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Chopstix Noodle Bar

Basement - 211 Banff Avenue Banff AB T1L 1B4 · Food - General

Official record from Alberta →

Inspection summary

Chopstix Noodle Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 8 times across 5 separate inspections, most recently on September 11, 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)?

  • 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 September 11, 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 June 10, 2024. 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 December 6, 2023. 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 12 times across 6 separate inspections, most recently on September 11, 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 concentration was not routinely being tracked and recorded. - Please test sanitizer concentration daily and record on a log sheet.
    • 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 ensure that records of all pest control activities are kept onsite for review. 2) Many small flies were observed in the kitchen. - Clean the facility, ensure all standing water is cleaned. Contact pest control regarding the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning is required in the following areas: - Around ice machine - Mop sink - Around dishwasher- Bar area Please clean these areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloth was on the counter. - Please ensure all wiping cloths are used once then washed or are stored in a sanitizer solution such as 200 ppm QUAT.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wash hands without soap and not dry hands properly. - Please ensure that hands are washed appropriately with soap and paper towel whenever necessary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sticky fly traps were hung over top of food prep counters. - Move the fly traps, ensure they are not over food prep counters to protect food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly, measuring 0ppm chlorine. Service call was placed while onsite and technician was on their way. - Please ensure the dishwasher can sanitize at 100 ppm chlorine.
    • 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 concentration was not routinely being tracked and recorded. - Please test sanitizer concentration daily and record on a log sheet.
    • 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 ensure that records of all pest control activities are kept onsite for review. 2) Many small flies were observed in the kitchen. - Clean the facility, ensure all standing water is cleaned. Contact 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?
      • *Repeat Violation*Permit was not posted in the facility. - Please ensure that valid permit is posted in a location visible to patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning is required in the following areas: - Around ice machine - Mop sink - Around dishwasher- Bar area Please clean these areas.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items were on the floor of dry storage area such as large bags of onions. - Please move these items, ensure all food is stored at least 15cm above the ground.
    • 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?
      • Permit was not posted in the facility. - Please ensure that valid permit is posted in a location visible to patrons.
    • 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 ceiling in the bar/service area was dripping. - Please investigate and remedy the source of the drop. Ensure all plumbing is in good working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. Some additional cleaning is required in the following areas: - Upper shelves- Below dishwasher- Inside storage fridges in the dry storage area.
  4. Monitoring 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?
      • The deep fryers were not under the hood vents, hood vents are scheduled to be installed in the deep fryer area. - Please ensure that if deep fryers are used, they are under adequate ventilation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls have been re-done throughout the facility; some of the outlets are missing covers, leaving holes in the walls. - Please ensure all holes in the walls are covered, and that they are smooth and cleanable.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer with a max/min function available to verify the temperature of the dishwasher. - Please acquire a waterproof thermometer that can be run through the dishwasher and confirm that it is reaching the appropriate temperature.
    • 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 are some fruit flies by the bar area. - Please eliminate any standing water,
    • 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 a hole in the wall above the line cooler and one above the deep fryers.- Please repair the holes, please ensure that the walls are smooth and cleanable.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some wet wiping cloths on the front counter. - Please ensure that these cloths are not left wet on the counter. Ensure they are stored in an approved sanitizer solution or used once then washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located onsite. - Please ensure there is a thermometer available to verify the internal temperature of foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer with a max/min function available to verify the temperature of the dishwasher. - Please acquire a waterproof thermometer that can be run through the dishwasher and confirm that it is reaching the appropriate temperature.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer was available in the kitchen at the time of the inspection. There was a bottle in the servers' station for the tables. - Ensure there is sanitizer in the kitchen at all times. 2) Some wet wiping cloths were left on the counter. - Wiping cloths should be stored in an approved sanitizer solution or used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of onions on the floor in the hallway dry storage area.- Ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels provided for sanitizer spray bottles. - Ensure labels and test strips are provided. Label was added to one of the bottles during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small deep fryers (not self-enclosed) were noted out on counter not under ventilation hood. - Provide proper ventilation for all grease-producing cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Piece of unfinished plywood noted under ventilation hoods.- Ensure all materials in areas with grease/vapours are smooth, sealed and easily 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?
      • 1) The paint is chipping off the ceiling. - Repaint the ceiling, ensure it is smooth and cleanable and that paint chips will not contaminate food. 2) The light in the kitchen is missing a cover. - Ensure all lights have covers or that the bulbs are shatterproof to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter and storage in back hallway do not allow for cleaning under/around shelving. - In order to reduce chances of pest infestation/facilitate cleaning, ensure area stays organized and uncluttered.2) Cardboard used under sauces and on shelves. Remove cardboard as it is not cleanable/becomes dirty with food debris/grease.- Remove any cardboard and materials that aren't cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease, and dust in certain areas of the facility. Please clean areas including but not limited to: - High-touch areas (fridge handles, sink taps, etc.) - Walls and ceilings- Dry storage area.

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