405 Spray Avenue
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 9, 2026
Not in Compliance1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. , 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display., 2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
This restaurant has been inspected 5 times since February 16, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
5 violations
1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. , 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display., 2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
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 - Grapes Wine Bar
At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
1 violation
One area of floor on hot line has a gap/worn. Repair and seal floor where needed. IN PROGRESS - Work Order
6 violations
Items placed on top of ice not staying at or below 4C. Keep below 4C (or use/discard within 2 hours with recorded temperature/time tracking).
Milk in servery fridge was too warm (measured above 10C). Do not use this fridge until it can keep milk at or below 4C, product removed at time of inspection.
Chlorine sanitizer slightly weak at bar dishwasher. Dishwashers in main kitchen reaching adequate sanitizing temperature.
Tap dripping by spice storage area. Repair tap and ensure area dries out adequately.
One area of floor on hot line has a gap/worn. Repair and seal floor where needed.
Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary. **Some dust/debris was still noted on ceiling of produce fridge at end of prep line.
3 violations
1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment., 2. Small number of flies noted in servery area, at entrance to kitchen, and around dish area.
1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable., 2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.
5 violations
Initially it appeared that the dishwasher was not reaching adequate sanitizing temperature (had been checked in the morning and had been working properly). Chlorine sanitizer was immediately installed until sanitizer temperature can be verified.
Initially hand sink at Chophouse 1888 did not have any paper towel. Roll replaced at time of inspection.
1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment., 2. Small number of flies noted in servery area, at entrance to kitchen, and around dish area.
1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable., 2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.