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Fairmont Banff Springs - Vermillion Room / Chophouse 1888

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

Official record from Alberta →

Inspection summary

Fairmont Banff Springs - Vermillion Room / Chophouse 1888 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on January 9, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 separate inspections, most recently 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 2 times across 2 separate inspections, most recently on February 6, 2025. 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 February 26, 2024. 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?

  • 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 8 times across 4 separate inspections, most recently on February 19, 2025. 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: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display.2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
  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?
      • One area of floor on hot line has a gap/worn. Repair and seal floor where needed. IN PROGRESS - Work Order
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items placed on top of ice not staying at or below 4C. Keep below 4C (or use/discard within 2 hours with recorded temperature/time tracking).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk in servery fridge was too warm (measured above 10C). Do not use this fridge until it can keep milk at or below 4C, product removed at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer slightly weak at bar dishwasher. Dishwashers in main kitchen reaching adequate sanitizing temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap dripping by spice storage area. Repair tap and ensure area dries out adequately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One area of floor on hot line has a gap/worn. Repair and seal floor where needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary. **Some dust/debris was still noted on ceiling of produce fridge at end of prep line.
  4. Demand Inspection

    3 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?
      • 1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment.2. Small number of flies noted in servery area, at entrance to kitchen, and around dish 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?
      • 1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable.2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.
  5. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially it appeared that the dishwasher was not reaching adequate sanitizing temperature (had been checked in the morning and had been working properly). Chlorine sanitizer was immediately installed until sanitizer temperature can be verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially hand sink at Chophouse 1888 did not have any paper towel. Roll 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?
      • 1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment.2. Small number of flies noted in servery area, at entrance to kitchen, and around dish 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?
      • 1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable.2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.

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