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Moxy - Food

555 Banff Avenue Banff AB T1L 1B5 · Food - General

Official record from Alberta →

Inspection summary

Moxy - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on January 29, 2026, found no infractions.

1 of 6 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 and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on March 17, 2025. 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 once on January 28, 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)?

  • 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 4 times across 3 separate inspections, most recently on March 7, 2025. 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 3 separate inspections, most recently on January 28, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 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 waterproof thermometer with a max/min function was available to verify the maximum temperature reached inside the bar dishwasher. - Please acquire an appropriate themommeter.
    • 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 at both the bar area hand sinks was not in a dispenser.- Please acquire appropriate paper towel dispensers.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small milk fridge in the back of the kitchen was slightly warm, thermometer inside read 7C. - Please do not use this fridge to store high-risk products until it can hold temperatures below 4C.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small milk fridge in the back of the kitchen was slightly warm, thermometer inside read 7C. - Please do not use this fridge to store high-risk products until it can hold temperatures below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Install rubber baseboard or other covering in dry storage area to facilitate cleaning of floor-wall joint.*Recommend putting impervious cover on top shelf of dry storage shelves to prevent any drips/moisture from mechanical equipment from getting into food.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were out on the counter; surface temperature was around 10C. - Eggs were moved back in the fridge.
    • 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 at the van area hand sink was not in a dispenser. - Please install an appropriate dispenser at this hand sink.2) The bar paper towel dispenser was empty. - Please ensure that all hand sinks are stocked with soap and paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Install rubber baseboard or other covering in dry storage area to facilitate cleaning of floor-wall joint.*Recommend putting impervious cover on top shelf of dry storage shelves to prevent any drips/moisture from mechanical equipment from getting into food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There were some areas that require additional cleaning such as inside the milk fridge and on top of shelving. - Please clean these areas.
  6. Initial 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?
      • Paper towel provided at hand sink but not in dispenser (main kitchen hand sink and bar hand sinks). Ensure paper towel dispensers are provided at 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?
      • 1. Install rubber baseboard or other coving in dry storage area to facilitate cleaning of floor-wall joint.*Recommend putting impervious cover on top shelf of dry storage shelves to prevent any drips/moisture from mechanical equipment from getting into food.

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