Wild Thyme Cafe
2018 20 Street Nanton AB T0L 1R0 · Food - General
12 inspections
- Risk Management Inspection
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?
- Aug 6, 26:No written records of pest control measures were available onsite.Prepare a written log of pest control measures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Aug 6, 2026 - Outstanding2/4/2026 Outstanding - Floors around the rear kitchen sink is uneven.Repair flooring to render noted areas smooth and easily cleanable.*Flooring near the stove and pizza oven appears to have been repaired to be smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Equipment not in use and extra items observed throughout the back kitchen area - Food equipment (stove, fridge, shelves, etc.) with visible buildup of debris*Please ensure the kitchen area is decluttered, and routine cleaning/sanitation of facility and equipment is in place
- 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?
- Risk Management Inspection
2 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?
- 2/4/2026 - Outstanding - pest control traps were observed but there was no documentation. No activity or droppings could be seen during the inspection.No written records of pest control measures were available onsite.Mouse droppings were noted underneath dry storage and behind coolers.Prepare a written log of pest control measures.Safely dispose of noted mouse droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2/4/2026 Outstanding - Floors around the rear kitchen sink is uneven.Repair flooring to render noted areas smooth and easily cleanable.*Flooring near the stove and pizza oven appears to have been repaired to be smooth and cleanable.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared food surface sanitizing solution at the time of inspection. A sanitizer should be readily available for food-contact surfaces to be properly cleaned and sanitized to reduce the risk of contamination.**A bleach chlorine sanitizing solution was prepared during the inspection and tested satisfatory.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The prep cooler counter cutting board was observed to be unclean, with visible soil in the grooves. Unclean cutting boards can harbor food debris and bacteria, making them difficult to properly clean and sanitize. **Please use an alternative smaller cutting board while waiting to resurface or replace the prep cooler cutting board to ensure it is smooth, cleanable, and sanitary.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness.**Covers were placed on all food items in the upright cooler during the inspection
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both front and back kitchen handwash sinks were obstruction with utensils. Ensure handwash sinks remain clear and accessible at all times to allow proper handwashing.***Utensils were removed from the handwash sinks during the inspection, and staff was reminded to have a dedicated handwash sink free from obstructions 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?
- 2/4/2026 - Outstanding - pest control traps were observed but there was no documentation. No activity or droppings could be seen during the inspection.No written records of pest control measures were available onsite.Mouse droppings were noted underneath dry storage and behind coolers.Prepare a written log of pest control measures.Safely dispose of noted mouse droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2/4/2026 Outstanding - Floors around the rear kitchen sink is uneven.Repair flooring to render noted areas smooth and easily cleanable.*Flooring near the stove and pizza oven appears to have been repaired to be smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Following areas require cleaning:-Behind the upright glass door cooler-Inside the microwave -Floors around the kitchen, stove and the oven area-Fan above the front count-Display utensils above the coffee machine
- 23. Is the facility maintained in a clean and sanitary condition?
- 2/4/2026 Outstanding - Additional cleaning is needed in the following areas:-Hood vent above stovetop-Utensil storage areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
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)?
- The heat-sanitizing dishwasher does not have a working gauge or other means of verifying temperature. Acquire a suitable digital thermometer capable of measuring a maximum rinse temperature.
- 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?
- No written records of pest control measures were available onsite.Mouse droppings were noted underneath dry storage and behind coolers.Prepare a written log of pest control measures.Safely dispose of noted mouse droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floors under dry storage shelving is uneven.Repair flooring to render noted areas smooth and easily cleanable.*Flooring near the stove and pizza oven appears to have been repaired to be smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Inside of coolers-Hood vent above stovetop-Area under dry storage shelving-Utensil storage areas
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The heat-sanitizing dishwasher does not have a working gauge or other means of verifying temperature. Acquire a suitable digital thermometer capable of measuring a maximum rinse temperature.
- 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?
- No written records of pest control measures were available onsite.Mouse droppings were noted underneath dry storage and behind coolers.Prepare a written log of pest control measures.Safely dispose of noted mouse droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring near the stove and pizza oven is damaged, uneven, or missing. Floors under dry storage shelving is uneven.Repair flooring to render noted areas smooth 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?
- The shelving unit behind the pizza prep cooler has an absorbent side. Cover or finish surface to ensure this backsplash area is smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is needed in the following areas:-Inside of coolers-Hood vent above stovetop-Area under dry storage shelving-Utensil storage areas
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Cloth sanitizer buckets were not filled for use today.- Corrected on site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Main prep table upper inserts and lower cabinet has a buildup of older foods.- To be cleaned and maintained.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The 2 white plastic flour type storage containers are very dirty on the outside.- to be cleaned or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Many dirty wiping clothes throughout the kitchen.Daily dedicated bleach water bucket to be on site and mixed to 200 ppm chlorine.- Use testing strips.- Change often when dirty.- To keep your wiping cloths always in this and stored in a laundry bag in the back.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food prep cooler and area. Clean this entire area by pulling all items from this area and deep cleaning all. - Many dirty wiping clothes stored in this food handling area. Store away from food in a dirty laundry bag.2. Cooking line and hand sink. To have hand soap at this sink.- hard to reach floors and walls have a large buildup of grease. Need to be fully cleaned.3. Front 2 comp hand sink/utiliy sink. To be kept un-cluttered and clean for hand washing by front of house staff.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?