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Nourish Bistro

110 - 211 Bear Street Banff AB T1L 1A8 · Food - General

Official record from Alberta →

Inspection summary

Nourish Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 14, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 11 times across 7 separate inspections, most recently on August 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 14, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on March 12, 2025. 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 20 times across 7 separate inspections, most recently on August 14, 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.

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Utensils were initially stored in water. a 200-ppm QUAT solution was able to be created onsite. - Please continue to ensure all utensils are stored in an approved sanitizer solution. Please use QUAT test strips to verify solution strength.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegan sausages were thawing at room temperature. Were still frozen and were moved to the fridge. - Please continue to ensure foods are thawed using a safe method such as in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 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 at the bar was not in an adequate dispenser. - Please acquire an appropriate dispenser that allows you to get a piece without contaminating the bulk supply.
    • 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?
      • No pest control records could be located onsite. - Please keep written records of any pest control measures taken.
    • 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 violations* Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-paint the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust and debris were noted in the following locations.- Behind equipment on the main cook line- Metal shelving in the kitchen - On the lights in on the main cook line. Please clean these areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution holding knives and utensils had a concentration of 0ppm. - Solution was re-made to be 200ppm QUAT. Please ensure all sanitizing solutions used are at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored with the handle inside the ice. - Ice scoop was removed, please ensure scoop is stored in a sanitary manner with handle outside of the ice.
    • 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 at the bar was not in an adequate dispenser. - Please acquire an appropriate dispenser that allows you to get a piece without contaminating the bulk supply.
    • 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?
      • No pest control records could be located onsite. - Please keep written records of any pest control measures taken.
    • 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*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 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 violations* Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel at the staff washroom was not in a dispenser. - Please ensure paper towels are put into the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required throughout the facility. Please clean facility including but not limited to the following areas: - Underneath and behind dirty dish table- Behind equipment on the main cook line- Metal shelving in the kitchen - Spice/nut drawers on the main cook line- Inside sliding door fridge - Behind stand-up refrigerators.
  3. 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)?
      • *Repeat Violation*No QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 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*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 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 violations*1) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was around 1000 ppm QUAT. Solution was diluted to be within the 200-400ppm range. - Please continue to ensure all chemicals used are at a food safe concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles throughout the facility were unlabeled. - Please ensure all chemicals are adequately labeled 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)?
      • Dishwasher sanitizer concentration was 0ppm. Repair the dishwasher, ensure it can adequately sanitize dishes at around 100 ppm chlorine. - In the interim please ensure that all dishes are manually sanitized after washing by submersion in an approved sanitizer solution such as 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*No QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 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*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 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 violations*1) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violations*1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- In between and behind equipment. - Dry storage shelves- Knifes hung on the wall by line cooler- High-touch areas (fridge handles, etc.)
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were out on the counter. - Please ensure these cloths are stored in an approved sanitizer solution or are used once then washed.
    • 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 test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 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 was initially blocked with a container and some mops/brooms. - Items were moved, please ensure this sink is always accessible for staff to wash their hands. 2) Hand sink was initially out of paper towels. - Paper towel was re-stocked. Please ensure that this sink is always stocked with soap and paper towels to facilitate hand washing.
    • 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 light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink in the kitchen is leaking. - Repair the sink, please ensure that all plumbing is in good repair.
    • 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) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- In between and behind equipment. - Dry storage shelves
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of left line cooler was slightly warm (around 7C). Fridge was turned down onsite. - Please ensure all refrigerators can hold food below 4C. Recommend recording temperature of all refrigeration units twice a day in the am and pm.
    • 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 test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 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 2-compartment sink is leaking, and the hot water tap at the hand sink has been turned off due to a leak. A plumber has been contacted to repair the sinks. - Please repair the sinks, ensure all plumbing is in good repair.
    • 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 light in the back corner of the kitchen is missing a cover. The light cover on the main cook line is cracked and damaged. - Repair or replace the light covers. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) There was some mould growth on the caulking in the dish pit. - Remove and replace any moldy caulking. 3) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- Area by the dishwasher- In between and behind equipment.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in one of the sanitizer bottles. Bottle was refilled onsite. - Ensure all sanitizers are at the appropriate concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen were unlabeled. - Ensure all chemicals are labelled to prevent misuse.
    • 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 test strips could be located onsite. - Acquire appropriate test strips.
    • 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 light in the back corner of the kitchen is missing a cover. - Ensure all lights have covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) There was some mould growth on the caulking in the dish pit. - Remove and replace any moldy caulking.

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