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Old School Bus Ice Cream

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

Official record from Alberta →

Inspection summary

Old School Bus Ice Cream has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on June 22, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 7 times across 5 separate inspections, most recently on June 22, 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?

  • 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 3 separate inspections, most recently on June 16, 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 2 times across 2 separate inspections, most recently on July 15, 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 4 times across 3 separate inspections, most recently on June 22, 2026. 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 2 times across 2 separate inspections, most recently on June 22, 2026. 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bike being stored in the sea can, where food products are also stored. Bike is not to be stored in the sea can.
    • 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?
      • There were some holes in the walls of the sea-can storage unit. Please close off the holes or screen the holes to prevent entry by pests.The door to the sea-can was also being left open. Keep door closed to prevent entry by rodents as food items such as cones are stored in the sea-can.
    • 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?
      • There were some mouse droppings in the sea can behind freezers. Remove droppings, clean and sanitize area and locate some pest control devices in the sea can.
    • 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. Please put food permit up on public display.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in the spray bottles was too strong; keep at 100-200ppm. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bike being stored in the sea can, where food products are also stored. Bike is not to be stored in the sea can.
    • 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?
      • There were some holes in the walls of the sea-can storage unit. Please close off the holes or screen the holes to prevent entry by pests.The door to the sea-can was also being left open. Keep door closed to prevent entry by rodents as food items such as cones are stored in the sea-can.
    • 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?
      • There were some mouse droppings in the sea can behind freezers. Remove droppings, clean and sanitize area and locate some pest control devices in the sea can.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was no (undiluted) bleach present for making additional sanitizer solution for dishwashing. Obtain another container of bleach.
    • 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. Please put food permit up on public display.
  3. 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?
      • There were some holes in the walls of the sea-can storage unit. Please close off the holes or screen the holes to prevent entry by pests.The door to the sea-can was also being left open. Keep door closed to prevent entry by rodents as food items such as cones are stored in the sea-can.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was at 7C. Please monitor and ensure it gets below 4C. Milk will need to be moved to an alternate fridge or a freezer to keep below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips could be located. Ensure there are chlorine testing strips on-site.
    • 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?
      • There were some holes in the walls of the sea-can storage unit. Please close off the holes or screen the holes to prevent entry by pests.The door to the sea-can was also being left open. Keep door closed to prevent entry by rodents as food items such as cones are stored in the sea-can.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in the sanitizer spray bottle was 0ppm. Needs to be kept at 100-200ppm for sanitizing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing a bracelet. To be removed. Was removed during inspection.Other staff (was currently just handling cash but was advised would be switching tasks with other staff member) had bracelets, rings and long painted fingernails. Before doing any foodhandling, need to remove bracelets and rings and wear gloves if any nailpolish, but nails must be also be short/any artificial nails removed.Foodhandler was not washing hands properly; did not use soap and used hands to turn off taps afterwards. Discussed with foodhandler. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some boxes of cones and cone mix being stored directly on the ground in the school bus; please store up off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was at 8C. Please monitor and ensure it gets below 4C. Otherwise move the milk to an alternate fridge/freezer that will maintain it at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not sanitizing food utensils after cleaning them. There was also no sanitizer present on site at time of inspection; was advised next shift would bring some bleach/chlorine.Need to have sanitizer on-site at all time and make sure you wash, rinse then sanitize utensils (100-200ppm bleach/chlorine solution).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips could be located. Ensure there are chlorine testing strips on-site.
    • 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?
      • There were some holes in the walls of the sea-can storage unit. Please close off the holes or screen the holes to prevent entry by pests.The door to the sea-can was also being left open. Keep door closed to prevent entry by rodents as food items such as cones are stored in the sea-can.
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