101 Banff Avenue
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 29, 2026
Not in ComplianceShellstock tags were not located during inspection although chef says that they generally keep them. Ensure date that product is served is noted on tags so that we can link any illnesses to specific batch of oysters if necessary.
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
No chlorine in sani cycle was measured for server dishwasher. Do not use the equipment if it is not adequately sanitizing dishes. Prime sanitizer before use and confirm with test strips (chlorine) that adequate concentration has been reached.
A few flies (small fruit or drain flies) were noted near dishwasher, although very limited numbers. Ensure any fly populations are controlled/consult with pest control operator.
No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.
Server counter is worn and has some flaking wood. Ensure counter is repaired so wood is not at risk of getting into food product and can be adequately cleaned.
This restaurant has been inspected 4 times since October 25, 2023, with 0 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
Shellstock tags were not located during inspection although chef says that they generally keep them. Ensure date that product is served is noted on tags so that we can link any illnesses to specific batch of oysters if necessary.
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
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.
No chlorine in sani cycle was measured for server dishwasher. Do not use the equipment if it is not adequately sanitizing dishes. Prime sanitizer before use and confirm with test strips (chlorine) that adequate concentration has been reached.
A few flies (small fruit or drain flies) were noted near dishwasher, although very limited numbers. Ensure any fly populations are controlled/consult with pest control operator.
No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.
Server counter is worn and has some flaking wood. Ensure counter is repaired so wood is not at risk of getting into food product and can be adequately cleaned.
4 violations
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
Cutting boards on main hot line are somewhat discoloured/grooved. Thoroughly wash, clean, and sanitize boards (soak overnight) and confirm that they are still cleanable. If grooves are no longer cleanable, ensure new boards are provided.
Beef broth and barbeque sauce noted cooling in sink under cold running water. Ensure food level is not over water level and add ice to bring temperature down quickly.
No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.
7 violations
A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
Large container of garlic confit out at room temperature. As this product may be at risk of causing botulism, keep product at or below 4C prior to serving (or have other food safety mechanism such as keeping acidity below pH 4.6).
Discussed cooling method; items in large pails were cooling in preparation sink with food level considerably higher than water level. Ensure water/ice level is as high as stock/food level and temperature tested to confirm 4C or less prior to storage. Chef also indicated that sometimes frozen inserts are used to cool quickly.
Containers being used for scooping dry product rather than scoops with proper handles. To avoid contamination of food with hands, use proper scoops and keep handles out of product.
No screen provided on open window by back preparation sink. Provide screen to exclude pests.
Tiles cracked on baseboard by dishwasher and inside the walk-in cooler. Repair tiles so that baseboard/coving is easily cleanable.
1. Walk-in refrigerator door is pocked and has some exposed wood. Refinish/repair door so that it is easily cleanable.**Repaired since previous inspection but surface rough on inside., 2. One area of the floor tile on hot line is missing tile/ tiles are cracked. Repair floor so it is impervious to moisture/grease and cleanable.**Areas of floor tile still cracked and grout is becoming deep in areas / catching moisture and debris., 3. Counter by coffee station / service dishwasher is worn in one spot with some flaking/deteriorating wood. **Hard plastic cover used to shield this area, satisfactory.
6 violations
Shellstock tags for raw oysters are not identifiable by date consumed; at end of each service, ensure date that the lot/batch was served is noted on tags.
Small dishwasher at service station (by espresso machine/coffee) is not getting any sanitizer. Check chlorine level daily prior to using with test strips (confirm 100ppm) and ensure dishes are being sanitized. Do not use dishwasher until levels are confirmed.
1. Hot water tap on hand sink nearest to dishwasher is not working. Repair in progress., 2. Hand sink at entrance to kitchen had hand sanitizer in dispenser instead of hand soap. , **Review appropriate handwashing when using gloves with kitchen staff (remove gloves, wash hands, replace with new gloves when gloves could be contaminated).
Wood cutting board at bar is worn and starting to flake wood. Replace cutting board when it is no longer impervious to moisture/in poor repair.
1. Walk-in refrigerator door is pocked and has some exposed wood. Refinish/repair door so that it is easily cleanable., 2. One area of the floor tile on hot line is missing tile/ tiles are cracked. Repair floor so it is impervious to moisture/grease and cleanable., 3. Counter by coffee station / service dishwasher is worn in one spot with some flaking/deteriorating wood. Repair and re-seal.
In general, cleaning in facility was satisfactory. A couple areas require additional cleaning:, -On lower wine shelves under bar matting in bar area., -On floor/wall joint behind hand sink (nearest dishwasher).