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Anejo 6739

100 - 111 Banff Avenue Banff AB T1L 1J3 · Food - General

Official record from Alberta →

Inspection summary

Anejo 6739 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on January 27, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on August 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 9, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwasher gauges not in good repair (condensation, lack of cover), however, sanitizing temperatures still being reached. Dishwasher area caulking cracked on clean side; foam piece added to prevent water from running down wall underneath caulking but may become water damaged- repair caulking.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Service station/shelving with water jugs is flaking wood and no longer easily cleanable. Replace or repair shelving.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff washroom opens onto dry storage area, keep washroom door closed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Salsa/condiment fridge originally measured at 9C (lid off). Once lid back on, temperature came down to 7C. Use ice to maintain food temperature of 4C or less until fridge is repaired.2. Small milk fridge (service side) was measured at 10C. Ensure fridge can maintain product at 4C or lower or keep milk in alternate fridge (opened and closed frequently).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher gauge for sanitizing temperature not working. Repair gauge and ensure min/max thermometer is used daily to confirm adequate sanitizing temperature (minimum 71C at plate level).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies noted in room behind bar (ice machine, recycling etc) as well as a few flies in bar area. Standing water noted next to ice machine. Control fly populations (discussed limiting access to moisture/food, improving air flow, drain treatments etc). Consult pest control operator if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Service station/shelving with water jugs is flaking wood and no longer easily cleanable. Replace or repair shelving.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • As reported by chef, preparation cooler has not been consistent in terms of temperature. For this reason, items in inserts were placed on ice, however, they were not fully sunk into ice and sour cream was measured at 11 to 12C. If using ice prior to getting prep refrigerator repaired, ensure product is fully sunk onto ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher gauge for sanitizing temperature not working. Repair gauge.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few small fruit/drain flies noted by bar dishwasher/sink. Thoroughly clean area (especially under dishwasher), ensure it stays dry (fan may work), and maintain pest-free.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Counter by kitchen hand sink has an area where laminate is missing. Repair counter.2. There is a small portion of the floor in front of prep cooler that has some exposed wood/no longer impervious. Repair/reseal floor.3. Tap at bar sink and at dishwasher sink have slow leaks and require plumbing maintenance.4. One ceiling tile is missing above walk-in cooler. Replace tile.5. Downstairs ceiling tiles in alcohol storage room/office are water damaged. Replace tiles that are damaged so any new damage/leaks are noted.

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