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Banff Ave Brewing Co. - The Pub & The Taproom

B - 112 Banff Avenue Banff AB T1L 1A9 · Food - General

Official record from Alberta →

Inspection summary

Banff Ave Brewing Co. - The Pub & The Taproom has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on February 23, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 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 4 times across 3 separate inspections, most recently on February 23, 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 4 times across 4 separate inspections, most recently on February 23, 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 2 times across 2 separate inspections, most recently on February 24, 2025. 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 6 times across 3 separate inspections, most recently on September 19, 2025. 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 2 times across 2 separate inspections, most recently on September 19, 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold line fridge (drawers and inserts) had product (garnishes, chicken, red meat) measured at 8 to 9C. Repair or replace refrigerator so all items stay at or below 4C (put products in another refrigerator or use ice temporarily).
    • 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?
      • One or two small (drain) flies noted near dishwasher area; a few more were noted at bar. Follow the recommendations of a pest control operator to eliminate flies; some actions may be traps, eliminating any food/moisture, completing drain treatments, increasing ventilation with fans, or detailed cleaning.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water at downstairs bar hand sink is cold. Provide warm running water at comfortable temperature for handwashing at downstairs bar sink. Recommend dispensers for soap/paper towel at all hand sinks (including bars).
    • 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?
      • Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
    • 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. Floor on main hot line becoming worn and not easily cleanable. Floor around mop sink is built up with debris and may no longer be cleanable. Ensure any areas that require repair are completed during shutdown.2. Some ceiling tiles are missing and/or discoloured. Replace and clean ceiling tiles where needed. 3. Upstairs bar area has shelving that is flaking/worn. Flooring is no longer cleanable in some areas. Replace/repair surfaces that are damaged or no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replace caulking). Remove any organic matter on wall/behind dishwasher to control fly populations.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Double door 'Arosta' fridge had food measured at 5 to 6C. Adjust refrigerator and ensure food stays at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially no chlorine sanitizer was reaching dishes (soap replaced at time of inspection). Add dishwasher sanitizer checks to daily logs and ensure dishes are being sanitized.
    • 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?
      • Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher curtains are in disrepair at both upstairs and downstairs bars. Replace curtains so they can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replacement of caulking if necessary).
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot line/cold line refrigerators were too warm at time of inspection (8C) and temperature logs indicate they have been over 4C when measured. Maintain potentially hazardous food at or below 4C (provide ice, additional turn over etc if necessary).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in walk-in refrigerator were variable temperature; measured between 4 and 6C. Thermometer was reading slightly warm in fridge and air from condenser fans is partially blocked by cardboard boxes. Latch on refrigerator not closing fully possibly causing temperature fluctuations. Ensure all food in this fridge remains at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Downstairs bar: Iodine sanitizer empty at time of inspection, additional chemical provided. Ensure sanitizer levels are being monitored throughout the day and changed when needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Downstairs bar: Initially water was not warm at hand sink, however it was possible to get warm water from tap by pushing foot pedals in a certain way. Tighten pedals so they are working as designed and water is continuously at comfortable temperature for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar: Cabinet at far side of bar is flaking wood and no longer easily cleanable. Floor is worn and no longer cleanable. Ensure plan is in place to ensure floor and cabinet are sealed and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in walk-in cooler is not adequate for cleaning or identifying product. Additional lighting must be added in walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replacement of caulking if necessary).

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