Skip to content
Loading map…

The Wood

838 8 Street Canmore AB T1W 2B7 · Food - General

Official record from Alberta →

Inspection summary

The Wood has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on April 2, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on April 2, 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?

  • 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 2 times on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 18, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the downstairs prep area, upstairs bar, and Après bar, did not have paper towel in appropriate dispensers. - Please ensure paper towels dispensers are installed at all these sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink sensor at "Après" hand sink was not working, had to be turned on and off using valve under the sink. - Please repair the sensor, ensure all hand sinks are in good working condition.
    • 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 gaps in the weatherstripping along the side and bottom of the back door. - Please repair the weatherstripping, ensure all doors are 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?
      • Violation (Outstanding): Wooden window frame by the dishwasher was noted to be water damaged/some mold. Was advised now window has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stairs going into basement prep kitchen are damaged. - To be repaired.There is some damaged wall/missing tiles at landing at top of stairs in the corner and of wall to left of the main kitchen large sink (by chemical dispensing unit). - Walls to be repaired.Wood around the sink in the server area and the cupboard shelf underneath are water damaged. - To be repaired/replaced.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wiping cloths in the "Après bar" were left wet on the counter. - Cloths were put back in sanitizer buckets. Please ensure all wiping cloths are stored in sanitizer buckets.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Downstairs dishwasher in the "Apres" bar was not working, sanitizer concentration was measuring 0ppm. - Please repair the dishwasher, ensure it can sanitize at 100ppm chlorine. In the meantime, all dishes should be washed in upstairs dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the downstairs prep area, upstairs bar, and Après bar, did not have paper towel in appropriate dispensers. - Please ensure paper towels dispensers are installed at all these sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink sensor at "Après" hand sink was not working, had to be turned on and off using valve under the sink. - Please repair the sensor, ensure all hand sinks are in good working condition.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Après" bar hand sink was blocked with garbage cans and had large trays inside the sink. - Items were moved and sink was cleaned. Please ensure this sink is always available for hand washing, and no items are left in front of it or inside the basin.
    • 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 gaps in the weatherstripping along the side and bottom of the back door. - Please repair the weatherstripping, ensure all doors are 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?
      • Violation (Outstanding): Wooden window frame by the dishwasher was noted to be water damaged/some mold. Was advised now window has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stairs going into basement prep kitchen are damaged. - To be repaired.There is some damaged wall/missing tiles at landing at top of stairs in the corner and of wall to left of the main kitchen large sink (by chemical dispensing unit). - Walls to be repaired.Wood around the sink in the server area and the cupboard shelf underneath are water damaged. - To be repaired/replaced.
  3. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation (Outstanding): Wooden window frame by the dishwasher was noted to be water damaged/some mold. Was advised now window has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in small room where ice cream freezer kept is drywall but has not been painted. Ceiling to be painted.There are holes cut out of the basement prep kitchen that have not been patched. To be patched and painted. Mostly done.Stairs going into basement prep kitchen are damaged. To be repaired.There is some damaged wall/missing tiles at landing at top of stairs in the corner and of wall to left of the main kitchen large sink (by chemical dispensing unit). Walls to be repaired.Shelving for pop syrups is raw particleboard; shelving to be easily cleanable and impervious to moisture. Was advised shelves are going to be replaced with metal/plastic ones.Wood around the sink in the server area and the cupboard shelf underneath are water damaged. To be repaired/replaced.Top of "banquette" where clean dishes stored in server area needs refinishing. Preferably, replace/cover with top that is more durable, rather than re-sealing the wood top. Was advised are going to be replacing them with metal shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad cooler not maintaining foods at 4C or below. To be repaired. Are keeping foods on ice in the meantime.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. Just the ceiling in the main kitchen and basement prep kitchen need some cleaning, Please continue to remove any unused/un-needed items from the lower level kitchen and area.
  4. Demand Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The bulk onions in white storage bins had lost of fruit flies among them, likely several were rotting. Onions to be discarded.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some of the staff that mix drinks had long hair that was not tied back and were wearing several rings. Staff doing any food/drink preparation must have long hair tied back and remove rings.
    • 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 are not being maintained when cooling large volumes of high risk foods. Please check and record temperatures while cooling to confirm are cooling from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of sanitizer in the basement kitchen that was not labelled. Please label as to its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad cooler was at 14C. To be capable of keeping foods at 4C or below. Foods in cooler were put on ice at time of inspection and company had been called/was there to fix it.Some food items were being overstacked in the inserts in the top of the prep cooler; were at 12-13C. Do not overstack foods in the inserts. Corrected during inspection.
    • 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 mouse droppings in the cupboard underneath the sink in the server station. Remove droppings (spray with 1 parts bleach to 9 parts water first) and then clean and sanitize the area. Ensure no active activity in the area (recommend trap be placed here).There were fruit flies in the basement kitchen among the onions. Please ensure control measures in place to prevent/eliminate them.
    • 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?
      • Violation (Outstanding): Window screen was missing from window in dishwashing area. Please install window screen to prevent entry of flies or keep the window 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 posted on public display. Please put food permit back up 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?
      • Baseboard needed along half-wall in lower level bar. Please install prior to opening bar to public.Area around screens on back wall of lower-level bar not finished (open space, raw wood). Ensure area finished prior to opening bar to the public.Ceiling at base of stairs where they was a leak was patched but the ceiling was not finished (smoothed and repainted). Ceiling to be properly finished.Ceiling in small room where ice cream freezer kept is drywall but has not been painted. Ceiling to be painted.There are holes cut out of the basement prep kitchen that have not been patched. To be patched and painted.Stairs going into basement prep kitchen are damaged. To be repaired.There is some damaged wall/missing tiles at landing at top of stairs in the corner and of wall to left of the main kitchen large sink (by chemical dispensing unit). Walls to be repaired.There is an open black pipe behind dishwasher in new prep kitchen; please cap to prevent items falling in this pipe.Shelving for pop syrups is raw particleboard; shelving to be easily cleanable and impervious to moisture. Was advised shelves are going to be replaced with metal/plastic ones.Wood around the sink in the server area and the cupboard shelf underneath are water damaged. To be repaired/replaced.Top of "banquette" where clean dishes stored in server area needs refinishing. Preferably, replace/cover with top that is more durable, rather than re-sealing the wood top.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Violation (Outstanding): Wooden window frame by the dishwasher was noted to be water damaged (wood was black with what appeared to be mold). Please wash the window frame and investigate and make necessary repairs to the window if issue is identified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Salad cooler not maintaining foods at 4C or below. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. Just the ceiling in the main kitchen and basement prep kitchen need some cleaning, as well as the mop sink room, outside of white bulk storage container (basement prep kitchen) and head of the stand mixer. Please clean these areas.Please also remove any unused/un-needed items from the lower level kitchen and area.

Nearby inspected facilities

Own this business? Add a badge to your website