459 Banff Avenue
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 2, 2026
Not in CompliancePest control records not available onsite. , , - Please ensure routine monitoring for pests is conducted and records are kept onsite. Template checklist provided.
Both the sinks in the bar area were dripping. , , - Please repair the drips, ensure they can easily turn off and have no leaks or drips.
Some flooring was peeling in the upstairs dishwashing area, and in the downstairs walk-in. , , - Repair the floor, ensure all floors are smooth and cleanable.
The following areas required additional cleaning., , - Basement kitchen ceiling, - Upstairs utensil shelving, - Mold along this dishwasher caulking , , Please thoroughly clean these areas.
This restaurant has been inspected 5 times since October 18, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
Pest control records not available onsite. , , - Please ensure routine monitoring for pests is conducted and records are kept onsite. Template checklist provided.
Both the sinks in the bar area were dripping. , , - Please repair the drips, ensure they can easily turn off and have no leaks or drips.
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.
Some flooring was peeling in the upstairs dishwashing area, and in the downstairs walk-in. , , - Repair the floor, ensure all floors are smooth and cleanable.
The following areas required additional cleaning., , - Basement kitchen ceiling, - Upstairs utensil shelving, - Mold along this dishwasher caulking , , Please thoroughly clean these areas.
4 violations
Upstairs walk-in fridge was slightly warm, thermometer on the inside said it was 10C. Fridge was opened and closed many times during breakfast service. , , - Please ensure this fridge can hold temperatures below 4C before it is used to store high-risk products.
Hand sink on the right of the main cook line was out of paper towel. , , - Please ensure that all hand sinks are fully stocked with soap and paper towels.
Some flooring was peeling in the downstairs dry storage area, and in the downstairs walk-in. , , - Repair the floor, ensure all floors are smooth and cleanable.
There was some food debris, dust, and grease build-up noted in the following areas: , , - Basement kitchen ceiling, - Can opener, - Basement kitchen by the grills, , Please thoroughly clean these areas.
6 violations
, One sanitizer bottle in the upstairs kitchen was not labelled. , , - Ensure all chemicals are labelled to indicate their contents.
1) Hand sink on the left of the main cook line was out of soap. Hand sink on the right of the main cook line was out of paper towel. , , - Please ensure that all hand sinks are fully stocked with soap and paper towels. , , 2) Basement kitchen hand sink was out of soap. , , - Replace the soap, please ensure all hand sinks are stocked with soap and paper towels at all times.
Potatoes were stored under paper towel dispenser on the main cook line. , , - Move the potatoes, do not store food under the paper towels to ensure that hands do not drip onto food.
, The QUAT and chlorine test strips were expired. , , - Please ensure there are adequate test strips for all chemicals used.
Floor near the drain on the main cook line is damaged and repaired with tape., , - Please repair the floor, ensure it is smooth and cleanable and does not catch debris.
There was some food debris, dust, and grease build-up noted in the following areas: , , - Basement kitchen ceiling, - Shelving in upstairs walk-in cooler, - Dishwashing area, - Underneath drying racks , , Please thoroughly clean these areas.
4 violations
, One sanitizer bottle in the upstairs kitchen was not labelled. , , - Ensure all chemicals are labelled to indicate their contents.
, 1) Sauce in ice baths on the main cook line had a surface temperature of around 10C. , , - Ensure these sauces are completely surrounded by ice so that they are held below 4C. ,
, The QUAT and chlorine test strips were expired. , , - Please ensure there are adequate test strips for all chemicals used.
, In general, the facility is maintained in clean and sanitary condition. There was some grease/debris build-up in the upstairs dishwashing area. , , - Thoroughly clean this area. , ,
3 violations
, One sanitizer bottle was improperly labelled, it was a QUAT sanitizer but was labelled as peroxide cleaner. Another sanitizer bottle was missing a label. , , - Ensure all chemicals are labelled to indicate their contents.
, 1) Inserts of cut tomatoes and oranges were stacked on top of other inserts in the left line cooler. These items were measured around 15C. , , - Do not stack inserts as they will not be adequately refrigerated, and ensure the line cooler lid can be closed to keep cool air in. , , 2) Yogurt in an ice bath on the cook line was measured around 8C. The ice had mostly melted. , , - Ensure all items on ice baths are fully surrounded by ice. Replenish ice throughout service.
In general, the facility is maintained in clean and sanitary condition. The following areas require more attention:, , -Around vents in downstairs kitchen (buildup of dust), -Under the dishwashing area , ,