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The Canmore Hotel - Restaurant

738 8 Street Canmore AB T1W 2B6 · Food - General

Official record from Alberta →

Inspection summary

The Canmore Hotel - Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on November 7, 2025, recorded 5 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 9 times across 6 separate inspections, most recently on November 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently on November 7, 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?

  • 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 2 times across 2 separate inspections, most recently on October 30, 2025. 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 2 times across 2 separate inspections, most recently on October 30, 2025. 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 22 times across 11 separate inspections, most recently on November 7, 2025. 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.

11 inspections

  1. Risk Management Inspection

    5 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 iodine testing strips could be located.Glasswasher is not being checked often enough to ensure they are dispensing an adequate concentration of iodine sanitizer (as currently don't have any iodine testing strips). To be checked each day in use.
    • 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 also a gap under kitchen door that goes directly outside. Close off gap to prevent entry by rodents.
    • 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 some damage to the flooring in the bar area (particularly around the floor drain). To be repaired/replaced.
    • 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 handwashing sink in the kitchen drains into the mop sink. Handwashing sink to have direct connection to sewer.Floor around right side of ice machine in hallway is spongy. Replace any water-damaged and/or moldy subfloor in this area and ensure flooring is smooth, impervious to moisture and easily cleanable to prevent water getting into the subfloor again.Front of bar under counter on side customers sits is very damaged. To be repaired.Linoleum flooring around the deepfryer is coming up and ripped. Repair flooring in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Although dishmachine was dispensing an adequate level of chlorine sanitizer at this time, was advised this is not always consistent. Please ensure machine serviced to ensure it consistently dispenses the correct level of sanitizer.
  2. Risk Management Inspection

    5 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 not reaching a high enough temperature to sanitize dishes and although hooked up to chlorine sanitizer, 100ppm was not being dispensed during the rinse as required. Need to manually sanitize dishes and use disposables for customer service as much as possible until repaired. The glasswasher was working properly so can use that to clean and sanitize glasses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine testing strips could be located.Glasswasher is not being checked often enough to ensure they are dispensing an adequate concentration of iodine sanitizer (as currently don't have any iodine testing strips). To be checked each day in use.
    • 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 also a gap under kitchen door that goes directly outside. Close off gap to prevent entry by rodents.
    • 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 some damage to the flooring in the bar area (particularly around the floor drain). To be repaired/replaced.
    • 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 handwashing sink in the kitchen drains into the mop sink. Handwashing sink to have direct connection to sewer.Floor around right side of ice machine in hallway is spongy. Replace any water-damaged and/or moldy subfloor in this area and ensure flooring is smooth, impervious to moisture and easily cleanable to prevent water getting into the subfloor again.Front of bar under counter on side customers sits is very damaged. To be repaired.Linoleum flooring around the deepfryer is coming up and ripped. Repair flooring in this area.
  3. Monitoring Inspection

    13 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?
      • Was advised fridge/freezer temperature logs are being checked but are not being recorded. Fridge/freezer logs are to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bike was in basement where pop syrup storage is. Personal items are to be stored separately from food/food storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some spray bottles of chemical that were not labelled. Label all containers/spray bottles of chemical as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer could be found in the bar fridge where opened juices are kept. Ensure there is a thermometer in this fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching a high enough temperature to sanitize dishes and although hooked up to chlorine sanitizer, 100ppm was not being dispensed during the rinse as required. Need to manually sanitize dishes and use disposables for customer service as much as possible until repaired. The glasswasher was working properly so can use that to clean and sanitize glasses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine testing strips or quat testing strips could be located.Glasswasher and dishwasher are not being checked often enough to ensure they are dispensing an adequate concentration of sanitizer. To be checked each day in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at handwashing sink in the bar. Paper towel is suitable dispenser to be in close proximity to the bar handwashing sink.
    • 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 mouse droppings found in the basement under the pop syrup storage and in some of the empty cupboards in the bar area, as well as on shelf behind first aid kit in the bar. Spray droppings with a 1 parts bleach to 9 parts water solution, then remove then and clean and sanitize the area. Recommend traps be located in this area. There was also a dead bat found in the basement. Ensure it is not directly touched when disposing of it and ensure it is mentioned to pest control operator so measures can be taken to prevent them entering again.The side door to the patio was left propped open. Ensure it is kept closed to prevent entry by insects, rodents.There is also a gap under kitchen door that goes directly outside. Close off gap to prevent entry by rodents.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on public display. Food permit to be on public display.
    • 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 handwashing sink in the kitchen drains into the mop sink. Handwashing sink to have direct connection to sewer.Floor around right side of ice machine in hallway is spongy. Replace any water-damaged and/or moldy subfloor in this area and ensure flooring is smooth, impervious to moisture and easily cleanable to prevent water getting into the subfloor again.Front of bar under counter on side customers sits is very damaged. To be repaired.There is a vent cover coming off bottom of cupboard in bar; to be re-secured.Lino flooring around the deepfryer is coming up and ripped. Repair flooring in this 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?
      • There is some damage to the flooring in the bar area (around the floor drain). To be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were several cracked lids on food items in top of prep cooler. Discard cracked lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just some oil starting to accumulate around the deep fryer and the ventilation filter above the oven is dusty. Please clean these areas.
  4. Risk Management Inspection

    1 infraction

    • 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 some damage to the flooring in the bar area (around the bar). To be repaired/replaced.
  5. 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 some mouse droppings on the floor around the corner from where the pop syrup dispenser and what could be a dead mouse in the area. Remove droppings, debris, etc. and clean and sanitize the 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?
      • The pop syrup & lines are in the basement; ensure wall next to it is painted so that this area is impervious to moisture.
    • 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 in the kitchen was replaced but instead of putting the linoleum under some of the equipment, holes were cut in the linoleum around the legs of the equipment. These holes need to be patched to prevent debris and water accumulation. When patched, surface needs to be durable, smooth, easily cleanable and impervious to moisture. There are also gaps between the linoleum and some of the walls and between some of the seams that need to be properly fixed.There is damaged flooring in the bar area (around the bar). To be repaired/replaced.The decorative paneling around the front side of bar is very damaged (exposed paper/wood underneath it). Needs to be repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is good but the floor around the pop syrup dispenser in the basement needs cleaning where this is spillage and some debris stuck to the floor.Ensure this area is thoroughly cleaned.
  6. 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 was evidence of mice in the basement area. Remove dead mouse, clean and disinfect area. Ensure the rodent pest control devices are in working order Provide last 3 months pest control reports and have PCO identify any entry points into the building and block them off.
    • 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 are floor areas where the surfacing is worn/torn/missing (particularly around the cooking line). Replace kitchen flooring where damaged.
    • 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 pop syrup & lines are in the basement; ensure wall next to it is painted so that this area is impervious to moisture.There is ceiling damage to the left of the dishwasher. Ensure there is no leak that is causing the damage. If so, fix the leak. Ceiling to be repaired.There is paint peeling off the ceiling in the walk-in-cooler used to store alcohol. Repair/repaint ceiling.There is a raw wood board onto which the draft beer lines are attached in the walk-in-cooler used to store alcohol. Raw wood to be painted/sealed so that it is easily cleanable and impervious to moisture.The caulking above the metal table to the left of the dishwasher is moldy. Remove moldy caulking and re-caulk.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls behind/under two compartment sink and behind/under dishwasher and metal table to left of dishwasher need cleaning.
  7. 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 was evidence of mice in the basement area where some canned foods/take-out containers being kept. Remove mouse droppings and dead mouse, clean and disinfect area. Ensure the rodent pest control devices are in working order and any contaminated items are discarded. Was advised all items in basement are going to be discarded.Provide last 3 months pest control reports and have PCO identify any entry points into the building and block them off.
    • 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 are floor areas where the surfacing is worn/torn/missing (particularly around the cooking line). Replace kitchen flooring where damaged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some storage of jarred/canned foods was taking place in basement area. Walls and ceiling in this area were not properly finished (unpainted cinderblock walls and unpainted drywall). If food storage is to continue in this area, walls to be properly finished in this area so they are easily cleanable and impervious to moisture.There is ceiling damage to the left of the dishwasher. Ensure there is no leak that is causing the damage. If so, fix the leak. Ceiling to be repaired.There is paint peeling off the ceiling in the walk-in-cooler used to store alcohol. Repair/repaint ceiling.There is a raw wood board onto which the draft beer lines are attached in the walk-in-cooler used to store alcohol. Raw wood to be painted/sealed so that it is easily cleanable and impervious to moisture.The caulking above the metal table to the left of the dishwasher is moldy. Remove moldy caulking and re-caulk.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls behind/under two compartment sink and behind/under dishwasher and metal table to left of dishwasher need cleaning.
  8. Risk Management Inspection

    1 infraction

    • 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 are floor areas where the surfacing is worn/torn along the cooking line. Replace flooring where damaged.
  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer on-site for checking food temperatures. Probe thermometer needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no min/max waterproof thermometer for checking the dishwasher temperature at dish level. Obtain a min/max thermometer that can go through the dishwasher to ensure dishwasher is reaching at least 71C at dish level.
    • 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 are floor areas where the surfacing is worn/torn along the cooking line. Replace flooring where damaged.
  10. Risk Management 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)?
      • Outstanding violation: The high temperature dishwasher is still not consistently reaching at least 71C at the plate level. The restaurant will now be restricted to disposable utensils only for customer service, other than glassware that can be washed/sanitized in the bar glasswasher. Single-service plates and cutlery being used.
    • 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 are floor areas where the surfacing is worn/torn along the cooking line. Replace flooring where damaged.
  11. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles of chemical in the kitchen were not labelled. To be labelled as to their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding violation: The high temperature dishwasher is still not consistently reaching at least 71C at the plate level. The restaurant will now be restricted to disposable utensils only for customer service, other than glassware that can be washed/sanitized in the bar glasswasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher still not sanitizing and no 3-compartment sink in kitchen. Staff observed serving customers with re-usable plates/bowls in contravention of work order that was issued. Staff stated wrong paper plates in order received today. Staff were advised to use the disposable plates.
    • 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 are floor areas where the surfacing is worn/torn along the cooking line. Replace flooring where damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-area to left of the steam oven where dusty-under cooking equipment where some grease/oil has accumulated

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