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Fairmont Banff Springs - Castello Restaurant

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Castello Restaurant 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.

None of the 4 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: Pests 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 4 times across 4 separate inspections, most recently on January 14, 2026. 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?

  • 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?

  • 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 once 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?

  • 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 February 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 23, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    • 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 flies noted in back hallway by dry good storage. No apparent source of water or open food. Take any additional steps recommended by pest control operator to control fly populations including increased ventilation, treatment of drains etc.**Jan 14/26: Drain flies noted around back door entrance/wall at entrance to kitchen, and many flies noted around server's hand sink (tap is dripping). Also noted there is some standing/dirty water in mop bucket (no mop sink). Eliminate sources of water/food and ensure any plumbing issues are addressed to control fly populations (recommend considering a separate mop area/sink).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two compartment preparation sink has a faucet with a very slow leak. Server's hand sink is leaking. Repair any leaky faucets to ensure areas dry out adequately between service and do not attract pests.
  2. Risk Management Inspection

    1 infraction

    • 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 flies noted in back hallway by dry good storage. No apparent source of water or open food. Take any additional steps recommended by pest control operator to control fly populations including increased ventilation, treatment of drains etc.
  3. Monitoring 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?
      • A few small flies noted in back hallway by dry good storage. No apparent source of water or open food. Take any additional steps recommended by pest control operator to control fly populations including increased ventilation, treatment of drains etc.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cover for drain by hand sink is cracked/loose. Ensure drainpipe is properly covered.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the dry goods had inappropriate scoops (bowls or containers). Ensure scoops with proper handles (handles should be stored out of the product) are provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert refrigerator on line not currently working and items are kept on ice. Items were not sunk far enough onto ice to remain at 4C or below. Burrata measured at 8C. Keep potentially hazardous items in fridge below 4C or ensure ice bath is maintaining food at 4C or lower (food must not be above fill line grooves in inserts). Repair of fridge is in progress.
    • 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 flies noted (a few by dishwasher and a few by front service station). Ensure areas are thoroughly cleaned and dried out daily. Complete any actions recommended by pest control operator (drain treatments, flushing plumbing, fans etc).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Carving station cutting board is deeply grooved and would not be able to be properly cleaned/sanitized. Replace or reseal cutting board.

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