333 Banff Avenue
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 30, 2026
Some "Sink and Surface" sanitizer bottles were unlabeled. Labels were added during the inspection. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
Around 7 trays of eggs were out on the counter without means of temperature control. Eggs were moved into the fridge during the inspection. , , - Please ensure egg temperature is maintained below 7C.
Chlorine sanitizer bucket at the bar dishwasher was empty. Sanitizer was replaced onsite. , , - Please ensure this dishwasher is fully supplied with chemicals, recommend using the chlorine test strips to verify it is working at least daily.
There was no hand soap at the bar hand sink near the ice well., , - Please ensure this sink is supplied to be used for handwashing with soap and paper towels in appropriate dispensers.
Some large containers of chicken stock were stored in the walk-in uncovered. Lids were added during the inspection. , , - Please ensure all food that is stored is covered with an appropriate lid/cover.
No "sink and surface" test strips could be located for the surface sanitizer used. , , - Please acquire appropriate test strips.
*Repeat Violation*, There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. , , - Repair or replace any damaged wall tiles.
Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. , , - Please clean these areas.
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.
Hello Sunshine - Dough Room
This restaurant has been inspected 7 times since September 26, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
8 violations
Some "Sink and Surface" sanitizer bottles were unlabeled. Labels were added during the inspection. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
Around 7 trays of eggs were out on the counter without means of temperature control. Eggs were moved into the fridge during the inspection. , , - Please ensure egg temperature is maintained below 7C.
Chlorine sanitizer bucket at the bar dishwasher was empty. Sanitizer was replaced onsite. , , - Please ensure this dishwasher is fully supplied with chemicals, recommend using the chlorine test strips to verify it is working at least daily.
There was no hand soap at the bar hand sink near the ice well., , - Please ensure this sink is supplied to be used for handwashing with soap and paper towels in appropriate dispensers.
Some large containers of chicken stock were stored in the walk-in uncovered. Lids were added during the inspection. , , - Please ensure all food that is stored is covered with an appropriate lid/cover.
No "sink and surface" test strips could be located for the surface sanitizer used. , , - Please acquire appropriate test strips.
*Repeat Violation*, There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. , , - Repair or replace any damaged wall tiles.
Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. , , - Please clean these areas.
2 violations
There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. , , - Repair or replace any damaged wall tiles.
Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. , , - Please clean these areas.
3 violations
1) Some of the ice baths on the main cook line had melted, more ice was added this time. , , - Please ensure items in the ice baths are maintained below 4C. , , 2) The salad cooler in the front pizza area was slightly warm, air temperature around 8C. , , - Please do not use this cooler to store high risk items until it can hold temperatures below 4C.
There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. , , - Repair or replace any damaged wall tiles.
Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. , , - Please clean these areas.
3 violations
Some of the sanitizer bottles were missing labels. , , - Please ensure all chemicals used have appropriate labels.
There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. , , - Repair or replace any damaged wall tiles.
Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris noted throughout the facility. Please clean areas including but not limited to: , , - The floors of that walk-in coolers , - Bottom prep shelves, - Dry product storage area.
3 violations
, Far right line cooler was warm (measured around 8C). , , - Ensure this cooler can keep products below 4C before it is used.
, Multiple cracked tiles were observed on the main cooking line. , , - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
, One of the cutting boards used on the cook line was stained and had deep grooves. , , - Repair or replace this cutting board.
5 violations
, Some of the scoop handles for the dry products were left submerged in the product. , , - Ensure all handles are left out of the product to prevent cross-contamination from hands into the product.
, No thermometer with a max/min function was available onsite to test the temperature of the dishwasher. , , - Acquire an appropriate thermometer to ensure the dishwasher is reaching sanitizing temperatures.
Pest control records were not available onsite during the inspection., ,
6 violations
, Some of the scoop handles for the dry products were left submerged in the product. , , - Ensure all handles are left out of the product to prevent cross-contamination from hands into the product.
Dishwasher was not reaching adequate sanitizing temperature, was only reaching 63C, needs to reach 74C at the plate level to be sanitizing dishes., , - All dishes must be adequately sanitized. contact someone to service the dishwasher. In the meantime, sanitize all dishes in a basin of the sink by submerging them 100ppm chlorine solution for at least 2 minutes, then airdry. ,
, No thermometer with a max/min function was available onsite to test the temperature of the dishwasher. , , - Acquire an appropriate thermometer to ensure the dishwasher is reaching sanitizing temperatures.
, Multiple cracked tiles were observed on the main cooking line. , , - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
, Additional cleaning is required in high-touch areas such as fridge handles and sink taps. , , - Ensure high-touch areas are being routinely cleaned.
Pest control records were not available onsite during the inspection., ,
, Multiple cracked tiles were observed on the main cooking line. , , - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
, Additional cleaning is required in high-touch areas such as fridge handles and sink taps. , , - Ensure high-touch areas are being routinely cleaned.