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Fairmont Banff Springs - Bean Cafe

405 Spray Avenue Banff AB T1L 1J4 · Food - General

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Bean Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on January 14, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 23, 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?

  • 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 January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on January 14, 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

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Although handwashing was generally satisfactory, one staff did not wash hands after removing gloves. Corrected by Chef Foster while on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few wall tiles missing under 2-compartment sink in dish area. Ensure walls are maintained in good repair and cleanable.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not mixed strong enough in spray bottles. Ensure sanitizers are tested frequently and corrective actions taken if not at appropriate concentration.
    • 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 small drain/fruit flies noted in dish area, especially around sinks and pass through. Refinish pitted tiles around pass-through and ensure area is thoroughly cleaned/dried. Follow recommendations of pest control operator. **ADDITIONAL PEST CONTROL NECESSARY: Small flies noted around out of service 'True' fridge (likely due to condenser unit line from walk-in), a few around servery, by organic bins, and one or two in back receiving area. Follow the recommendations of a pest control operator; these may include addressing any sitting/pooling water, covering organic bins, and thorough cleaning of floor-wall joints/walls/ceiling tiles etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small amount of dust/food debris noted around ceiling vent in main preparation area. Ensure ceiling/vent is maintained in a clean and sanitary condition and does not attract flies.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Although items on salad bar were at acceptable temperature, they are covered with a few service trays between meals. Recommend providing proper lidded cover for the salad items to protect from contamination when not in use and to ensure temperature is consistent.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat noted in kitchen area on rack and rolls (still frozen). Limited space/capacity in refrigerator to keep these items in the fridge until prepared/thawed. Either provide more capacity in refrigerator to thaw in the fridge, or thaw using another acceptable method such as under cold, running water.2. Pasta noted on buffet line at 6C. Ensure items maintained at 4C or lower (keep in fridge until service).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink that is in main kitchen prep area is getting too hot to comfortably wash hands. Adjust temperature so that staff can hold hands under water for acceptable time for handwashing (another hand sink just around corner).
    • 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 small drain/fruit flies noted in dish area, especially around sinks and pass through. Refinish pitted tiles around pass-through and ensure area is thoroughly cleaned/dried. Follow recommendations of pest control operator.

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