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Pump & Tap Tavern - Restaurant

3L - 215 Banff Avenue Banff AB T1L 1A9 · Food - General

Official record from Alberta →

Inspection summary

Pump & Tap Tavern - Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on April 27, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 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 4 times across 3 separate inspections, most recently on April 27, 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 2 times across 2 separate inspections, most recently on April 30, 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 6 times across 3 separate inspections, most recently on April 27, 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?

  • 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 April 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer spray bottle did not work, sprayer was broken. - Spray bottle was replaced. Please ensure that all sanitizer spray bottles are in good condition and can be used by staff.
    • 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. - Please acquire appropriate test strips for all sanitizers 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 Violations*1) The counter near the sinks is damaged and chipping. - Please repair or replace the counter, ensure all countertops in the kitchen are smooth and easily cleanable. 2) The floor is damaged and peeling in places. - Please repair or replace the flooring, ensure the flooring is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some debris/grime noted in the following areas:- Underneath the sink by the chemical bottles - Side of the white freezer- Underneath pop syrup dispensers - Underneath and behind shelving Please clean these areas.2) The black shelving unit in the front of the kitchen was very dirty and in disrepair. - Please clean this area, remove any products from the kitchen that aren't associated with food preparation.3) Some mold and grime were noted on the sink caulking.- Please thoroughly clean this area.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no sanitizer was prepared onsite. - Operator was able to prepare a 100ppm chlorine solution. Please ensure that whenever the facility is in operation there is sanitizer available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some cases of cans were stored directly on the floor. - Please ensure all food items are stored at least 15cm above the ground to facilitate cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle in the kitchen that was unlabeled, unable to identify contents. - Please ensure that all chemicals used are labelled to indicate their contents.
    • 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) The counter near the sinks is damaged and chipping. - Please repair or replace the counter, ensure all countertops in the kitchen are smooth and easily cleanable. 2) The floor is damaged and peeling in places. - Please repair or replace the flooring, ensure the flooring is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some debris/grime on the fridge, and underneath and behind equipment. - Please thoroughly clean these areas 2) The black shelving unit in the front of the kitchen was very dirty and in disrepair. - Please clean this area, remove any products from the kitchen that aren't associated with food preparation.3) Some mold and grime were noted on the sink caulking.- Please thoroughly clean this area.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemicals in the kitchen were mislabeled. Bottle was labelled "bleach" and was orange in color and had no concentration of chlorine.- Please ensure all chemicals used are labelled properly 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, or iodine test kit could be located to test the concentration of sanitizers used. - Please acquire appropriate test strips.
    • 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 the hand sink was not stocked in the dispenser. - Please ensure the hand sink is stocked with soap and paper towel in an appropriate dispenser 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?
      • 1) The counter near the sinks is damaged and chipping. - Please repair or replace the counter, ensure all countertops in the kitchen are smooth and easily cleanable. 2) The floor is damaged and peeling in places. - Please repair or replace the flooring, ensure the flooring is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris was noted by the fryers, and on the floors behind equipment. - Thoroughly clean all areas around fryers. 2) Products and some debris were noted around ice machine and in front of sinks. *Delivery had just occurred*- Ensure items are removed so that adequate cleaning can be done around ice machine and under sinks. 3) Some mold and grime were noted by the sinks and inside the ice machine. - Please thoroughly clean these areas.

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