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Rocky Mountain Bagel Company

102 - 830 8 Street Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

Rocky Mountain Bagel Company has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2025. The most recent inspection, on June 25, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Pests.

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.

  • 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 June 16, 2026. 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 March 14, 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 March 14, 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 11 times across 4 separate inspections, most recently on June 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 8 times across 5 separate inspections, most recently on June 25, 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. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A separate handsink needs to be installed in a convenient location for staff (such as beside the dishwashing sink). Currently staff are primarily using the mopsink for handwashing and the sink in the front area is not being used for handwashing (not equipped with soap and paper towel and are take-out cups, etc. surrounding it).Was advised one will be installed to the left of the prep cooler in the front area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is damaged (missing/worn spots) in both the front and back kitchen areas. To be repaired/replaced.Tiled wall by mopsink is chipped. To be repaired.There is a a rough wooden board to the right of the dishwasher. Board to be make smooth, easily cleanable and impervious to moisture.In back storage area, walls where damaged were patched but they were not repainted. To be repainted. Doorway to small storage space was unfinished. To be properly finished.
  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some foodhandlers were not washing their hands properly (e.g. not using soap, not washing for an adequate length of time, not turning off taps with paper towel afterwards, not washing hands between washing dirty dishes and handling clean ones). Discussed with on-site supervisor. Handwashing practices improved during inspection but need to ensure all staff are properly washing their hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The three-door white fridge was at 9C; fridge temperature logs indicated that is was above 4C for the last several days. Needs to be capable of maintaining foods at 4C or less. Adjust or repair as needed and ensure staff take action when temperature logs indicate a fridge is too warm.Some overstacking of cream cheese, cheddar cheese and bacon in prep cooler; items were 12C at top. Do not overstack and keep lids on prep cooler when not busy.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A separate handsink needs to be installed in a convenient location for staff (such as beside the dishwashing sink). Currently staff are primarily using the mopsink for handwashing and the sink in the front area is not being used for handwashing (not equipped with soap and paper towel and are take-out cups, etc. surrounding it).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is damaged (missing/worn spots) in both the front and back kitchen areas. To be repaired/replaced.Tiled wall by mopsink is chipped. To be repaired.There is a a rough wooden board to the right of the dishwasher. Board to be make smooth, easily cleanable and impervious to moisture.In back storage area, walls where damaged were patched but they were not repainted. To be repainted. Doorway to small storage space was unfinished. To be properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler cutting board in not being sanitized often enough. Ensure it is cleaned and sanitized at least every four hours.There were open personal drinks stored next to clean utensils on shelf in back kitchen area. Store personal drinks away from clean utensils. Recommend storing on bottom shelf instead where no utensils are stored.
  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?
      • The flooring is damaged (missing/worn spots) in both the front and back kitchen areas. To be repaired/replaced.Tiled wall by mopsink is chipped. To be repaired.There is a a rough wooden board to the right of the dishwasher. Board to be make smooth, easily cleanable and impervious to moisture.Some of the shelf liner is coming off on front around cash area. To be repaired/replaced.In back storage area, walls where damaged were patched but they were not repainted. To be repainted.Doorway to small storage space was unfinished. To be properly finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was very good, there was just some dust on the ceiling vent in the back storage area and small room off back storage area needs to be decluttered.
  4. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some staff were wearing bracelets and watches. Refrain from wearing jewelry on hands and wrists. If can't be removed, need to ensure that is does not interfere with handwashing and need to be covered with glove to prevent from touching food. Corrected during inspection.Staff need to wash hands before gloving and between changing gloves (when handling food) if hands are contaminated. Did not observe staff always washing hands before putting on gloves. When hands are contaminated, they will contaminate the gloves when putting them on.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink in the front area was not equipped with soap or paper towel. The sink in the back used for handwashing was properly equipped but is a two compartment sink also used to wash/spray dishes and was therefore not always available for handwashing and not convenient/close by for those staff making the sandwiches. The other sink in the back area is a mop sink. A handwashing sink is to be used only for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were 6 staff working and manager did not know if anyone has taken a required Food Safety Course.When 6 or more staff are working there needs to be someone at all times with required Food Safety Training.Was advised that supervisory staff are going to be taking the Course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is damaged (missing/worn spots) in both the front and back kitchen areas. To be repaired/replaced.There is a hole in the ceiling/missing panel in back kitchen above dishwasher. Replace panel.Tiled wall by mopsink is chipped. To be repaired.There is a a rough wooden board to the right of the dishwasher. Board to be make smooth, easily cleanable and impervious to moisture.Some of the shelf liner is coming off on front around cash area. To be repaired/replaced.In back storage area, walls where damaged were patched but they were not repainted. To be repainted.Doorway to small storage space was unfinished. To be properly finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was very good, there was just some dust on the ceiling vent in the back storage area and small room off back storage area needs to be decluttered.
  5. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several staff were wearing bracelets and watches. Refrain from wearing jewellry on hands and wrists. If can't be removed, need to ensure that is does not interfere with handwashing and need to be covered with glove to prevent from touching food.Staff need to wash hands before gloving and between changing gloves (when handling food) if hands are contaminated. Did not observe staff always washing hands before putting on gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food samples on front counter by customers were not covered. Keep covered. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal foods were in fridge with food for the restaurant. Please store these on separate shelf or in separate container and label as being for personal use only.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles of chemical were not labelled. Ensure all chemical are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the foods in inserts in top of the prep cooler were being overstacked and were at 10-12C (sausages, bacon). Do not overstack any high risk foods as they are to be kept at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink in the front area was not equipped with soap or paper towel. The sink in the back used for handwashing was properly equipped but is a two compartment sink also used to wash/spray dishes and was therefore not always available for handwashing and not convenient/close by for those staff making the sandwiches.
    • 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?
      • A pest control checklist was not in place at this facility. Establish proactive pest prevention measures, such as routine monitoring of sanitation and door weatherstripping.
    • 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?
      • This facility's food handling permit was not displayed in a publicly viewable place. Move permit so it is visible to the public within the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There were 6 staff working and manager did not know if anyone has taken a required Food Safety Course.When 6 or more staff are working there needs to be someone at all times with required Food Safety Training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is damaged (missing/worn spots) in both the front and back kitchen areas. To be repaired/replaced.There is a hole in the ceiling/missing panel in back kitchen above dishwasher. Replace panel.Tiled wall by mopsink is chipped. To be repaired.There is a a rough wooden board to the right of the dishwasher. Board to be make smooth, easily cleanable and impervious to moisture.Some of the shelf liner is coming off on front around cash area. To be repaired/replaced.In back storage area, walls where damaged were patched but they were not repainted. To be repainted.Doorway to small storage space was unfinished. To be properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some green plastic cutting boards that were damaged. To be discarded.The cutting board on which the sandwiches are made and cut is not being cleaned and sanitized often enough. To be cleaned and sanitized at least every four hours when in use.There was a box of take-out cups being stored on the ground in small room off the back storage room. Store up off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness was very good, there was just some dust on the ceiling vent in the back storage area and small room off back storage area needs to be decluttered.

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