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Graze Food And Drink

102 - 717 8 Street Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

Graze Food And Drink has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on May 12, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 2 separate inspections, most recently 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 8 times across 4 separate inspections, most recently on May 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on March 24, 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 once on January 16, 2025. 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 once on January 16, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The trim on the wall next to the glasswasher is damaged. - Please repair or replace it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard underneath 2-compartment sink is wearing and peeling from the wall. - Please repair the baseboard in this area.
  2. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handling change gloves without hand washing. Instructed staff to wash hands then put on the new gloves. - Please ensure hands are thoroughly washed after removing gloves, before putting on new ones.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the hot holding unit was at 16C, gravy was re-heated. - Please do not use hot holding units to re-heat the gravies/soups. Ensure they are all heated to 74C using the stove, then put into the hold holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauce fridge was too warm, air temperature 13C. - Please do not use this cooler to store high risk items until it can hold temperatures below 4C.2) Fridges were not supplied with thermometers. - Please ensure all fridges are stocked with thermometers and temperatures are tracked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Baseboard underneath 2-compartment sink is wearing and peeling from the wall. - Please repair the baseboard in this area.2) Some of the wooden food storage shelves are wearing, exposing raw/porous wood.- Please reseal/repaint any raw wooden shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The trim on the wall next to the glasswasher is damaged. - Please repair or replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the dish racks required additional cleaning. - Please clean the dish racks.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some areas in the kitchen where the walls are chipped/damaged. To be repaired.The trim on the wall next to the glasswasher is damaged. Please repair or replace it.Piece of baseboard across from sink in bar area is damaged. To be repaired.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some shell eggs were sitting on shelf above vegetables. Keep eggs on lowest shelves to prevent contamination of ready-to-eat foods/produce. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some food items (cut green onions) were double-stacked in inserts in top of prep cooler and were at 8C. Do not double stack any high risk foods as will not stay at 4C or less. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hot water at the handwashing sink in the bar area. Hot water is to be provided. Was advised part is on order already to fix it.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Floor vent cover in bar and by back door are sticking out the floor and can be a tripping hazard. Ensure these get secured back into place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some areas in the kitchen where the walls are chipped/damaged. To be repaired.The trim on the wall next to the glasswasher is damaged. Please repair or replace it.Piece of baseboard across from sink in bar area is damaged. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener needs cleaning. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there is just a few food splashes on walls next to dishmachine and in area where hot-holding unit is. Please clean these areas.

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