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Chuck's Steakhouse

101 Banff Avenue Banff AB T1L 1A7 · Food - General

Official record from Alberta →

Inspection summary

Chuck's Steakhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on June 29, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 4 times across 3 separate inspections, most recently on June 29, 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 3 times across 2 separate inspections, most recently on June 27, 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 2 times across 2 separate inspections, most recently on June 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 25, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 3 separate inspections, most recently on June 29, 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Shellstock tags were not located during inspection although chef says that they generally keep them. Ensure date that product is served is noted on tags so that we can link any illnesses to specific batch of oysters if necessary.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine in sani cycle was measured for server dishwasher. Do not use the equipment if it is not adequately sanitizing dishes. Prime sanitizer before use and confirm with test strips (chlorine) that adequate concentration has been reached.
    • 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?
      • A few flies (small fruit or drain flies) were noted near dishwasher, although very limited numbers. Ensure any fly populations are controlled/consult with pest control operator.
    • 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?
      • No screen provided on open window by back preparation sink. Provide screen to exclude pests.**Discussed window with chef, will keep closed until screen 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?
      • Server counter is worn and has some flaking wood. Ensure counter is repaired so wood is not at risk of getting into food product and can be adequately cleaned.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on main hot line are somewhat discoloured/grooved. Thoroughly wash, clean, and sanitize boards (soak overnight) and confirm that they are still cleanable. If grooves are no longer cleanable, ensure new boards are provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef broth and barbeque sauce noted cooling in sink under cold running water. Ensure food level is not over water level and add ice to bring temperature down quickly.
    • 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?
      • No screen provided on open window by back preparation sink. Provide screen to exclude pests.**Discussed window with chef, will keep closed until screen provided.
  3. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers being used for scooping dry product rather than scoops with proper handles. To avoid contamination of food with hands, use proper scoops and keep handles out of product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of garlic confit out at room temperature. As this product may be at risk of causing botulism, keep product at or below 4C prior to serving (or have other food safety mechanism such as keeping acidity below pH 4.6).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Discussed cooling method; items in large pails were cooling in preparation sink with food level considerably higher than water level. Ensure water/ice level is as high as stock/food level and temperature tested to confirm 4C or less prior to storage. Chef also indicated that sometimes frozen inserts are used to cool quickly.
    • 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?
      • No screen provided on open window by back preparation sink. Provide screen to exclude pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles cracked on baseboard by dishwasher and inside the walk-in cooler. Repair tiles so that baseboard/coving is 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. Walk-in refrigerator door is pocked and has some exposed wood. Refinish/repair door so that it is easily cleanable.**Repaired since previous inspection but surface rough on inside.2. One area of the floor tile on hot line is missing tile/ tiles are cracked. Repair floor so it is impervious to moisture/grease and cleanable.**Areas of floor tile still cracked and grout is becoming deep in areas / catching moisture and debris.3. Counter by coffee station / service dishwasher is worn in one spot with some flaking/deteriorating wood. **Hard plastic cover used to shield this area, satisfactory.
  4. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Shellstock tags for raw oysters are not identifiable by date consumed; at end of each service, ensure date that the lot/batch was served is noted on tags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wood cutting board at bar is worn and starting to flake wood. Replace cutting board when it is no longer impervious to moisture/in poor repair.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Small dishwasher at service station (by espresso machine/coffee) is not getting any sanitizer. Check chlorine level daily prior to using with test strips (confirm 100ppm) and ensure dishes are being sanitized. Do not use dishwasher until levels are confirmed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hot water tap on hand sink nearest to dishwasher is not working. Repair in progress.2. Hand sink at entrance to kitchen had hand sanitizer in dispenser instead of hand soap. **Review appropriate handwashing when using gloves with kitchen staff (remove gloves, wash hands, replace with new gloves when gloves could be contaminated).
    • 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. Walk-in refrigerator door is pocked and has some exposed wood. Refinish/repair door so that it is easily cleanable.2. One area of the floor tile on hot line is missing tile/ tiles are cracked. Repair floor so it is impervious to moisture/grease and cleanable.3. Counter by coffee station / service dishwasher is worn in one spot with some flaking/deteriorating wood. Repair and re-seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, cleaning in facility was satisfactory. A couple areas require additional cleaning:-On lower wine shelves under bar matting in bar area.-On floor/wall joint behind hand sink (nearest dishwasher).

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