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Cougar Pete's Kitchen And Lookout

801 Coyote Way Banff AB · Food - General

Official record from Alberta →

Inspection summary

Cougar Pete's Kitchen And Lookout has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on April 27, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on March 14, 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 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 August 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 14, 2024. 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?

  • 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 10 times across 6 separate inspections, most recently on April 22, 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?

  • 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 3 times across 2 separate inspections, most recently on July 11, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light cover on the main cook line and one in the kitchen were cracked. - Please ensure the light covers are in good condition and the lights are adequately protected from contamination.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some damaged/taped utensils were observed onsite. - Please discard any damaged utensils that can no longer be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen is clean and in good repair. There was some grease buildup on the hood vent panels. - Please clean the panels.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand sink was empty, there was also a mop in front of the sink. - Please re-fill the paper towel dispenser and ensure there is nothing blocking the hand sink and it is fully accessible to staff.
    • 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 some raw/chipped wood in the back of the kitchen near the potato cutter. - Please paint/seal any raw wood, ensure all surfaces in the kitchen are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some damaged/taped utensils were observed onsite. - Please discard any damaged utensils that can no longer be properly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen is clean and in good repair. There was some grease buildup on the hood vent panels. - Please clean the panels.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was some meat thawing in still water in the sink. Meat was moved to the refrigerator. - Please continue to ensure products are thawed safety under cold running water, in the fridge, as part of the cooking process, or the microwave if going to be cooked immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back prep sink had a slight leak, was dripping. - Please repair the drip, ensure all plumbing is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease, dust, and dirt was noted in areas throughout the kitchen. Please clean areas including but not limited to: - Upper shelves.- Fan on the cook line. - Underneath and behind equipment.
  7. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) There were no QUAT test strips available onsite to test the concentration of the sanitizer used. - Please acquire appropriate test strips. 2) The dishwasher temperature was not being verified on a regular basis (Took 3 runs to reach adequate sanitizing temperature 71C).- Please ensure this temperature is tested and recorded regularly.
    • 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 is a gap in the weatherstripping on the back door (sunlight visible). - Please ensure the weatherstripping is repaired to prevent pest entry.
    • 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 wall and the back storage shelves have been replaced, are now smooth and cleanable. There is still a small area on the left side of the wall that is damaged. - Please ensure this area is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease, and dirt was noted in areas throughout the kitchen. Please clean areas including but not limited to: - Mop sink/chemical area- Walls and ceiling in the cook line.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered pan of breadcrumbs was noted in the preparation area. Ensure all foods are covered to prevent pests, and to prevent debris from contaminating the food item. - Breadcrumbs were covered during the inspection.
    • 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 max/min thermometer to test the temperature of the dishwasher. - Acquire a max/min thermometer to ensure your dishwasher is reaching 71C at the plate level to ensure dishes are being adequately sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for the back hand sink was not in a dispenser. - Ensure the paper towel is in an appropriate dispenser. **Noted 2022-09-02**"Back hand sink does not have a supply of paper towels. Provide paper towels in appropriate dispenser. "
    • 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 back preparation area light was missing a cover. - Ensure all lights are shatterproof or have covers to prevent debris from contaminating food. 2) Damaged to the wall in the back preparation area. All walls should be smooth and cleanable. - Repair the wall. 3) Wood areas throughout the kitchen including the door in the cook line area, the shelves, and the back door, are damaged and paint is peeling. - Repair or replace all wooden surfaces and ensure they are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A buildup of grease, and dirt was noted in areas throughout the kitchen. Please clean areas including but not limited to: - Dishwashing area- Under preparation counters- Around the cook top2) A bit of clutter was noted in the back area. - Remove anything that is not needed for food preparation and ensure the kitchen area is organized to prevent and monitor for pests.
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