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Hello Sunshine

101 - 208 Wolf Street Banff AB T1L 1A7 · Food - General

Official record from Alberta →

Inspection summary

Hello Sunshine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on June 25, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

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.

  • 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 June 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 5, 2025. 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?

  • 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 August 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 separate inspections, most recently on September 5, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1) A significant number of large items are cooled for storage (ramen broths, etc.) no cooling logs are kept verifying that the products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep cooling logs for all "high-risk" products. Ensure temperatures are taken with a probe thermometer in the middle of the product.2) Temperature logs from the morning of June 25th indicate that multiple fridges were above 4C. When tested, fridges temperatures were adequate. - Please ensure that corrective actions are taken and recorded on logs when unsatisfactory temperatures are recorded. May need to re-calibrate IR thermometer that is used.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple "Sink and Surface" chemical spray bottles throughout the facility were unlabelled. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand-washing sink in the bar area. - Please ensure one of these sinks is fully supplied for hand washing so bar staff can adequately wash their hands.
  2. Risk Management 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?
      • Many drain flies were noted in the bar area. - Please remove any standing water and ensure this area is kept clean and dry. Consult with pest control operator regarding the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink next to the main cook line on the right was dripping. - Please repair the drip, ensure all plumbing is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some food debris buildup behind equipment on the main cook line. - Please clean this area.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were unlabeled. - Please ensure all chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were initially not available onsite, were able to be acquired from neighboring restaurant. - Please ensure test strips are available for all chemicals used. Ensure dishwasher is routinely tested to confirm sanitizer concentration.
    • 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?
      • Many drain flies were noted in the bar area. - Please remove any standing water and ensure this area is kept clean and dry. Consult with pest control operator regarding the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink next to the main cook line on the right was dripping. - Please repair the drip, ensure all plumbing is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some food debris buildup behind equipment on the main cook line. - Please clean this area.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container was being used as a scoop for the rice, which was stored in the rice bucket with the rim of the container touching the product. - Please ensure a scoop with a handle is used to scoop the rice, or ensure the container is stored with the rim out of the product to prevent hands from contaminating the rice.

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