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Royal Canadian Lodge - Evergreen Dining Room

459 Banff Avenue Banff AB T1L 1B4 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Lodge - Evergreen Dining Room has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on March 2, 2026, recorded 4 infractions.

None of the 5 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: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 May 12, 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 3 times across 3 separate inspections, most recently on September 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on September 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 2, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 9 times across 5 separate inspections, most recently on March 2, 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?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records not available onsite. - Please ensure routine monitoring for pests is conducted and records are kept onsite. Template checklist provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the sinks in the bar area were dripping. - Please repair the drips, ensure they can easily turn off and have no leaks or drips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some flooring was peeling in the upstairs dishwashing area, and in the downstairs walk-in. - Repair the floor, ensure all floors are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required additional cleaning.- Basement kitchen ceiling- Upstairs utensil shelving- Mold along this dishwasher caulking Please thoroughly clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upstairs walk-in fridge was slightly warm, thermometer on the inside said it was 10C. Fridge was opened and closed many times during breakfast service. - Please ensure this fridge can hold temperatures below 4C before it is used to store high-risk products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink on the right of the main cook line was out of paper towel. - Please ensure that all hand sinks are fully stocked with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some flooring was peeling in the downstairs dry storage area, and in the downstairs walk-in. - Repair the floor, ensure all floors are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris, dust, and grease build-up noted in the following areas: - Basement kitchen ceiling- Can opener- Basement kitchen by the grillsPlease thoroughly clean these areas.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoes were stored under paper towel dispenser on the main cook line. - Move the potatoes, do not store food under the paper towels to ensure that hands do not drip onto food.
    • 09. Are chemicals stored and handled in a safe manner?
      • One sanitizer bottle in the upstairs kitchen was not labelled. - Ensure all chemicals are labelled 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)?
      • The QUAT and chlorine test strips were expired. - Please ensure there are adequate test strips for all chemicals used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink on the left of the main cook line was out of soap. Hand sink on the right of the main cook line was out of paper towel. - Please ensure that all hand sinks are fully stocked with soap and paper towels. 2) Basement kitchen hand sink was out of soap. - Replace the soap, please ensure all hand sinks are stocked with soap and paper towels 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?
      • Floor near the drain on the main cook line is damaged and repaired with tape.- Please repair the floor, ensure it is smooth and cleanable and does not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris, dust, and grease build-up noted in the following areas: - Basement kitchen ceiling- Shelving in upstairs walk-in cooler- Dishwashing area- Underneath drying racks Please thoroughly clean these areas.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One sanitizer bottle in the upstairs kitchen was not labelled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauce in ice baths on the main cook line had a surface temperature of around 10C. - Ensure these sauces are completely surrounded by ice so that they are held below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT and chlorine test strips were expired. - Please ensure there are adequate test strips for all chemicals used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, the facility is maintained in clean and sanitary condition. There was some grease/debris build-up in the upstairs dishwashing area. - Thoroughly clean this area.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One sanitizer bottle was improperly labelled, it was a QUAT sanitizer but was labelled as peroxide cleaner. Another sanitizer bottle was missing a label. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Inserts of cut tomatoes and oranges were stacked on top of other inserts in the left line cooler. These items were measured around 15C. - Do not stack inserts as they will not be adequately refrigerated, and ensure the line cooler lid can be closed to keep cool air in. 2) Yogurt in an ice bath on the cook line was measured around 8C. The ice had mostly melted. - Ensure all items on ice baths are fully surrounded by ice. Replenish ice throughout service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, the facility is maintained in clean and sanitary condition. The following areas require more attention:-Around vents in downstairs kitchen (buildup of dust)-Under the dishwashing area

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