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St. George in the Pines Anglican Church - Kitchen

100 Beaver Street Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

St. George in the Pines Anglican Church - Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on May 6, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on March 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 24, 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?

  • 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 January 12, 2026. 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 2 times across 2 separate inspections, most recently on March 24, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Dishes currently being sanitized in one compartment of sink after they come out of dishwasher. Ensure dishwasher is serviced so all items used in food preparation can be sanitized. No sanitizer measured in low temperature dishwasher although chemical container has product. Dishwasher requires code to prime sanitizer- code not available at time of inspection. Manually add chlorine sanitizer to dishwasher or sanitize in sink after washing until sanitizer feed can be corrected.
    • 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 contract in place, however, a small number of droppings were noted in floor-wall joint behind dishwasher chemicals and on floor beside hand sink. Ensure this area is thoroughly cleaned and sanitized. Use wet cleaning methods for any areas that may have rodent droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Discussed plans for renovations: please confirm once complete. Board behind preparation sink / counter is flaking and cracked (no longer easily cleanable). Remove/replace board and ensure walls in high moisture areas are smooth and easily cleanable.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer in spray bottles was mixed too strong. Follow the instructions on chemical label for mixing for food contact surfaces (ie. 1oz per 4 gallons) and provide test strips (QUATS) to confirm satisfactory concentration. Recommend chemical dispenser that automatically mixes correct concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer measured in low temperature dishwasher although chemical container has product. Dishwasher requires code to prime sanitizer- code not available at time of inspection. Manually add chlorine sanitizer to dishwasher or sanitize in sink after washing until sanitizer feed can be corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Board behind preparation sink / counter is flaking and cracked (no longer easily cleanable). Remove/replace board and ensure walls in high moisture areas are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Containers rather than scoops are used in some dry products - use proper scoops with the handle out of the product to reduce contamination of the product through hands.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few plates had cracks/chips. Do not use damaged plates or utensils (cannot be cleaned/sanitized thoroughly and may chip into food).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer (chlorine) measured in dishwasher was slightly weak at time of inspection. Dishwasher appears to be high temperature dishwasher but is not reaching sanitizing temperature, so chlorine is necessary. Ensure dishwasher water is tested with test strips and at least 100ppm on rinse cycle if using chemical sanitizer.
  6. Monitoring Inspection

    0 infractions

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