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Banff Social

221 Bear Street Banff AB T1L 1B3 · Food - General

Official record from Alberta →

Inspection summary

Banff Social has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 3, 2024. The most recent inspection, on October 16, 2026, recorded 10 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 5 times across 2 separate inspections, most recently on October 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on October 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 16, 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 2 times across 2 separate inspections, most recently on October 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 16, 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.

7 inspections

  1. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer spray bottle on the main cook line was unlabeled. - Please ensure all chemicals used are properly labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and raw burgers were in an ice bath on the counter. Internal temperature of both was 8C. - Products were moved into the fridge. Please ensure all high-risk foods are kept below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher was out of iodine. - Solution was replaced onsite, please ensure all dishwashers are supplied with the proper chemicals to wash, rinse, and sanitize dishes.
    • 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 or chlorine test strips could be located onsite for the surface sanitizer and the dishwasher.- Ensure proper test strips are acquired, and chemicals are tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) All hand sinks in the kitchen and the server's area did not have paper towel in a dispenser. - Please refill the dispensers. Ensure all sinks are stocked with handwashing supplies so staff can properly wash their hands.2) Hand sink in the bar area did not have hot water. - Please repair the hot water, ensure all sinks are supplied with hot and cold running water.
    • 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?
      • 1) No pest control records could be located onsite. - Please maintain records of all pest control activities taken, such as where traps are set and how often they are checked. 2) Dead mouse was observed in snap trap in back corner of the kitchen. - Remove the mouse, check traps and ensure the facility remains pest free.3) Many small drain flies were observed in the bar area and in the upstairs bar area. - Please clean these areas, remove any standing water, consult with pest control regarding the flies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Posted permit expired in May 2026. - Please ensure updated permit is posted onsite in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*There is some damage to the wall on the far end of the main cook line. - Please repair/repaint the wall so that it is smooth and can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*1) There was a build-up of food debris and grease throughout the kitchen. Please clean areas including but not limited to: - Behind and in-between equipment on the main cook line.- Behind and in-between equipment in the back prep area- Racks in the walk-in cooler - Inside the main line cooler - Underneath dishwashing area- Dish racks - Underneath equipment in the bar area2) There was some dust buildup on the ceiling and upper part of the walls. - Please clean the dust.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Men's and Women's staff bathrooms did not have paper towels, and toilet paper was not in a dispenser. - Please ensure that both staff washrooms are stocked with appropriate paper towels and toilet paper. 2) Multiple cardboard boxes and other garbage was observed on the back patio off the kitchen.- Please keep this area clean and organized in order to prevent pest entry.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • *Repeat Violation*There was a small gap in the weatherstripping on the main floor back door. - Please repair the gap, ensure there are no pest entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*There is some damage to the wall on the far end of the main cook line. - Please repair/repaint the wall so that it is smooth and can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*1) There was a build-up of food debris and grease throughout the kitchen. Please clean areas including but not limited to: - Behind and in-between equipment on the main cook line.2) There was some dust buildup on the ceiling and upper part of the walls. - Please clean the dust.
  3. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • *Repeat Violation*There were a few unlabeled sanitizer spray bottles in the main floor bar. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
    • 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 close to the main cook line hand sink was empty. - Please re-stock the dispenser, ensure all hand sinks are supplied with soap and paper towels at all times.
    • 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 was a small gap in the weatherstripping on the main floor back door. - Please repair the gap, ensure there are no pest entry points.
    • 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 some damage to the wall on the far end of the main cook line. - Please repair/repaint the wall so that it is smooth 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 spatulas on the main cook line were damaged/melted. - Damaged equipment cannot be cleaned properly and needs to be replaced. Please replace any damaged equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris and grease throughout the kitchen. Please clean areas including but not limited to: - Behind and in-between equipment on the main cook line - Around the burners in the back prep area- Floor of the walk-in cooler - Hood vent panels over the deep fryers- Shelving on the main cook line2) There was some dust buildup on the ceiling and upper part of the walls. - Please clean the dust.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some utensils that were in constant use (Knives, tongs, etc.) were stored in still room temperature water. - Please ensure that these utensils are stored in an approved sanitizer solution or in ice.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple of the kitchen sanitizer spray bottles had a concentration of 0 ppm QUAT. Upon further inspection, the upstairs sanitizer dispenser was not working properly and dispensing at 0 ppm. - Sanitizer bottles were emptied and refilled from downstairs dispenser which was working properly measuring around 200 ppm QUAT. Please ensure that the upstairs dispenser is repaired, and all sanitizers are at the appropriate concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Repeat Violation*There were a few unlabeled sanitizer spray bottles in the kitchen. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was out of sanitizer, bucket was empty. - Bucket was replaced, please ensure that the dishwasher is stocked with detergent and sanitizer at all times and can sanitize at 100 ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fridge door on the main cook line was broken and off its hinges. - Facility is in the process of replacing this cooler. Please ensure the door is repaired/replaced and all food equipment is in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the spatulas on the main cook line were damaged/melted. - Damaged equipment cannot be cleaned properly and needs to be replaced. Please replace any damaged equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Main cook line cutting boards are stained with deep groves. - Please repair or replace the cutting boards, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris on the main cook line, specifically on the far left of the line. - Please clean this area. 2) There was some slight dust buildup on the ceiling and upper part of the walls. - Please clean this area.
  5. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer spray bottle in the kitchen. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was fish thawing in still water. - Water was turned on please ensure that all frozen products are thawed using a safe method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 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 next to the stairs had very poor water pressure. Operators were aware of this and have contacted someone to repair it. - Please ensure all hand sinks are fully functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drain on the main cook line is missing a cover. - Please ensure the drain has a cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main cook line cutting boards are stained with deep groves. - Please repair or replace the cutting boards, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of food debris on the main cook line, speciifcally on the far left of the line on the shelving. - Please clean this area. 2) There was some grease buildup on the hood vents. - Please clean this area, ensure grease does not drip onto food prep areas. 3) There was some food debris noted in the back corner of the kitchen near the stand-up freezer and the slicer. - Please clean this area.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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