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Rusticana Grocery - Food

2 - 801 8 Street Canmore AB T1W 2E3 · Food - General

Official record from Alberta →

Inspection summary

Rusticana Grocery - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on March 20, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 6 separate inspections, most recently on March 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 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 March 11, 2026. 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 3 times across 2 separate inspections, most recently on March 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?

  • 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 once 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard in food preparation area is catching debris and appears to be deteriorating/have some water damage. If baseboard is no longer cleanable, replace (discussed rubber baseboard/coving as one solution).
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One cutting board warped with large groove - discarded (good). Other cutting boards in satisfactory condition.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer mislabelled as QUATs but actually chlorine sanitizer. Ensure all chemical labels are accurate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pies that had been cooked in the morning (less than 2 hours prior) were measured at 20C. Ensure hazardous items are quickly cooled (maximum 20-30minutes at room temperature) by placing in the refrigerator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was leaking and sanitizing temperature not tested (due to leak) at time of inspection. Repair dishwasher. Please confirm repairs once complete.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard in food preparation area is catching debris and appears to be deteriorating/have some water damage. If baseboard is no longer cleanable, replace (discussed rubber baseboard/coving as one solution).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris/dust was noted in floor-wall joints of back storage room and mop room/washroom. Thoroughly clean back area so that it is not at risk of attracting pests. In general, facility was maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine testing strips could be located for solution used on food preparation surfaces. Obtain chlorine testing strips. No waterproof/water resistant thermometer with a min/max function present for verifying that the dishwasher is reaching at least 71C at dish level. Obtain thermometer for checking.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was only reaching maximum of 66C at dish level. Temperature to reach at least 71C at dish level. Will need to manually sanitize until dishmachine repaired.
  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was only reaching maximum of 66C at dish level. Temperature to reach at least 71C at dish level. Will need to manually sanitize until dishmachine repaired.
  8. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Not all utensils can be fully submerged in the two compartment sink.Only use utensils that can be fully submerged in the sink. Was advised a commercial dishwasher is going to be installed.
  9. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Not all utensils can be fully submerged in the two compartment sink.Only use utensils that can be fully submerged in the sink. Was advised a commercial dishwasher is going to be installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no best before date on the Bella Crusta pre-packaged pizzas in the display cooler. Product needs to have a best before date.There were also a couple of prepared items in the deli fridge without a date of preparation. Please date label these items.

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