405 Spray Avenue
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 9, 2026
Not in ComplianceSweet potato soup prepared on Jan.8 noted at an internal temperature of 12C in large container in walk-in refrigerator. Food must be rapidly cooled to 4C; soup discarded. Verify appropriate checks of temperature of being completed in cooling process.
One hand sink was missing paper towel but was corrected during inspection.
Drain flies noted in servery on walls/around sink. Ensure additional pest control steps are taken in this area. Leaking faucet in Rundle preparation area may be contributing to difficulty controlling flies; repair tap.
Areas of floor are damaged including: , -Floor edge (flaking/exposed) beside drain in front of large soup kettles. , -Floor in front of tilt kettle (a number of large pock marks), Ensure floors are maintained so they are easily cleanable and in good repair., , NOTE: Pock marks also noted on dishwasher area floor, however, this area was being kept clean and sanitary (may need repair or sealant in future).
This restaurant has been inspected 4 times since February 15, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
4 violations
Sweet potato soup prepared on Jan.8 noted at an internal temperature of 12C in large container in walk-in refrigerator. Food must be rapidly cooled to 4C; soup discarded. Verify appropriate checks of temperature of being completed in cooling process.
One hand sink was missing paper towel but was corrected during inspection.
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.
Fairmont Banff Springs - Stock
Drain flies noted in servery on walls/around sink. Ensure additional pest control steps are taken in this area. Leaking faucet in Rundle preparation area may be contributing to difficulty controlling flies; repair tap.
Areas of floor are damaged including: , -Floor edge (flaking/exposed) beside drain in front of large soup kettles. , -Floor in front of tilt kettle (a number of large pock marks), Ensure floors are maintained so they are easily cleanable and in good repair., , NOTE: Pock marks also noted on dishwasher area floor, however, this area was being kept clean and sanitary (may need repair or sealant in future).
1 violation
1. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris., 2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry., IN PROGRESS- WORK ORDERS IN PLACE
5 violations
One cutting board in meat area is grooved/discoloured and no longer can be adequately cleaned/sanitized. Ensure cutting board is replaced/replaned.
Paper towel initially missing from hand sink by dishwasher. Corrected at time of inspection.
Bowls kept on dry products as scoops. Use scoop that does not create a risk of hand contamination of product.
1. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris., 2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry.
Taps leaking in meat area. Repair taps so area does not remain wet.
5 violations
Slicer had some grease/food debris on blade. Ensure process for cleaning/sanitizing slicers are reviewed with staff. Feb.16/24; Slicer had been left on stand with grease and debris on blade. Ensure slicer is cleaned/rinsed/sanitized immediately after use.
A few flies noted, especially in small room with slicer and just outside dish area. Consult pest control operator and take additional pest control actions.
A number of areas in the butchery were left with standing water after last shift (small storage room to side of main production, under sinks, in corners). Ensure area is dried/mopped to control microbial growth and attraction of pests.
Dish area had some pitting on the floor. Ensure floor is repaired/sealed so it is easily cleanable.
Cooling logs show that a few products did not cool fully to 4C (40F) within 6 hours, initial temperature that was recorded was above 140F. Logs should verify that food cools to 21C within 2 hours and is at 4C within another 4 hours. If standard is not reached, record corrective actions. **For large volumes of food recommend that blast chiller be repaired/used.