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The Lady MacDonald Country Inn

1201 Bow Valley Trail Canmore AB T1W 1P5 · Food - General

Official record from Alberta →

Inspection summary

The Lady MacDonald Country Inn has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 22, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 5 times across 4 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7, 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on September 22, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on November 6, 2025. 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer spray bottle was unlabeled. - Please ensure all chemicals used are properly labeled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were able to be located onsite. - Please acquire appropriate test strips for all sanitizers used.
    • 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 that was posted was expired. - Please ensure valid permit is posted in a conspicuous place.
    • 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 of the storage cupboards and counter tops are wearing exposing raw/porous materials. - Please ensure all surfaces in the kitchen are smooth, non-porous, and easily cleanable. Replace any damaged materials.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the kitchen are missing shatterproof covers. - Please ensure all lights have appropriate covers.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was too strong. Measuring above 400ppm. - Solution was diluted onsite to be around 200ppm. Please ensure all QUAT sanitizing solutions are between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk product bins did not have lids. - Lids were acquired during the inspection. Please ensure all food stored is covered and protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled. - Label was added while onsite. Please ensure all chemicals used are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were able to be located onsite. - Please acquire appropriate test strips for all sanitizers used.
    • 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 posted was expired. - Updated permit was able to be posted while onsite.
    • 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 of the storage cupboards and counter tops are wearing exposing raw/porous materials. - Please ensure all surfaces in the kitchen are smooth, non-porous, and easily cleanable. Replace any damaged materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some debris on the floor of the dry storage area. - Please clean this area.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items (pop/coffee) were on the floor of the dry storage area. - Please ensure all food items are stored at least 15cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer and vinegar spray bottles were unlabeled. Labels were added at this time. - Please ensure all chemicals used are labelled to prevent misuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some debris on the floor of the dry storage area. - Please clean this area.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some pots/pans were stored on the floor in the dry storage area. - Please ensure that these pans are moved and stored in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishracks had a buildup of grime/debris on them. - Please clean the dishracks, if they cannot be cleaned, they will need to be replaced.
  5. Monitoring 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)?
      • **Repeat Violation**No sanitizer test strips for testing QUAT sanitizer used on surfaces. - Please acquire appropriate test strips for surface sanitizers used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink paper towel dispenser was empty. - Please ensure all handwashing sinks are stocked with soap and paper towels at all times.
    • 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?
      • Back door was propped open and there is no screen on this door.- Door was shut during the inspection. Please ensure this door stays shut or get an appropriate screen to prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violations**1) The edges of some of the cupboard shelves are damaged; to be repaired.2) One of the ceiling lights is missing a cover and some others are missing endcaps. Please replace.
  6. Monitoring Inspection

    2 infractions

    • 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 sanitizer test strips for testing sanitizer used to sanitize blender manually. Obtain either chlorine test strips if going to use bleach/chlorine or quat testing strips is going to quat product.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violation**The edges of some of the cupboard shelves are damaged; to be repaired.One of the ceiling lights is missing a cover and some others are missing endcaps. Please replace.

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