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BeaverTails

120 Banff Avenue Banff AB T1W 1E7 · Food - General

Official record from Alberta →

Inspection summary

BeaverTails has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on October 7, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on August 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on August 1, 2025. 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?

  • 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 August 1, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially sanitizer was too weak; ensure staff wait until chemical is coming through tube to fill up sink/sanitizer bottles and/or containers. Adequate concentration measured when chemical was maintained through tube.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at hand sink is broken. Replace dispenser and ensure pump soap is provided at hand sink in the meantime (staff should NOT use the washroom for handwashing during food preparation/handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom surface of cabinet still has some water damage Aug/2025. Cabinet under double compartment sink was worn/cracked/water-damaged and had areas of exposed particle board. Although non-critical, this area could attract pests and is not easily cleanable. As discussed, this should be corrected in conjunction with any renovations in the spring.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice cream scoops were noted sitting in water beside freezer (no debris in water so they may not have been used yet). Either keep scoops in sanitizer between uses or remove after each use for dishwashing. Alternatively, a dipper well could be provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet under double compartment sink was worn/cracked/water-damaged and had areas of exposed particle board. Although non-critical, this area could attract pests and is not easily cleanable. As discussed, this should be corrected in conjunction with any renovations in the spring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outdoor upright freezers had some build up of food debris on door handles and inside of fridge surfaces. Thoroughly clean freezers (staff discussed while on site).
  4. Risk Management Inspection

    2 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?
      • *Repeat Violation*1) Door to washroom was not fitted properly and crooked. As the washroom is located inside the kitchen, the door should be tight fitting to protect the food area from possible contamination.Repair washroom door so it is tight-fitting and easily closeable. 2) Stairs were in disrepair and wood was starting to be exposed. Wood is not impervious to moisture and easily cleanable.Repair stairs to render and easily cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grouting is worn/deep in washroom creating areas that catch debris and are difficult to clean. Re-grout/re-seal areas that are damaged.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Plumbing leaking from second compartment of 2-compartment sink causing water to run into cabinet and making it difficult to complete washing/sanitizing of dishes. Staff report plumber has been contacted. Please confirm when repair is complete and remove any water damaged material from the cabinet.
    • 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*1) Door to washroom was not fitted properly and crooked. As the washroom is located inside the kitchen, the door should be tight fitting to protect the food area from possible contamination.Repair washroom door so it is tight-fitting and easily closeable. 2) Stairs were in disrepair and wood was starting to be exposed. Wood is not impervious to moisture and easily cleanable.Repair stairs to render and easily cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grouting is worn/deep in washroom creating areas that catch debris and are difficult to clean. Re-grout/re-seal areas that are damaged.

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