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Iron Goat Pub And Grill

703 Benchlands Trail Canmore AB T1W 3G9 · Food - General

Official record from Alberta →

Inspection summary

Iron Goat Pub And Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on April 7, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • 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 2 times across 2 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?

  • 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 September 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 13, 2024. 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 once on March 5, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 10 times across 5 separate inspections, most recently on September 23, 2025. 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?

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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were some bowls and utensils left in the hand sink to the right of the main cook line. Items were removed. - Please ensure this sink remains free so it is available for hand washing.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of "Orange Force" cleaner was labeled as "QUAT sanitizer". - Please adjust the label. Ensure all chemicals used are properly labelled to indicate their contents.
    • 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?
      • Many house flies noted throughout the facility.- Additional pest control measures needed to control the flies. Please ensure all doors remain closed, all standing water is removed, and any food debris is cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile was out of place in the downstairs prep kitchen.- Please adjust the ceiling tile, ensure the ceiling is a smooth cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some food debris on the upper shelves over the main cook line, - Please clean this area.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no lid/cover on a container of sugar in the basement prep kitchen. - Please ensure all food stored are covered to protect from contamination.
    • 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 was a missing piece of baseboard in the downstairs prep kitchen. - Please repair/replace the baseboard.
  4. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some food handlers were observed wearing bracelets. - Please ensure that bracelets are removed, those that cannot be removed should be pushed up the arm or covered with a glove.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring has been replaced on the main cook line. There are some other areas of the floor such as near the drain in the dish pit, that are beginning to crack and catch debris. **Repairs have been scheduled**- Repair the floor, ensure all floors are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Additional cleaning still needed throughout the facility in areas including: - Floors and walls of the fryer area- Ceiling in main kitchen- Upper shelves of food storage area
  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some food handlers were observed wearing bracelets. - Please ensure that bracelets are removed, those that cannot be removed should be pushed up the arm or covered with a glove.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad temperature was warm (around 13C). High-risk products were removed from this cooler. - Do not used this cooler to store high-risk products until it can hold temperatures below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring has been replaced on the main cook line. There are some other areas of the floor such as near the drain in the dish pit, that are beginning to crack and catch debris. **Repairs have been scheduled**- Repair the floor, ensure all floors are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Additional cleaning still needed throughout the facility in areas including: - Floors and walls of the fryer area- Ceiling in main kitchen- Upper shelves of food storage area
  6. Monitoring Inspection

    5 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 QUAT test strips could be located. - Acquire appropriate test strips to test the concentration of the surface sanitizer.
    • 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 underneath the weatherstripping on the backdoor. - Repair/replace the weather stripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring has been replaced in the cook line area. The new flooring is beginning to peel along the edges and cause a build-up of food debris in some areas. Operators are aware of this and are looking for a new flooring solution i.e. securing the edges. - Ensure all floors are smooth and easily cleanable.
    • 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 baseboard by the pizza oven is damaged and peeling from the wall. - Repair or replace the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Additional cleaning still needed throughout the facility in areas including: - Floors and walls of the fryer area- Ceiling in main kitchen- Inside Ice Machine - Shelf with metal pans next to the pizza oven.

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