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Fairmont Banff Springs - Bowling Centre

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Bowling Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on September 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on March 1, 2024. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some debris/dust was noted under ice machine and beside dishwasher. Ensure hard to reach areas are thoroughly cleaned as needed.2. Construction, drywall debris, and dust noted along back wall in dry storage area. Thoroughly clean this area to prevent attracting pests and ensure cleanable coving/baseboard is installed as part of renovations.3. There is a build up of grease in the ventless fryer. Ensure fryer is cleaned as per manufacturer's direction and at an acceptable frequency.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical sanitizer was provided for dishwasher but no active sanitizer measured. Temperature only reached 51C on rinse cycle (not hot enough for sanitizing by heat). Prior to using dishwasher, ensure either chemical or temperature sanitizing is occuring (test daily and log).
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. An ice well and garnishes are provided in the bar area without a hand sink. If completing any handling of food (including ice/garnishes) in bar area, a hand sink is required. 2. Supplies for hand sink in back kitchen area are not immediately above sink (hands could drip on utensils / equipment between sink and supplies during handwashing process). Ensure supplies are places so they do not pose a risk of contamination during handwashing.
    • 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. Two ceiling tiles kept open to provide additional ventilation. To prevent kitchen from becoming too hot and to protect food from contamination, renovate ventilation to provide air flow adequate for the space. 2. Wall by pizza oven is covered in wood that is lightly sealed but may not be easily cleanable. Ensure walls are smooth, impervious and easily cleanable.3. Verify pot lights in back storage area are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted around dishwasher chemicals, in corner by sink and under bar matting. Thoroughly clean these areas and replace any ripped bar matting.

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