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118 Beaver Street B & B - Food

118 Beaver Street Banff AB T1L 1C1 · Food - Bed & Breakfast

Inspection summary

118 Beaver Street B & B - Food has been inspected once by Alberta Health Services (Environmental Public Health), on October 6, 2026. The most recent inspection, on October 6, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator mentioned that they do not use any disinfectant/sanitizer to sanitize/disinfect the surfaces and dishes-Have appropriate sanitizers/disinfectants and their test strips (i.e. bleach solution at 100ppm) in the facility. -Use approved sanitizers at required concentration to sanitize the surfaces and dishes after cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was at 7 degrees C. It was set to have that temperature. Operator was asked to set the temperature below 4 degrees C. and operator did so. The fridge temperature was 3.8 degrees C. after 10 minutes.

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