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Baker Creek Mountain Chalets - Food

Lat 51 24 59N Long 116 8 0W Banff National Park AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

Baker Creek Mountain Chalets - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on August 25, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. 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.

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.

  • 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 4 times across 4 separate inspections, most recently on August 25, 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on June 27, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of dirty/used wiping cloths were noted out on counter at time of inspection. Keep cloths in clean sanitizer solution between uses (if re-using). Cloths should be rinsed prior to putting in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Although all refrigerator and freezer temperatures were satisfactory at time of inspection, entry on temperature logs indicate recording of 6C. Ensure staff are recording corrective actions or re-measure temperature if over 4C.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food safe sanitizer not initially noted. Assistant manager mixed 200ppm chlorine (bleach) solution when requested. Manager confirmed sanitizer (QUATs) will be ordered from chemical supplier. Ensure test strips are supplies as well.2. Wet spong was noted beside the sink. Once used, keep sponges/cloths in sanitizer solution if re-using throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs indicate fridges have been at 5C; record corrective actions when refrigerators are above the required temperature of 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Did not note food safe surface sanitizer under sink for use in sanitizing food contact surfaces or use in two-compartment dishwashing (second sink needs to be filled with sanitizer). Ensure appropriate sanitizer is provided and tested daily with test strips.**Facility not using appropriate food safe sanitizer for dishwashing or food contact surfaces as per previous health inspection reports. Ensure staff are trained in two-compartment dishwashing technique and dispensable sanitizer is available for both dishwashing and spray bottles/sanitizer buckets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Did not note food safe surface sanitizer under sink for use in sanitizing food contact surfaces or use in two-compartment dishwashing (second sink needs to be filled with sanitizer). Ensure appropriate sanitizer is provided and tested daily with test strips.2. Wet cloth noted out at sink; keep wet cloths in clean sanitizing solution.
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