Skip to content
Loading map…

Dingsway

125 - 190 Kananaskis Way Canmore AB T1W 3K5 · Food - General

Official record from Alberta →

Inspection summary

Dingsway has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on April 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on April 14, 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?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on April 14, 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 across 2 separate inspections, most recently on April 14, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • No pest control records could be located onsite.- Please keep records of all monitoring performed and keep them onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some scale buildup noted on the inside of the ice machine. - Please clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required on the main cook line by the flour bins. - Please clean this area.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were left wet on the cutting boards. - Please ensure all wiping cloths are stored in an approved sanitizer solution such as 100 ppm bleach. Or are used once then washed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wiping their hands on a wet cloth instead of washing them. - Please ensure food handlers wash their hands with soap and water whenever necessary and do not wipe them on the cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some food items were observed thawing in cold running water that were not fully submerged in the water. - Items were moved into larger containers to be able to submerge properly. Please ensure items are fully submerged in water when they are thawing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the main cook line hand sink was empty. - Please refill the dispenser. Ensure all hand sinks are stocked with soap and paper towels in appropriate dispensers.
    • 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?
      • No pest control records could be located onsite.- Please keep records of all monitoring performed and keep them onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some scale buildup noted on the inside of the ice machine. - Please clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser in the staff washroom was empty. - Please refill, ensure this bathroom is supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required on the main cook line by the flour bins. - Please clean this area.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are no pH testing strips or a pH meter for checking the pH of the sushi rice. Please obtain either pH testing strips or a pH meter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is incomplete; areas for cleaning are not listed.
  6. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Need a waterproof thermometer with a min/max function for testing the dishwasher to ensure it is reaching at least 71C at dish level.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are no pH testing strips or a pH meter for checking the pH of the sushi rice. Please obtain either pH testing strips or a pH meter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the ceiling light covers is cracked. To be replaced.One of the ceiling tiles is damaged. To be replaced.There is a curtain in the doorway between the kitchen a dining area. It is not easily cleanable or impervious to moisture. Should be replaced or treated so that it is easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed around legs of equipment, around deep fryer, around grease trap and where containers of sanitizer (for dispensing unit) are kept.Cleaning schedule is incomplete; areas for cleaning are not listed.

Nearby inspected facilities

Own this business? Add a badge to your website