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Mount Norquay Ski Resort - Restaurant

2 Norquay Road Banff AB T1L 1B4 · Food - General

Official record from Alberta →

Inspection summary

Mount Norquay Ski Resort - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on January 9, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 November 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 7, 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?

  • 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 2 times across 2 separate inspections, most recently on January 7, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 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 white shelf in the dry storage area is chipping exposing raw/porous material. - Please repair/replace the shelf so it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some rubber spatulas hanging by the dishwasher were damaged with chipped edges. - Please replace any damaged equipment that can no longer be properly cleaned.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the ice bath on the main cook line was measured at around 8C internally.- Please add more ice to the ice bath, and ensure inserts are fully surrounded by the ice so that products are held below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was left inside the ice machine with the handle submerged in ice.- Ice scoop was removed and washed, please ensure the scoop is stored with the handle outside of the ice.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese and sauces in the ice bath on the far right of the cook line were measured at around 15C with an IR thermometer. - The products need to be submerged further into ice or kept in the fridge so that it can hold temperature below 4. 2) Cinnamon buns with cream cheese frosting were being held at room temperature. - Cream cheese frosting is a hazardous product; these need to be refrigerated or only kept out for 2 hours then discarded.
    • 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 was a missing piece of baseboard under the hand sink, debris was beginning to catch in the crack. - Repair the baseboard.
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