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Powderhorn Saloon - Restaurant

220 - 7 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Powderhorn Saloon - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on January 20, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on January 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 20, 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 November 7, 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 April 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 5 separate inspections, most recently on January 20, 2026. 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.

5 inspections

  1. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were left on the counter and dishwashing area. Please make sure cleaning cloths are kept in food grade sanitizer solution while they are not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water solution at the bar area was too strong. Corrected during the inspection. Operator prepared the new solution with 100ppm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the pump soaps at the hand sink in the bar area was not in good repair, pump was broken. Please make sure it is replaced.
    • 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?
      • Pest control records were not available onsite during the inspection. Please make sure pest control records are available for inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light covers in the kitchen in the cook line and dry storage room were broken. Please make sure they are either replaced or light bulbs are shatterproof.*Holes on the wall above the dishwashing sink area.*Floor behind grill area was lifting.* Outlet cover on the wall by the prep station/table in the kitchen was broken .
    • 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 dishwashing sink area was not in good repair. Please make sure it is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Grease built up on the exhaust filters above the grill. Please clean the areas noted above.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was a different solution in the sanitizer bottle. Corrected during the inspection. Operator prepared a new solution, bleach water solution with 100ppm concentration. Please make sure chemical are properly handled to prevent contamination of food and food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sani cycle of the dishwasher was not working. Sani cycle concentration (Chlorine based sanitizer) was measured at 0 ppm. Please make sure it is repaired.
    • 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 dishwashing sink area was not in good repair. Please make sure it is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
  3. Risk Management Inspection

    2 infractions

    • 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 in the dishwashing area by the prep area. Please make sure light is replaced or light bulbs are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher at the bar area was not operational. Sani cycle prime was not working and not getting any sanitizer during the cycle.Please make sure it is repaired. Operator will use the main dishwasher in the kitchen for glasses until the repairs are completed.
    • 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 in the dishwashing area by the prep area. Please make sure light is replaced or light bulbs are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • _ A pack of beef was being thawed in hot water in room temp. Discussed the proper thawing method with staff onsite. Please make sure following method are applied for proper thawing of frozen food;o In the refrigerator, in cold running water or in the microwave, if you will be cooking it immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust built up con the ceiling by the cooking station *Base surface of the freezer- food debris built up*Grease built up on the exhaust filters*Front case where the glasses are stored by the side the hand sink/ where the drink bottles are - Dirt/dust built up in the glass holding part. Please clean the areas noted above.

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