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Banff Rocky Mountain Resort - Alpha Bistro

1029 Banff Avenue Banff AB T1L 1A2 · Food - General

Official record from Alberta →

Inspection summary

Banff Rocky Mountain Resort - Alpha Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on October 7, 2026, recorded 9 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 8 times across 5 separate inspections, most recently on October 7, 2026. 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 3 times across 3 separate inspections, most recently on January 5, 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 once on May 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 17 times across 5 separate inspections, most recently on October 7, 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.

5 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • "Sink and Surface" spray bottle on the main cook line had a concentration of 0ppm. - Bottle was emptied and refilled to the appropriate concentration while onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some utensils in constant use were held in water. - Please ensure all utensils in consistent use are held in an approved sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer levels were not being tested/tracked. - Please use the test strips to test the dishwasher concentration and ensure it is working properly. Keep records of these tests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the service area hand sink was empty. - Please refill the dispenser, ensure it is stocked at all times to encourage hand washing.
    • 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 small hole in the floor by the pipe in the back prep area behind the line cooler. - Please seal the hole, ensure the floor is in good condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are 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 some damage to the ceiling (holes, peeling paint) - Please repair any damaged materials, ensure all areas in the kitchen are in good condition and can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dish racks were dirty and in poor condition. - Please clean the dish racks, if they cannot be cleaned then they need to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).2) Some additional cleaning required in the following locations: - Underneath and between equipment on the main cook line - Underneath the bar area- Lower shelves on the main cook line. Please clean these areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) "Sink and Surface" sanitizer bottles in the kitchen were empty. - Please ensure that there is always sanitizer available in the kitchen when food prep is occurring. 2) The "sink and surface" sanitizer bottle in the bar area had a concentration of 0ppm. Was emptied and refilled. - Please ensure all sanitizers used are at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer levels were not being tested/tracked. - Please use the test strips to test the dishwasher concentration and ensure it is working properly. Keep records of these tests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the service area hand sink was empty. - Please refill the dispenser, ensure it is stocked at all times to encourage hand washing.
    • 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?
      • There is a small gap in the side of the back exterior door. - Repair the gap, ensure the facility is protected against pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are 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 some damage to the ceiling (holes, peeling paint) - Please repair any damaged materials, ensure all areas in the kitchen are in good condition and can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some rubber spatulas that were hanging had damaged/melted handles.- Please replace any damaged equipment.2) Some of the disk racks were dirty and in poor condition. - Please clean the dish racks, if they cannot be cleaned then they need to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
  3. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some soup in the walk-in cooler that was stored without a lid/cover. - Please ensure all items stored in the fridge are covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main line cooler was warm, air temperature around 10C. - High-risk items were moved to other coolers. Do not use this cooler to store food until it can hold temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iniitally dishwasher was not sanitizing properly, 0 ppm chlorine detected. - Sanitizer bucket was replaced, and dishwasher was able to sanitize at 100ppm chlorine. Please ensure mechanical dishwasher is properly sanitizing dishes 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)?
      • Dishwasher sanitizer levels were not being tested/tracked. - Please use the test strips to test the dishwasher concentration and ensure it is working properly. Keep records of these tests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the service area hand sink was empty. - Please refill the dispenser, ensure it is stocked at all times to encourage hand washing. 2) There were some large dishes left in both basins of the hand washing sink. - One of these basins needs to remain empty at all times to be a dedicated hand washing 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?
      • There is a small gap in the side of the back exterior door. - Repair the gap, ensure the facility is protected against pest entry
    • 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 some damage to the ceiling (holes, peeling paint) - Please repair any damaged materials, ensure al areas in the kitchen are in good condition and can be easily cleaned.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - Utensil storage containers- Upper shelves- Staff washroom- Some dishracksClean these areas.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an uncovered sauce in the salad line cooler. Lid was added to sauce.- Please ensure all food stored is covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some unlabeled chemical spray bottles in the kitchen.- Please ensure all chemicals are appropriately labeled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for dishwasher were expired.- Please acquire appropriate test strips, ensure sanitizers and dishwasher are regularly tested.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - Upper walls- Behind fryers- The slicer.Clean these areas.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no sanitizer bottle available in the kitchen area.- Please ensure there is sanitizer available whenever food preparation is occurring.
    • 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?
      • Both exterior doors have slight gaps in the bottom weatherstripping (sunlight visible). - Repair weatherstripping so that pests are excluded from the facility.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**A buildup of dust was noted on back wall around wipe board/tape. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from wall (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - The inside of the ice machine - Ceilings and vents - Around the dishwashing area- The shelves with the containers next to the spray sink. - Floor of walk-in freezerClean these areas.

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