flooring joints (under sinks in dishpit area) has come out. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food take-out containers/utensils were being stored on the ground in the storage room. To be stored up off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board for sandwich prep cooler has deep cuts in it and can no longer be adequately cleaned and sanitized. Replace or re-plane the cutting board.Grill of BBQ is dirty; to be cleaned and preferably not stored in any kitchen area.Meat slicer has some debris on it; needs to be more thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: vent hood around the charbroiler, floor under cooking equipment and along front cupboards where black build-up, as well as around piping on wall in dishpit area (under sinks).Clean these areas and ensure they are kept clean.
  4. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing being done as needed but are using hands to shut off taps afterwards which can cause hands to become re-contaminated. Use paper towels to turn off taps.Some foodhandlers were wearing bracelets and/or watches which could contaminate food if these items come in contact with the food. Please ensure staff remove these items unless are wearing gloves to cover them.
    • 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?
      • Cooling logs, cooler/freezer temperature logs and cooking logs are currently not being done. Please ensure are checking these temperatures and recording them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up fridge was at 6C. Monitor to ensure it gets to 4C or below and adjust repair if needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. Obtain quat strips so concentration of quat sanitizer in spray bottles can be verified (to be 200-400ppm).
    • 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?
      • Mouse droppings observed around BBQ in back corner of dishpit area and on floor in dry storage room. Remove droppings, clean and sanitize these area and de-clutter. Was advised are in process of hiring a pest control operator. Need to ensure pest control measures are in place for mice.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Freezer is very crowded. Additional freezer space needed. Advised biathlon building kitchen will have a walk-in-freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the edging and surfacing on the cupboards/shelving in the front coffee area is breaking off. Wall is chipped in several areas (dishpit area, storage room, etc.).Please repair.
    • 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 caulking between the flooring joints (under sinks in dishpit area) has come out. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food take-out containers/utensils were being stored on the ground in the storage room. To be stored up off the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board for sandwich prep cooler has deep cuts in it and can no longer be adequately cleaned and sanitized. Replace or re-plane the cutting board.Grill of BBQ is dirty; to be cleaned and preferably not stored in any kitchen area.Meat slicer has some debris on it; needs to be more thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: vent hood around the charbroiler, floor under cooking equipment and along front cupboards where black build-up, as well as around piping on wall in dishpit area (under sinks).Clean these areas and ensure they are kept clean.

Nearby inspected facilities

Own this business? Add a badge to your website