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One98Eight Restaurant

102 - 1000 6 Avenue Canmore AB T1W 0H8 · Food - General

Official record from Alberta →

Inspection summary

One98Eight Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on November 18, 2025, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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, 2025. 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 2 separate inspections, most recently on November 18, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 2 separate inspections, most recently on November 18, 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?

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.

3 inspections

  1. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps were not always shut off with paper towel after handwashing. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phone was on table also used for food preparation. Keep cell phone away from food and utensils. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • High temperature dishmachine rinse temperature is only being checked monthly. Dishmachine to be checked each day (that restaurant is open) at dish level to ensure it reaches at least 71C.
    • 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 is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Room in back kitchen (that was formerly a walk-in-cooler) is still very cluttered. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests. Chairs should not be stored in here as area is primarily used for food storage.
  2. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was some raw meats being stored over cooked foods in one of the coolers. Store raw meats on the lowest shelf. Corrected during inspection.There was an open personal drink being stored near food. Was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In back room (formerly walk-in-cooler) there is food stored with stored with personal items, unused chairs, etc. Keep items separate.There were personal items and chemicals stored beside take-out containers. Store separately. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were spray bottles labelled sanitizer that just had water in them. Ensure containers are properly labelled. Corrected during inspection; bottles were re-filled with sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of duck fat had been left out at room temperature; was at 14C. Keep refrigerated as per the label on the container. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • High temperature dishmachine is not being checked at dishlevel with thermometer. Dishmachine to be checked each day at dish level with thermometer to ensure it reaches at least 71C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel used to dry hands is being stored in the washroom. Do not store in washroom as possibility of contamination.
    • 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?
      • Some grease-laden cooking being done (sunny-side up eggs) without commercial ventilation unit. Need to install commercial ventilation if want to do grease-laden cooking.
    • 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 is a wooden board at bottom of back door. To be painted/sealed so that it is easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, there is just a bit of debris build-up in the back kitchen along some of the walls and in some of the corners (by back door). Please clean these areas.Room in back kitchen (that was formerly a walk--in-cooler) is very cluttered and disorganized. Items not used/needed are to be removed and area organized for ease of cleaning and monitoring for pests.
  3. Initial Inspection

    0 infractions

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