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Coyotes Southwestern Grill

206 Caribou Street Banff AB T1L 1G5 · Food - General

Official record from Alberta →

Inspection summary

Coyotes Southwestern Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on December 4, 2025, recorded 2 infractions.

None of the 5 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: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 3 separate inspections, most recently on April 14, 2025. 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 2 times across 2 separate inspections, most recently on December 4, 2025. 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?

  • 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 August 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 27, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 9 times across 4 separate inspections, most recently on December 4, 2025. 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 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 pest control records could be located onsite. Facilities are required to keep written records of all pest control activities conducted. - Please record all pest control activities undertaken and keep the records onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required in the basement kitchen underneath shelving and below the dishwasher/grease trap. - Please clean these areas.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Liquid eggs in the ice bath had an internal temperature of around 9C. Facility is very busy and goes through the eggs quickly. - Please add more ice to the ice bath to ensure they are being held below 4C.
    • 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 a cloth left in the front area hand sink. - Please ensure all hand washing sinks are clear of other objects and free for hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fruit cutting board next to the front hand sink was stained and damaged. - Repair or replace this cutting board, ensure all food equipment is in good condition.
  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were stored directly on the ground in the walk-in freezer. - Please ensure all food products are stored at least 15 cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the basement prep kitchen were unlabeled. - Please ensure all chemicals used are labeled to indicate their contents.
    • 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?
      • Some flies were observed in the downstairs prep kitchen. - Recommend removing any food debris, eliminating any standing water, and keeping doors closed to prevent flies.
    • 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 lights in the downstairs prep kitchen are missing covers. - Ensure all lights have covers or are shatterproof.
    • 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 shelves on the basement "Aquafina" cooler are rusted and damaged. - Please repair or replace these shelves, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some food debris noted in the basement pre kitchen in near the dry storage area and the stand mixer. - Please thoroughly clean these areas.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items were stored directly on the ground in the walk-in freezer. - Please ensure all food products are stored at least 15 cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were out on the counter at room temperature. Eggs that were not currently being used were put into the refrigerator. - Ensure eggs are stored at 7C or less.
    • 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 lights in the downstairs prep kitchen are missing covers. - Ensure all lights have covers or are shatterproof.
    • 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 shelves on the basement "Aquafina" cooler are rusted and damaged. - Please repair or replace these shelves, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some food debris buildup on the bred shelf on the upstairs cook line. - Clean this area
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Some items were being thawed at room temperature (chicken/shrimp). - Thawing was changed to under cold running water. Ensure items are thawed safely in the fridge or under cold running water. 2) No working thermometer was available onsite. - Ensure there is a thermometer available to ensure items are at a safe internal temperature. Would recommend keeping one in the upstairs kitchen as well. 3) Some items in the ice baths were not sunk far enough in the ice, surface temperature was around 10C.- Add more Ice and replenish as necessary to ensure these items are kept below 4.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available onsite for the sanitizer and dishwasher. - Acquire appropriate test strips.
    • 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 lights in the downstairs prep kitchen are missing covers. - Ensure all lights have covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some food debris buildup on the floor of the walk-in freezer. - Clean this area.

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