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Fairmont Banff Springs Hotel Waldhaus

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs Hotel Waldhaus has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on May 14, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 2 separate inspections, most recently on May 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 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 April 10, 2025. 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 7 times across 4 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?

  • 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 4 times across 4 separate inspections, most recently on May 14, 2026. 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

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher only reached 62C on sanitizing cycle (after running a few times). Ensure dishwasher is tested prior to use and confirm minimum plate level temperature of 71C.
    • 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?
      • In general, pest control was good with no infestations/excessive flies noted. One small drain/fruit fly was noted on one of the cutting boards used for garnishes. Continue with pest control activities and ensure any fly populations are controlled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mould was noted on ceiling in dish area. Remove any water damaged/mouldy building materials. Pooling water was noted on the floor. Ensure adequate ventilation and removal of moisture in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar counter near dishwasher/hand sink is flaking finish and there is some exposed wood. Refinish bar counter where needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards used for garnishes are becoming rough/grooved on surface. Replace any cutting boards that are not smooth/easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some build up of grease/debris between hot line equipment and on floor between/behind equipment. Ensure adequate cleaning around equipment.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Most items being held hot were at an acceptable hot holding temperature (potatoes, sauces in altosham). However, one insert with gravy was measured at 55C. Gravy was rapidly reheated to 74C prior to being placed back into hot holding above 60C- corrected.
    • 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?
      • Limited number of small flies (2-3) noted in vicinity of dishwasher. Follow recommendations of pest control operator. Additional grouting/control of pooling water/ventilation or fans/drain treatments may be required to maintain the area free of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar counter near dishwasher/hand sink is flaking finish and there is some exposed wood. Refinish bar counter where needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flap in bar dishwasher is repaired with duct tape. Replace part so that all areas are easily cleanable.
  3. 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?
      • 1. Grouting between floor tiles deep in dishwasher area and on line by walk-in fridges and causing debris/pooling water between tiles. Refinish/re-grout tiles where the floor is not smooth/cleanable.2. Back room by downstairs ice machine is worn concrete and pooling water was noted. Refinish this area so that it can be maintained in a clean/dry condition. *CLEANING AND DRYING OF AREA HAS IMPROVED, ADDITIONAL RENOVATIONS RECOMMENDED FOR BOTH AREAS.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on fridge on hot line are not sealing properly. Replace/repair gaskets when needed so refrigerators can maintain consistent temperature. IN PROGRESS
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer had grease/debris on back of blade and on blade guard. Ensure slicer is disassembled and fully cleaned and sanitized after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher run twice, initially at 67C (cycle 1), retested at 68C (cycle 2). In order to sanitize dishes, it must reach at least 71C. Do not use dishwasher until it is reaching minimum sanitizing temperature. FEB.22/24 INSPECTION: Dishwasher only reaching 124F on electronic read-out, below 60C on digital thermometer. Repair dishwasher. Test and log sanitizing temperature daily. Manually sanitize until repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Downstairs bar dishwasher are not being sanitized (no sanitizer initially provided, chlorine provided but not running through line). Provide appropriate sanitizer for bar dishwasher (designed to run with iodine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. ONE HAND SINK PROVIDED (ON THE SIDE OF THE HOT LINE), HOWEVER, FOR LEVEL OF SERVICE ADDITIONAL DEDICATED HAND SINK IS NEEDED. FEB 22/24; COOKING UTENSILS NOTED IN HAND SINK. DEDICATED HAND SINK REQUIRED.2. No hand supplies at server hand sink by specialty coffee machine (server staff using hand sink by dishwasher, however, doorway separates this hand sink from service area) Ensure all hand sinks have adequate supplies. Hand sink at serving station not ideal as it is beside ice well. Protect ice from handwashing (barrier or divider acceptable) and provide adequate handwashing facilities.
    • 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. Back shelves in both 'nook' by slicer and back dry storage are flaking paint and not easily cleanable. Replace or refinish shelves.2. Floor tiles are cracked on line and allowing pooling water. Repair tiles and ensure they are smooth and easily cleanable.
    • 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. Grouting between floor tiles deep in dishwasher area and on line by walk-in fridges and causing debris/pooling water between tiles. Refinish/re-grout tiles where the floor is not smooth/cleanable.2. Back room by downstairs ice machine is worn concrete and pooling water was noted. Refinish this area so that it can be maintained in a clean/dry condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on fridge on hot line are not sealing properly. Replace/repair gaskets when needed so refrigerators can maintain consistent temperature.

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