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Canalta Lodge - Breakfast Kitchen & The Happy Camper

545 Banff Avenue Banff AB T1L 1B5 · Food - General

Official record from Alberta →

Inspection summary

Canalta Lodge - Breakfast Kitchen & The Happy Camper has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on August 26, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on September 22, 2025. 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 September 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on August 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on August 2, 2024. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No "Sink and Surface" test strips could be located onsite.- Please acquire appropriate test strips for all sanitizers used.
    • 20. Do food handlers at the facility have adequate food safety training?
      • All staff members have taken the AHS Food Safety Basics course; did not appear anyone has taken a full certification course. - Please ensure at least one staff member holds a valid food safety certification. *Course list provided with this email*
  2. Risk Management Inspection

    1 infraction

    • 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 paper towel, but it was not in a dispenser, please acquire an appropriate dispenser.Previously cited:"There was no paper towel at the bar area hand sink. - Please ensure this sink is stocked with paper towels."
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles (glass cleaner, and sanitizer) were unlabeled. - Please ensure all chemicals are labeled correctly to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located onsite. - Please acquire a probe thermometer to measure internal temperatures of food.
    • 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 area hand sink. - Please ensure this sink is stocked with paper towels.
  4. Monitoring Inspection

    1 infraction

    • 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 soap and paper towel at the bar area hand sink. - Please ensure this sink is stocked with soap and paper towels.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet wiping cloth on the cutting board. - Please ensure that all wiping cloths are stored in an approved sanitizer solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some personal items stored on food storage shelves. - Please ensure all personal items are stored separately from food in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was observed around the line cooler. - Please thoroughly clean this area.
  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips for the dishwasher were expired. - Replace the test strips so that they can adequately ensure the concentration of the sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some scale build-up on the dishwasher. - Remove the scale.2) There was some mould observed on the caulking along the dishwashing sink. - Clean the mould, replace the caulking if necessary. 3) Some food debris was observed beside and behind the line cooler. - Thoroughly clean this area.

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