The Local

718 8 Street Canmore AB T1W 2B6 · Food - General

7 inspections

1. Risk Management InspectionOct 2, 2025

   8 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 chlorine testing strips could be located for checking the sanitizer level of the dishwasher.
   • 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?
     • *Outstanding violation* There is a small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 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 still some fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils).
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • The sink in the dishpit area equipped for handwashing needs to have taps modified so that hands can be washed under warm water; currently the two taps are completely separate so can only get cold water or hot water and can't mix the two streams of water.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 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 a hole in the ceiling near exhaust hood and above the oven. Close off hole in ceiling.
   • 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 is chipped in areas of the bar. Please repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following area needs cleaning:-floor under grease/oil barrels in garbage shed
2. Demand InspectionSep 25, 2025

   15 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were not being stored in sanitizer between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • One of the foodhandlers was wearing a bracelet. Bracelet to be removed or must cover with a glove or keep further up arm to prevent it from coming in contact with foods.
   • 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 logs were not being maintained. Cooling logs to be maintained when cooling high risk foods such as gravy.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There were open bottles of water in servery area; keep lids on to prevent contamination (dust, flies, etc).
   • 09. Are chemicals stored and handled in a safe manner?
     • Some of the spray bottles of chemical/sanitizer were not labelled as to their contents. Properly label bottles of chemical.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Large container of gravy was again found in the cooler that had been made the previous day and had an internal temperature of 8C. Was discarded during inspection. Large container of gravy still at 56C was cooling on the counter with an ice wand (which was now partially melted). Gravy divided into metal pots for quick cooling during inspection. Ensure temperatures are taken to verify it cools to 20C within 2 hours, then from 20-4C within 4 hours. Do no recombine into large container until reached 4C or less.There was again not enough ice around cut vegetables to keep at 4C or less. Corrected during inspection.Again there was cooked gyoza and some cooked chicken not being hot-hold at proper temperature (41-45C). Gyoza time-labelled during inspection so will be thrown out within 2 hours of cooking if not used and chicken was put into cooler.Those these violations were corrected during time of inspection, need to ensure these don't re-occur.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine testing strips could be located for checking the sanitizer level of the dishwasher.No quat testing strips could be located for testing the quat concentration in the spray bottles.Dishwasher and glasswasher sanitizer levels are not being checked. To be checked on a daily basis with test strips (chlorine testing strips for the dishwasher and iodine testing strips for the glasswasher). Obtain quat testing strips and regularly check the quat sanitizer concentration in the spray bottles and in containers of quat solution that are to be used for storage of cleaning cloths between uses.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The sink in the dishpit area equipped for handwashing (soap, paper towel) has a hose attached to one of the taps. Hot and cold water need to be able to be mixed so water is a comfortable temperature for handwashing.
   • 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?
     • *Outstanding violation* There is a small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 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 some house flies and fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils).There were some mouse droppings around and in garbage cupboard in servery area. Remove droppings and clean and sanitize area. Ensure there is mouse trap in this area.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • There is a leak from around the edges of the handwashing sink in the bar. Fix the leak to prevent water accumulation which can attract fruit/drain flies, create a slipping hazard, etc.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* There is a hole in the wall (near ceiling) on the far end of the cook line. - Please repair the hole, ensure all walls are smooth and cleanable.
   • 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 a hole in the ceiling near exhaust hood and above the oven. Close off hole in ceiling.There are wooden boards used to prop up counters in the dishpit area. The wooden boards are heavily soiled. Remove boards and replace with something that is smooth, easily cleanable and impervious to moisture.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas need cleaning:-floor in the dishpit area (under counter)-floor in a couple corners of the kitchen-floor under grease/oil barrels in garbage shed-floor in bar area (under/around equipment)Areas to be cleaned and cleaned more regularly and thoroughly.A couple of shelves are sitting directly on the floor (under charbroiler and in side storage room); raise at least 6 inches off the floor so floor underneath can be easily cleaned.
3. Demand InspectionSep 23, 2025

   19 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were not being stored in sanitizer between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • One foodhandler did not wash their hands after touching raw meat. Discussed with foodhandler. Corrected during inspection.Staff are not shutting off taps with paper towel after handwashing. Need to ensure all staff are using paper towel to shut off the taps after handwashing to prevent re-contaminating hands.One of the foodhandlers was wearing a bracelet. Bracelet to be removed or must cover with a glove or keep further up arm to prevent it from coming in contact with foods.
   • 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 logs were not being maintained. Cooling logs to be maintained when cooling high risk foods such as gravy.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • A personal drink was being stored on top of prep cooler. Do not store personal drinks where they can spill/splash on food. Corrected during inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • There were open bottles of water in servery area; keep lids on to prevent contamination (dust, flies, etc).There were jars of syrup cooling by the handsink in the bar area. Store away from the sink to prevent water from getting into the product when handwashing. Corrected during inspection.
   • 09. Are chemicals stored and handled in a safe manner?
     • Some of the spray bottles of chemical/sanitizer were not labelled as to their contents. Properly label bottles of chemical.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Two containers of gravy in the walk-in-cooler had been made yesterday but still had an internal temperature of 8C and 11C. Gravy was discarded during inspection. Need to ensure high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.Cooked chicken/fish in hot-holding unit was only at 41-50C. Are to be hot-held at 60C or above. Discarded. Ensure high risk food items are hot held at 60C or above or time-label and discard after 2 hours. This also applies to the cooked breaded fish fillets and gyoza that was cooked and then left at room temperature.Coleslaw and other cut vegetable items were being kept on ice, but the ice was not high enough to keep all portions of these foods at 4C or less. Top portion at 14-15C. Ice needs to be as high as the level of the food in the container to keep it at 4C or less. There was also another bin in between the bin of ice which also will inhibit the ice being able to maintain the foods at the proper temperature. Corrected during inspection; second bin removed and ice put higher around the food.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The probe thermometer for checking food temperatures was not working; needs new battery. Ensure you have an accurate, functional probe thermometer for checking food temperatures.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The fridge to the left of the cooking equipment was at 10C. Do not store any high risk foods in this cooler until repaired (capable of maintaining foods at 4C or less). All high risk foods were removed from cooler at this time.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine testing strips could be located for checking the sanitizer level of the dishwasher.No quat testing strips could be located for testing the quat concentration in the spray bottles.Dishwasher and glasswasher sanitizer levels are not being checked. To be checked on a daily basis with test strips (chlorine testing strips for the dishwasher and iodine testing strips for the glasswasher). Obtain quat testing strips and regularly check the quat sanitizer concentration in the spray bottles and in containers of quat solution that are to be used for storage of cleaning cloths between uses.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The sink in the dishpit area equipped for handwashing (soap, paper towel) has a hose attached to one of the taps. Hot and cold water need to be able to be mixed so water is a comfortable temperature for handwashing.
   • 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 some house flies and fruit/drain flies observed in the establishment. Additional measures to be taken to eliminate the flies and prevent them from getting in (e.g. keep doors to outside closed as much as possible, use fly strips/light traps in areas where there is no open food/clean utensils).There were some mouse droppings around and in garbage cupboard in servery area. Remove droppings and clean and sanitize area. Ensure there is mouse trap in this area.
   • 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?
     • *Outstanding violation* There is a small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • There is a leak from around the edges of the handwashing sink in the bar. Fix the leak to prevent water accumulation which can attract fruit/drain flies, create a slipping hazard, etc.
   • 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 a hole in the ceiling near exhaust hood. Close off hole in ceiling.There are wooden boards used to prop up counters in the dishpit area. The wooden boards are heavily soiled. Remove boards and replace with something that is smooth, easily cleanable and 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?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* There is a hole in the wall (near ceiling) on the far end of the cook line. - Please repair the hole, ensure all walls are smooth and cleanable.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The fridge to the left of the cooking equipment was at 10C. Do not store high risk foods in this cooler until it can maintain foods at 4C or less.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The following areas need cleaning:-floor in the dishpit area (under counter)-floor in a couple corners of the kitchen-floor under grease/oil barrels in garbage shed-floor in bar area (under/around equipment)Areas to be cleaned and cleaned more regularly and thoroughly.A couple of shelves are sitting directly on the floor (under charbroiler and in side storage room); raise at least 6 inches off the floor so floor underneath can be easily cleaned.
4. Risk Management InspectionApr 23, 2025

   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?
     • There is a small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 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 a hole in the wall on the far end of the cook line. - Please repair the hole, ensure all walls are smooth and cleanable.
5. Risk Management InspectionApr 22, 2025

   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 QUAT or chlorine test strips were available onsite. - Please acquire appropriate test strips and ensure all chemicals used are regularly tested.
   • 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 small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 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 a hole in the wall on the far end of the cook line. - Please repair the hole, ensure all walls are smooth and cleanable.
6. Monitoring InspectionApr 17, 2025

   9 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Some boxes were on the floor of the walk-in freezer.- Boxes were moved, please ensure all food is stored off the ground to facilitate cleaning.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The flour scoop and the ice scoop were stored with the handles in the product. - Scoops were removed, please ensure all scoops are stored with the handles outside of the product to prevent contamination from hands into the food product.
   • 09. Are chemicals stored and handled in a safe manner?
     • Sanitizer bottles in the bar areas were unlabeled. - Please add labels, ensure all chemicals used are appropriately labelled to indicate their contents.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Dishwasher sanitizer bucket was empty, no replacement chemicals available onsite. - Sanitizer solution was created in a sink basin. Please ensure all dishes are manually sanitized, until the dishwasher can sanitize at 50-100 ppm chlorine at the plate level.
   • 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 or chlorine test strips were available onsite. - Please acquire appropriate test strips and ensure all chemicals used are regularly tested.
   • 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 the hand sink was not in the dispenser. - Paper towel was put into a dispenser, please ensure the hand sink is 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?
     • There is a small gap in the weatherstripping in the back door. - Repair the gap, ensure the facility is weather and pest proof.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • *Outstanding Violation* Multiple cracks were observed on the tiles in the kitchen by the cook line. - Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 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 a hole in the wall on the far end of the cook line. - Please repair the hole, ensure all walls are smooth and cleanable.
7. Risk Management InspectionOct 26, 2023

   5 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottle of sanitizer in the kitchen was not labelled as to its contents. Corrected during inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • There was soup on stove that had heat underneath turned off; was at 50C. Was advised heat is turned back on when ordered. Soup needs to be cooled down and refrigerated or kept above 60C. Was advised soup would be cooled and put into fridge.Some meat sandwiches were being left out at room temperature; were at 9C. To be kept at 4C or less. Put into cooler during inspection.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Multiple cracks were observed on the tiles in the kitchen by the cook line. Attempts at repairing the tiles was observed but further repairs needs to be done. Cracks were still observed. Please repair or replace the tiles so that they are smooth, nonporous, and easily cleanable.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Spot on ceiling (near ice machine) where drywall patched still needs to be sanded and painted/sealed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleanliness improved, just a couple areas still need more thorough cleaning:-freezer floor (food spilled on it)-floor along wall opposite walk-in-cooler and into dry storage roomPlease clean these areas/items.Please also refrain from keeping any items directly on the floor as it inhibits cleaning of the floor. Store items 6" off the floor on shelving. Get rid of any broken/unused equipment.