Skip to content
Loading map…

Pacini

345 Banff Avenue Banff AB T1L 1H8 · Food - General

Official record from Alberta →

Inspection summary

Pacini has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on July 9, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on October 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 19, 2024. 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 2 times on January 27, 2025. 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 once on August 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad cooler was warm; air temperature was around 20C with an IR thermometer and as indicated on the thermometer inside the cooler. - Items were removed. Cooler had likely been unplugged and was adjusted onsite. Temperature was dropping and cold air was blowing. Please ensure this cooler can store items below 4C before it is used. 2) Grill line cooler did not have a thermometer inside. - Thermometer was added onsite. Ensure all fridges are stocked with thermometers and continue to track temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine concentration was 0ppm. Service call was placed onsite, and alternative QUAT sanitizer solution was set up in the sink basin. - Please ensure the dishwasher can sanitize at 50-100 ppm chlorine before it is used. In the meantime, ensure all dishes are sanitized by submersion in the QUAT sanitizer solution after being washed.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (jackets, bags, drinks) were observed in the dry storage area. - Move these items, ensure all personal items are stored separately from food storage areas.
    • 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 dispenser at the bar hand sink was empty. - Dispenser was refilled. Please continue to ensure all hand sinks are stocked with soap and paper towel at all times.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemicals were mislabeled or unlabeled. - Please ensure all sanitizer used are appropriately labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The right cooler next to the fryers had some double stacked inserts, sausage on top measured 15C. Sausage was discarded. - Please ensure inserts are not double stacked, and all high-risk food products are stored below 4C.2) Same cooler was missing a thermometer inside of it. One was added during the inspection.- Please ensure all coolers are equipped with thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some sugar/syrup build-up underneath the glassware bar mats. - Please clean this area, remove any sugar debris that may be attracting flies.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizer bottles that were being used in the front of house and the kitchen measured 0 ppm. - Ensure that the sanitizers are being tested with the test strips before using them to ensure they are at an appropriate concentration.
    • 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 tests strips were available to test the concentration of the sanitizer in the dishwasher. - The dishwasher uses a different chemical to sanitize and requires a different test strip. Acquire chlorine test strips.
Own this business? Add a badge to your website