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Georgetown Inn

1101 Bow Valley Trail Canmore AB T1W 1N4 · Food - General

Official record from Alberta →

Inspection summary

Georgetown Inn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 8, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on September 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on February 3, 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 3 times across 3 separate inspections, most recently on August 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 11, 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 10 times across 6 separate inspections, most recently on September 8, 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. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the line coolers were stored without lids/covers.- Please ensure that all food items are stored with appropriate lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed thawing at room temperature. Cold water was turned on and meat was able to that under it. - Please ensure all foods are thawed using a safe method such as in the fridge below 4C, under cold running water, in the microwave of going to be cooked immediately, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main handwashing sink had meat tubes inside of it, there is another sink on the adjacent wall next to it that can be used as a handwashing sink but was full of water carafes. - Please ensure that there is always one handwashing sink that is available and empty at all times for handwashing.
    • 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 that was posted expired in 2025.- Please ensure updated permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris/grease buildup was noted in the following areas:- Lower and upper food storage shelves- Behind and in between equipment on the main cook line- Floor of the indoor walk-in cooler- dry storage shelves- Inside and around keg fridges at the bar- Around the Ice machinePlease clean these areas.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were out on the food prep counters. Items were moved.- Please ensure all personal items are stored separately from food prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the line coolers were stored without lids/covers.- Please ensure that all food items are stored with appropriate lids.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle labelled "sanitizer" was likely "degreaser". Bottle was emptied and refilled from "Sink and Surface" sanitizer dispenser. - Please ensure all chemicals used are properly labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher iodine bottle was empty. - Please replace the iodine, ensure dishwasher chemicals are fully stocked, and the glasswasher can sanitize at around 12.5 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main handwashing sink for the cook line was covered with a tray, there is another sink on the adjacent wall next to it that can be used as a handwashing sink but was full of water carafes. - Please ensure that there is always one handwashing sink that is available and empty at all times for handwashing.
    • 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 that was posted expired in 2025.- Please ensure updated permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some spatulas observed on the main cook like were burnt/damaged.- Please discard any damaged utensils that cannot be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris/grease buildup was noted in the following areas:- Lower and upper food storage shelves- Behind and in between equipment on the main cook line- Floor of the indoor walk-in cooler- dry storage shelves- Inside and around keg fridges at the bar- Around the Ice machinePlease clean these areas.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tray of inserts on top of the main line cooler was warm, temperature of items around 8C. - Please ensure that if these inserts are not going to be directly in the cooler, ice or other temperature control measures are used to hold these items below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main handwashing sink for the cook line was being used as a prep-sink, there is another sink on the adjacent wall next to it that can be used as a handwashing sink but was not supplied with soap and paper towels. - Please ensure that this sink is supplied with soap and paper towel in a dispenser so staff can properly wash their hands.
    • 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 small gap in the side door weatherstripping. - Please repair the weatherstripping and ensure the facility is properly sealed against pest entry.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Baked beans, and pancake batter were out on the counter at around 13C, items had been out for an hour and were moved into the fridge. - Please ensure all high-risk items are stored below 4C or above 60C.
    • 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*Some fruit flies were noted in the kitchen and at the bar.- Please ensure all food and drink debris is cleaned and remove any standing water. Consult with pest control to control the flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged spatulas noted in the kitchen.- Please discard any damaged equipment/utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. There was some dust/grease/food debris noted in the following areas: - Upper shelves in the kitchen- By the back door- Metal dry storage shelves by the back door- Floor of walk-in cooler- Underneath bar matsPlease clean these areas.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some meat was thawing in still water in the sink. Water was turned on. - Please ensure all products are thawed in a safe manner such as under cold running water, in the fridge, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some items were left in the hand sink (Knives, utensils). Items were removed. - Please ensure this sink remains entirely clear and is available for use.
    • 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?
      • Some fruit flies were noted in the kitchen. - Please ensure all food debris, and standing water is removed. Consult with pest control to control the flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored between the two lines coolers, some debris noted on the sides of the coolers. - Please do not store knives here, ensure they are stored in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. There was some grease build-up on the fryer vents, and in-between the fryers. Ther was some sticky debris under the bar mats. - Please clean these areas.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some items stored on the floor in the walk-in freezer. - Please ensure that all food items are stored at least 15 cm above the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No iodine test kit for the glasswasher could be located. - Acquire iodine test kit, ensure all dishwashers have the correct testing equipment available and are being regularly tested. 2) The test strips for the sanitizer and the dishwasher were expired, and the comparator charts were badly stained. - Please acquire new test strips and continue to test the concentrations of the dishwasher and the sanitizer routinely.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the hand sink near the ice machine was out of paper towel. - Please ensure the dispenser is refilled. 2) The paper towel at the bar hand sink was not in a dispenser. - Please ensure an appropriate dispenser is installed.
    • 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 backdoor weatherstripping. - Repair or replace the weatherstripping, ensure the facility is secure from pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. There was some scale build-up inside of the ice machine. - Please clean this area.
  7. Monitoring 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)?
      • No iodine test kit for the glasswasher could be located. - Acquire iodine test kit, ensure all dishwashers have the correct testing equipment available and are being regularly tested.
    • 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 main hand sink was not properly put in the dispenser. - Operators were able to correct this. Ensure all hand sinks are adequately stocked with soap and paper towels in dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outdoor walk-in cooler door did not latch properly. - Repair the lock ensure that the door will stay closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, additional cleaning required in a few places such as: - Ceiling in the grill area- Under the preparation area. - Hard-to-reach areas (Between and inside equipment)

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