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The Grizzly Paw Distillery - Tank 310

310 Old Canmore Road Canmore AB T1W 0J7 · Food - General

Official record from Alberta →

Inspection summary

The Grizzly Paw Distillery - Tank 310 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on April 30, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 once on May 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 16, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on April 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 on April 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Was advised temperatures are checked when cooling foods but they are not recorded. - Cooling logs to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese in ice bath was stored directly underneath the paper towel dispenser. - Please move the ice bath so that hands do not drip onto food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cart with ice baths on it was in front of the hand sink blocking access. - Please move cart, ensure there is always a clear path to the hand-washing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the prep cooler cutting boards had deep grooves so no longer easily cleanable. - Please repair or replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is maintained in a clean and sanitary manner. There was some food debris/grease buildup in-between and underneath equipment on the main cook line. - Please clean these areas.
  3. Monitoring 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?
      • Was advised temperatures are checked when cooling foods but they are not recorded. Cooling logs to be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerated drawers under the grill were only maintaining foods at 6-7C; are to keep foods at 4C or below.
    • 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 date-labelled. Please ensure prepared foods are all date-labelled as to when they were prepared and/or when they are to be discarded.Cloth for use as "oven mitt" was being stored around apron strings. Store in a manner that will keep it clean. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the prep cooler cutting boards had deep grooves so no longer easily cleanable. Please repair or replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just the exhaust hood filter need cleaning as well as around the wheels of some of the cooking equipment where debris has accumulated.
  4. Demand Inspection

    3 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?
      • A couple of fruit flies were observed. Continue to keep facility clean and some additional control measures may be needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was being stored on counter next to water dispenser. Please store in a clean manner e.g. in clean container/on clean tray.Some of the prep cooler cutting boards had deep grooves so no longer easily cleanable. Please repair or replace them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer that is currently in the food truck has flaking paint on the inside. Need to remove the flaking paint and ensure the interior of the freezer is smooth, easily cleanable and impervious to moisture.

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