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Little Wild

119 Banff Avenue Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

Little Wild has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on April 10, 2025, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Pests.

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 April 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on September 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 19, 2024. For example: Is the facility free of a pest infestation?

  • 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 once on September 19, 2024. 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?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • QUATs sanitizer mixed too strong to be food safe. Tested and diluted while on-site. Ensure concentration is tested daily.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of used/wet cloths were noted out by coffee machine and sink. Store cloths in sanitizer bucket (small tray provided, but larger container may be needed to fully immerse cloths).
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer measured at too strong a concentration. Ensure sanitizer tested with test strips when mixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No active sanitizer measured in dishwasher despite priming and re-testing. Test dishwasher prior to use to confirm sanitizer concentration adequate. Manager will contact Ecolab.
    • 15. Is the facility free of a pest infestation?
      • Flies (large) were noted through-out facility especially in wet areas such as beside dishes/dishwasher. Consult with pest control operator on most appropriate actions to control fly populations (fans improving air circulation, more thorough cleaning, repairing counters/floors may all contribute to issue).
    • 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 is damaged particle board beside the hand sink. Floor is rough in areas (both concrete and wood) and no longer easily cleanable. Repair areas that are rough/not cleanable.

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