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Fan's Cafe

102 - 220 Bear Street Banff AB T1L 1B1 · Food - General

Official record from Alberta →

Inspection summary

Fan's Cafe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on January 26, 2026, recorded 2 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 11 times across 7 separate inspections, most recently on January 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 25, 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 25 times across 9 separate inspections, most recently on January 26, 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 10 times across 6 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.

10 inspections

  1. 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?
      • *Repeat Violation*The washroom opens directly into the food preparation area and does not have an automatic closure device on the door. - Please install automatic closure device.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was no hand soap in the staff washroom. - Please ensure all hand washing sinks are supplied with hand soap in appropriate dispensers.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (coats/bags) were out in food preparation area. Items were moved. - Please ensure all personal items are stored separately from food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer with a max/min function was available to verify the maximum temperature reached inside the dishwasher. - Please acquire probe thermometer with a max/min function.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom opens directly into the food preparation area and does not have an automatic closure device on the door. - Please install automatic closure device.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no hand soap in the staff washroom. - Please ensure all hand washing sinks are supplied with hand soap in appropriate dispensers.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were stored over ready-to-eat products in the cooler.- Move raw eggs to the bottom so they are not stored over ready-to-eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area hand sink had a broken tap, not able to turn on the hot water due to the tap issues. - Please repair the tap, ensure this sink can produce hot and cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom paper towel was not in a dispenser. - Please put paper towel into a dispenser to protect it from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.- Repair the counter, ensure all counters are 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) The wooden storage shelves are cracked and chipping exposing raw wood. - Repair the shelves, ensure all surfaces used to store food are smooth and cleanable. 2) One of the light covers in the back kitchen is broken, one of them is missing completely. - Repair or replace the covers, ensure all lights have appropriate covers or are shatterproof.
    • 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) The baseboard was peeling and broken in many areas throughout the kitchen. - Repair the baseboard.2) The staff washroom opens into the food prep area and did not have an automatic closure device on the door. - Please install an automatic closure device on the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards used are stained with deep grooves and plastic flaking off. - Please replace the damaged cutting boards, ensure all equipment used is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a large crack in the stove top. - Repair the stove, ensure all food equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves. 2) One of the dishracks is dirty. - Please clean the dishracks, ensure they are all in good condition.3) There was food debris inside many of the coolers. - Please clean the coolers.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no sanitizer was available onsite. Operators were able to acquire chlorine bleach and create a 100-ppm bleach solution. - Please ensure there is always sanitizer onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were stored over ready-to-eat products in the cooler.- Move raw eggs to the bottom so they are not stored over ready-to-eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized. Bleach solution prepared in the prep sink, please ensure all dishes are submerged in the bleach water solution after being washed then let air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom paper towel was not in a dispenser. - Please put paper towel into a dispenser to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area hand sink had a broken tap, not able to turn on the hot water due to the tap issues. - Please repair the tap, ensure this sink can produce hot and cold running water.
    • 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) The baseboard was peeling and broken in many areas throughout the kitchen. - Repair the baseboard.2) The staff washroom opens into the food prep area and did not have an automatic closure device on the door. - Please install an automatic closure device on the door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.- Repair the counter, ensure all counters are 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) The wooden storage shelves are cracked and chipping exposing raw wood. - Repair the shelves, ensure all surfaces used to store food are smooth and cleanable. 2) One of the light covers in the back kitchen is broken, one of them is missing completely. - Repair or replace the covers, ensure all lights have appropriate covers or are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a large crack in the stove top. - Repair the stove, ensure all food equipment is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards used are stained with deep grooves and plastic flaking off. - Please replace the damaged cutting boards, ensure all equipment used is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves. 2) One of the dishracks is dirty. - Please clean the dishracks, ensure they are all in good condition.3) There was food debris inside many of the coolers. - Please clean the coolers.
  6. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was on the sanitizer bucket, label was added. - Please ensure all chemicals are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.- Repair the counter, ensure all counters are 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) The wooden storage shelves are cracked and chipping exposing raw wood. - Repair the shelves, ensure all surfaces used to store food are smooth and cleanable. 2) One of the light covers in the back kitchen is broken, one of them is missing completely. - Repair or replace the covers, ensure all lights have appropriate covers or are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards used are stained with deep grooves. - Please repair the cutting boards, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves. 2) One of the dishracks is dirty. - Please clean the dishracks, ensure they are all in good condition.
  7. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sanitizer concentration initially measured 0 ppm. - Staff was able to create a 100-ppm chlorine solution onsite. Please ensure that there is a food safe sanitizer onsite when food preparation is occurring. 2) There was a wet wiping cloth on the counter. - Cloth was moved to the sanitizer solution. Please ensure all wiping cloths are stored in an approved sanitizer solution or used once then washed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.- Repair the counter, ensure all counters are 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) The wooden storage shelves are cracked and chipping exposing raw wood. - Repair the shelves, ensure all surfaces used to store food are smooth and cleanable. 2) One of the light covers in the back kitchen is broken, one of them is missing completely. - Repair or replace the covers, ensure all lights have appropriate covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves.
  8. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no sanitizer prepared onsite. - Operator was able to prepare a 100-ppm bleach solution while onsite. Please ensure that there is sanitizer onsite whenever there is food preparation occurring.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bucket used for sanitizer and sanitizer cloths was unlabeled. - Label was added during the inspection. Please ensure that all chemicals used are appropriately labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Soup was out on the counter operator said it was cooling and had been there for about 30 minutes. Temperature was around 30C.- Operators moved this soup into the refrigerator. Ensure items are cooled from 60-20C within 2 hours and 20-4C within 4 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Back kitchen hand sink did not have paper towel in the dispenser. - Please ensure paper towel dispensers are full stocked with soap and paper towels.2) The tap at the back hand sink was not in good repair. - Repair the tap ensure that this sink is stocked with both hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.- Repair the counter, ensure all counters are 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) The wooden storage shelves are cracked and chipping exposing raw wood. - Repair the shelves, ensure all surfaces used to store food are smooth and cleanable. 2) One of the light covers in the back kitchen is broken, one of them is missing completely. - Repair or replace the covers, ensure all lights have appropriate covers or are shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of grime was noted on the racks used to wash dishes. - Clean or replace the dishracks, ensure they are clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves. 2) Food debris, grease, and grime was noted underneath the dishwashing area. -Thoroughly clean this area.
  9. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation (Phones, lighters, lotions) were out on the food prep counter next to food. - Do not store items not associated with food prep on counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk was left out on the counter without means of temperature control when it was not in use. Probed to be 10C. - Ensure all hazardous products (milk/cream) are stored at below 4C, to prevent pathogen growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized.
    • 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. Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.**Not easily cleanable.COMPLETE THE FOLLOWING:1. Repair counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment throughout the front service area. - Clean the shelves. 2) Food debris, grease, and grime was noted underneath the dishwashing area. -Thoroughly clean this area.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff was using alcohol-based hand sanitizer to clean the food contact counters. - Ensure all counters are sanitized with an approved food contact sanitizer such as 100ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation (Phones, lighters, lotions) were out on the food prep counter next to food. - Do not store items not associated with food prep on counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk was left out on the counter without means of temperature control when it was not in use. Probed to be 10C. - Ensure all hazardous products (milk/cream) are stored at below 4C, to prevent pathogen growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer hooked up to the dishwasher, staff are manually sanitizing dishes. - Ensure the dishwasher is repaired and all dishes are being adequately washed and sanitized.
    • 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. Counter in kitchen next to baking rack (beside hand sink) was repaired with duct tape.**Not easily cleanable.COMPLETE THE FOLLOWING:1. Repair counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup was noted on shelves and equipment thoguhout the front service area. - Clean the shelves. 2) Food debris, grease, and grime was noted underneath the dishwashing area. -Thoroughly clean this area.

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