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Creekside Villa and One Love Cafe

709 Benchlands Trail Canmore AB T1W 3G9 · Food - General

Official record from Alberta →

Inspection summary

Creekside Villa and One Love Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 24, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 separate inspections, most recently on September 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. 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?

  • 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 once on April 16, 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 June 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on April 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both dishwashers were out of soap. Soap buckets were able to be replaced while onsite. - Please continue to ensure dishwashers are supplied with the correct chemicals to properly wash, rinse, and sanitize dishes.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cloche lid was left off pastry display in the front cafe. - Lid was put back on. Please ensure all foods are adequately protected from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the main kitchen area was warm; temperature gauge was reading 46F and IR thermometer indicated 8C.- High-risk items were removed. Please do not use this cooler to store any high-risk products until it can hold temperatures below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof thermometer with a max/min function was able to be located onsite. Temperature screen on the cafe dishwasher was broken. - Please acquire an adequate thermometer to verify max temperature reached inside the dishwashers.
    • 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?
      • *Repeat Violation*There was a gap in the weatherstripping in the back door. - Please repair the weatherstripping, ensure the facility is pest-proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some dust/food debris behind and underneath equipment on the main cook line, and on the far wall of the kitchen. - Please clean these areas.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • There was a gap in the weatherstripping in the back door. - Please repair the weatherstripping, ensure the facility is pest-proof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some dust/food debris noted in the downstairs storage area, and in hard-to-reach areas such as upper shelves. - Please clean these areas.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled bleach sanitizer bottle in the kitchen. - Please ensure all chemicals are labelled to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no max/min thermometer available onsite to verify the temperature of the dishwashers.- Please acquire an adequate thermometer and verify the dishwashers are reaching at least 71C at the plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the kitchen hand sink is not in a dispenser. - Please ensure these is an appropriate dispenser installed at this sink.
    • 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?
      • The back door was propped open and there was no screen. - If this door is to be kept open it needs an adequate screen to prevent pest entry.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the cafe. There was sanitizer (100ppm bleach solution) in the main kitchen. - Ensure there is sanitizer available in the cafe at all times to sanitizer surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially there was no paper towel at the hand sink. - Please ensure there is paper towel in an appropriate dispenser at this sink at all times.

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