Moraine Lake Lodge
Moraine Lake Banff National Park AB · Food - General
Inspection summary
Moraine Lake Lodge has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on June 11, 2026, recorded 6 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.
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 3 times across 3 separate inspections, most recently on June 11, 2026. 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 3 times across 3 separate inspections, most recently on June 11, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 June 10, 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?
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 6 times across 3 separate inspections, most recently on June 11, 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 5 times across 3 separate inspections, most recently on June 11, 2026. 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.
3 inspections
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Currently using cups to scoop ice from bin in the cafe. Ensure a proper scoop is provided so that ice does not become contaminated from handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Smashed potatoes cooked in the morning had been placed into plastic containers in the refrigerator and covered. Temperature was measured at 27C. Ensure cooked food is RAPIDLY COOLED if storing cold (ie. spread potatoes out on pan to cool in walk-in refrigerator).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer concentration not adequate; dishwasher technician called while on-site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at front server's hand sink is not working. Replace dispenser and ensure paper towel is provided as a roll/in container in the meantime.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Portions of the main kitchen ceiling has deteriorating tiles with buckling, flaking and water damage (especially close to hot line/dishwasher). Replace areas that are damaged.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Discussed on June 11/26: repairs to insulation scheduled. There is some flaking insulation around HVAC system. Ensure insulation is contained and does not pose a risk of getting on cloths or dry goods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A number of wiping cloths were noted out at coffee station in the cafe. Keep used wiping cloths in sanitizer solution between uses (if reusing).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Whole halibut noted in the refrigerator unwrapped above other raw meats. Keep fish in wrap or container to avoid drips from causing allergy issues (not normal practice, as discussed with chef Nick, usually fish is portioned prior to putting in fridge).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Upright refrigerator by mixer had items in the top of the fridge at 3-4C and items in the bottom at 7-8C. Adjust refrigerator so that all potentially hazardous items stay at 4C or below.2. Staff "Freddy" fridge had food measured at 5C; adjust slightly to ensure food stays at 4C or lower. **Thawing, cooling, and hot holding all satisfactory - good**
- 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?
- Back receiving door not fitting tightly and could allow entrance of pests. Ensure door fits tightly into frame so rodents/flies/wildlife are excluded from the premise.
- 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 some flaking insulation around HVAC system where wiping cloths are stored. Ensure insulation is contained and does not pose a risk of getting on cloths or dry goods.
- 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. Tiles on wall around mop sink are damaged and appear difficult to clean. Repair any damaged tiles.2. One of the tables in staff area is chipped/worn and no longer easily cleanable. Replace or refinish table in staff area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One plastic lid to bulk dry goods cracked (in back pot/storage room). Replace lid and ensure no plastic pieces fall into bulk foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A few boxes of potatoes delivered and put on floor (provide crate or palette to keep food items off the floor).2. Staff meals stacked on plates in the fridge (organize and ensure bottom of plates aren't in contact with food).3. Container used as scoop for rye flour. To minimize hand contact with dry products, use proper scoop.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Large container of blanched potatoes were noted beside deep fryer and on shelving unit across from dishwasher, measured at 27C. Ensure blanched potatoes are used within 2 hours or temperature controller (at or below 4C/above 60C).2. Dessert fridge (chantilly/dairy products) had product measured between 6 and 8C (fridge indicated temperature at 6C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially dishwasher was not getting any sanitizer (wrong chemical provided and not feeding through tube). Once primed and new chemical provided, sanitizer was measured at appropriate concentration. Test sanitizer concentration prior to operating (daily).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink by ice machine in main kitchen did not have any paper towel in dispenser.2. Hand sinks in cafe did not have any paper towels in dispenser.
- 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. Floor in dry storage area in back mechanical room is pitted/worn and can not be easily cleaned. No baseboard is provided around storage shelves to facilitate cleaning. Ensure floor and baseboards are easily cleanable in any food storage areas. 2. Staff washroom has damage to wall and a broken cover on back tank of toilet. Repair so all areas are easily cleanable.3. Tiles on wall around mop sink are damaged and appear difficult to clean. Repair any damaged tiles.4. One of the tables in staff area is chipped/worn and no longer easily cleanable. Replace or refinish table in staff area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris noted/additional cleaning required in following areas:-On wall behind dishwasher/on caulking on dirty side of dishwasher.-Under prep tables across from walk-in refrigerator/freezer-In corner of storage room with two chest freezers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?