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Banff Convenience - Food

210 Buffalo Street Banff AB T1L 1B2 · Food - General

Official record from Alberta →

Inspection summary

Banff Convenience - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 31, 2025. The most recent inspection, on February 9, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on February 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 2, 2025. 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 once on September 2, 2025. 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?

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. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • With addition of oven, fridge has been moved over and is now blocking one compartment of the two compartment sink. Ensure sinks in back area are available at all times for dishwashing.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot donair and shawarma meat measured at 44C. Discarded. Hot holding unit must hold product at 60C or above after reheating to 74C.2. Reheated meat measured below 50C. Staff re-heated to 74C+ prior to putting in hot holding unit.3. Items in inserts in the refrigerated side of prep table were measured at 7-8C. Ensure unit maintains items 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)?
      • One compartment of 3-compartment sink was covered and used as a drying rack. All 3 compartments must be used for proper 3-compartment dishwashing. Train staff in process including immersing dishes in sanitizer for 2 minutes after washing in first sink, rinsing in second sink.
    • 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 flies were noted in back kitchen area. Complete a thorough clean and take necessary pest control actions (dry all areas out, increase air flow, provide traps in non-food areas etc). If problem persists, contact a pest control operator for additional guidance.
  3. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature slightly low at time of inspection (water at 56C). Dial turned up. Monitor temperature and ensure it remains at 60C or above for hot holding.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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