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Grizzly Paw Pub and Brewing Co.

622 8 Street Canmore AB T1W 2B5 · Food - General

Official record from Alberta →

Inspection summary

Grizzly Paw Pub and Brewing Co. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 11, 2025. The most recent inspection, on October 2, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 9 times across 5 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on September 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2025. 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?

  • 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 15 times across 7 separate inspections, most recently on October 2, 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 6 times across 3 separate inspections, most recently on September 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    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 cracked floor tiles under some of the cooking equipment. To be repaired.
  2. 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?
      • There are cracked floor tiles under some of the cooking equipment. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Far corner under counter still needs some cleaning (bar area). There was some food debris noted in this area.
  3. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff polishing and wrapping clean/sanitized cutlery had several rings and/or bracelets. Hands need to be clean when handing clean cutlery, particularly as they would be touching the eating/cutting end. Are to remove rings and bracelets as they inhibit proper handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The raw fish in top of the prep cooler was next to cooked/ready-to-eat foods. Store away from cooked/ready-to-eat foods. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Brisket that had been cooked/smoked and removed from smoker over 11 hours ago was still at an internal temperature of 9-13C. Was discarded during inspection. Need to ensure that high risk foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a fly strip above the table where staff were wrapping clean cutlery. Remove fry strip from this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some paint is peeling off the walls in the dry storage room. Repair/repaint damaged wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the walls in the food preparation room (by knife storage) were damaged. To be repaired.There are cracked floor tiles under some of the cooking equipment. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the dishracks need cleaning. Clean or replace the dirty dishracks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor along the walls under the cooking equipment needs to be cleaned more often and under the deep fryer needs to be cleaned more often as there is some debris/oil build-up. The floor under sinks, shelving in the bar area needs more thorough cleaning as there is some build-up in these areas.The staff washroom needs more thorough cleaning.
  4. Demand Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Not all foodhandlers/expo staff were turning off the taps with paper towel after handwashing. Taps to be turned off with paper towel to prevent re-contaminating hands after washing them.Several Expo staff had rings and/or bracelets and were using hands to put carrots, tortilla chips, etc. on plates when a utensil can easily be used for that purpose. Tongs were provided during inspection for handling these items. Rings and bracelets are to be removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items in the top of the prep coolers were 8-12C. Lids were left open as busy lunch rush occurring. Ensure lids are closed after rush (done during inspection) and it may help to keep foods colder if there was no hotel pan and cloth between the lower and upper areas of the prep cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fryer cooler was at 6C. Was checked during rush period. Ensure it drops back down to 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mac and cheese was being hot-held in a sous-vide bath. The top portion of some of the bags was sticking out of the water. Corrected during inspection.Broccoli and some roasted potatoes that had been made that morning and still had about an hour to cool to fridge temperature were at 9C and 14C respectively. May not have cooled to 4C within another hour as were put into deeper inserts, broccoli was covered with saran wrap, and potatoes were in a line cooler that was open/closed a lot due to lunch rush. Were both put into an ice bath during inspection. Ensure these foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Do not put in deep insert or cover until have reached 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler (beside the grill) was at 6C. Had been opened and closed a lot due to lunch rush; ensure it drops back to <4C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a fly strip in area near clean utensils and somewhat near to the cooking line. Was removed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some paint is peeling off the walls in the dry storage room. Repair/repaint damaged wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the dishracks need cleaning. Clean or replace the dirty dishracks. Was advised new ones have been ordered.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fryer cooler was at 8C. Was advised it was at 4C when checked today before opening. Please continue to monitor it and ensure it drops back down to 4C or below after lunch rush.
    • 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 were still a few house flies in the facility as well as a few fruit flies in the bar area. Continue with measures to get rid of and prevent flies in the establishment.Back door was left open again at time of inspection. Was closed but please remind staff to keep it closed.
    • 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 wall in the dry storage room used for utensil storage was observed to be damaged and difficult to clean.Repair or replace wall to render a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the dishracks also need cleaning. Clean or replace the dirty dishracks. Was advised new ones have been ordered.
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fryer cooler was at 8C. Was advised it was at 4C when checked today before opening. Please continue to monitor it and ensure it drops back down to 4C or below after lunch rush.
    • 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 iodine testing strips or iodine test kit to check the glasswasher. Obtain testing strips/kit and test each day it is in 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?
      • There were still a few house flies in the facility as well as a few fruit flies in the bar area. Continue with measures to get rid of and prevent flies in the establishment.Back door was left open again at time of inspection. Was closed but please remind staff to keep it closed.
    • 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 wall in the dry storage room used for utensil storage was observed to be damaged and difficult to clean.Repair or replace wall to render a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the dishracks also need cleaning. Clean or replace the dirty dishracks. Was advised new ones have been ordered.
  7. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Container of quat sanitizer used to store cleaning cloths in small preparation kitchen was at 0ppm. Quat sanitizer to be between 200-400ppm. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers are not shutting off taps with paper towel after handwashing. Taps to be shut off with paper towel after handwashing to prevent re-contaminating hands.Foodhandler had a cloth hanging from apron strings and was wiping hands on it during food preparation. Remove cloth to prevent it being re-used for wiping hands.
    • 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?
      • No cooling logs are being maintained. Cooling logs to be maintained when cooling high risk food items (e.g. gravy and soup).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The raw fish in very top of the prep cooler is next to items that are ready-to eat. Store with separation between the raw fish and any cooked/ready-to-eat items to prevent contamination of these items with raw fish.Shell eggs were being stored above ready-to-eat items in the cooler in the small preparation kitchen. Store eggs on the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly strips were being hung near/above food preparation area. Do not hang fly strips near any food or clean utensils.Open personal drinks, personal items (cellphone, etc) being stored on shelf also used to store food items. Store personal items in separate area away from food and clean utensils. Some open personal drinks were also near open foods where they spill and contaminate these foods. Were moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of gravy in the walk-in-cooler that had been made today and was at 54C. High risk foods are to be cooled from 60C to 20C within 2 hours and then from 20-4C within 4 hours. Need to use methods such as ice bath/ice wand, putting into shallow pans (no thicker than 2") to cool quickly. Gravy was removed to cool properly. Ensure no lid is put back on the gravy once put back into the fridge until it reaches 4C or lower. Check with foodhandler who made other container of gravy the day before and discard if wasn't cooled properly. Cut celery and carrots were being left at room temperature. Were put on ice during inspection but ensure the ice is up to the level of the food to keep it cold enough or time label and discard after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fryer cooler was at 10C. To be capable of keeping foods at 4C or less. Monitor cooler and remove all high risk foods if does not quickly drop down to 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in small prep kitchen was not dispensing any sanitizer. To be dispensing at least 100ppm. Use alternate dishwasher until fixed.
    • 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 iodine testing strips or iodine test kit to check the glasswasher. Obtain testing strips/kit and test each day it is in use. Tests of all 3 dishwashers each day when if use and should record results of testing.
    • 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 were some house flies in the facility as well as a few fruit flies in the bar area. Take additional measure to get rid of and prevent flies in the establishment.Back door was left open at time of inspection. Was closed but one of the front doors was also being left open.. This door should also be closed to prevent entry by flies.
    • 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 wall in the dry storage room used for utensil storage was observed to be damaged and difficult to clean.Repair or replace wall to render a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the wooden serving boards in cracked. Please repair or replace the board.Some of the serving utensils (scoop, spatulas) used throughout service were being stored in water which is not always being changed often enough. Between uses, don't store in water and ensure they are cleaned and sanitized at least every 4 hours, or store in sanitizer or in ice water or water kept at 60C or above between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just some of the piping near the ceiling to the right of the exhaust hood is greasy. Please clean this area.Some of the dishracks also need cleaning. Clean or replace the dirty dishracks.

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