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Rimrock Resort Hotel - Listening Lounge and Social Bar

300 Mountain Avenue Banff AB T1L 1J2 · Food - General

Official record from Alberta →

Inspection summary

Rimrock Resort Hotel - Listening Lounge and Social Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on August 5, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on August 5, 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 4 times across 4 separate inspections, most recently on August 5, 2026. 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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers being used as scoops for dry product. Provide scoops with proper handles to ensure product does not become contaminated with hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert refrigerator on end of line had product measured at 8 to 9C. High risk items removed and put in walk-in refrigerator. Ambient temperature of line (31 to 36C) may be contributing to inability of refrigerator to hold food temperature. Do not use refrigerator for potentially hazardous food until capable of holding at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A number of items are in progress. Please ensure items are corrected:1. Missing light covers/shields and one cracked shield. Confirmed in progress.2. Exposed wastewater pipe and mechanical above dishwasher. Venting repairs in progress. Ensure the ceiling area is temporarily closed with impervious covering when area is in use. 3. Two missing ceiling tiles in food preparation area. Ensure ceiling tiles are replaced. 4. Dishwasher vents are not sealed/connected to remove moisture from this area. Confirmed in progress.5. Ventilation hood does not seem to be working to adequately remove heat from hot line. Ensure hood is working as designed.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Larkspur: Counter is worn at far end of line with some exposed wood/surfaces that are difficult to clean.Larkspur: Wood on front of refrigerators is deteriorating/panels loose in some areas. *Ensure plan is in place to repair/replace any areas that are in disrepair or are not easily cleanable.
  4. Risk Management 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 on shelf by hand sink but no paper towel dispenser (hot line). Ensure appropriate paper towel dispenser is provided and supplies remain accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Larkspur: Counter is worn at far end of line with some exposed wood/surfaces that are difficult to clean.Larkspur: Wood on front of refrigerators is deteriorating/panels loose in some areas. *Ensure plan is in place to repair/replace any areas that are in disrepair or are not easily cleanable.
  5. Monitoring 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 on shelf by hand sink but no paper towel dispenser (hot line). Ensure appropriate paper towel dispenser is provided and supplies remain accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Larkspur: Counter is worn at far end of line with some exposed wood/surfaces that are difficult to clean.Larkspur: Wood on front of refrigerators is deteriorating/panels loose in some areas. *Ensure plan is in place to repair/replace any areas that are in disrepair or are not easily cleanable.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front of house cork board badly worn and flaking cork pieces (to left of kitchen entrance as you come around the corner). Board is not easily cleanable and could also attract flies. Remove board.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • NOT OBSERVED Mar 5/24: Bar refrigerator in Diva's had compartment with hazardous items (pasteurized egg whites, dairy) that was not maintaining adequate temperature (9-10C). Do not store any potentially hazardous items in this fridge until a temperature of 4C or less is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MARCH 5/24: Not observed.Some tiles broken behind bar in Diva's. Repair any floor tiles that are broken/cracked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink tap is leaking on main line. Repair plumbing so this area does not stay wet/attract flies.

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