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Fairmont Banff Springs - Main Kitchen

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Main Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on January 9, 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: 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 3 times across 3 separate inspections, most recently on February 19, 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 2 times across 2 separate inspections, most recently on January 9, 2026. 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 January 9, 2026. 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 7 times across 3 separate inspections, most recently on January 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 6 times across 3 separate inspections, most recently on January 9, 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

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • G-M: Some crust on the slicer blade noted. Ensure slicer is washed/rinsed/sanitized between uses - corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cedar planks have some edges flaking wood/some are cracked. Planks must not create a risk of physical contamination of food (discard or repair any that are flaking/deteriorating).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • G-M: In general, most vacuum-packed items in the walk-in refrigerator were labelled with pull date, however, a few steaks were noted in GM without pull date. Ensure all items placed in the refrigerator from the freezer are appropriately labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • IN ROOM DINING: Refrigerator #00032 had items measured at 6C (items removed and placed in walk-in refrigerator). Items in refrigerators 14 and 15 were 6 to 8C in top inserts but temperature was satisfactory in the bottom of the line refrigerators. Ensure lids are closed when not in use and temperature is monitored in top inserts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • IN-ROOM DINING: Slow drip from sink faucet at end of in-room dining hot line. Repair plumbing to avoid attracting 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?
      • PASTRY: Wood cutting table by sink is water damaged. As discussed, the wood will be replaced. Remove any equipment that no longer can be easily cleaned/sanitized.
  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?
      • Flies noted in a few areas including by 2 compartment sink in dishwashing area and in Alberta Room servery area. Pest control operator following up. In addition to drain treatments ensure ventilation in this area is adequate, there are no leaking taps or wet areas, and organic matter is removed quickly. *Feb 13/23 A minor number of flies again noted around wet areas (dishwashing, prep sinks etc). *Feb.15/24 A minor number of flies (2-3 in each area) noted on cold line (IRD), in mop area, and in IRD service area. Discussed using fans more frequently and following any other recommendations by pest control operator. Mop floor may need to be refinished/smooth in order to prevent pooling water or debris.Feb 6/25 Fly numbers have decreased, but a few still noted by double compartment sink in dish area. Additional pest control actions necessary (check ceiling tiles/ceiling cavity, follow up with drain/plumbing treatments, and address any wet areas or leaking taps).IN PROGRESS- ADDITIONAL PEST CONTROL ACTIONS BEING TAKEN.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Slicers in GM and IRD had some food debris on guard/back of blade. Either ensure that slicers are disassembled after every use (or if used continuously at least every 4 hours).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • GM hand sink water was not staying on long enough to wash hands at time of inspection. Battery replaced at time of inspection.
    • 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?
      • Flies noted in a few areas including by 2 compartment sink in dishwashing area and in Alberta Room servery area. Pest control operator following up. In addition to drain treatments ensure ventilation in this area is adequate, there are no leaking taps or wet areas, and organic matter is removed quickly. *Feb 13/23 A minor number of flies again noted around wet areas (dishwashing, prep sinks etc). *Feb.15/24 A minor number of flies (2-3 in each area) noted on cold line (IRD), in mop area, and in IRD service area. Discussed using fans more frequently and following any other recommendations by pest control operator. Mop floor may need to be refinished/smooth in order to prevent pooling water or debris.Feb 6/25 Fly numbers have decreased, but a few still noted by double compartment sink in dish area. Additional pest control actions necessary (check ceiling tiles/ceiling cavity, follow up with drain/plumbing treatments, and address any wet areas or leaking taps).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • GM: Back tap is leaking. Repair tap and ensure area stays dry to control pests.GM: Ceiling supports are rusting. Repair/replace supports so they are cleanable.IRD: Tap dripping at end of the prep/hot line. Repair tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general facility maintained in clean/sanitary condition. Celing tiles in dish area have some discoloration/build up of debris; potential for attracting flies. Ensure ceiling tiles (and potentially ceiling cavities) are clean and don't attract pests.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Small amount of food debris noted on stand of slicer. Ensure slicer is fully disassembled, cleaned/rinsed&sanitized after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Marble/wood multi-level serving dishes for afternoon tea have rough edges and is becoming worn on marble and wood. Remove from service if it can no longer be cleaned and sanitized adequately.2. Even though parchment paper is used on charcuterie boards before service to guests in garde-manger, some of the wood is flaking. Ensure any boards that are flaking wood are discarded/removed from service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potting soil noted on cart by fridge for microgreens (currently not growing items). Remove soil from kitchen area, when filling trays, fill in non-food area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher final rinse gauge not working; however, main dishwasher is reaching acceptable minimum temperature (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?
      • Flies noted in a few areas including by 2 compartment sink in dishwashing area. Pest control operator following up. In addition to drain treatments ensure ventilation in this area is adequate, there are no leaking taps or wet areas, and organic matter is removed quickly. *Feb 13/23 A minor number of flies again noted around wet areas (dishwashing, prep sinks etc). *Feb.15/24 A minor number of flies (2-3 in each area) noted on cold line (IRD), in mop area, and in IRD service area. Discussed using fans more frequently and following any other recommendations by pest control operator. Mop floor may need to be refinished/smooth in order to prevent pooling water or debris.
    • 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. Wood table by sink in pastry is in process of being replaced. In the meantime, worn/damaged wood is covered by stainless steel drain rack.2. Ceiling tiles in pastry are slightly discoloured (cleaning/replacement is in progress).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some calcium/scale build-up underneath sham on floor on hot line. Ensure area under altosham is thoroughly cleaned/scrubbed and any scale removed so area can be adequately cleaned.

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