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Block Kitchen + Bar

201 - 5 Banff Avenue Banff AB T1L 1C6 · Food - General

Official record from Alberta →

Inspection summary

Block Kitchen + Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on March 23, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 2 times across 2 separate inspections, most recently on September 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 16, 2025. 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 February 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on March 23, 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?

  • 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 4 times across 3 separate inspections, most recently on March 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    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?
      • There was no paper towel at the bar hand sink. - Please ensure this sink is stocked with soap and paper towels in appropriate dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some debris noted around the dry storage bins. - Please clean this area.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some items thawing under cold running water in the basement prep area were not fully submerged in water. - Please ensure all items thawing are fully submerged under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. - Please ensure this sink is stocked with soap and paper towels in appropriate dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some spilled food in the bottom of the sliding door cooler in the basement prep area.- Please clean this cooler.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were missing labels, labels were added during the inspection. - Please continue to ensure all chemicals are labeled to prevent misuse.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Liter containers were being used as scoops for the dry products. - Please ensure dry products have appropriate scoops with handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled bottle of sanitizer noted in downstairs kitchen. - Ensure all chemical bottles are clearly labelled 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)?
      • No QUAT test strips were available for surface sanitizer. - Acquire appropriate test strips for the QUAT sanitizer that is used for surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. Paper towel was replaced during the inspection.- Please ensure all hand sinks have soap and paper towel.
    • 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) Walls have been repaired throughout the kitchen, however there are still many areas in the walls with holes or chips that need to be repaired. - Repair any holes and chips in the walls in the upstairs kitchen and ensure they are all 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 missing light cover in the basement kitchen. - Replace the light cover so that in the event a bulb shatters the food will be protected from contamination. Alternatively, could look into getting shatterproof lightbulbs.
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