101 - 300 Old Canmore Road
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
18 septembre 2025
Non conformeOne food handler was wearing several rings. Were removed during inspection.
Cooling logs are not being maintained. Please do cooling logs to confirm high risk foods (e.g. meat) is being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
There were some fruit/drain flies, particularly in the dishpit area. Take measures to get rid of and prevent fruit flies.
Some of the cutting boards need replacing as they have some deep grooves and are no longer easily cleanable.
Yellow crates need some cleaning (ones used to stack boxes of potatoes on top). Please clean the crates.
Ce restaurant a été inspecté 5 fois depuis le 26 avril 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
5 infractions
One food handler was wearing several rings. Were removed during inspection.
Cooling logs are not being maintained. Please do cooling logs to confirm high risk foods (e.g. meat) is being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
There were some fruit/drain flies, particularly in the dishpit area. Take measures to get rid of and prevent fruit flies.
Some of the cutting boards need replacing as they have some deep grooves and are no longer easily cleanable.
Yellow crates need some cleaning (ones used to stack boxes of potatoes on top). Please clean the crates.
4 infractions
Cooling logs are not being maintained. Please do cooling logs to confirm high risk foods (e.g. meat) is being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
There was a box of potatoes being stored on the floor. Store up off the floor., , There were some boxes of food on the floor in the walk-in-cooler. Store up off the floor. Corrected during inspection., , Cellphone of table next to food preparation. Store personal items away from food., , There were some open bags of sugar, etc. at end of back kitchen. Close bags after use.
There were some fruit flies, particularly in the dishpit area. Take measures to get rid of and prevent fruit flies.
There are some areas that need more thorough cleaning: floor along walls, around crates. Please clean these areas.
1 infraction
Overall cleanliness is good but floor under dishwasher needs some cleaning and area around the separate oven. Please clean these areas.
1 infraction
There is a raw wood ridge/ledge underneath the expo line. To be covered with material that is smooth, easily cleanable and impervious to moisture. , Hole (under expo line) where computer plug-in has come out of wall. To be covered/filled with material that is smooth, easily cleanable and impervious to moisture., Waste line plumbing was removed from handsink with chemical dispensers. Ensure the hole under the sink is repaired and sink is made functional again.
6 infractions
Sous-vide plan to be provided for the food items (e.g. duck) that are cooked in this manner. ,
Some spray bottles of chemical (sanitizer) were not labelled as to their contents. To be labelled.
The prep cooler across from the oven was at 14C. Foods (meats) inside were at 6C (were thawing). Cooler must be able to maintain foods at 4C or less. Foods were moved into a cooler that was the proper temperature at time of inspection. , Do not use the cooler that was at 14C until it is adjusted/repaired.
The handsink is the dishpit area had no paper towel & the soap dispenser had fallen off the wall. There was also several items sitting in front of the handsink. This handsink needs to be properly equipped and accessible as there is not another handsink in close vicinity to the dishpit area.
There is a mobile bar that is sometimes located inside in dining area and sometimes outside on patio. Need at least a mobile handwashing sink (though a plumbed-in sink is preferable) with hot and cold running water as are mixing drinks, etc. Freshwater tank to be at least 20L and wastewater tank to be 10% larger than the freshwater tank.
Overall cleanliness is fairly good but some some cleaning is needed along sides of cooking equipment and the meat slicer was not cleaned after use the day before. , , Also, some organizing needed; some supplies in kitchen area (tools, etc.) that need to be removed/moved.