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Fergus & Bix

100 - 733 8 Street Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

Fergus & Bix has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on March 27, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on March 27, 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 March 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 27, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 separate inspections, most recently on February 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on March 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Staff not shutting taps off with paper towel when hand washing.- Please ensure taps are shut off using paper towel to prevent contamination of the taps.2) Observed staff not washing their hands when changing gloves. - Please ensure hands are thoroughly washed after removing old gloves before donning nee gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw shell eggs were stored on the upper shelf in the walk-in. - Please ensure eggs are stored on the bottom to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Box of eggs was left on the counter. Surface temperature of eggs was around 18C. - Box was moved to the walk-in. Please ensure eggs are kept below 4C, ensure new orders are put away in a timely manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired.- Please acquire appropriate test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is clean and in good repair. Additional cleaning required in the following areas:- Dry storage shelves - Utensil storage shelves - Hard to reach areas i.e.. behind and underneath equipmentPlease clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Logs for fridge temperatures and cooling were not being filled out adequately. Please ensure temperature of fridges is being recorded, along with temperatures for cooling of high-risk products. *Previously noted*"Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed."
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Left cutting board on the main cook line was stained with deep grooves. - Please clean the cutting board, ensure all food equipment is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some food debris noted in the slicer.- Please clean the slicer, ensure all food equipment is stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there was some build-up on the caulking by the dishwashing area. - Please clean this area.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser was only at 100ppm, subsequently spray bottles, etc. filled with the sanitizer were only at 100ppm. To be between 200-400ppm. Corrected during inspection. New bottle put in dispenser and now dispensing at 200ppm. Spray bottles, etc. were all re-filled.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing a ring and bracelet. Were removed during inspection.After handwashing, taps were being shut off with hands. Turn off taps with paper towel to prevent re-contaminating hands. Corrected during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An open personal drink was stored beside open foods. Store separately so foods don't get contaminated if spilled. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of ketchup packets directly on the floor in service area. There was also a bag of batter and quinoa stored on the floor in dry storage area. There were also boxed of foods directly on the floor in the walk-in-freezer.Store foods up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being overstacked in insert in top of prep cooler; were at 9-10C. Do not fill insert above "load-limit"line. Corrected during inspection.Fresh herbs on ice were at 12C as there was not enough ice surrounding the container of herbs. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips. Obtain quat testing strips.Dishwasher and glasswasher are only being checked weekly to ensure they are sanitizing properly. Check daily. Use min/max waterproof thermometer to ensure dishwasher reaching at least 71C at dish level and use iodine testing kit to ensure glasswasher is dispensing 12.5-25ppm iodione.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on public display. Please post food permit where the public can see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being store in between equipment and in between wall and piping. Store knives in a sanitary manner. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out/disposable containers being stored directly on the floor. Store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there are just a few areas where a more thorough cleaning is needed (side of deep dryer, floor along wall under handsink, in corner by dishpit area table).

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