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Wild Life Distillery - Events

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

Official record from Alberta →

Inspection summary

Wild Life Distillery - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 3, 2024. The most recent inspection, on August 1, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 August 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 1, 2026. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • 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 2 times across 2 separate inspections, most recently on August 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on August 1, 2026. For example: Has appropriate notification been given for the special event?

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. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Carton of opened oat milk was sitting out at room temperature; to be refrigerated after opening. Was put into cooler with ice during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Improper temporary handwashing station was set-up (hand sanitizer instead of soap, no paper towel).
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The booth was set up on grass. For an event longer than 1 day, flooring that is smooth, easily cleanable and impervious to moisture is required.
    • 23. Has appropriate notification been given for the special event?
      • No special event food vendor notification form was received for this event.
  2. Demand Inspection

    2 infractions

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The booth was set up on grass. For an event longer than 1 day, flooring that is smooth, easily cleanable and impervious to moisture is required.
    • 23. Has appropriate notification been given for the special event?
      • No special event food vendor notification form was received for this event.
  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Lemons/limes were being cut up and was advised they would be scooping ice/mixing drinks. There was no temporary handwashing station set up in the booth.Temporary handwashing station required in the booth (not permitted to share with other food vendor). Corrected during inspection; temporary handwashing station set-up in booth.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The booth was set up on grass. For an event longer than 1 day, flooring that is smooth, easily cleanable and impervious to moisture is required.
  4. Demand Inspection

    1 infraction

    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • To provide samples of low-risk foods dispensed from their original sealed container at a special event, are to have hand sanitizer in the booth (and access to a handsink). Though thee was access to a handsink on the other side of the part, no hand sanitizer was provided in the booth. Hand sanitizer required.

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