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Kain Tayo

725 9 Street Canmore AB T1W 2V7 · Food - General

Official record from Alberta →

Inspection summary

Kain Tayo has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on January 21, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 5 times across 2 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 21, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 21, 2024. 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 11 times across 4 separate inspections, most recently on January 21, 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?

  • 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 3 times across 3 separate inspections, most recently on January 21, 2026. 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.

4 inspections

  1. Risk Management Inspection

    4 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 several rips in the red linoleum. Flooring in this area needs to be replaced.Counter around handsink is painted wood. Paint is coming off and the wood is water damaged. Replace wood or cover with a material that is smooth, easily cleanable and impervious to moisture.White-painted wood shelves in main kitchen have most of the paint worn-off. Repaint or preferably replace or cover with a material that is smooth, easily cleanable and impervious to moisture.There were some holes/chips in the walls in the front kitchen area. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deepfryer baskets are in disrepair. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor under gas stove-floor in corners in the walk-in-cooler-dishpit area (floors, walls)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning:-shelving in back of kitchen- walls around garbage containers and next to exhaust hood-dish racks for dishmachine-back of the deepfryer
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sink and surface sanitizer dispenser was not working properly; all the spray bottles of the sanitizer were at 0ppm. Company on it's way to fix the dispenser. If need to use sanitizer in the meantime, will need to manually dilute to the required concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • After handwashing, taps were not shut off with paper towel. Taps to be shut off with paper towel to avoid re-contaminating hands after washing them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishmachine was not dispensing any sanitizer. Dishmachine to dispense 100ppm chlorine during final rinse. Company to fix it was contacted and on their way. In the meantime, any utensils needing washing and sanitizing are to be manually sanitized after going through the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishmachine is not being checked on a daily basis to ensure it is dispensing at least 100ppm chlorine. Dishmachine to be checked each day it is in use.The sink and surface sanitizer in not being checked to ensure it is dispensing at the proper concentration. To be checked regularly.
    • 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 several rips in the red linoleum. Flooring in this area needs to be replaced.Counter around handsink is painted wood. Paint is coming off and the wood is water damaged. Replace wood or cover with a material that is smooth, easily cleanable and impervious to moisture.White-painted wood shelves in main kitchen have most of the paint worn-off. Repaint or preferably replace or cover with a material that is smooth, easily cleanable and impervious to moisture.There were some holes/chips in the walls in the front kitchen area. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deepfryer baskets are in disrepair. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning:-shelving in back of kitchen-base of walls in cooking area and walls around garbage containers and next to exhaust hood-dish racks for dishmachine-back of the deepfryer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor under gas stove-floor in corners in the walk-in-cooler-dishpit area (floors, walls)
  3. 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 several rips in the red linoleum. Flooring in this area needs to be replaced.Counter around handsink is painted wood. Paint is coming off and the wood is water damaged. Replace wood or cover with a material that is smooth, easily cleanable and impervious to moisture.White-painted wood shelves in main kitchen have most of the paint worn-off. Repaint or preferably replace or cover with a material that is smooth, easily cleanable and impervious to moisture.There were some holes in the walls in the front kitchen area. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas still need more thorough cleaning:-floor under gas stove-floor in corners in the walk-in-cooler-dishpit area (floors, walls)
  4. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was an insect in the bin of sugar. Discard the sugar and clean and sanitize the bin before re-filling.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not always being done before putting on gloves. When hands contaminated, will end up contaminating the gloves when putting them on. Discussed during inspection; corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jackets hanging on rack used to store foods. Hat and stuffed animal on shelf/counter used to store food preparation equipment. Store these items away from food and food preparation areas. Corrected during inspection.Keys were in containers with food utensils. Store separately so aren't contaminating food utensils.Need to make sure there is adequate separation between hand sink and open food to prevent any cross contamination or provide a barrier beside the handsink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The undercounter cooler in front of kitchen was at 8C. To be capable of keeping foods at 4C or less. Repair or replace the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishmachine was not dispensing any sanitizer. To be dispensing at least 100ppm chlorine during the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer level of dishmachine not being checked every day are in operation. Please ensure you are checking at least daily and before start using the machine for the day.
    • 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?
      • Expired food permit was on display. Please post current food permit.
    • 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 several rips in the red linoleum. Flooring in this area needs to be replaced.Counter around handsink is painted wood. Paint is coming off and the wood is water damaged. Replace wood or cover with a material that is smooth, easily cleanable and impervious to moisture.White-painted wood shelves in main kitchen have most of the paint worn-off. Repaint or preferably replace or cover with a material that is smooth, easily cleanable and impervious to moisture.There were some holes in the walls in the front kitchen area. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fry cutter and can opener had debris build-up. To be cleaned and sanitized.Lid on one of the bins and bin used to hold sugar were cracked. To be replaced.Citrus press was taped up. To be replaced.Some of the plastic cutting boards had deep grooves. Replace those that can no longer be easily cleaned and sanitized.There were some containers on shelf used to store clean containers that still had food debris in them. Re-clean and sanitize these containers. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have debris build-up and need cleaning:-walls in kitchen where food splashed-floor under gas stove-outside of bins used to store sugar, flour, etc.-walk-in-cooler shelves-floor in corners in the walk-in-cooler-dish machine racks-wooden table with can opener; as well as the area around it where dusty-shelving used to store clean utensils-front and handles of the white fridge-dishpit area (floors, walls)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust hood vent filters were required cleaning. Grease was built up.

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