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Eclipse Coffee Roasters

102 - 817 8 Street Canmore AB T1W 2B3 · Food - General

Official record from Alberta →

Inspection summary

Eclipse Coffee Roasters has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 23, 2026. The most recent inspection, on May 6, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 4 times across 3 separate inspections, most recently on May 6, 2026. 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 May 5, 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 23, 2026. 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 5 times across 2 separate inspections, most recently on May 5, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 separate inspections, most recently on May 6, 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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure sanitizer dispenser and heat-sanitizing dishwasher are checked on a daily basis to verify effectiveness. Dishwasher was only being checked weekly and staff could not locate any quat testing strips for checking the sanitizer level. Quat testing strips needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden boards on which sandwiches, pies in display cooler are sitting are cracked so no longer easily cleanable. Please replace with ones in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, there is just some debris build-up on the floor around the dishwasher and grease trap that needs to be removed, as well as some build-up on top of the grease trap.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of quat sanitizer had a concentration of 0ppm; refilled during inspection, now at concentration of 200ppm. Are to check sanitizer concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were several baked goods with meat, cheese and/or cooked vegetables on them that were being kept displayed at room temperature. These items are considered to be high risk and must be kept refrigerated. Were put into cooler at time of inspection. Ensure in future, these items are kept refrigerated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure sanitizer dispenser and heat-sanitizing dishwasher are checked on a daily basis to verify effectiveness. Dishwasher was only being checked weekly and staff could not locate any quat testing strips for checking the sanitizer level. Quat testing strips needed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send a food safety certification for at least one member of staff in care and control of this location. Staff present at this time did not know if manager has Food Safety Certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden boards on which sandwiches, pies in display cooler are sitting are cracked so no longer easily cleanable. Please replace with ones in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, there is just some debris build-up on the floor around the dishwasher and grease trap that needs to be removed, as well as some build-up on top of the grease trap.
  3. Demand Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several foodhandlers were wearing rings and bracelets. Remove rings and bracelets when foodhandling; if bracelets can't be removed, cover with gloves when handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are pushpins in corkboard above surface where there is open food kept in the morning. Pushpins to be removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several personal items (phones, snacks) on back counter near panini grill. Store personal items away from food and food preparation surfaces/equipment. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of sanitizer was not labelled. All containers of chemical are to be labelled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure the containers of milk/cream and put away into fridge more quickly between orders (instead of waiting 5 minutes to see if any new customers come in) and to be discarded if left at room temperature for 2 hours (consecutively or in total). Corrected during inspection; milk put back into cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure sanitizer dispenser and heat-sanitizing dishwasher are checked on a daily basis to verify effectiveness. Dishwasher was only being checked weekly and staff could not locate any quat testing strips for checking the sanitizer level. Quat testing strips needed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was water on the floor in the back area in front of the freezer (was advised by staff they think it is condensation from the freezer). This can create a slipping hazard. Action to be taken to prevent build-up of water on the floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send a food safety certification for at least one member of staff in care and control of this location. Staff present at this time did not know if manager has Food Safety Certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The tongs for sandwiches and other high risk foods are only being cleaned and sanitized once a day. Are to be done every 4 hours when in use (or kept in fridge between uses). Corrected during inspection (separate tongs provided and kept in fridge).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wooden boards on which sandwiches, pies in display cooler are sitting are cracked so no longer easily cleanable. Please replace with ones in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, there is just some debris build-up on the floor around the dishwasher and grease trap that needs to be removed.

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