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Balkan Restaurant

120 Banff Avenue Banff AB T1C 1A4 · Food - General

Official record from Alberta →

Inspection summary

Balkan Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on August 7, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 7, 2026. 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?

  • 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 August 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 5 separate inspections, most recently on August 7, 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?

  • 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 5 times across 3 separate inspections, most recently on August 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Despite at least 5 staff in the kitchen during the inspection, no handwashing was observed. Ensure staff wash hands when they could be contaminated and when they are returning or starting work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat observed thawing on roll and rack; chef indicates that it is put in sink under cold running water, but was above 4C on the outside prior to being put in sinks.2. Cooling chicken broth measured at 48C. Staff indicated that depending on sink availability, sometimes product could not be put in sink with ice right away.3. Cooked vegetables on roll and rack measured at 21C.**Food must be RAPIDLY cooled, thawed under cold running water or in the refrigerator, and once in the danger zone after cooking, stored at 4C or below (or 60C or above). Ensure processes are in place to ensure time is controlled during cooling, thawing, and after cooking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration (chlorine) not high enough to properly sanitize dishes although there was enough chemical. Test before using and ensure concentration is adequate.
    • 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?
      • Hot in kitchen and back door kept open during inspection; a number of flies noted at back entrance. Provide screen door if keeping back door open to exclude pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back mop sink has a leaking faucet repaired with a temporary wrap. Ensure faucet is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust covering area around and on vent in main preparation area. Remove dust from ceiling and vent.2. Some debris on hot line vents and ceiling tiles/vents rusted/discoloured. Ensure this area is easily cleanable; any rusted metal or damaged ceiling tiles should be replaced.
  2. Risk Management 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?
      • **NOTE: Staff washroom and bar shelving still outstanding**1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked vegetables cooling on tray measured at 20C. Ensure potentially hazardous food is cooled rapidly and stored in the cooler when it is in the temperature danger zone (4 to 60C, 40 to 140F). 2. Meat was thawing on trays on rack and roll. Outside of meat still below 4C, however, ensure meat is thawed in the walk-in cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot line insert fridge across from oven at end of line had cut tomatoes and sauces measured at 8 to 9C; lid on fridge had been open during service. Ensure lid kept closed as much as possible during service and food is maintained at 4C or less. Temperature logs were out-of-date. Ensure food temperature measured frequently and corrective actions taken if temperature above 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **NOTE: Staff washroom and bar shelving still outstanding**1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few knives stored on hot line between cutting board and cooler edge. Staff removed knives to store on cutting board - good.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bar cutting board is no longer easily cleanable (some mould/discolouration). Replace cutting board.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of food at far hot line insert fridge measured at 6C. Ensure this refrigerator holds food at or below 4C.2. Bar fridge under counter fridge measured at ambient temperature of 7 to 8C (only product that is potentially hazardous is milk). Ensure no perishable product stored in this fridge or adjust temperature so product stays at or less than 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar is used for both dumping drinks and handwashing. Discussed ideal situation of having dedicated hand sink, however, in the absence of another sink bar sink should also be used for staff handwashing (sink at kitchen server's station too far away).
    • 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?
      • 1. Small number of rodent droppings noted under dry storage shelves. Thoroughly clean area (wet cleaning method, gloves, bleach) and monitor area for further pest activity and take corrective actions. Discussed change to new pest control company; follow recommendations of pest control operator.2. Small number of small flies noted at bar area. Increase cleaning & ventilation, ensure there is no syrup on floor from pop dispensers. Consult pest control operator on appropriate action.
    • 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. Main kitchen island has drawers that have areas of flaking and unfinished wood. Drawers are not easily cleanable. **Outstanding since previous inspection, plans in place to replace preparation tables with stainless steel.
    • 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. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. In general, facility in clean and sanitary condition, however, some build up of equipment/debris was noted in back storage area by clean uniforms, within wall by kitchen server station, and in outdoor back stair/storage area. Clean and remove and debris that may attract pests.2. Dust/debris noted on wall leading to kitchen (just before server area). 3. Some dust noted on condenser fan covers and ceiling of walk-in refrigerator.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Area where knifes are stored (pull-out from main kitchen island) is flaking and unsealed wood. Store knives in a suitable container or rack that can be cleaned (where knives will not become contaminated).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of small patties in front insert refrigerator were measured at 16C internal temperature (prepared on Feb.13). Item was discarded; fridge was under maintenance and product may have been left out, other items in the fridge were measured at or below 4C.
    • 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?
      • Several small drain/fruit flies were noted at bar area. Complete any pest control steps recommended by your pest control operator. Thoroughly clean and dry dishwasher at end of the shift (some standing water noted).Some debris was noted under bar matting beside dishwasher (thoroughly clean area beneath bar matting).
    • 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. Main kitchen island has drawers that have areas of flaking and unfinished wood. Drawers are not easily cleanable. 2. Shelf under server station microwave has flaking wood. Replace shelf and ensure it is easily cleanable.

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