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Fairmont Banff Springs - Saucier Banquet and Receiving

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Saucier Banquet and Receiving 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 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and 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.

  • 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 January 9, 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 January 9, 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 once on February 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 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?

  • 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 4 times across 2 separate inspections, most recently on January 9, 2026. 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

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet potato soup prepared on Jan.8 noted at an internal temperature of 12C in large container in walk-in refrigerator. Food must be rapidly cooled to 4C; soup discarded. Verify appropriate checks of temperature of being completed in cooling process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand sink was missing paper towel but was corrected during 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?
      • Drain flies noted in servery on walls/around sink. Ensure additional pest control steps are taken in this area. Leaking faucet in Rundle preparation area may be contributing to difficulty controlling flies; repair tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of floor are damaged including: -Floor edge (flaking/exposed) beside drain in front of large soup kettles. -Floor in front of tilt kettle (a number of large pock marks)Ensure floors are maintained so they are easily cleanable and in good repair.NOTE: Pock marks also noted on dishwasher area floor, however, this area was being kept clean and sanitary (may need repair or sealant in future).
  2. Risk Management Inspection

    1 infraction

    • 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. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris.2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry.IN PROGRESS- WORK ORDERS IN PLACE
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One cutting board in meat area is grooved/discoloured and no longer can be adequately cleaned/sanitized. Ensure cutting board is replaced/replaned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls kept on dry products as scoops. Use scoop that does not create a risk of hand contamination of product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel initially missing from hand sink by dishwasher. Corrected at time of inspection.
    • 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. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris.2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Taps leaking in meat area. Repair taps so area does not remain wet.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer had some grease/food debris on blade. Ensure process for cleaning/sanitizing slicers are reviewed with staff. Feb.16/24; Slicer had been left on stand with grease and debris on blade. Ensure slicer is cleaned/rinsed/sanitized immediately after use.
    • 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, especially in small room with slicer and just outside dish area. Consult pest control operator and take additional pest control actions.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A number of areas in the butchery were left with standing water after last shift (small storage room to side of main production, under sinks, in corners). Ensure area is dried/mopped to control microbial growth and attraction 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?
      • Dish area had some pitting on the floor. Ensure floor is repaired/sealed so it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooling logs show that a few products did not cool fully to 4C (40F) within 6 hours, initial temperature that was recorded was above 140F. Logs should verify that food cools to 21C within 2 hours and is at 4C within another 4 hours. If standard is not reached, record corrective actions. **For large volumes of food recommend that blast chiller be repaired/used.

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