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Tavern 1883

A - 709 9 Street Canmore AB T1W 2V7 · Food - General

Official record from Alberta →

Inspection summary

Tavern 1883 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on March 3, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on March 3, 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?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 3 separate inspections, most recently on March 3, 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?

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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 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 in the back kitchen was blocked by a garbage can. - Garbage can was moved, please continue to ensure this sink is fully accessible to food handlers at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap in an appropriate dispenser was not available at the back kitchen hand sink. - Soap was added during the inspection. Please continue to ensure this sink is always stocked with soap and paper towel in appropriate dispensers.
    • 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?
      • Window in the back kitchen was left open without a secure screen. - Please ensure this window is kept closed or an appropriate pest proof screen is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Floor is peeling/chipping around the drains on the main cook line. - Please repair the floor in this area, ensure it is smooth and easily cleanable. 2) Black plastic shelf next to the cook line was cracked and damaged. - Please replace the shelf, ensure it is smooth and cleanable.3) Wooden shelf on the back side of the main cook line had chipped white paint exposing raw/porous wood.- Please reseal/repaint the shelf so it is impervious to moisture.4) Bathroom door in the back kitchen does not have an automatic closure device on the door.- Please install closure device on this door since it opens directly into a food preparation area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The trim around the window in back kitchen is not properly finished; there is exposed insulation. Properly finish around the window so that there is no exposed insulation and area around window is smooth, easily cleanable and impervious to moisture.2) There were some particleboard shelves being used for food storage in the back kitchen. Seal/paint so are easily cleanable and impervious to moisture or replace them with ones that are.3) The concrete floor in the back kitchen needs re-sealing. To be resealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Additional cleaning required in the following areas:- Underneath dishwashing area- Hood vents - Underneath the cook line pass- Dust on the vent by the dishwasher- Dry storage shelves in the back kitchen Please clean the facility including but not limited to these areas.2) Some items not associated with food preparation and some clutter noted in the back kitchen. - Please remove any unnecessary items, clean and organize this area.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad cooler was at 7C. Needs to be able to maintain foods at 4 or less. Monitor the temperature and repair/replace if it does not get below 4C.
    • 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 is a gap under the back screen door that needs to be closed off to prevent entry by rodents.There were a few small flies in the back kitchen on the piping behind the ice machine; some water on floor in this area. Ensure water doesn't accumulate here.There were a couple of fruit flies in the bar area. Please continue with control measure and ensure no water/debris is left to accumulate.
    • 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 trim around the window in back kitchen is not properly finished; there is exposed insulation. Properly finish around the window so that there is no exposed insulation and area around window is smooth, easily cleanable and impervious to moisture.There is a missing piece of plank flooring in the main bar area; replace missing piece.There are some damaged walls in the main kitchen; to be repaired and repainted.Wall behind the sinks in the back kitchen have some damage/water-damaged; mold to be removed and wall repaired and repainted.There is a gap between the flooring and base of wall in the back kitchen. Baseboard to be installed.There were some particleboard shelves being used for food storage. Seal/paint so are easily cleanable and impervious to moisture or replace them with ones that are.The concrete floor in the back kitchen needs re-sealing. To be resealed.Ceiling above oven in back kitchen has food splashed on it and was advised is stained and can't be removed. Ceiling in this area had texture rubbed off when trying to clean it so will need to be painted.
  3. Monitoring Inspection

    10 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?
      • Cooling logs are not being done when cooling large volumes of high risk foods like soup. Please fill in cooling log for confirmation that foods are being cooled quickly enough (from 60-20C within 2 hours, then from 20-4C within 4 hours).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several speakers and band equipment is being kept in the back kitchen. These items are to be removed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of chemical are not labelled as to their contents. To be labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad cooler was at 9C. Needs to be able to maintain foods at 4 or less. Monitor the temperature and repair/replace if it does not get below 4C.No probe thermometer currently on-site. Are to have a probe thermometer kept on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine level of the bar glasswasher was not being checked. To be checked each day restaurant is open. Corrected during 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?
      • There were some mouse droppings on the floor around the speakers in the back kitchen. Remove droppings and clean and sanitize this area. There is also a gap under the back screen door that needs to be closed off to prevent entry by rodents.There were also some flies in the back kitchen. Control measures are in place but the window in the kitchen was open and there was no screen on it. Keep window closed or install a tight-fitting screen.There were some fruit flies in the bar area. There are some measures in place to control/eliminate them, but there is water accumulating on the floor under the main bar ice well. Please ensure there are no leaks causing the water and that water is not left to accumulate.
    • 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 trim around the window in back kitchen is not properly finished; there is exposed insulation. Properly finish around the window so that there is no exposed insulation and area around window is smooth, easily cleanable and impervious to moisture.There is a missing piece of plank flooring in the main bar area; replace missing piece.There are some damaged walls in the main kitchen; to be repaired and repainted.Wall behind the sinks in the back kitchen have some damage/water-damaged; mold to be removed and wall repaired and repainted.There is a gap between the flooring and base of wall in the back kitchen. Baseboard to be installed.There were some particleboard shelves being used for food storage. Seal/paint so are easily cleanable and impervious to moisture or replace them with ones that are.The concrete floor in the back kitchen needs re-sealing. To be resealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged metal sieve that needs to be discarded. Please discard.Ice scoop was being stored on top of the ice machine in the back kitchen. Store in clean container. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is fairly good, but there is some shelving that needs cleaning (in main and back kitchen) and floor under shelving in the back kitchen. Clean these areas and ensure they are cleaned more often.Ceiling above oven in back kitchen has food splashed on it and was advised is stained and can't be removed. Ceiling is this area had texture rubbed off when trying to clean it so will need to be painted.Back kitchen to be de-cluttered (remove items not required for operation of the kitchen) and bottom shelving to be at least 6" off the floor for ease of cleaning underneath the shelving.Bathroom in back kitchen needs cleaning.Meat slicer needs cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please send a copy of the written sanitation plan.

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