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Cornerstone Theatre And Restaurant

125 Kananaskis Way Canmore AB T1W 2X2 · Food - General

Official record from Alberta →

Inspection summary

Cornerstone Theatre And Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on January 15, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on January 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 2 separate inspections, most recently on January 15, 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 2 times across 2 separate inspections, most recently on January 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

2 inspections

  1. Risk Management Inspection

    4 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 is a section of the wall that was removed under the handsink. To be repaired.There are some spots in the floor where there is damage to the vinyl. Also some areas where the caulking around a patch is coming out. Flooring to be repaired.More lighting is needed in the walk-in-cooler. Batteries have burnt out in additional lighting. Replace batteries.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden cutting boards are damaged/cracked. To be replaced.Base of blender was taped up. To be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Also, basement storage area where there is food stored is still cluttered. Please remove items no longer used/needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the following areas need more thorough cleaning:-floor in bar, particularly under/around equipment/shelving-floor under dishmachine
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket of quat solution being used to store cleaning cloths was only at 150ppm and the spray bottles of quat solution that had very little left in them were at 50ppm.Ensure quat sanitizer is kept between 200-400ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some open personal drinks were in close proximity to open food. Store away from food preparation areas and open food. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some spray bottles of chemical that were not labelled and others that appeared to not have in them the chemical that was on the label. Ensure all containers of chemical are properly labelled.
    • 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 section of the wall that was removed under the handsink. To be repaired.There are some spots in the floor where there is damage to the vinyl. Also some areas where the caulking around a patch is coming out. Flooring to be repaired.More lighting is needed in the walk-in-cooler. Batteries have burnt out in additional lighting. Replace batteries.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some dirty mugs sitting next to clean utensils. Store dirty and clean items separately. Corrected during inspection.Cutting board on shelf was dirty. Corrected during inspection.Some of the wooden cutting boards are damaged/cracked. To be replaced.Base of blender was taped up. To be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the following areas need cleaning:-floor in bar, particularly under/around equipment/shelving-floor under dishmachine-base of blender-cage of mixer-wall/side of freezer by mixer-inside of the garbage containers in the bar area (these should be lined when in use)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Also, basement storage area where there is food stored is still cluttered. Please remove items no longer used/needed.

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