Skip to content
Loading map…

The Corner Pub

101 - 804 6 Avenue Canmore AB T1W 2B2 · Food - General

Official record from Alberta →

Inspection summary

The Corner Pub has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on October 6, 2026, recorded 8 infractions.

None of the 16 inspections on record were free of infractions. In the past 12 months there were 8 inspections with 50 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 19 times across 13 separate inspections, most recently on October 6, 2026. 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 14 times across 9 separate inspections, most recently on March 5, 2026. 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 7 times across 6 separate inspections, most recently on October 6, 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?

  • 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 3 times across 3 separate inspections, most recently on March 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 12, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

16 inspections

  1. Risk Management Inspection

    8 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?
      • Various soups and cooked potatoes are being cooled and reheated. Cooling logs are to be maintained for these items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a fly strip located to the left of the stove. Relocate to where it will not be near open food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mashed potatoes in the hot-holding unit were only at 45C, are to be kept at 60C or above. Reheated during inspection. Ensure all foods in the hot-holding unit are at 60C or higher and ensure they are reheated on stove (not in hot-holding unit).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the handwashing sink in the back kitchen was not in a dispenser. Paper towel to be put in dispenser next to 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 is a gap between the two double doors in back hallway (leading to the outside garbage bin area) which could allow entry by mice. Gap to be closed 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues and for ease of cleaning (there was visible food debris getting into this hole).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixer in the back hallway is dirty. To be cleaned and kept covered if going to be stored in back hallway
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor along the walls and around the legs of some of the equipment needs cleaning (build-up of debris), as well as the tray/cart to the left of the cooking equipment. The back hallway also needs cleaning.Clean these areas/items and ensure they are cleaned more often.
  2. Demand Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was not shutting off taps with paper towel after handwashing. Corrected during inspection.Foodhandler was wearing cleaning cloths around apron strings. Cloths were being used to wipe fingers, wipe counter and plates. Hands must be dried/wiped on disposable paper towel, and the same cloth is not to be used to wipe counter and plates. Cloths were removed during inspection.
    • 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?
      • Various soups and cooked potatoes are being cooled and reheated. Cooling logs are to be maintained for these items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the containers of potatoes and goulash, cut green onions and parsley (were at 9-11C at top of insert). The ice needs to be as high as the level of the food in the container to keep the food cold enough (4C or less). Most items put into cooler during inspection and one container was put into container of ice on it's own so that it could sit deep enough to be surrounded by ice. Some blanched fries were being left out at room temperature; were at 18C. Were put into cooler during inspection.An egg wash had been left out at room temperature after last order; was at 9C. Was put into cooler during inspection.There were some mashed potatoes in an insert cooling; may not cool fast enough without using ice bath; put on ice during inspection. Ensure you confirm they go from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white, upright Foster cooler was at 8C. Is to be capable of maintaining foods at 4C or less. Repair/replace if can't maintain foods at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the handwashing sink in the back kitchen was not in a dispenser. Paper towel to be put in dispenser next to 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 several flies in the front/bar area of the restaurant. Front door was being kept open. Keep front door shut to prevent entry by flies and take additional measures to rid facility of flies.There is also a gap between the two double doors in back hallway (leading to the outside garbage bin area) which could allow entry by mice. Gap to be closed off.
    • 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 display (was advised had fallen off the wall). Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues and for ease of cleaning (there was visible food debris getting into this hole).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixer in the back hallway is dirty. To be cleaned and kept covered if going to be stored in back hallway
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor along the walls and around the legs of some of the equipment needs cleaning (build-up of debris), as well as the tray/cart to the left of the cooking equipment. The back hallway also needs cleaning.Clean these areas/items and ensure they are cleaned more often.
  3. Risk Management 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?
      • Cooling of high risk foods must be done in a manner such that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling logs to be maintained.
    • 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?
      • *Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. Food permit was not on display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
  4. Risk Management Inspection

    5 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 of high risk foods must be done in a manner such that foods cool from 60-20C within 2 hours, then from 20-4C within 4 hours. Cooling logs to be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of food products in double-door fridge still only at 5C; to be at 4C or lower. Appears that door frequently stays open (closing one side causes other door to open). Was advised this fridge is going to be changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Goulash made the day before was at 11C in the double-door cooler. Was advised no methods are being used to cool it quickly before being placed in this fridge. Goulash was discarded during the inspection but need to ensure high risk foods are cooled from 60-20C with 2 hours, then from 20-4C within 4 hours. Ice-baths/ice wands likely needed to accomplish this.
    • 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?
      • *Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. Food permit was not on display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Temperature of food products had improved on Mar.20/26 and items measured at 5C (still not quite at 4C or lower). Appears that door frequently stays open (closing one side causes other door to open). Ensure doors have self-closing mechanism to ensure better temperature control. **Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
    • 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?
      • *Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. Food permit was not on display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Temperature of food products had improved on Mar.20/26 and items measured at 5C (still not quite at 4C or lower). Appears that door frequently stays open (closing one side causes other door to open). Ensure doors have self-closing mechanism to ensure better temperature control. **Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
    • 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?
      • *Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. Food permit was not on display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • NO SANITIZER residual measured at front dishwasher on Mar.20/26; do not use dishwasher until it is working to sanitize dishes. *Dishwasher in front area was working but no sanitizer was measured with test strips. Confirm correct chemical is provided and adequate concentration is verified prior to using the dishwasher (Mar 13/26)The dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced) (Mar.5/26)
  7. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles (sink and surface sanitizer) were mislabelled as 'cleaner', no appropriate SDS labels provided. Accurately label all sanitizer bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Temperature of food (dumpling dough, mustard) not at acceptable temperature on Mar 13/26, measured between 5 and 7C. Store potentially hazardous products in another refrigerator. Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
    • 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?
      • *Permit name has now been changed on the file and permit should be reissued within the next two weeks. Ensure the permit is posted in an area visible to the public. Food permit was not on display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwasher in front area was working but no sanitizer was measured with test strips. Confirm correct chemical is provided and adequate concentration is verified prior to using the dishwasher (Mar 13/26)The dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced) (Mar.5/26)
  8. Monitoring Inspection

    12 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles (sink and surface sanitizer) were mislabelled as 'cleaner', no appropriate SDS labels provided. Accurately label all sanitizer bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Double door upright fridge had product measured at 8C (breaded cheese) at time of inspection and was overfilled with product. Refrigerator must be able to maintain items at or below 4C at all times. Items will be shifted to other refrigerators; provide additional refrigeration space if capacity is not adequate for operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large portion of beef was thawing in one of the preparation sinks at time of inspection; staff report that it had been out for approximately 1 hour. Thaw in the fridge or under cold running water. Placed back in the fridge until preparation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Back prep dishwasher was not getting adequate sanitizer to sanitize dishes. DO NOT USE the dishwasher until sanitizer level is verified/corrected and at a minimum of 100ppm. As previously mentioned, dishwasher sanitizer must be checked as often as necessary (daily) and test strips provided to ensure adequate concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle. Staff present at time of inspection indicated they did not know if anyone was checking.
    • 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 dispenser at back hand sink. Install adequate dispensers for handwash supplies at both front and back hand sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the front sinks was not in a dispenser. Was advised dispensers have been ordered.- Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Preparing beef tartare; since this item is not fully cooked and creates an additional risk of foodborne illness, ensure you have a written recipe outlining how risks are addressed. As per Food Code, recommend advising customers on the menu (or verbally) that this product may create a higher risk of illness.
    • 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 display/could not be located. Food permit is 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?
      • Round holes in the wall below back hand sink. Seal/cover holes to improve cleanability and prevent any pest issues.
    • 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 dishwasher at front service area is not working; due to leaks there is a build up of scale/chemical residue on the floor. Thoroughly clean this area (dishwasher will be removed/replaced).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted behind storage shelves and in floor/wall joints. Thoroughly clean all areas that have a build up of food debris, moisture or grease.
  9. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was soup thawing in a container of water in the back kitchen area. Foods to be thawed in cold running water, in a cooler or can be cooked from frozen. Corrected during inspection; put into cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle. Staff present at time of inspection indicated they did not know if anyone was checking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the front sinks was not in a dispenser. Was advised dispensers have been ordered.- Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
    • 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 display/could not be located. Food permit is 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?
      • There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
  10. Risk Management Inspection

    10 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Repeat Violation**Dishmachine was not dispensing any sanitizer. Will need to ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired again.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine testing strips could not be located for checking the dishwasher. Dishwasher need to be checked each day it is in use to ensure it is dispensing at least 100ppm in the rinse cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the front sinks was not in a dispenser. Was advised dispeners have been ordered.- Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that staff can adequately wash their hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in back kitchen was blocked; cart with pastries in front of it. Cart was moved during inspection.No hot water at handsink in back kitchen and the tap is not fully secured to the counter. Hot water to be provided at this handsink and tap re-secured.
    • 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 a couple of house flies in the premises. Please continue to ensure the front door stays closed to prevent flies. Fly traps/strips recommended.
    • 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 several fruit flies around the sinks in the back kitchen area. Control measures needed to eradicate the flies. Ensure there are no conditions that could attract them or allow them to multiply.
    • 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 display/could not be located. Food permit is 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?
      • There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
    • 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 glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). Drain from beer taps, also not connected to plumbing and draining into a bucket. To be properly connected to sewage system.Glass rinser no longer being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some debris on the meat slicer. Was advised it is no longer being used and they can't find the tool to take it apart. Does still need to be cleaned of debris to prevent attracting pests.
  11. Risk Management Inspection

    10 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat, eggs, and cheese were all out on the counter without means of temperature control. Internal temperature of these items was around 10C. Items were on the counter "for around 40 minutes" and were put back into the refrigerator during the inspection. - Do not leave items out without means of temperature control. Please ensure high-risk food items are being maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Repeat Violation**Sanitizer bottle at the front area dishwasher had been replaced, however no sanitizer was detected in the machine. Please ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired and can sanitize dishes at the appropriate concentration. **Previously Noted**"Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized."
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially there was only one bottle of hand soap available. There are 3 handwashing sinks that all need to be stocked with soap and paper towels. - Soap was provided, please ensure these sinks are always stocked with soap and paper towels so staff handling food/drinks can wash their hands.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sinks did not have paper towel dispensers. - Please ensure there is paper towel in appropriate dispensers available at all hand sinks so that 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?
      • There were several house flies in the front area around/on the pastries. Fly control measures needed. Please continue to ensure the front door stays closed to prevent flies.
    • 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 display/could not be located. Food permit is 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?
      • There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
    • 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 glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). Drain from beer taps, also not connected to plumbing and draining into a bucket. To be properly connected to sewage system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
  12. Risk Management Inspection

    10 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat Violations**There was no probe thermometer on-site for checking food temperatures. Obtain a functional and accurate probe food thermometer.The small white Foster fridge in the back kitchen area was at 9C. To be capable of maintaining foods at 4C of less. Remove all high risk foods from the cooler if it does not go down to 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer bottle at the front area dishwasher had been replaced, however no sanitizer was detected in the machine. Please ensure all dishes are manually washed, rinsed, and sanitized in the 3-compartment sink until the dishwasher can be repaired and can sanitize dishes at the appropriate concentration. **Previously Noted**"Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized."
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof thermometer with min/max function if are going to fix and use the high temperature dishwasher in the back kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both front area hand sinks, had soap and paper towels at them, however the paper towel was not in a dispenser. Please ensure that appropriate dispensers are installed at these sinks.The hand sink in the back kitchen was completely obstructed by equipment (a freezer). Equipment to be moved so hand sink can be used and hand sink to be equipped with soap and paper towel in 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?
      • There were several house flies in the front area around/on the pastries. Fly control measures needed. Front door was open, was closed during the inspection. Please ensure this door stays closed to prevent flies.
    • 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 display/could not be located. Food permit is 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?
      • There are some joints in the cement floor in the front area. To be filled so don't allow debris to collect.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
    • 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 glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). To be properly connected to sewage system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
  13. Monitoring Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several of the pastries sitting on the front counter had flies crawling on them. These pastries were discarded during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pastries on front counter were not covered and flies were crawling on several of them. Proper cover for the pastries needed and due to flies in the facility currently will need one that also protects the pastries from flies (enclosed).Saran wrap put over the pastries at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pastries on the front counter were not being kept protected from customer contamination. Corrected during inspection; plastic wrap placed over pastries and was advised they would be getting a cover for the pastries.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer on-site for checking food temperatures. Obtain a functional and accurate probe food thermometer.The small white Foster fridge in the back kitchen area was at 9C. To be capable of maintaining foods at 4C of less. Remove all high risk foods from the cooler if it does not go down to 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in front area had no sanitizer. Dishes will need to be manually sanitized (immerse in sink with adequate concentration of your sink and surface sanitizer) after cleaning until the dishwasher is dispensing 100ppm chlorine sanitizer. Need to ensure all utensils/equipment that directly touch food are cleaned, rinsed and then sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function if are going to fix and use the high temperature dishwasher in the back kitchen.
    • 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 soap or paper towel at the front service area handsink. Provided during inspection but paper towel needs to be put in a dispenser that will protect it from contamination. The handsink in the back kitchen was completely obstructed by equipment (a freezer). Equipment to be moved so handsink can be used and handsink to be equipped with soap and paper towel in dispensers. There was no paper towel in the bathroom. Replace paper towel in the bathroom.If the sink in the bar side of front area is used for handwashing, need to provide soap and paper towel in dispensers at the 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 several house flies in the front area around/on the pastries. Fly control measures needed. Front door was kept closed at time of inspection but please ensure it is kept closed.
    • 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 display/could not be located. Food permit is 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 glass rinser next to sink in the bar area is not connected to plumbing (drain line is going into a bucket). To be properly connected to sewage system.
    • 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 some joints in the cement floor in the front area. To be filled so don't allow debris to collect.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is some loose baseboard on wall behind white, upright Foster cooler. Re-secure the loose baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some debris on the meat slicer. Meat slicer to be dismantled and cleaned, rinsed and sanitized between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning: floor around the three compartment sink, floor under the prep tables in the back ktichen, floor around the line from beverage canisters in area where keg cooler is located. Please clean these areas.
  14. Risk Management Inspection

    4 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 min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
    • 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 handsinks in front area not in a dispenser that will protect it from contamination and is getting splashed on when washing hands. Put paper towel at the handsinks in a wall-mounted dispenser.
    • 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 display/could not be located. Food permit is 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?
      • There are some small holes in the cement floor in the front area. To be patched/repaired.Raw wood leg for table in back kitchen (that has crepe maker and panini grill on it). Seal/paint the raw wood so that it is easily cleanable and impervious to moisture.There is missing baseboard on wall at end of this table and some loose baseboard on other side of doorway in this area. Install missing baseboard and re-secure the loose baseboard.There are some damaged walls (drywall) torn in dry storage room. To be repaired.
  15. Risk Management Inspection

    13 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler in front service area did not have her hair tied back. Corrected during inspection.
    • 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?
      • Could not locate any cooling logs. Cooling logs to be maintained to verify soups/other high risk items are being properly cooled (from 60-20C within 2 hours, then from 20-4C within 4 hours).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2-door cooler in the back was at 6C. Cooling soups, etc. in this cooler may be causing the temperature of the cooler to increase, particularly around the items being cooled as cooler was warmer near the soups. Need to use other methods like ice wands/ice baths to cool soups, etc. before putting into this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bacon and cheese rolls and the spinach, tomato and cheese rolls were again being displayed at room temperature. There were also some custard danish (blueberry, apple) being kept at room temperature. These items are to be kept under refrigeration.Were all put into the cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
    • 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 soap or paper towel at the back handsink. Corrected during inspection but please keep the paper towel in the dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some prepared food items were not being date-labelled in the back cooler (soups). Please label these items with a date as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a pipe and wooden board running across the floor. Is a tripping hazard. If remaining they need to be properly covered to prevent tripping over them.
    • 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 display/could not be located. Food permit is 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 wall in the corner by the meat slicer is damaged. To be repaired.There is a raw wood board running across the floor in the front area; needs to be painted/sealed if staying there.There is a broken electrical switch plate in back by meat slicer. To be replaced.The caulking behind the handsink in the back area and behind the 3-comparment sink is moldy; please replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White cutting board is stained and has many grooves/cuts in it. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good was a bit of debris build-up on the floor around the lip of the grease trap and the floor drain. Also a bit on food debris in the drawers next to the dishwasher. Please clean these areas.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Currently taking over the space next door and putting in a bar area; no plans have been submitted to AHS as required.
  16. Monitoring Inspection

    17 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?
      • Could not locate any cooling logs. Cooling logs to be maintained to verify soups/other high risk items are being properly cooled (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)?
      • There were several pastry items on display on front counter uncovered/unprotected from potential customer contamination. These items need to be covered/behind a sneeze guard.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of quat sanitizer was improperly labelled (labelled as vinegar). Please ensure labelling of the bottle is accurate to what is actually being kept in the spray bottle.There were also other bottles of chemical with no labels. Ensure they are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2-door cooler in the back was at 6C. Several items were being cooled in the cooler at this time which appeared to be causing the temperature of the cooler to increase, particularly around the items being cooled. Need to use other methods like ice wands/ice baths to cool soups, etc. before putting in to this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a spinach, tomato and cheese roll, as well as bacon and cheese buns being kept/displayed at room temperature. These items are considered high risk and need to be kept under refrigeration. Were put in refrigerator during inspection but ensure they are kept stored and displayed under refrigeration in the future.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Although the internal temperature of the soups being hot hold in back kitchen were above 60C, surface temperatures were below 60C as no lids were being kept on the soups. Keep lids on the soups.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Items in dishwasher were overlapping so not all surfaces would get properly cleaned and sanitized. Need to arrange dishes so not overlapping/get additional dishracks more suited for items being put through the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max waterproof thermometer could be located for checking the rinse temperature (at dish level) of the dishwasher. Obtain waterproof themometer with min/max function.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some prepared food items were not being date-labelled in the back cooler (soups). Please label these items with a date as to when they were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a pipe and wooden board running across the floor. Is a tripping hazard. If remaining they need to be properly covered to prevent tripping over them.
    • 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 display/could not be located. Food permit is to be on public display.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Still have not received any verification of manager(s) having Provincial Food Safety Certification. To be provided.
    • 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 wall in the corner by the meat slicer is damaged. To be repaired.There is a raw wood board running across the floor in the front area; needs to be painted/sealed if staying there.There is a broken electrical switch plate in back by meat slicer. To be replaced.The caulking behind the handsink in the back area and behind the 3-comparment sink is moldy; please replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White cutting boards are stained and have many grooves/cuts in them. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was dirty.Cutting boards/knives used throughout the day are not being cleaned and sanitized often enough. Are to be cleaned/sanitized at least every 4 hours. Advised to put the items currently being used through the dishwasher now.Disposable lids were being kept right beside the handsink in the back area. Store away from sink to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good was a bit of debris build-up on the floor around the lip of the grease trap and the floor drain. Also a bit on food debris in the drawers next to the dishwasher. Please clean these areas.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Currently taking over the space next door and putting in a bar area; no plans have been submitted to AHS as required.

Nearby inspected facilities

Own this business? Add a badge to your website