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Lupo

201 - 208 Wolf Street Banff AB T1L 1A8 · Food - General

Official record from Alberta →

Inspection summary

Lupo has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on July 13, 2026, recorded 5 infractions.

None of the 3 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: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on July 13, 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 July 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on July 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on August 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed some staff members not washing their hands fully with soap and not turning off the taps with paper towels after hand washing. - Please ensure hands are appropriately washed whenever necessary.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer spray bottles used for tables were unlabeled. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was reaching 55C at the plate level. Needs to be reaching over 71C to adequately sanitize dishes. - Repair the dishwasher, ensure it can reach over 71C at the plate level. In the meantime, ensure dishes can be manually sanitized in a sanitizer solution such as 200 ppm QUAT in a sink basin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located for the under the counter dishwasher in the server's area. - Please acquire appropriate test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling/hood vents in the back preparation area.- Please clean this area.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop for a bulk dry product was stored with the handle inside of the product. - Please ensure all bulk product scoops are stored with the handle outside of the product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof thermometer with a max/min function could be located onsite. - Please acquire a thermometer that can be put through the dishwasher to verify maximum temperature reached inside the machine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink by the walk-in cooler was initially blocked with mop buckets. - Buckets were moved. Please ensure this sink is always accessible to staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The small cutting boards at the bar are stained and damaged. - Repair or replace the cutting boards to eliminate any stains or deep grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling in the back preparation area, and some debris in the bar area underneath and behind equipment. - Please clean these areas.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer in the kitchen and some unlabeled chemicals at the front of house. Labels were added during the inspection. - Please ensure all chemicals used have appropriate labels.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small cutting boards at the bar are stained and damaged. - Repair or replace the cutting boards to eliminate any stains or deep grooves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the flour was stored with the handle submerged in the product. - Scoop was removed/washed onsite. Please ensure scoop handles are stored out of the product to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceilings by the vents, and some debris on the floor of the walk-in cooler. - Please clean these areas.

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