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Otter Hotel - Good Folk

1000 - 600 Banff Avenue Banff AB T1L 1H8 · Food - General

Official record from Alberta →

Inspection summary

Otter Hotel - Good Folk has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on March 2, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on March 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on March 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 2, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutting board is stored directly under the paper towel dispenser for the hand sink on the main cook line. Hands would drip onto cutting board when trying to get a piece of paper towel. - Either move paper towel dispenser or the cutting board to protect food from being splashed with handwashing water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some cracked egg containers in the line had a surface temperature around 11C. Were stacked very high in the line cooler. - Please ensure the eggs are stored below 4C, move eggs to the refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is very clean and in good repair. Some additional cleaning required inside the bar fridges. - Please clean this area.
  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Raw oyster tags are kept onsite. Inserts of oysters should be labelled to indicate which batch/tag they correspond to. - Inserts in the line coolers and the walk-in were not labelled. Please ensure oysters are tracked so you can identify which tags belong to which oysters.
    • 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 in the banquet area was not in a dispenser. - Please acquire an appropriate dispenser. 2) Back prep area hand sink was blocked by a garbage can. - Please move the garbage, ensure all hand sinks are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some debris/grease noted on the floor or the walk-in cooler and on the vent panels. - Please clean these areas.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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