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The 1906 Bistro Bar

1906 20 Street Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

The 1906 Bistro Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 5 times across 3 separate inspections, most recently on September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 29, 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?

  • 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 28, 2025. 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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Sink & Surface Sanitizer in use onsite was measured at a concentration far in excess of manufacturer specifications. Sanitizer concentration was corrected to acceptable level during inspection. Ensure that sanitizer in use is at a suitable food grade concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared pastries were observed being stored adjacent to the front service counter without a lid or other suitable covering.Pastries were moved during inspection. Ensure that any displayed foods in proximity of customer accessible areas are suitably covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips suitable to verify the concentration of Sink & Surface Sanitizer (Dodecylbenzenesulfonic and Lactic acid) are not available onsite. Acquire suitable test strips to verify the sanitizer solution in use.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface for the prep cooler is discoloured, making the surface difficult to properly sanitize. Thoroughly scour or replace cutting surface to remove excessive staining.*Replacement of board scheduled. Indicate once replacement is completed.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 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?
      • A written record of pest control measures at this facility was not in place.Prepare a written record of pest control and monitoring measures conducted at this facility.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Sink & Surface sanitizer available in the kitchen was measured at a concentration exceeding manufacturer specifications. Concentration was corrected to acceptable level during inspection. Staff advised that high concentration due to deficiency in sanitizer dispenser. Recommend repairing dispenser to ensure reliable sanitizer concentration. Sanitizer to be manually mixed until dispenser repaired.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sink and surface sanitizer in the spray bottle was too strong. 2. Cleaning cloth for espresso machine was not being stored in sanitizer. COMPLETE THE FOLLOWING:1. Ensure the sanitizer is made to the appropriate concentration. Test solutions with available test strips. 2. All cleaning cloths used on food contact surfaces must be kept in sanitizer when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The maximum temperature the dishwasher reached was 65*C. COMPLETE THE FOLLOWING:1. Ensure the dishwasher is able to reach a minimum temperature of 71*C at dish level. Repair if necessary.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front of house:Paper towel not stored in holder.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder.

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