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Mountain Bistro & Pizzeria

222 - 7 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Mountain Bistro & Pizzeria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on January 20, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on November 20, 2024. 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 2 times across 2 separate inspections, most recently on November 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on November 20, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 separate inspections, most recently on November 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Noted during the inspection that sanitizer bottle was not labelled. Corrected during the inspection by the facility operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required;*Inside the fridge, and fridge handles- food debris built up *Dishwashing sink area was cluttered - Please make sure reorganize the area, and clean the area under the sink *Inside the tall fridge by the freezer*Inside and handles of the prep cooler by the cook line.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher sani cycle was not working during the inspection. Operator was already aware and called the technician. Manual dishwashing will be done until the repair is completed.
    • 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?
      • Screen door at the back was not in good repair. *Please repair or replace the door. Nov. 20 -Screen door - storm door was replaced but there was a gap beside the door, so please make sure weatherstripping is repaired or replaced to close that gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers was broken.Please make sure light cover is replaced or light bulbs are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the areas below, *Surface above the freezer beside the walk-in cooler. *Exhaust filter above the grillPlease make sure required cleaning is completed.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Screen door at the back was not in good repair. *Please repair or replace the door.
  6. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach -water solution/sanitizer bottle was not labelled. *Please make sure all chemical bottles are labelled for proper use of sanitizer.
    • 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 chlorine test strips onsite.* Please make sure sanitizer test strips are available onsite to measure the concentration of the 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?
      • Screen door at the back was not in good repair. *Please repair or replace the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand sink in the bar area was not in good repair. *Please recaulk the surface. Flooring in the bar area was not in good repair. Please repair the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Dust on ceiling vent in the bar area*Food debris/grease and dust built up at the shelf along the wall beside the back door. *Exhaust canopy filters above the deep fryers*Food debris and dust on the floor and wall surface behind the deep fryers.*Food debris and hand marks on the handles of the fridges, prep coolers.*Dust built up on the surface of pizza dough presser. *Dust on the shelf where the coffee mugs are stored in the bar area.*Dust on the shelf above the prep station.Please make sure have a cleaning schedule and plan a day monthly for a deep cleaning.

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