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Island Inn

120 5 Avenue W Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

Island Inn has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on May 4, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 June 23, 2025. For example: Is the facility free of a pest infestation?

  • 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 September 10, 2024. 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 8 times across 5 separate inspections, most recently on May 4, 2026. For example: Do food handlers ensure that food is protected from contamination (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 5 times across 4 separate inspections, most recently on May 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 10, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand up fridge in back was not covered. Ensure all foods are covered with tight fitting, food grade lids or plastic wrap.May 4 update: Foods in the stand up fridge are not covered. Broccoli is being stored in a carboard box in the fridge. Please ensure all foods are covered and stored in a food grade container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as fridge handles felt greasy to touch. Please clean.May 8 update: The fridge handle has grease/debris build up. Please clean and sanitize.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand up fridge in back was not covered. Ensure all foods are covered with tight fitting, food grade lids or plastic wrap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that staff were not drying their hands properly. Discussed using paper towel to completely dry hands after handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch areas such as fridge handles felt greasy to touch. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was not covered in the see through cooler adjacent t to deep fryer. Please ensure all food is covered with food grade lids.
    • 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 lighting was not operational in the back room with large chest freezer. Ensure light bulb is changed and in working condition. Not having working lighting makes it difficult to clean properly and monitor for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required underneath the deep fryer and stove and sides of fridge with drawers.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were found upstairs next to the chest freezer.Discussed installing more mice traps. Staff have stated they have not found any mice recently.Please ensure that the facility is free from pests and their droppings. Please ensure that the areas in which droppings were located are properly cleaned and sanitized to prevent the spread of illness or the contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to improve.There is a buildup of grease, debris, food underneath, behind and on the side of the deep fryer. The walls behind the cookline are coated with grease. High touch areas such as door handles, switches, microwave handles feel greasy to touch. The ventilation hood filters had a buildup of grease.Please clean all the above-mentioned areas. A follow up inspection will be conducted.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mushrooms in the cooler were being covered with a soiled cloth. Operator threw the cloth away immediately.Please ensure that all food is covered by approved food grade material only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of vegetables were on the floor of the walk-in cooler.Please ensure all food is stored at least six inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The "Kelvinator" sliding door fridge was measured to be 10°C.Please ensure that all food is refrigerated at a minimum temperature of 4°C.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were found throughout the basement of the facility.Please ensure that the facility is free from pests and their droppings. Please ensure that the areas in which droppings were located are properly cleaned and sanitized to prevent the spread of illness or the contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire strainer was in disrepair. Operator immediately discarded the strainer in the garbage.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two boxes of breaded chicken that had just come out of the fryer were stored on the floor and on top of a small bucket beside the fryer. A mop bucket with dirty water was also beside the fryer. The operator relocated the boxes to the top of the nearby freezer during the inspection. Please ensure all food is stored at least six inches above the floor on a clean surface. Keep food separate from non-food areas and equipment. Please also ensure that proper clean and food-safe containers are used for storing food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two heads of cabbage were stored on a piece of cardboard on the floor of the walk-in cooler. Please ensure all food is stored at least six inches off of the floor.

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