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Banff Farmers' Market

201 Buffalo Street Banff AB T1L 1A1 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Banff Farmers' Market has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on May 21, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 29, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on May 29, 2024. 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 5 times across 3 separate inspections, most recently on May 21, 2025. For example: Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    3 infractions

    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Shirley's Greenhouse: Baby tomatoes being offered as samples. Ensure tomatoes are washed prior to offering to the public and tongs/other utensil is being used to prevent public from contaminating product with hands.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Banff Bakehouse: Initially baked goods not protected from public contamination (open in baskets on front display table). Covered with plastic at time of inspection. Provide guards or ensure product is covered.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sabores: Ensure temporary hand sink set up prior to operating. Completed at time of inspection.
  2. Risk Management Inspection

    1 infraction

    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Al's Chimney Cakes: Tent is open where cakes are stored on skewers; open to contamination from booth next to tent. Provide higher barrier where there is open food.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Mala Foods: Not clear from labels that product is not inspected/vendor with own food permit. Use wording from market guideline to indicate that this is an uninspected product.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Al's Chimney Cakes: Tent is open where cakes are stored on skewers; open to contamination from booth next to tent. Provide higher barrier where there is open food.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mala Foods: Drinks not sunk far enough into ice to maintain at 4C. Either provide documentation from an accredited laboratory that product is non-perishable or keep all product at 4C or below.Roger's Foods: More ice required for product on display to maintain product at 4C or less. No thermometer provided to monitor temperature. Provide thermometer and ensure all potentially hazardous product is stored at 4C or less.Cruz/Sabores: Ensure samples are sunk into ice to maintain them at 4C or less; provide thermometer to monitor temperatures.Yama Onigiri: Some product in coolers was measured at 8C; ensure cold product is maintained at 4C or less; may need to put ice packs over top product stored in plastic containers in the cooler.SDC: Ensure probe thermometer is provided to check internal reheating temperature of the product.

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