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Anejo 6739 - Events

100 - 111 Banff Avenue Banff AB T1L 1J3 · Food - Special Event

Official record from Alberta →

Inspection summary

Anejo 6739 - Events has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on October 23, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 April 25, 2025. 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.

3 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially no probe thermometer was available onsite, operators were able to acquire a probe before food service began. - Please ensure that there is a probe thermometer available onsite when food preparation is occurring.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and toppings not sunk all the way into the ice (6C). Ensure any potentially hazardous food items are maintained at 4C or less (if using ice, ice level needs to be at food level and temperature monitored).

Nearby inspected facilities

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