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Summit Cafe - Kitchen

102 - 1001 Cougar Creek Drive Canmore AB T1W 1E1 · Food - General

Official record from Alberta →

Inspection summary

Summit Cafe - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on August 4, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 4, 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)?

  • 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 4 times across 2 separate inspections, most recently on April 9, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 4, 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 once on August 4, 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.

5 inspections

  1. Monitoring 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)?
      • No chlorine or QUAT test strips could be located onsite. - Please ensure there are test strips onsite for all chemicals used, and concentrations are monitored.
    • 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 a broken drain cover by the dishwasher leaving a small hole.- Please repair the drain cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some damaged wooden spoons and rubber spatulas were observed in the kitchen. - Please replace any damaged utensils that cannot be properly cleaned.
  2. 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)?
      • Dishwasher was initially not sanitizing properly, measuring at 0ppm chlorine. - There was a hole in one of the lines. Line was repaired onsite, and dishwasher was able to sanitize at 100 ppm chlorine. Continue to ensure dishwasher is working properly. Use test strips to confirm sanitizer concentrations.
    • 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 a hole in the flooring, and a broken drain cover by the dishwasher. Water is pooling in this area. - Please repair the flooring and drain cover. Ensure the floor is smooth and easily cleanable.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cookies were at the counter without a sneezeguard or other means of customer protection. - Please ensure all food is protected from contamination either using sneeze guards or other barriers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher initially was not sanitizing. Operator was able to repair it and it was able to sanitize at 100 ppm. - Continue to regularly test the dishwasher to ensure dishes are being adequately sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand sink was not in a dispenser. - Please ensure that a dispenser is installed.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items (Juices) were stored on the ground in the walk-in cooler.- Ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some glasses and mugs were left in the hand sink. - Ensure this sink remains free from other supplies and is only for hand washing.

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