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Hankki

206 Buffalo Street Banff AB T1L 1A2 · Food - General

Official record from Alberta →

Inspection summary

Hankki has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on February 9, 2026, recorded 4 infractions.

None of the 6 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: Food temperature control, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 5 separate inspections, most recently on February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 9, 2025. For example: Is the facility free of a pest infestation?

  • 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 once on February 9, 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 4 times across 4 separate inspections, most recently on February 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 2 times across 2 separate inspections, most recently on February 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was above some cooked chicken and dumplings in small refrigerator next to hot line. Ensure no raw meat is stored above cooked items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles with bleach/water are not labelled with contents. Ensure chemical spray bottles are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken cut into cubes was noted in downstairs kitchen on counter at room temperature. After preparation/cutting, immediately place chicken back in the refrigerator or freezer.2. Sliced meat in bags was thawing at room temperature on preparation counter in downstairs kitchen. Thaw in the fridge or under cold running water. 3. Egg and corn dogs were noted on shelf next to kitchen upstairs. Immediately place these items in the refrigerator (if kept cold) or in the hot holding unit (if kept hot after cooking). If refrigerated, ensure they cool rapidly (shallow pans, lids off until at 4C etc).
    • 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 is leaking in upstairs kitchen beside hand sink. Repair any leaking plumbing fixtures so pests are not attracted to the area.
  2. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Sep 9 Improvement to cleaning/fly numbers since previous visit, however, additional work must be completed: Large numbers of flies were noted in downstairs kitchen. Flies may be entering through back door if kept open. Sticky strips were put up in kitchen and large numbers of flies were noted on strips. Please complete the following:-Thorough cleaning of the kitchen including under and behind all refrigeration equipment and shelves. -Remove any sticky strips that are built up with flies and/or are close or over food preparation areas. -Consult pest control operator on additional control measures and provide proof to our office.-Take additional control measures such as increasing air flow, closing door to kitchen or providing air curtain, treating drains etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rubber baseboard/coving not provided below 2-compartment sink. In order to make floors more easily cleanable, ensure coving/baseboard is provided in areas that are difficult to clean.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts with dumplings/meat/veggie protein hot held at service line were filled too high to stay above 60C on top surface. Ensure inserts are not over-filled and product is consistently at 60C when hot held.
    • 15. Is the facility free of a pest infestation?
      • Large numbers of flies were noted in downstairs kitchen. Flies may be entering through back door if kept open. Sticky strips were put up in kitchen and large numbers of flies were noted on strips. Please complete the following:-Thorough cleaning of the kitchen including under and behind all refrigeration equipment and shelves. -Remove any sticky strips that are built up with flies and/or are close or over food preparation areas. -Consult pest control operator on additional control measures and provide proof to our office.-Take additional control measures such as increasing air flow, closing door to kitchen or providing air curtain, treating drains etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rubber baseboard/coving not provided below 2-compartment sink. In order to make floors more easily cleanable, ensure coving/baseboard is provided in areas that are difficult to clean.
  4. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff member observed touching ear/face with gloves on while preparing food. Staff reminded to avoid contaminating gloves and to remove gloves and wash hands when changing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked egg noted in covered inserts on shelf (to take down to downstairs kitchen) measured at 40C. Discarded. Ensure product is RAPIDLY cooled to 4C after cooking.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge #1 downstairs had food measured slightly warm (5 to 6C). Temperature logs note that temperature has been over 40F some days. Adjust refrigerator so items remain at 4C or below (fridge usually needs to be set at 2 to 3C / 36F to keep food at satisfactory temperature).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert refrigerators upstairs had a number of temperatures recorded on temperature logs that were above regulatory requirement of 4C (beside fryer, front assembly line etc). Although temperatures were satisfactory at time of inspection, ensure corrective actions are taken and recorded when temperature is too high. Keep top insert lids closed when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and dumplings were measured at 48C to 55C in hot holding unit. Maintain food temperature at 60C or above after cooking. Keep lids on product in hot holding units to maintain heat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large volume (4 large inserts of raw cut chicken) was noted out on counter downstairs. Surface temperature was measured at 6C. Prepare small volumes at one time to minimize time out at room temperature and put back in fridge once done.
    • 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 number of fly strips built up with flies were noted in downstairs area (above staff table) and at entrance to kitchen. If using sticky strips to control flies, remove regularly and once built up with flies. Additional pest control may be necessary (keeping kitchen door closed or adding a screen, increasing air flow, additional cleaning). No flies were noted in downstairs area at time of inspection.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the back of the hot holding unit were measured at 50C, items in the front were 60C++. Ensure all food in hot holding unit is held at 60C or above after cooking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is chipping off wall around sink downstairs. Ensure wall does not become damaged (wet areas may require coating such as FRP or stainless steel that is easily cleanable) and remove any flaking paint.

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