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Rocky Mountain Bagel Company

101 - 1106 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

Official record from Alberta →

Inspection summary

Rocky Mountain Bagel Company has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on October 23, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 October 20, 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)?

  • 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 4 times across 2 separate inspections, most recently on October 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 20, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on October 20, 2025. 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

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some fly traps were hung over-top of prep counters and line cooler. - Please move the sticky traps so they are not directly over food preparation counters.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles in the bakery were missing labels. Labels were added onsite.- Please ensure all chemicals used are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk cooler in the coffee area was warm, internal air temperature around 12C.- All high-risk products including milks, and creams were removed. Please do not use this cooler to store high-risk products until it can hold temperatures 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)?
      • *Repeat Violation*No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level.Please obtain a min/max waterproof thermometer.
    • 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?
      • No pest control records could be located onsite. - Please ensure records of all pest control activities taken are maintained and kept onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:- Near the large mixer in the bakery- Shelves of dry storage area
  3. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were using their hands to turn off taps after washing hands. Paper towel to be used to prevent re-contaminating hands after washing them.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being used when cooling high risk items like soup. Please complete cooling logs when cooking high risk foods to monitor whether cooling is being done quickly enough.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level.Please obtain a min/max waterproof thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:-outside surfaces of the mixers in the bakery (particularly around legs of the equipment)-outside surfaces of some of the grey pail food storage containers & a couple of the yellow crates
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used for sanitizing are not being stored in sanitizer between uses. Store in sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were using their hands to turn off taps after washing hands. Paper towel to be used to prevent re-contaminating hands after washing them.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being used when cooling high risk items like soup. Please complete cooling logs when cooking high risk foods to monitor whether cooling is being done quickly enough.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup that had been put into the fridge about an hour and a half ago or longer still had internal temperatures of 43C and 51C. Lids were on the product and it did not appear any measures were taken to cool the soup quickly. Soups were place in an ice bath at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some food items such as cheese is being overstacked or stored on metal surface in/on the top of the prep cooler; cheese was at 13C. Keep level of the foods below load-limit line in the inserts and do not store on the metal surface. Also ensure the prep cooler lid can be fully shut between orders; at time of inspection there was a bagel cutter sitting in the way or fully shutting the lid but was moved when requested.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some shell eggs were sitting out at room temperature. To be kept refrigerated. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Not all pieces/parts of the juicer are being sanitized after cleaning. Ensure the parts that have to be cleaned manually are sanitized after cleaning (immerse in sink filled with sanitizer, can use 100ppm bleach/chlorine solution and immerse for 2 minutes or adequate concentration of your sink and surface sanitizer product for 1 minute).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer on-site for checking sanitizing temperature of the dishwashers at dish level.Please obtain a min/max waterproof thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the following areas need more thorough/frequent cleaning:-outside surfaces of the mixers in the bakery (particularly around legs of the equipment)-outside surfaces of some of the grey pail food storage containers & a couple of the yellow crates

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