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Banff Gondola - Sky Bistro and Northern Lights Cafe

100 Mountain Avenue Banff AB T1L 1B2 · Food - General

Official record from Alberta →

Inspection summary

Banff Gondola - Sky Bistro and Northern Lights Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 6, 2024. The most recent inspection, on February 23, 2026, recorded 11 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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.

  • 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 5 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?

  • 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?

  • 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 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 2 separate inspections, most recently on February 23, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 2 separate inspections, most recently on February 23, 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?

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.

4 inspections

  1. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff using gloves for food preparation in kitchen; not all staff changing gloves when they could be contaminated or when changing gloves. Review glove use with staff and ensure proper handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sous vide water baths used for heat immersion on milk crates on hot line (not at counter level) which creates risk of contamination from items falling in water bath and is dangerous for staff working on hot line (should the water baths tip or be knocked over). Provide separate area for sous vide and protect product from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board on main hot line badly grooved and no longer easily cleanable. Replace or replane cutting board.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items (buckets of fruit salad) stored on the floor of the downstairs walk-in cooler. Move any items up off the floor and if keeping food in milk crates, ensure bottom milk crate is empty (to ensure product is not touching the floor).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front of house: Noted that some drinks (pop, juice ets) were on the floor in alcove downstairs in receiving area. Store drinks off the floor so that the outside of the bottles do not become contaminated from the floor or other products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wood carving blocks in service area are split and no longer cleanable. Remove blocks and do not use for food service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottom altosham in main kitchen had product placed in the unit when temperature was at 100F. Immediately moved into top altosham which had adequate hot holding temperature (140F++).
    • 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 by dishwasher initially did not have paper towel in dispenser- corrected during inspection.
    • 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?
      • Sweep on downstairs receiving door not operating as designed to exclude pests from facility (bolt needs to be loosened to allow sweep to move up and down as floor is uneven).
    • 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. Pot area by dishwasher: Shelves have been resurfaced with plastic (cleanable) boards, however, wood underneath is deteriorating/flaking and plastic boards had a built up of debris/staining. Wall behind pots is flaking paint. Some ceiling tiles are missing. Ensure all surfaces in this area are maintained in a smooth, easily cleanable condition and clean utensils are protected from contamination.2. Shelf under vacuum packer in back area is flaking paint/has some exposed wood. Ensure all surfaces that come into contact with food are smooth/easily cleanable.3. Floor has large gap at seam in dish area. Seal gap and ensure moisture does not damage floor and debris is not caught in gap.4. Gap in floor at seam on hot line. Seal gap to ensure area is easily cleanable and does not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of dust around the vent by pot storage/dishwasher. Clean ceiling and vent.
  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?
      • A few small flies were noted at bar area by hand sink/around coffee station. Thoroughly clean area, identify any areas will water/food that could be attracting flies and consult with pest control operator.**Fly populations had improved in mop area.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chowder prepared on Mar.16 was measured at 12C in downstairs walk-in fridge and at 12C while being portioned in kitchen. Ensure product is RAPIDLY cooled to 4C; verify temperature prior to storing in the fridge in a large volume.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge #10 (service line Northern Lights) had product measured at 10 to 12C. Primarily non-hazardous dressings/pickles stored in this fridge, hazardous items (cut vegetables) moved at the time of inspection. Do not use for potentially hazardous items until temperature is maintained 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?
      • A few small flies were noted at bar area by hand sink/around coffee station. Thoroughly clean area, identify any areas will water/food that could be attracting flies and consult with pest control operator.
    • 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. Worn cabinet in service area (server station with silverware etc). Refinish corner of cabinet to ensure it is easily cleanable and does not flake wood.2. Worn cabinet in Sky Bistro bar with laminate detaching from door beneath hand sink. Re-glue laminate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking by main dishwasher is deteriorating/moldy. Replace caulking and ensure it stays clean/is cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and grime noted around main dishwasher and grease trap/behind dishwasher. Thoroughly clean area.Mop area had pooling water on the floor from hanging mops. To prevent additional fly issues, ensure any mop water drains into the mop sink or proper drainage system.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer not measurable/strong enough in spray bottles at time of inspection. Chemical level low in dispenser and not feeding properly - corrected at time of inspection. Ensure concentration of surface sanitizer is checked daily.2. Utensils being used for carving/tongs were not kept in sanitizer between uses. Keep in sanitizer or change frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts and bread are not adequately protected by sneeze guards; guard does not come down far enough to provide any protection from respiratory zone of customers. **DISCUSSED WHILE ON SITE. Guards (or covers) should provide protection from the respiratory zone of the majority of guests; ie 54inches to 68inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Downstairs ice machine has some mould growth on ice flap. Ensure machine is emptied/sanitized as often as necessary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted in dry products in pastry area. To avoid hand contamination of product, ensure scoop handles are not directly in flour, sugar etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fridge #5 had food in the bottom of the fridge that was warmer than the top (3C in top, 10C in bottom). Air circulation may be compromised as fridge is very full. Ensure temperature monitoring is done in warmest portion of fridge and ensure adequate circulation. 2. Pizza toppings were measured at 21C on top surface (sitting on ice but not sunk into ice). Either label/date toppings and discard after 2 hours, or ensure they stay at 4C or less.NOTE: Some of the salads/protein salads on cold buffet line were not staying cold on top ('mounded'), however, chef indicates these products are used quickly (ie. within 20-30 minutes). Monitor to ensure products are either consistently at 4C or less or used within a short time.
    • 15. Is the facility free of a pest infestation?
      • Many small flies were noted in mop room and bar area by recycling/hand sink. As discussed, process for drying mop heads is being modified. In bar, cover or move recyclables. Fans, thorough cleaning, and drain treatments may help to control flies. Consult with your pest control operator on most effective control.
    • 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?
      • Corner of door sweep on downstairs receiving door is broken (small area where pests could enter facility). Replace/repair sweep on door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Wood board at end of buffet line (covering hole in counter for garbage) is badly grooved/cracked and no longer cleanable. Ensure all counters/food contact surfaces are cleanable. 2. Some of the charcuterie boards are flaking / cracking. Ensure boards are easily cleanable / replace any that are in poor repair.
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