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High Rollers

110 Banff Avenue Banff AB T1C 1C8 · Food - General

Official record from Alberta →

Inspection summary

High Rollers has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on April 15, 2026, recorded 5 infractions.

None of the 4 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on April 15, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on October 24, 2024. 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 once on April 15, 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)?

  • 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 10 times across 4 separate inspections, most recently on April 15, 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 3 times on October 25, 2023. 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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentration at bar dishwasher not strong enough. Ensure sanitizer concentration (iodine) is tested regularly and re-calibrated if required.
    • 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 few flies noted in dish area and mop area. Pest control program including drain treatments is in place. Continue with pest control and repair any rough surfaces that may not be cleanable/attract flies (dish area, mop area). Additional fans/air circulation may also help in keeping areas dry/free from 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?
      • 1. Baseboard detaching from wall in mop room. Repair baseboard and ensure area is smooth/easily cleanable.2. One baseboard floor tile is missing on wall next to ice machine. Replace tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Half wall between dishwasher and prep area is pitted/grooved and not easily cleanable. Repair wall and clean as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Caulking on dirty side of dishwasher becoming mouldy/detaching from wall.2. Dust was noted on ceiling, especially around vents. Clean ceiling and remove dust.3. Debris noted on area around mop sink. Thoroughly clean debris on ledge above mop sink.
  2. Monitoring 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?
      • Fly strip was noted in pass through by dishwasher close to clean items. Remove strip and ensure it is not at risk of contaminating clean utensils or food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Half wall between dishwasher and prep area is pitted/grooved and not easily cleanable. Repair wall and clean as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some scale noted on wall and floor behind dishwasher and on dishwasher caulking. Clean areas as necessary (caulking may need to be replaced).
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge with milk had temperature measured at 7 to 8C. If keeping potentially hazardous food (milk) in this fridge, ensure it stays at 4C or lower.
    • 15. Is the facility free of a pest infestation?
      • A number of areas had small flies despite recent pest treatment as reported by staff (by hand sink, mop sink, dishwasher area etc). Complete thorough cleaning of all areas that have a build up of food debris. Ensure there is adequate air circulation and drains treated if necessary. Ensure wet areas such as dump sinks/handsinks/mop sinks are kept dry and clean. Follow any other recommendations of your pest control operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Significant work has been completed since previous inspection to ensure walls, floors, and ceilings are cleanable. However, there are a few areas that still need attention:-Half wall between dishwasher area and main preparation area is pitted/damaged and is not easily cleanable (could attract flies).-Some ceiling tiles have dust/food debris despite recent cleaning. Replace any tiles that no longer can be easily cleaned.-One ceiling tile missing in mop area (recommend that cleanable tiles be provided in this area as well.-One ceiling tile missing in dough room by walk-in cooler.Ensure all ceilings and walls are maintained in a manner that allows for cleaning/sanitizing.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pop gun stored directly on ice at the bar. In order to prevent hand contamination of the ice, ensure dispenser is stored in holder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs for walk-in exceed maximum of 4C by end of shift (pm). Pizza fridge was kept open during inspection (busy) and food temperature was measured at 6C. Ensure food is MAINTAINED at 4C or below, keep written temperature logs for all refrigerators, keep insert fridges closed when possible and record corrective actions if temperature exceeds 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The section of the bar closest to the main entrance did not have hand wash supplies (liquid soap and paper towel in a suitable dispenser) within its vicinity. The closest suitable hand wash sink was on the opposite end of an L-shaped workspace deemed too far away. Equip the far end of each bar with hand wash supplies. Alternatively, equip a middle sink as an accessible hand wash sink for the entire bar. ** At inspection on October 2023 only one end of the bar had handwash supplies and they were not immediately at hand sink. Ensure staff have immediate access to handwashing (within 10 steps) and sinks have supplies at the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dough initially stored under paper towel dispenser in pizza prep area. Paper towel must be provided immediately beside sink and food not subject to contamination by staff washing hands.
    • 15. Is the facility free of a pest infestation?
      • A number of areas had small flies despite recent pest treatment as reported by staff (by hand sink, mop sink, dishwasher area etc). Complete thorough cleaning of all areas that have a build up of food debris. Ensure there is adequate air circulation and drains treated if necessary. Ensure wet areas such as dump sinks/handsinks/mop sinks are kept dry and clean. Follow any other recommendations of your pest control operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A number of walls and ceiling tiles were damaged/not cleanable:-Dough room (side of walk-in cooler, panel with hook for sanitizer)-Half wall separating dishwasher area from main kitchen.-Ceiling tiles by pizza oven and in dishwasher area (badly stained with grease and warped)-Wall around mop sink.-Area of bar beside dishwasher.Repair noted areas to ensure a smooth cleanable non-absorbent surface. Walls and ceilings must be impervious to moisture and 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?
      • Caulking on dirty side of dishwasher is growing mould and damaged. Replace caulking where needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More cleaning is needed in the following areas:-Ceiling of the kitchen, particularly around the pizza oven ** A number of tiles were noted that were badly discoloured/damaged. Replace tiles where needed.-Floor beneath the fryer and pizza oven-Area around stand mixer, walls, floors, and area by handwash sink in the dough prep room-Wall behind dishwasher-Around ceiling vents (built up with dust)-Floors around grease trapsEnsure daily, weekly, and monthly cleaning duties are outlined in a sanitation plan and followed by staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grout and rubber baseboard stored beneath hand sink in dough area. These construction materials are collecting debris and should be moved into a non-food area until used for repairs.

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