545 Banff Avenue
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 22, 2026
Not in ComplianceThere was paper towel, but it was not in a dispenser, please acquire an appropriate dispenser., , Previously cited:, "There was no paper towel at the bar area hand sink. , , - Please ensure this sink is stocked with paper towels."
This restaurant has been inspected 6 times since June 16, 2023, with 0 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
There was paper towel, but it was not in a dispenser, please acquire an appropriate dispenser., , Previously cited:, "There was no paper towel at the bar area hand sink. , , - Please ensure this sink is stocked with paper towels."
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
3 violations
Some chemical spray bottles (glass cleaner, and sanitizer) were unlabeled. , , - Please ensure all chemicals are labeled correctly to prevent misuse.
No probe thermometer could be located onsite. , , - Please acquire a probe thermometer to measure internal temperatures of food.
There was no paper towel at the bar area hand sink. , , - Please ensure this sink is stocked with paper towels.
1 violation
There was no soap and paper towel at the bar area hand sink. , , - Please ensure this sink is stocked with soap and paper towels.
3 violations
There was a wet wiping cloth on the cutting board. , , - Please ensure that all wiping cloths are stored in an approved sanitizer solution or are used once then washed.
There were some personal items stored on food storage shelves. , , - Please ensure all personal items are stored separately from food in the facility.
Some food debris was observed around the line cooler. , , - Please thoroughly clean this area.
2 violations
, The chlorine test strips for the dishwasher were expired. , , - Replace the test strips so that they can adequately ensure the concentration of the sanitizer.
, 1) There was some scale build-up on the dishwasher. , , - Remove the scale., , 2) There was some mould observed on the caulking along the dishwashing sink. , , - Clean the mould, replace the caulking if necessary. , , 3) Some food debris was observed beside and behind the line cooler. , , - Thoroughly clean this area.
6 violations
The single portion prepackaged butter and cream cheese was stored at ambient temperature without any cold holding or ice and measured 27C and 24C. CDI: food was discarded.
The yogurts on the flat top cooling unit were probed and temperatures measure 15-23C. The lid of the cooling unit was open and was stationed next to the toaster. Please ensure all cold foods are kept at 4C or colder. CDI: yogurt was discarded.
The drink cooler holding the yogurt and whip cream measured 12C and was set at 54F. The yogurt and the whip cream was probed with a thermometer and they read 11C and 15C. CDI: food was discarded. Staff readjusted the temperature of the cooler. , , Please ensure all cooling units are able to hold foods requiring refrigeration at 4C or colder.
The temperature of the breakfast foods was measured at the end of the breakfast buffet. The pork sauce measured 41C and the porridge measured 55C. Please ensure all hot foods are kept hot at 60C or above.
The iodine glasswasher was again out of iodine at the time of inspection. Operator replaced the sanitizer bottle. No iodine test strips were available. Please obtain iodine test strips and ensure the glasswasher is tested twice daily to ensure a 12.5 – 25 ppm iodine solution is utilized for sanitizing. , , Glasses should be washed in the dishwasher and sanitized manually until the glasswasher/ dishwasher are back in service.
The dishwasher measured 0 ppm chlorine. Please repair the glasswasher so that it can sanitize equipment with 100 ppm chlorine. Once repaired, ensure the glasswasher is measured twice daily with test strips (e.g. opening and mid day) to ensure it’s sanitizing at 100-200 ppm chlorine. , , Dishes can be washed with the dishwasher but they have to be manually sanitized with the 2 comp sink until the dishwasher is repaired.