Mount View BBQ - Food
1 Tunnel Mountain Road Banff National Park AB T1L 1C3 · Food - General
Inspection summary
Mount View BBQ - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on April 22, 2026, recorded 5 infractions.
1 of 2 inspections on record found no infractions at all. 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 2 times on April 22, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 April 22, 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 once on April 22, 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?
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 April 22, 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?
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.
2 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One bottle of "Sink and Surface" sanitizer in the main kitchen had a concentration of 0ppm. Was emptied onsite. Other bottles in the kitchen were at the appropriate concentration. - Please continue to ensure that all sanitizer solutions are at the correct concentration.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer spray bottles in the bar area were unlabeled. - Please label these bottles. Ensure all chemicals used are appropriately labeled to indicate their contents.
- 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 onsite for the low-temperature dishwashers.- Please acquire appropriate test strips to verify the concentration of the dishwashers that sanitize by using chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Paper towel dispenser at the main kitchen hand sink was empty. New dispensers are planned to be installed. - Please ensure there are appropriate paper towel/soap dispensers at all hand sinks.2) Hand sink in the bar area did not have soap and paper towel. - Please ensure there are appropriate paper towel/soap dispensers at all hand sinks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in the bar area in front of the dishwasher is painted wood. Paint is chipping in places exposing raw/porous wood. - Please reseal/repaint the wood. Ensure the floor in this area is smooth, non-porous, and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions