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The Patty Shack Burger Bar

113 - 302 Old Canmore Road Canmore AB T1W 0L5 · Food - General

Official record from Alberta →

Inspection summary

The Patty Shack Burger Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 9, 2026. The most recent inspection, on February 24, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on February 24, 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 once on January 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 separate inspections, most recently on February 24, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times on January 9, 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?

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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler had a cloth hanging from apron strings and were wiping hands on it. Cloth removed during inspection.One foodhandler did not wash hands before putting on gloves. If hands contaminated (e.g. touched phone) need to wash them before putting on gloves to handle foods. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bottle of Advil on shelf above food preparation surface/cooler. Store away from food. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese and bacon were over-stacked in top of the prep cooler; surface temperatures were 7-12C. Corrected during inspection; level of these foods was lowered.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored on shelf above some bar condiments in the walk-in-cooler. Bar items were moved above the eggs at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler to the left of the prep cooler was at 9-10C. To be capable of maintaining foods at 4C or less. Adjust/repair the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only dispensing about 10ppm chlorine solution; to be dispensing at least 100ppm during the final rinse. Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Area behind some of the front bar has exposed raw wood and an open bottom in the framing where food/debris can collect (and won't be accessible for cleaning). Seal/paint exposed wood and close off area where debris can collect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor around the ice machines need cleaning.The racks for the dishwasher need cleaning or replacement.

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