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Eclipse Coffee Roasters - Events

1516 Railway Avenue Canmore AB T1W 1P6 · Food - Special Event

Official record from Alberta →

Inspection summary

Eclipse Coffee Roasters - Events has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on August 1, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 1, 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 August 1, 2026. For example: Is refuse being managed in a suitable manner?

  • 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 once on August 3, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 1, 2026. For example: Has appropriate notification been given for the special event?

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. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice in the cooler to keep the milk at 4C or less. Milk was at 7-9C. Add more ice to the cooler.
    • 21. Is refuse being managed in a suitable manner?
      • The handwashing sink was connected to the municipal water system but the wastewater was being directed into small container, rather than into the large wastewater bins provided by the organizer. As event is longer than 3 days and hooked into an unlimited supply of water, the wastewater from the sink is to be tied into one of the large wastewater bins.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Set-up on grass. Some rubber mats were put over the grass but there were not enough mats to cover the entire food preparation area. As event is longer than one day, flooring that is smooth, easily cleanable and impervious to moisture required in booth and is to cover the entire food preparation area of the booth.
    • 23. Has appropriate notification been given for the special event?
      • No temporary food vendor form was received for this event.
  2. Demand Inspection

    3 infractions

    • 21. Is refuse being managed in a suitable manner?
      • The handwashing sink was connected to the municipal water system but the wastewater was being directed into small container, rather than into the large wastewater bins provided by the organizer. As event is longer than 3 days and hooked into an unlimited supply of water, the wastewater from the sink is to be tied into one of the large wastewater bins.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Set-up on grass. Some rubber mats were put over the grass but there were not enough mats to cover the entire food preparation area. As event is longer than one day, flooring that is smooth, easily cleanable and impervious to moisture required in booth and is to cover the entire food preparation area of the booth.
    • 23. Has appropriate notification been given for the special event?
      • No temporary food vendor form was received for this event.
  3. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Set-up on grass. Some commercial rubber mats with carpet on top side were put over the grass. There were not enough mats to cover the entire food preparation area. As well, the carpet is not an acceptable surface for flooring in the food booth. As event is longer than one day, flooring that is smooth, easily cleanable and impervious to moisture required in booth and is to cover the entire food preparation area of the booth.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of creamer is being left out at room temperature. Need to either keep on ice (at 4C or below) or mark with time put out and discard it after two hours.
    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A re-usable whisk used to stir creamer into coffee was being left out for customer use. Customers could contaminate the whisk and also can grow bacteria being left out after use. Re-place with a disposable option for customers.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Set-up on grass; no flooring. As event is longer than one day, flooring that is smooth, easily cleanable and impervious to moisture required in booth.
  5. Demand Inspection

    0 infractions

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