C1A - 317 Banff Avenue
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 6, 2026
Hand sink by the topping's cooler was dripping. Plumber has been contacted to repair the drip. , , - Please ensure the drip is repaired.
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.
Yan's Bistro
This restaurant has been inspected 7 times since January 8, 2024, with 2 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
Hand sink by the topping's cooler was dripping. Plumber has been contacted to repair the drip. , , - Please ensure the drip is repaired.
No violations
1 violation
There was some grease and food debris buildup behind the fryers and in the chicken warmers. , , - Please clean these areas.
No violations
2 violations
, Sanitizer concentration in the sink and in the bucket was low (around 100 ppm), buckets were replaced, fresh sanitizer had a concentration of 200 ppm. , , - Please ensure QUAT sanitizer concentrations are maintained between 200-400 ppm.
, There was flour debris spilt on the floor of the dry storage area. , , - Clean this area.
1 violation
, 1) There was flour debris spilt on the floor of the dry storage area. , , - Clean this area.
3 violations
, When speaking with the operator about manual dishwashing procedures, they mentioned that dishes are submerged in sanitizer then immediately removed and airdried. This is incorrect and dishes need to be submerged in the sanitizer solution for at least 2 minutes before being airdried. This was explained to the operators onsite. , , - Ensure proper manual dishwashing procedures are followed.
, When speaking with the operator about the breading procedure for the chicken, it was noted that the bus bins used to transport the chicken were only washed once a day. , , - Ensure these bins are washed more frequently (around every 4 hours).
, 1) Observed some dust build-up on the ceiling vent in the kitchen. , , - Please thoroughly clean this area to prevent dust from falling into food., , 2) There was some mould noted along the caulking of the back hand sink and dishwashing sink. , , - Remove the mould and replace the caulking if necessary. , , 3) There was flour debris spilt on the floor of the dry storage area. , , - Clean this area.