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Quatro Asian Bistro

731 Railway Avenue Canmore AB T1W 1P1 · Food - General

Official record from Alberta →

Inspection summary

Quatro Asian Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 15, 2025. The most recent inspection, on March 16, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on March 16, 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 March 11, 2026. 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 15, 2025. 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 6 times across 3 separate inspections, most recently on March 11, 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?

  • 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 March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. 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?
      • *Committed to keeping back door closed and getting screen door prior to summer season when it gets hot in the kitchen.Kitchen door was open to back storage area and storage area has wood door with large gap underneath door. Keep back kitchen door closed or provide screen with tight fitting frame to separate back non-food storage area from kitchen.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board in front of prep coolers have some deep grooved/discolouration. If grooves can not be adequately cleaned and sanitized, replace or re-plane cutting boards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins with dry goods had containers sitting on product used as scoops. Ensure proper scoops provided to reduce hand contamination of dry products - completed at time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled spray bottle at front area had Fantastik (not food safe sanitizer) in the bottle. Ensure any chemicals are appropriately labelled and food safe if used for food contact surfaces.
    • 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?
      • Kitchen door was open to back storage area and storage area has wood door with large gap underneath door. Keep back kitchen door closed or provide screen with tight fitting frame to separate back non-food storage area from kitchen.
    • 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/sealant on dirty side of dishwasher is deteriorating/moulding/not cleanable. Remove silicone where necessary and re-seal area between dishwasher and wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal ice scoop at front service area was badly cracked/had sharp edge. Discarded at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning: - Ceiling and vents (vents by hood, dust on ceiling)- Wall with flaking paint.- Under grill equipment (build up of food debris/grease).Please clean the facility, including but not limited to these areas.
  3. 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?
      • Back door was left open, there was no screen on the door. - Keep this door closed or ensure there is an adequate screen to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning: - Ceiling and vents - Mop sink Please clean the facility, including but not limited to these areas.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Facility has an outdoor area attached to the backdoor of the facility. - Please ensure that no food items are stored in this area as it is not fully protected from the elements nor pest proof.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Wet noodles and cut vegetables were left in a line cooler that was not working. - Items were moved into the refrigerator, please ensure that any high-risk items are stored with proper temperature control such as in the fridge below 4C, or in ice below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back was partially blocked with a garbage can, and there was a container left in the sink. - Items were moved, please ensure this sink is always completely accessible for staff to wash their hands.
    • 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?
      • Current food handling permit was not posted. - Please ensure the valid permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wooded shelf in holding the powders in the kitchen was peeling and chipped exposing raw wood. - Please reseal/repaint this shelf, ensure the surface is smooth, non-porous, and cleanable. 2) Light in the back of the kitchen is missing a cover. - Please ensure all lights have shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding Violation*Utensils are being stored in water between uses. Soiled utensils should be stored below 4C, above 60C, or washed and sanitized every two hours. Recommend keeping extra clean utensils in reserve and immediately washing & sanitizing utensils used to handle raw meat.*Limit the number of utensils being stored in water, and ensure water/sanitizer storage is being replaced regularly.*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*The dishwashing racks were dirty and require more frequent cleaning. - Please clean the dishracks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning: - High-touch areas (fridge handles, sink taps, etc.)- Inside the line coolers - The dry storage closet - Ceiling and vents - Microwave shelf - Mop sink - In-between and behind equipment Please clean the facility, including but not limited to these areas.

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