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Rimrock Resort Hotel - Rimrock Market

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

Official record from Alberta →

Inspection summary

Rimrock Resort Hotel - Rimrock Market 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 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 3 times across 3 separate inspections, most recently on August 5, 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 3 times across 3 separate inspections, most recently on May 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small display fridge with sandwiches and pasta salad (at front beside till) had product measured from 6C to 9C. All potentially hazardous items must be stored at or below 4C.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel / paper towel dispenser close to hand sink. Stainless steel jugs for steaming milk for specialty coffee stored close to hand sink. Ensure hand sink is stocked with appropriate supplies and utensils/cups are not at risk of contamination around sink.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Compartment where sandwiches were stored in older display fridge was measured at 7 to 8C. Ensure refrigerator is capable of storing food at 4C, do not store potentially hazardous items until temperature can be confirmed. 2. Display refrigerator with drinks/salads was cold at the back of the refrigerator but too warm closer to the open front. Air circulation in this display fridge may also be compromised by overfilling shelves (especially at top with drinks). Ensure any potentially hazardous items (salads/sandwiches/parfaits) stay at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel / paper towel dispenser close to hand sink. Stainless steel jugs for steaming milk for specialty coffee stored close to hand sink. Ensure hand sink is stocked with appropriate supplies and utensils/cups are not at risk of contamination around sink.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in front of display cooler was slightly warm; food moved back into back of cooler, limit product in this area and keep cover closed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially steamer cup for specialty coffees kept under hand soap dispenser; this creates a risk of contamination of food utensils. Utensils moved away from hand sink.

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