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Rose & Crown

749 Railway Avenue Canmore AB T1W 1P2 · Food - General

Official record from Alberta →

Inspection summary

Rose & Crown has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 7, 2025. The most recent inspection, on April 21, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 7 times across 4 separate inspections, most recently on April 21, 2026. 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 March 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 March 7, 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 13 times across 4 separate inspections, most recently on April 21, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 7, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizers, including the quats dispenser, dishwasher, and glasswasher, were not being tested on a daily basis. Dishwasher temperature is tracked but sanitizer concentration is not. - Ensure sanitizers are regularly tested as part of an opening schedule.
    • 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 raw wood behind the ice sink (in bar) that needs to be make impervious to moisture. There is also some raw wood in other areas of the bar (bar top edges) that the finish is wearing off. To be re-finished so is cleanable and impervious to moisture.Bar top/arborite is damaged in central area and by coffee machine. Repair/replace the damaged surfaces.More light is needed in the dry storage room (far corner is very dark).
    • 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 are some cracked/damaged floor tiles in the kitchen on the main cook line. - Please repair/replace any damaged floor tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfacing on the shelves in the dry storage area is wearing. - Please replace any damaged shelving, ensure it is all smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning: - Upper shelving in the kitchen- Floor of dry storage area - Underneath and behind equipment- Floor or walk-inPlease clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizers, including the quats dispenser, dishwasher, and glasswasher, were not being tested on a daily basis. Dishwasher temperature is tracked but sanitizer concentration is not. - Ensure sanitizers are regularly tested as part of an opening schedule.
    • 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 are some cracked/damaged floor tiles in the kitchen on the main cook line. - Please repair/replace any damaged floor tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the surfacing on the shelves in the dry storage area is wearing. - Please replace any damaged shelving, ensure it is all smooth and easily cleanable.
    • 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 raw wood behind the ice sink (in bar) that needs to be make impervious to moisture. There is also some raw wood in other areas of the bar (bar top edges) that the finish is wearing off. To be re-finished so is cleanable and impervious to moisture.Bar top/arborite is damaged in central area and by coffee machine. Repair/replace the damaged surfaces.More light is needed in the dry storage room (far corner is very dark).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning: - Upper shelving in the kitchen- Floor of dry storage area - Underneath and behind equipment- Floor or walk-inPlease clean these areas.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizers, including the quats dispenser, dishwasher, and glasswasher, were not being tested on a daily basis.Ensure sanitizers are regularly tested as part of an opening schedule.
    • 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 raw wood behind the ice sink (in bar) that needs to be make impervious to moisture. There is also some raw wood in other areas of the bar (bar top edges) that the finish is wearing off. To be re-finished so is cleanable and impervious to moisture.Bar top/arborite is damaged in central area and by coffee machine. Repair/replace the damaged surfaces.The concrete floor in the keg room is damaged and does not appear to be sealed. Refinish so that it is smooth, easily cleanable and impervious to moisture or cover with a material that is.Wall surrounding metal food preparation table is damaged. Replace wall covering with a material that is more durable, is easily cleanable and impervious to moisture.Large wooden storage shelf needs painting again. Recommend replace with metal shelving.More light is needed in the dry storage room (far corner is very dark).A wall tile is missing behind the deep fryer. To be replaced.The corner piece on wall by mixer has fallen off. Please replace it.The metal at the bottom of the walk-in-cooler has split. To be repaired.The countertop in the staff washroom is damaged; needs repair.The arborite counter in the womens washroom (at top of stairs) is chipped. Please repair/replace.Sink is cracked in the main womens washroom. To be repaired or replaced.Re-caulking needed behind the sinks in the main womens washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning:-exterior of the beer lines have build-up (ones on right side) in the keg room/cooler at back of building; was advised are going to be replaced-floor around metal legs of prep cooler (that is across from the cooking equipment)
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer is not being dispensed at the proper concentration so have been mixing manually and several buckets of sanitizer for the cleaning cloths and spray bottles of sanitizer had a quat sanitizer concentration of less than 200ppm. Solutions adjusted to 200-400ppm during inspection but automatic dispenser should be fixed.
    • 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?
      • No cooling log is being done when cooling soups. Cooling log is to be done when cooling high risk foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of sanitizer were not labelled. These need to be labelled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The au jus and cheese dip in hot-holding unit were only at 45C. They were being kept in a metal food container that was then put into another metal food container which is preventing these items from being held at a hot enough temperature. These items were discarded during inspection. Monitor hot-holding temperature and ensure foods are at a minimum of 60C.There were some chicken and bacon cooling at room temperature near stove where air temperature was at 31C. These items are to be placed in cooler to cool. 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)?
      • Test strips for the chlorine-sanitizing dishwasher were not available during inspection. Acquire test strips for dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizers, including the quats dispenser, dishwasher, and glasswasher, were not being tested on a daily basis.Ensure sanitizers are regularly tested as part of an opening schedule.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat testing strips were not available for testing the surface sanitizer. Obtain quat testing strips.Iodine testing strips were not available for testing the glasswasher. Obtain iodine testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water had been shut off to the handsink due to a leak. Handsink to be repaired.Roll of paper towel for hansink was sitting on a shelf. Keep paper towel in a dispenser so that it remains clean and dry.When handsink is fixed, ensure no items are stored in front of it, blocking access.
    • 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 shelving covers on the shelves in the dry storage area were peeling and exposing raw wood underneath. The shelving covers should be replaced to prevent raw wood from being exposed.
    • 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 raw wood behind the ice sink (in bar) that needs to be make impervious to moisture. There is also some raw wood in other areas of the bar (bar top edges) that the finish is wearing off. To be re-finished so is cleanable and impervious to moisture.Bar top/arborite is damaged in central area and by coffee machine. Repair/replace the damaged surfaces.Shelf under ketchup dispenser is damaged; to be repaired.The concrete floor in the keg room is damaged. Refinish so that it is smooth, easily cleanable and impervious to moisture or cover with a material that is.Wall surrounding metal food preparation table is damaged. Replace wall covering with a material that is more durable, is easily cleanable and impervious to moisture.Large wooden storage shelf needs painting again. Recommend replace with metal shelving.More light is needed in the dry storage room (far corner is very dark).A wall tile is missing behind the deep fryer. To be replaced.The corner piece on wall by mixer has fallen off. Please replace it.The metal at the bottom of the walk-in-cooler has split. To be repaired.The countertop in the staff washroom is damaged; needs repair.The arborite counter in the womens washroom (at top of stairs) is chipped. Please repair/replace.Sink is cracked in the main womens washroom. To be repaired or replaced.Re-caulking needed behind the sinks in the main womens washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items need cleaning:-exterior of the beer lines have build-up (ones on right side) in the keg room/cooler at back of building-there is a dusty/moldy wood shelf (remove it) in the keg room/cooler at back of building-the walls and especially the floor in the keg room/cooler-walk-in-cooler fan and ceiling where dusty (kitchen)-wall to the right of the deepfryer-side of fryer and floor in this area where there is some oil-floor along walls in a couple of areas where some dirt has built-up-ceiling in kitchen where it is dusty-plastic cart by ketchup dispenser
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