2 Floor - 201 Banff Avenue
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 mai 2026
An orange-colored chemical spray bottle in the basement walk-in cooler was missing a label., , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
*Outstanding Violation*, No QUAT test strips could be located onsite. , , - Please acquire appropriate test strips for all chemicals used.
No pest control records could be located onsite. Staff indicated a professional company conducts routine monitoring. , , - Please ensure records of all pest control measures are kept onsite.
Some small flies were noted in the kitchen. , , - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
One of the lights on the main cook line was missing its shatterproof cover. , , - Please replace the cover.
There was some food debris, dust, and grease buildup noted in the following locations: , , - Hood vents , - The main cook line (in the tile grout), - By the pop syrup shelf, , Please clean the facility including but not limited to these areas.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
BeaverTails
Ce restaurant a été inspecté 7 fois depuis le 16 juin 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
6 infractions
An orange-colored chemical spray bottle in the basement walk-in cooler was missing a label., , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
*Outstanding Violation*, No QUAT test strips could be located onsite. , , - Please acquire appropriate test strips for all chemicals used.
No pest control records could be located onsite. Staff indicated a professional company conducts routine monitoring. , , - Please ensure records of all pest control measures are kept onsite.
Some small flies were noted in the kitchen. , , - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
One of the lights on the main cook line was missing its shatterproof cover. , , - Please replace the cover.
There was some food debris, dust, and grease buildup noted in the following locations: , , - Hood vents , - The main cook line (in the tile grout), - By the pop syrup shelf, , Please clean the facility including but not limited to these areas.
9 infractions
QUAT sanitizer solution in the spray bottle on the main cook line measured 0ppm. Solution was emptied and re-made to be 200 ppm QUAT. , , - Please ensure all sanitizer concentrations are at the appropriate level.
Observed some very quick handwashing, handwashing without soap, and staff not fully drying their hands before returning to work. , , - Please ensure hands are washed appropriately, and as often as necessary to prevent contamination of food.
Some chemical spray bottles were missing labels. , , - Please ensure all chemicals used are appropriately labelled to indicate their contents.
6 infractions
Some of the food handlers were wearing bracelets/hand jewelry. , , - Ensure food handlers remove jewelry or push them up their arms so they cannot come into contact with food and hands/wrists can be adequately washed.
Small line cooler on the side was warm. Inside thermometer was reading 9C, items in the line cooler including Tzatziki, cheese curds, and egg wash, were at 7C internally. Items were removed from the fridge, and the temperature was adjusted. , , - Please do not use this cooler until it can hold temperatures below 4C.
Many small flies were noted in the kitchen. , , - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
5 infractions
Some chemical spray bottles (glass cleaner) were missing labels. , , - Ensure all chemicals are adequately labelled to indicate their contents.
There was no soap at the back prep area hand sink. , , - Please ensure that all hand sinks are fully stocked with soap and paper towel.
Some personal items (phones, water bottles) were out on food prep surfaces. , , - Items were moved, please ensure personal items are kept away from food prep areas.
6 infractions
, Some chemical spray bottles were missing labels. , , - Ensure all chemicals are adequately labelled to indicate their contents.
Bar fridge in the back prep area was warm, ambient air temperature was around 15C., , - Ensure this fridge is not used to store high-risk products until it can hold temperatures below 4C.
Some of the coolers did not have functioning thermometers in them. , , - Ensure all coolers have thermometers and the temperatures are regularly monitored.
4 infractions
, Some chemical spray bottles were missing labels. , , - Ensure all chemicals are adequately labelled to indicate their contents.
, 1) Cheese in the prep cooler directly across from the cook line was measured with an IR thermometer around 18C, when probed it was found to be 9C., , - Cheese was discarded onsite, ensure temperature of high-risk products is below 4C. , , 2) Items in the breakfast line cooler were measured around 10C with an IR thermometer. When probed they were 6C. , , - Ensure all high-risk products in line coolers are stored below 4C. Do not fill the inserts as high to ensure the products are being adequately refrigerated. , , 3) There were some inserts in the line coolers that were double stacked., , - Do not double stack inserts in line coolers. Ensure any products that do not fit in the top of the cooler are kept in the bottom where they can be held below 4C., , 4) Some of the coolers did not have functioning thermometers in them. , , - Ensure all coolers have thermometers and the temperatures are regularly being monitored. , ,
16 infractions
Multiple used cleaning clothes were observed on work surfaces. CDI: Operator was instructed to collect them all and submerge them in a bucket of sanitizer. When used cleaning clothes are not in use, please ensure they are submerged in a bucket of sanitizer to prevent bacterial growth. Alternatively, they can be placed in laundry if not in use.
The sink and surface sanitizer measured between 0 – 1.17 ppm. PHI taught operator how to make a bleach water sanitizer onsite. Please repair the sink and surface dispenser so that it can dispense sanitizer at 2.11 to 4.30 ppm lactic acid. After dispenser is repaired ensure that the sanitizer concentration is measured twice daily. , , Please utilize a 100 -200 ppm chlorine sanitizer until the dispenser is repaired. Please ensure the sanitizer is measured twice daily (e.g. opening, mid day), to ensure that it is working at the appropriate concentrations.
Meats in the ice bath beside the hot holding unit were warm. Internal temperature around 10C. Inserts were sitting on top of ice and were not submerged in ice. Items were moved back into the refrigerator., , - Please ensure all foods are held below 4C or above 60C. If ice baths are to be used, then items need to be fully submerged in ice.
Some raw burger patties were being portioned right next to the hand sink where there is no splash guard. , , - Please ensure no food handling happens right next to the sink to prevent splashing onto food. Or install a splash guard on the sink.
No QUAT test strips could be located onsite. , , - Please acquire appropriate test strips for all chemicals used.
Many small flies were noted in the kitchen. , , - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
One of the lights on the main cook line was missing its shatterproof cover. , , - Please replace the cover.
There was some food debris, dust, and grease buildup noted in the following locations: , , - Inside sliding door bar fridge , - Hood vents , - The main cook line (in the tile grout), - By the pop syrup shelf, , Please clean the facility including but not limited to these areas.
One of the lights on the main cook line was missing its shatterproof cover. , , - Please replace the cover.
There was some old food debris in the slicer. , , - Please clean the slicer, ensure it is cleaned and sanitized in between uses.
There was some food debris, dust, and grease buildup noted in the following locations: , , - Shelves above the main cook line , - Dry storage area, - Inside fruit cooler , - Ceiling and upper walls , - Underneath and behind equipment, , Please clean the facility including but not limited to these areas.
There is damage to the drywall by the dry storage bins. , , - Please repair the wall, ensure it is smooth and cleanable.
There was some old food debris in the slicer. , , - Please clean the slicer, ensure it is cleaned and sanitized in between uses.
No test strips could be located for the dishwasher, glass washers, or sanitizers. , , - Please acquire appropriate test strips for all chemicals used.
There were some fruit flies in the dishwashing and mop sink areas. , , - Remove any standing water and debris that might be attracting them. Continue to work on controlling the fruit flies.
There were some areas noted throughout the facility that require extra cleaning. , , - The knife holder, - Inside the milkshake machine, - Floors and shelves in the dry storage area, , Please thoroughly clean these areas.
, There were some items in the walk-in coolers that were stored directly on the ground. , , - Ensure all food products are stored at least 15 cm above the ground to facilitate cleaning.
, There were some areas noted throughout the facility that require extra cleaning. , , - The fans in the walk-in coolers, - Commercial can opener, - Floors in the dry storage and dessert area, - Inside of the upstairs ice machine, , Please thoroughly clean these areas.
The tzatziki sauce was measured at 7C with an IR thermometer. When it was probed with a thermometer, it measured at 3C. Please ensure all cooler lids are kept closed when the cooler is not in use.
Multiple bottles of sauce were stored at ambient temperature for more than 2 hrs. A bottle of ranch was probed with a thermometer and measured 21C. Please ensure all sauces that require refrigeration are kept at 4C or colder.
Two large tubs of parm soup were being cooled in an ice bath in the sink. The ice bath only went halfway up the containers. Both tubes were probed with a thermometer and internal temperatures measured 27C and 35C. Soups had been sitting in the ice baths for 3.5 hrs at the time of inspection. Operator reported that they normally utilize ice wands but those recently broke. , Improper cooling methods are being practiced. Please ensure all foods are cooled from 60C to 20C in 2 hrs and placed into cold holding. Once placed into cold holding, foods must drop from 20C to 4C in 4 hrs. If the internal food temperatures are unable to reach such temperatures in this time frame, foods must be discarded. A timer and probe thermometer must be used to monitor the process. Improper cooling of large containers of food, can subject the internal temperature to remain in the danger zone which may promote bacteria growth. ,
The dessert cooler measured 7C with an IR thermometer. The chef identified that the crumble was kept in the cooler the longer. It was probed with a thermometer and it measured 7C. Please repair or replace the cooler so that it can hold all foods under 4C.
The salad station’s prep cooler measured 9C with an IR thermometer. The chef identified that the roasted red pepper sauce was kept in the cooler the longest. The sauce was probed and measured 10C. Chef adjusted the temperature settings. Please monitor the cooler and ensure foods are kept at 4C or colder. If foods aren’t kept below 4C even after temperature adjustments, please repair or replace the cooler.
The breakfast sausages and chorizo which were placed in a metal container on top of the flat top grill measured 39C and 38C with an IR thermometer. Please ensure all hot foods are kept at 60C or above.
The hollandaise sauce measured 40-50C with an IR thermometer. Please ensure all hot foods are kept at 60C or above.
The foods in the prep cooler across from the cook line measured 15-24 C with an IR thermometer. The lid was cooler’s top lid was removed. Chef identified that the cheese had been in the cooler the longest. Cheese was probed with a thermometer and read 8C. Please repair or replace the fridge so that it can hold foods at 4C or colder.
There was no hot water at the hand sink next to the cookline. Please repair the sink so that it can dispense an adequate amount of running hot and cold water.
A large number of small black flies were observed on the wall by the mop sink and by the ice machine. Please work with a pest control operator to control and eliminate the number of pests. If a drain treatment is recommended, please ensure the frequency they recommend is practiced. , , The facility must be consistent with eliminating any open food sources (e.g. keeping food and solid and liquid waste covered) and open liquid sources (e.g. standing water, spills) to help control these flies. All water leaks must be repaired.
Standing water was identified under the dishwasher. Please investigate into the cause of the standing water and repair or replace the equipment to prevent any standing water. Efforts must be made to repair all sources of standing water to help control the small flies.
There were two holes in the wall, one by the mop sink and one in the bar. Please repair or replace the wall so that it's smooth, nonporous, and easily cleanable.
Knives were wedged between the counters and cooler. Please remove all knives and equipment that is stored between counters and coolers. Please store equipment to protect them from contamination.
The fans still have a build up of dust on them and the commercial can open had a build up of food debris on it. Please clean and sanitize these items and ensure they are maintained clean.