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Farm + Fire

333 Banff Avenue Banff AB T1L 1B1 · Food - General

Official record from Alberta →

Inspection summary

Farm + Fire has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on October 14, 2026, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on October 14, 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 3 times across 2 separate inspections, most recently on October 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)?

  • 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 January 30, 2026. 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 11 times across 6 separate inspections, most recently on October 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?

  • 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 October 14, 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.

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of butter on was out on the counter without temperature control. Butter needs to be kept below 4C, outside of box also indicated to keep refrigerated.- Please ensure all food is stored correctly, and deliveries are put away promptly starting with items that require refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Around 8 trays of eggs were out on the main cook line without means of temperature control. - Please keep eggs in the fridges until they are ready to be used. Eggs need to be kept at a temperature below 7C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of soup in the walk-in were at 14C internally. Soups were put into ice to be cooled. - Please ensure foods are cooled from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided with this email. Please use cooling log to verify items are cooled properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer bucket at the under the counter dishwasher in the bar area was empty. - Please replace the bucket, ensure all dishes are properly washed, rinsed, 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?
      • *Repeat Violation*There was no hand soap at the bar hand sink near the ice well.- Please ensure this sink is supplied to be used for handwashing with soap and paper towels in appropriate dispensers.
    • 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*There are some chipped/damaged wall tiles on the far-right side of the main cook line, Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment on the main cook line and in the prep area.- Please clean these areas.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some large containers of chicken stock were stored in the walk-in uncovered. Lids were added during the inspection. - Please ensure all food that is stored is covered with an appropriate lid/cover.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some "Sink and Surface" sanitizer bottles were unlabeled. Labels were added during the inspection. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Around 7 trays of eggs were out on the counter without means of temperature control. Eggs were moved into the fridge during the inspection. - Please ensure egg temperature is maintained below 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer bucket at the bar dishwasher was empty. Sanitizer was replaced onsite. - Please ensure this dishwasher is fully supplied with chemicals, recommend using the chlorine test strips to verify it is working at least daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No "sink and surface" test strips could be located for the surface sanitizer used. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the bar hand sink near the ice well.- Please ensure this sink is supplied to be used for handwashing with soap and paper towels in appropriate dispensers.
    • 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*There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
  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?
      • There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Some of the ice baths on the main cook line had melted, more ice was added this time. - Please ensure items in the ice baths are maintained below 4C. 2) The salad cooler in the front pizza area was slightly warm, air temperature around 8C. - Please do not use this cooler to store high risk items until it can hold temperatures below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles were missing labels. - Please ensure all chemicals used have appropriate labels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris noted throughout the facility. Please clean areas including but not limited to: - The floors of that walk-in coolers - Bottom prep shelves- Dry product storage area.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Far right line cooler was warm (measured around 8C). - Ensure this cooler can keep products below 4C before it is used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple cracked tiles were observed on the main cooking line. - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards used on the cook line was stained and had deep grooves. - Repair or replace this cutting board.

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