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Silvertip Golf Resort - Rustica And Stoney's Bar Kitchen

2000 Silvertip Trail Canmore AB T1W 2V1 · Food - General

Official record from Alberta →

Inspection summary

Silvertip Golf Resort - Rustica And Stoney's Bar Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on June 30, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on June 30, 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 September 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 18, 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?

  • 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 5 times across 4 separate inspections, most recently on June 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizer spray bottle was noted in market area. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink near the main cook line was out of paper towels. - Paper towels were restocked while onsite. Please ensure all hand sinks are supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some organizing needed in the dry storage area, many products stored in the floor. -Please clean and organize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and grease build up was noted in the facility. Please clean areas including but not limited to: - Dry storage area- Storages shelves for utensils- Storage shelf by stand-up freezer- Near pizza oven- Main cook line
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizer spray bottle was noted in the bar. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Low grill cooler was warm, measuring around 10C. Items were removed, and temperature was adjusted. - Please ensure this cooler can hold temperatures below 4C before it is used to store high-risk products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher was out of iodine. - Please ensure iodine is replaced, and glasses can be adequately sanitized before the glasswasher is used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the bar hand sink. - Please ensure there is paper towels available in an appropriate dispenser so staff can adequately wash their hands.
    • 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?
      • Many small drain flies noted in the kitchen. Flies were concentrated near the wall next to the ice machine. - Please consult with pest control regarding the flies. Remove any standing water or food debris from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and grease build up was noted in the facility. Please clean areas including but not limited to: - Floors under bar storage shelves- Underneath ketchup dispenser- Freezer bag shelf- Wire shelving
  3. Monitoring Inspection

    4 infractions

    • 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?
      • There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were stored above ready-to-eat products in the walk-in cooler. - Please ensure eggs are not stored above any ready to eat products to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottle was noted on the counter. Spray bottle was filled with water. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some scale/debris buildup inside of the ice machine. - Please clean and sanitize the inside of the machine.
  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed wearing bracelets. -Please ensure that food handlers remove any hand/wrist jewelry before preparing food.
    • 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?
      • There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please keep cooling logs, to ensure large volumes of high-risk foods have been cooled properlyPreviously noted: "No cooling charts being done to verify that method of cooling large volumes of high-risk foods is cooling the foods from 60-20C within 2 hours, then from 20-4C within 4 hours. Please keep cooling logs."
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some scale/debris buildup inside of the ice machine. - Please clean and sanitize the inside of the machine.
  5. Monitoring Inspection

    3 infractions

    • 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?
      • There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical bottles were mislabeled/unlabeled. - Ensure all chemicals and appropriately labelled to indicate their contents.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No large volumes of foods are currently being prepared due to the season. However, in the spring please keep cooling logs, to ensure large volumes of high-risk foods have been cooled properly. Previously noted: "No cooling charts being done to verify that method of cooling large volumes of high-risk foods is cooling the foods from 60-20C within 2 hours, then from 20-4C within 4 hours. Please keep cooling logs."

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