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Murrieta's Westcoast Grill

200 - 737 8 Street Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

Murrieta's Westcoast Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2025. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on March 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17, 2026. 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 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 5 separate inspections, most recently on October 13, 2026. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required in the following locations: - Behind and underneath equipment on the main cook line- Underneath the dry storage shelvesPlease clean these areas.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • Sticky traps were observed with multiple dead mice in them. Mice were discarded. - Please consult with pest control regarding the mice. Check traps frequently, ensure the facility is kept clean and all food debris is removed. Seal any gaps where pests can enter, keep all exterior doors closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required in the following locations: - Behind and underneath equipment on the main cook line- Underneath the dry storage shelvesPlease clean these areas.
  3. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some QUAT sanitizer spray bottles were unlabeled. - Please ensure all chemicals used are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the hand sink by the dishwasher was not working. Tap was previously dripping. Plumber has been ordered to repair the tap. - Please ensure all sinks are supplied with hot/cold running water.
    • 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?
      • 1) Mouse droppings were observed underneath the prep table in the back of the kitchen. - Clean the mouse droppings and any food debris. 2) Many small drain flies were nothing at the bar area.- Ensure all standing water is removed. Contact pest control to manage the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required in the following locations: - Behind equipment on the main cook line- Upper shelving on the main cook line- Underneath 2-compartment sink- Underneath shelving in dishwashing area- Underneath the dry storage shelves- Behind and underneath the prep tables near the pizza oven. Please clean these areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both utensil buckets had a concentration of 0ppm QUAT. Solutions were replaced onsite. - Please ensure all QUAT sanitizer solutions concentrations are between 200-400 ppm QUAT. May need to change solutions more frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of tomato sauce in the walk-in had an internal temperature of 11C. Container was to be rapidly cooled.- Please ensure foods are being cooled from 60-20C within 2 hours and 20-4C within 2. Please keep cooling logs for all large-batch cooling done, and record temperatures taken from the middle of the product with a probe thermometer.
    • 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 onsite. - Please acquire appropriate test strips for all sanitizers used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is well maintained. Some additional cleaning required in the following locations: - Behind equipment on the main cook line- Underneath the dry storage shelves- Behind and underneath the prep tables near the pizza oven. Please clean these areas.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drawer cooler underneath the grill was warm, air temperature around 8C. - Items were removed from this cooler, please ensure this cooler can hold temperatures below 4C before it is used to store high-risk products.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products in the walk-in cooler were stored directly on the ground. - Please ensure all food products are stored at least 15cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The drawer cooler underneath the grill was warm, air temperature around 8C. - Items were removed from this cooler, please ensure this cooler can hold temperatures below 4C before it is used to store high-risk products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher test strips were stained. - Please replace the test strips, ensure they can accurately test the concentration of the dishwasher.
    • 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 light cover in the dishwashing area. - Replace the light covers, ensure all lights have adequate covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good condition. There was some grease, debris on the wall behind the main cook line. - Please clean this area.

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