Mount Norquay Ski Resort - North American Lodge
2 Norquay Road Banff AB T1L 1B4 · Food - General
Inspection summary
Mount Norquay Ski Resort - North American Lodge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on January 9, 2026, recorded 3 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 January 9, 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)?
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 once on January 7, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 7 times across 4 separate inspections, most recently on January 9, 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 across 2 separate inspections, most recently on January 7, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT or chlorine test strips were available in this lodge.- Please ensure appropriate test strips for all chemicals used are kept onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom by the kitchen did not have toilet paper or paper towels in appropriate dispensers. - Please ensure this washroom is kept supplied and in good condition.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- QUAT sanitizer bottle was mislabeled. - Appropriate label was added. Please ensure all chemicals used are properly 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)?
- Sanitizer bucket for the dishwasher was empty. Bucket was replaced onsite. - Please ensure that the dishwasher can always sanitize dishes at 100ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT or chlorine test strips were available in this lodge.- Please ensure appropriate test strips for all chemicals used are kept onsite.
- 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 in the main kitchen was not working, was jammed. - Dispenser was repaired. Please ensure all hand sinks are properly stocked with soap and paper towels in appropriate dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the hand sink on the main cook line. - Please ensure this sink is always supplied with hand soap in an appropriate 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?
- The lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom by the kitchen did not have toilet paper or paper towels in appropriate dispensers. - Please ensure this washroom is kept supplied and in good condition.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the hand sink in the back kitchen was empty. - Paper towel was replaced, please ensure all hand sinks are stocked with soap and paper towels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer bottle on the hot holding line had a concentration of 0 ppm. - Replace this bottle, ensure the QUAT sanitizer concentration is 200 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor in the back kitchen area is in poor condition and is peeling/lifting in places. - Replace the floor, ensure all flooring in food handling areas is smooth and 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?
- The lights about the hot holding line did not have covers. - Ensure that the bulbs are shatterproof or that they have appropriate covers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?