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Evelyn's Coffee World

215 Banff Avenue Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

Evelyn's Coffee World has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on January 30, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on January 23, 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 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 January 29, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 7 separate inspections, most recently on January 30, 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 2 times across 2 separate inspections, most recently on April 16, 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.

7 inspections

  1. Risk Management 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?
      • *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate 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?
      • 1) There is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both chemical dishwashers had a concentration of 0ppm chlorine. - Service call was placed onsite, please ensure that the dishwashers can sanitize dishes at 50-100ppm chlorine. In the meantime, please ensure all dishes are sanitized manually in a sink basin by submersion in an approved sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate 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?
      • 1) There is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of the sanitizer solution holding the wiping cloths in the cafe was 0ppm. - Solution was replaced onsite to be 200 ppm QUAT. Please ensure all sanitizing solutions are at their correct food safe concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both chemical dishwashers had a concentration of 0ppm chlorine. - Service call was placed onsite, please ensure that the dishwashers can sanitize dishes at 50-100ppm chlorine. In the meantime, please ensure all dishes are sanitized manually in a sink basin by submersion in an approved sanitizer solution.
    • 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) There is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not accessible at the coffee area hand sink.- Soap was moved next to the sink. Please ensure that there are accessible soap and paper towels at this sink at all times so staff can adequately wash their hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were on the counter. - Cloths were moved to a sanitizer solution. Please ensure wiping cloths are used once then washed or are stored in an approved sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upstairs hand sink did not have a paper towel dispenser. - Please install an appropriate paper towel 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?
      • The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some spilt flour/sugar in the dry storage area. - Please clean this area.
  6. Risk Management 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?
      • 1) Downstairs: The main preparation table in the kitchen is starting to chip at the edges/corned. Is currently repaired with tape. - Ensure all work surfaces are smooth and cleanable. Repair or replace the table. 2) The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Upstairs: The sandwich fridge was warm (measuring around 10C). - Adjust the temperature and continue to monitor. Do not use this fridge to store high-risk products until it can hold temperatures below 4C. 2) Upstairs: Milk fridge was also warm (around 8C). - Adjust the temperature, do not store any high-risk products in this fridge until it is holding temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Upstairs: Dishwasher concentration was 0ppm, sanitizer bottle was empty. Sanitizer was replaced onsite; lines may need to be primed. - Ensure dishwasher is properly sanitizing before it is used.
    • 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) Downstairs: The main preparation table in the kitchen is starting to chip at the edges/corned. Is currently repaired with tape. - Ensure all work surfaces are smooth and cleanable. Repair or replace the table. 2) The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.

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