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Fairmont Banff Springs - Golf Clubhouse - Stanley's Clubhouse

1 Golf Course Road Banff National Park AB T1L 1J4 · Food - General

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Golf Clubhouse - Stanley's Clubhouse has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on May 14, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 May 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 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 July 5, 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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer too weak at snack bar. Temporarily fill bottles from upstairs kitchen or verify that dispenser is working.Sanitizer concentration satisfactory in main kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some of hot items on staff cafeteria line were not held at or above 60C (mashed potatoes measured at internal temperature of 52C, chicken at internal temperature of 39C). Other items were above 60C; lids/cover may be required to keep items hot.2. Small insert fridge on main kitchen hot line (at end of line near dishwasher area) had a satisfactory temperature in bottom compartment but items in inserts in the top of fridge had a temperature of 6C. Monitor temperature of food in inserts, improve air circulation if necessary, and ensure any hazardous food stays at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair in progress for leak from ceiling by dishwasher area. One ceiling tile currently removed, vent beside removed tile is dusty/requires cleaning.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in inserts on hot line not all below 4C (cheese, sauces, pickles measured at 7 to 8C, ambient temperature of kitchen is high). Chef indicated additional ice would be added underneath inserts.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles (sink and surface sanitizer) were mislabeled as hydrogen peroxide. Ensure all chemicals are accurately labeled with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic/herb butter was noted out on counter (approximately 25 to 30C). Garlic butter is a risk of botulism if kept in the temperature danger zone. Only keep out a limited amount (max 2 hours), use powdered seasonings, or ensure that product is stored in the fridge at 4C or less.2. Items kept on ice on hot line were measured at over 20C, ambient temperature on hot line was 35C. Provide mechanical refrigeration for all potentially hazardous food. 3. Items on salad bar in staff area were measured at 8 to 9C, sitting on top of ice (not sunk into ice). Provide adequate refrigeration to maintain hazardous items at 4C or less.4. Dirty rice scoop was stored in standing water at room temperature. Although staff report that this item does get cleaned/sanitized frequently, it should either be stored in sanitizing solution, in dipper well, or in a manner that will not create bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured twice and maximum temperature was measured at 64C on min/max thermometer. Dial on machine was recording a maximum temperature of 147F. To sanitize dishes, temperature must be 71C at plate level. To achieve this, the temperature of the water coming out of the manifold usually needs to be approximately 180F/82C. Provide alternative way of sanitizing dishes until dishwasher is repaired and minimum temperature achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initiallly there was:*No soap at server hand sink (paper towel not in the dispenser but provided).*No soap or paper towel at main hand sink for preparation/ line area.*No paper towel at bar area (staff report using napkins to dry hands).Before operating ALL hand sinks must have adequate supplies and supplies must be immediately replaced if they run out during a shift.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some scale/debris noted behind ovens. 2. Some soot/grease noted on internal surface of fume hood.*Ensure all areas are maintained in a clean and sanitary condition.
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