Skip to content
Loading map…

Okawari

1 - 702 8 Street SW Canmore AB T1W 2B6 · Food - General

Official record from Alberta →

Inspection summary

Okawari has been inspected once by Alberta Health Services (Environmental Public Health), on August 6, 2025. The most recent inspection, on August 6, 2025, recorded 6 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6, 2025. 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 August 6, 2025. 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 2 times on August 6, 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?

  • 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 once on August 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 6, 2025. For example: 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?

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.

1 inspection

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items (e.g. box of sugar) stored on the ground. Store foods at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not functional. Ensure probe thermometer is made functional or obtain a new one.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils are being sprayed with sanitizer rather than being immersed in sanitizer in sink. Ensure items are immersed in sanitizer solution in sink for required time on manufacturer's label and at required concentration (e.g. 200-400ppm for quat sanitizer).
    • 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?
      • Food permit was not on public display and was also expired. Current food permit to be put on public display.
    • 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 fabric curtains in between the front and the back of the kitchen and in front of rack of take-out containers. Treat fabric so that it is impervious to moisture or replace them with a material that is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the floor tiles had debris build-up. Clean floor tiles that have build-up.Also, keep more items up off the floor on shelving that can be cleaned underneath.

Nearby inspected facilities

Own this business? Add a badge to your website