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Sage Bistro - Main and Upper Kitchen

1712 Bow Valley Trail Canmore AB T1W 2X3 · Food - General

Official record from Alberta →

Inspection summary

Sage Bistro - Main and Upper Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on April 17, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 25 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 9 times across 4 separate inspections, most recently on January 23, 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?

  • 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 2 times on March 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 20, 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 12 times across 6 separate inspections, most recently on April 17, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on April 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    4 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?
      • Ceiling where there was a leak into basement dry storage needs to be properly patched as drywall was cut out to repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring is coming up in some spots under the cooking equipment. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • On-line prep fridge not currently working and items held on ice. Repair in progress.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, facility was maintained in a clean and sanitary condition. However floor under cooking equipment needs cleaning more often as grease/debris tends to accumulate in this area.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Small amount of grease noted on back of slicer blade. Ensure slicer is fully disassembled and cleaned/sanitized after use. If using continuously, ensure this is completed at least every 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board in front of side insert cooler on main line is badly grooved and discoloured. If board can no longer be adequately cleaned/sanitized, replace or replane.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One line fridge not currently working and items held on ice. Product on ice was measured at 7C. Ensure any potentially hazardous product is at or below 4C. Additional ice may need to be added around the product (food level or higher), use stainless steel inserts instead of plastic, and ensure limited amounts are stored in this fridge. Repair in progress.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer concentration measured in dishwasher. Detergent added while on-site. Check all chemical levels prior to using dishwasher. Despite priming and running dishwasher, no sanitizer residual was confirmed- additional maintenance required, sanitize dishes in sink until dishwasher repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extensive leak into downstairs dry storage area. Repair in progress.Some food items (bag of flour, dried mushrooms, apple pectin etc are stored under ceiling that has been opened to repair leak. Ensure all dry items and utensils are moved away from open ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, facility was maintained in a clean and sanitary condition. However a couple areas required further cleaning:-Food splashes on ceiling above food preparation table/slicer.-Some grease and food debris in between cooking equipment.-Top of downstairs chest freezer (food debris). -Remove any old equipment / clutter from downstairs area.
  3. Risk Management Inspection

    4 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?
      • There are still a small gap between the two doors that lead into upstairs private dining room that needs to be closed off; but the area underneath the door was sealed off as well as the side door in the main kitchen.The door to the far left of upstairs bar area doesn't close tight enough so is still a gap where mice could enter. Ensure this is closed off.
    • 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?
      • Most mouse droppings were removed and areas cleaned and sanitized. Just still some in open space under bar sink (main floor) and in basement where extra chairs are stored. Remove droppings and clean and sanitize these areas.No new droppings observed at this time.
    • 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 coming up under/beside the cooking equipment. Flooring to be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most of the cleaning has been completed, just the following areas need cleaning:-floor under prep sink in kitchen-floor corners of walk-in-cooler (main floor)-main floor bar (corners, behind tall shelving unit, under sink and space beside it)The following items need cleaning:-dishrack that has an accumulation of debrisContinue progress in storing items up off the floor for ease of cleaning and monitoring for pests (basement).
  4. Risk Management Inspection

    5 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?
      • There are gaps in the weatherstripping in the kitchen side door, and the exterior doors in the upstairs area.- Please repair the gaps in the weatherstripping, ensure the facility maintained in a manner that prevents pest entry.*THIS VIOLATION IS OUTSTANDING FROM THE LAST INSPECTION
    • 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?
      • Mouse droppings were found in the following areas:-floor under wine racks in upstairs dining room-ledge of fireplace around wood pile in upstairs dining room-on one of the dry storage shelves in basement-in corner of main kitchen under ice machine-floor around dishwasher in upstairs kitchen-floor behind beverage cooler in upstairs kitchen-in open space under bar sinkRemove droppings and clean and sanitize these areas.There was a dead mouse in a trap in a bucket in mechanical room; dispose of the mouse.
    • 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 coming up under/beside the cooking equipment. Flooring to be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers are being stored on the ground in the basement. Store up off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-corners along walls in the kitchen-floor of walk-in-cooler (basement cooler)-corners floor of walk-in-cooler (main floor)-floor under cooking equipment (debris where flooring is coming up)-floor under wine racks in upstairs dining room and the ledge of the fireplace-dry storage shelf behind bag of flour and behind saran-wrapped coffee urn-floor around dishwasher in upstairs dishpit area-floor in bar (corners, behind tall shelving unit, under sink and space beside it)The following items need cleaning:-dishracks that have an accumulation of debris-exhaust hood filtersBasement has various items stored directly on the floor. Declutter and store items off the floor as much as possible for each or cleaning and monitoring for pests.
  5. Demand Inspection

    6 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?
      • Mouse droppings were found in the following areas:-floor under wine racks in upstairs dining room-ledge of fireplace around wood pile in upstairs dining room-on one of the dry storage shelves in basement-in corner of main kitchen under ice machine-floor around dishwasher in upstairs kitchen-floor behind beverage cooler in upstairs kitchen-in open space under bar sinkRemove droppings and clean and sanitize these areas.There was a dead mouse in a trap in a bucket in mechanical room; dispose of the mouse.
    • 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?
      • Facility hires a company for pest control. No reports were available for reviewing during the inspection. Please submit the last 3 pest control reports to PHI for review.
    • 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?
      • There are gaps in the weatherstripping in the kitchen side door, and the exterior doors in the upstairs area.- Please repair the gaps in the weatherstripping, ensure the facility maintained in a manner that prevents pest entry.*THIS VIOLATION IS OUTSTANDING FROM THE LAST INSPECTION
    • 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 coming up under/beside the cooking equipment. Flooring to be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers are being stored on the ground in the basement. Store up off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-corners along walls in the kitchen-floor of walk-in-cooler (basement cooler)-corners floor of walk-in-cooler (main floor)-floor under cooking equipment (debris where flooring is coming up)-floor under wine racks in upstairs dining room and the ledge of the fireplace-dry storage shelf behind bag of flour and behind saran-wrapped coffee urn-floor around dishwasher in upstairs dishpit area-floor in bar (corners, behind tall shelving unit, under sink and space beside it)The following items need cleaning:-dishracks that have an accumulation of debris-exhaust hood filtersBasement has various items stored directly on the floor. Declutter and store items off the floor as much as possible for each or cleaning and monitoring for pests.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the basement dry storage area were on the ground. - Please ensure all food items are stored at least 15 cm above the ground.
    • 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?
      • Facility hires a company for pest control. No reports were available for reviewing during the inspection. Please submit the last 3 pest control reports to PHI for review.
    • 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?
      • There are gaps in the weatherstripping in the kitchen side door, and the exterior doors in the upstairs area.- Please repair the gaps in the weatherstripping, ensure the facility maintained in a manner that prevents pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean condition. There was some food debris build-up on the floor of the walk-in cooler and some dust on the vents above the cooking line. - Please clean these areas.

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