119 Banff Avenue
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 25, 2025
Not in ComplianceInserts with cooked onions, mushrooms were noted on side prep table after cooking. Ensure items are RAPIDLY cooled to 4C to prevent any risk of botulism. Larger inserts may not cool within 4 hours; one method would be to spread product out and place in walk-in to ensure rapid cooling.
Items kept on ice at side prep table (cut tomatoes, guacamole, cut onions etc), were measured at 8C and not fully sunk into ice. Recommend mechanical refrigeration for these items. If using ice, test temperature and ensure food level is no higher than ice level.
One ceiling tile is peeling/separating, a few others have dust/are damaged. Ensure ceiling stays in good repair and cleanable. Ceiling tiles beside dishwasher are splattered with debris; replace or thoroughly clean.
Shelves on side prep station (storage for inserts) are rusted and no longer cleanable. Repair or refinish shelving so that it is cleanable.**Bottom shelf is smooth stainless steel- good. Top shelf sitting on top of table still has some rust/damage. Replace areas that are rusty/not cleanable.
Wall beside pizza oven has large hole and is pitted/not cleanable. Patch and refinish wall so that it is cleanable.**While on-site noted that pizza oven will be removed and wall repaired during fall shutdown.
Rubber seal on walk-in refrigerator door are damaged. Replace seal so that refrigerator closes tightly.**Rubber gasket still needs replacement but door is now sealing well (latch fixed).
This restaurant has been inspected 4 times since February 14, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
Inserts with cooked onions, mushrooms were noted on side prep table after cooking. Ensure items are RAPIDLY cooled to 4C to prevent any risk of botulism. Larger inserts may not cool within 4 hours; one method would be to spread product out and place in walk-in to ensure rapid cooling.
Items kept on ice at side prep table (cut tomatoes, guacamole, cut onions etc), were measured at 8C and not fully sunk into ice. Recommend mechanical refrigeration for these items. If using ice, test temperature and ensure food level is no higher than ice level.
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.
One ceiling tile is peeling/separating, a few others have dust/are damaged. Ensure ceiling stays in good repair and cleanable. Ceiling tiles beside dishwasher are splattered with debris; replace or thoroughly clean.
Shelves on side prep station (storage for inserts) are rusted and no longer cleanable. Repair or refinish shelving so that it is cleanable.**Bottom shelf is smooth stainless steel- good. Top shelf sitting on top of table still has some rust/damage. Replace areas that are rusty/not cleanable.
Wall beside pizza oven has large hole and is pitted/not cleanable. Patch and refinish wall so that it is cleanable.**While on-site noted that pizza oven will be removed and wall repaired during fall shutdown.
Rubber seal on walk-in refrigerator door are damaged. Replace seal so that refrigerator closes tightly.**Rubber gasket still needs replacement but door is now sealing well (latch fixed).
8 violations
Lemons/limes/oranges and garnishes for drinks not washed prior to use. Wash all produce and garnishes used for drinks.
Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level. **ITEMS ON ICE STILL NOT AT CORRECT TEMPERATURE, MEASURED FROM 11C (PICKLES) TO 30C (CHEESE). PROVIDE MECHANICAL REFRIGERATION FOR THESE ITEMS (IN MEANTIME KEEP IN EXISTING FRIDGE).
A small number of drain flies were noted above ketchup dispenser; the floor in this area was also moist from filling chemical dispenser and there were food splatters on the wall. Thoroughly clean hallway leading to kitchen as well as wall and floor to control fly populations.
One ceiling tile is peeling/separating, a few others have dust/are damaged. Ensure ceiling stays in good repair and cleanable. Ceiling tiles beside dishwasher are splattered with debris; replace or thoroughly clean.
Shelves on side prep station (storage for inserts) are rusted and no longer cleanable. Repair or refinish shelving so that it is cleanable.
Wall beside pizza oven has large hole and is pitted/not cleanable. Patch and refinish wall so that it is cleanable.
1. Rubber seal on walk-in refrigerator door are damaged. Replace seal so that refrigerator closes tightly., 2. Dough machine appears to be leaking grease or oil (currently wrapped with plastic bag). Remove bag with oil frequently to prevent drips, thoroughly clean machine before use, recommend repairing leak/using alternate equipment.
Dust/debris noted around walk-in refrigerator fan. Clean fan and ceiling in walk-in refrigerator as often as needed.
7 violations
1. Hot line cutting boards grooved and discoloured. , 2. Some old cutting boards noted at end of hot line that are worn/discoloured. , *Replace or replane any cutting boards that are no longer easily cleaned/sanitized.
Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level. **ITEMS ON ICE STILL NOT AT CORRECT TEMPERATURE, MEASURED FROM 11C (PICKLES) TO 30C (CHEESE). PROVIDE MECHANICAL REFRIGERATION FOR THESE ITEMS (IN MEANTIME KEEP IN EXISTING FRIDGE).
Initially no sanitizer was measured in dishwasher cycle; once primed adequate concentration of sanitizer noted (chemical had just been changed). Ensure concentration checked with test strips daily and when changing chemical before using dishwasher.
1.Hand sink tap leaking on main hot line. Repair in progress., 2.Bar hand sink tap not working properly. Repair in progress.
IN Progress: Replacement of ceiling lights in kitchen (ensure during replacement that you confirm that all lights are either shatterproof or have shatterproof shields).
Some pooling water around ice machine. Ensure drainage from machine checked and area around ice machine stays in a clean/sanitary condition.
1. Bar dishwasher curtains are built up with scale/debris. Thoroughly clean curtains or replace., 2. Some food debris was noted under bar matting (close to taps). Clean counter under matting as often as needed.
3 violations
The temperature of the prep cooler across from the fryer was recorded at an ambient temperature of 7-10C. ON CURRENT INSPECTION THIS FRIDGE MEASURED AT 9C (repairs had been completed but still not maintaining temperature)., , Repair cooler so an ambient temperature of 4C or lower can be reliably maintained. , ,
Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level.
The bar did not have hand washing supplies (liquid soap and paper towel dispenser) within the vicinity of the bar's sink. CURRENT INSPECTION: NO HAND SOAP AT BAR HAND SINK., , Provide suitable hand wash supplies for the bar.