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Wild Life Distillery

160 - 105 Bow Meadows Crescent Canmore AB T1W 2W8 · Food - General

Official record from Alberta →

Inspection summary

Wild Life Distillery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on June 23, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 12 times across 6 separate inspections, most recently on June 23, 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 once on November 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 19, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility has switched to QUAT sanitizer for surfaces. No QUAT test strips were located onsite. - Please acquire appropriate QUAT test strips for the sanitizer used.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly; concentration was 0 ppm chlorine. May have also been some issues with the soap and rinse aid not being properly connected to the machine. - Please repair the dishwasher, ensure chlorine concentration is 100ppm, and that dishes are being properly washed and rinsed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentration is not being routinely tracked and recorded. - Please check dishwasher concentration daily and record on log sheets.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly; concentration was 0 ppm chlorine. May have also been some issues with the soap and rinse aid not being properly connected to the machine. - Please repair the dishwasher, ensure chlorine concentration is 100ppm, and that dishes are being properly washed and rinsed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentration is not being routinely tracked and recorded. - Please check dishwasher concentration daily and record on log sheets.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing, measuring 0 ppm chlorine. - Please ensure that the dishwasher is repaired and that it was sanitize at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher concentration was not being monitored. - Please ensure test strips are used and sanitizer concentration inside the dishwasher is monitored.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration in the sanitizer bottles was 0 ppm. Bottles were refilled with a 100-ppm bleach solution. - Please ensure that there is always a sanitizer solution available onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were initially unlabeled. Labels were added while onsite. - Please ensure that all chemicals used are labelled to indicate their contents to prevent misuse.
    • 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 test strips could be located onsite. - Please ensure there are appropriate test strips for the dishwasher and sanitizer used.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle was empty. - Please ensure the bottle is refilled and is at a concentration of 100-200 ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer was empty, please ensure the bottle is replaced and that it is sanitizing at 50-100 ppm chlorine.
    • 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 test strips could be located onsite. - Please ensure there are appropriate test strips for the dishwasher and sanitizer used.
  8. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pre-cut garnishes and ice; no hand sanitizer provided. Provide sanitizer for hand hygiene where there is no food handling.
  9. Monitoring Inspection

    0 infractions

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