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Banff International Hostel

449 Banff Avenue Banff AB T1L 1A6 · Food - General

Official record from Alberta →

Inspection summary

Banff International Hostel has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on May 25, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on June 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 30, 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?

  • 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 10 times across 5 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on May 22, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was empty. - Please refill the paper towel dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris were noted inside the cabinets underneath the drink dispensers by the 2-compartment sink. - Please clean these areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle labelled "QUAT sanitizer" measured 0ppm, likely was mislabeled and not a QUAT product. - Bottle was emptied. Please ensure all sanitizers used are at the correct concentration and are properly labelled.
    • 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?
      • Some fruit flies were noted in the kitchen. - Please consult with pest control company regarding the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a cracked floor tile near the stoves. - Please repair the tile, ensure the floor is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris in hard-to-reach areas of the kitchen such as behind the stove. - Please thoroughly clean the kitchen, including behind and in-between equipment.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease build-up in the kitchen. - Please thoroughly clean the kitchen, including behind and in-between equipment.
  6. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some cracked floor tiles in the kitchen. - Please repair any cracked tiles, ensure the flooring is smooth and 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?
      • There was a hole in the ceiling. Operators are aware of this, and it will be repaired in the near future. - Please ensure the ceiling is repaired and that it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the stove burners was broken. - Please repair the stove and ensure all food equipment is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease build-up in the kitchen. - Please thoroughly clean the kitchen, including behind and in-between equipment.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially, there was no sanitizer bottle in the kitchen. - Sanitizer was in the upstairs storage room, please ensure there is a sanitizer in the kitchen at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located for the sanitizer. -Please obtain QUAT test strips to ensure a 200 ppm QUAT solution is utilized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some cracked floor tiles in the kitchen. - Please repair any cracked tiles, ensure the flooring is smooth and 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?
      • There was a hole in the ceiling. Operators are aware of this, and it will be repaired in the near future. - Please ensure the ceiling is repaired and that it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the stove burners was broken. - Please repair the stove and ensure all food equipment is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease build-up in the kitchen. - Please thoroughly clean the kitchen, including behind and in-between equipment.

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