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Creekers Bistro

12 - 20 White Avenue Bragg Creek AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Creekers Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 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 11 times across 5 separate inspections, most recently on May 28, 2026. 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 on April 30, 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the soap and paper towel dispensers. Please make sure they are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required.- Dust on the paper towel dispenser and soap dispenser- Aluminum foils at the grill area were not in clean condition and not in good repair.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *There were no thermometers in the prep cooler and mini fridge. Please ensure thermometers are placed in the refrigeration units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing sink was not in good repair. Please make sure it is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Some of the food equipment was stored under the paper towel dispenser and soap dispenser in the cooking station. Corrected during the inspection. Please ensure no food equipment are stored under the soap and paper towel dispenser to prevent contamination of the food and food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Clean cleaning cloths were stored under the dishwashing area. Please ensure clean equipment and tools, supplies are stored in an appropriate area and protected from any contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the following areas are required.- Dust and grease accumulation on the wall by the small deep fryers- Dust on the paper towel dispenser and soap dispenser- Aluminum foils at the grill area were not in clean condition and not in good repair. -The kitchen space was cluttered with unnecessary items and equipment, which affected organization and made effective cleaning and sanitation difficult. Excessive clutter can also increase the risk of contamination and hinder safe food handling practices.Please ensure required cleaning is completed and remove all unnecessary items and unused equipment from the kitchen area. Organize and store essential equipment in a manner that allows easy access for cleaning and maintains a sanitary and safe food preparation environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the soap and paper towel dispensers. Please make sure they are cleaned.
  3. Demand Inspection

    2 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?
      • Caulking at the dishwashing sink was not in good repair. Please make sure it is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the soap and paper towel dispensers. Please make sure they are cleaned.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer solution bottles were not labelled. Corrected during the inspection. Operated labelled them during the 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?
      • Caulking at the dishwashing sink was not in good repair. Please make sure it is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust on the soap and paper towel dispensers. Please make sure they are cleaned.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the small fridge where the milks were stored was missing.*Please make sure thermometers are available in fridges at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust on the ceiling *Hand marks and debris on the paper towel dispensers and soap dispensers. *Dust and debris on the shelving unit beside the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUSTANDING**1. Side of prep cooler where knives are stored has a buildup of grime.COMPLETE THE FOLLOWING:1. Clean side of prep cooler.
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