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St. James's Gate Olde Irish Pub

205 Wolf Street Banff AB T1L 1C2 · Food - General

Official record from Alberta →

Inspection summary

St. James's Gate Olde Irish Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on February 11, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on July 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 24, 2025. 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 November 14, 2023. 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 once on November 14, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 23 times across 6 separate inspections, most recently on July 25, 2025. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler were stored on the ground. Items were moved during the inspection. - Please ensure all food items are stored at least 15cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left line cooler was broken, air temperature around 20C. Items had just been put in that cooler and were removed. - Repair the cooler, do not use until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Roast Beef was out on the counter at room temperature, operator said it was just taken from the fridge and was put back. - Please ensure that all foods are stored below 4C or above 60C.
    • 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 was at the hand sink however it was not in a dispenser. Please ensure paper towel in a dispenser is available at the bar hand sink. Previously cited""There was no paper towel at the bar hand sink. - Please ensure that there is a stocked hand sink in this area with soap and paper towel in a dispenser."
    • 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 Violation*Floor is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Damaged and stained ceiling tiles were noted in the kitchen near the preparation sink and main cooking area. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable and in good condition. 2) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was tape on the shelves of the walk-in cooler. Tape is peeling and catching debris. - Remove the tape ensure the surfaces in the cooler are clean and in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris buildup throughout the facility. Please clean areas including but not limited to: - Floors of all walk-in coolers - Floors of dry storage areas - In-between and behind equipment on the cook line - Hard-to-reach areas (upper shelves)
  3. Risk Management Inspection

    4 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 was at the hand sink however it was not in a dispenser. Please ensure paper towel in a dispenser is available at the bar hand sink. Previously cited""There was no paper towel at the bar hand sink. - Please ensure that there is a stocked hand sink in this area with soap and paper towel in a dispenser."
    • 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 Violation*Floor is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Damaged and stained ceiling tiles were noted in the kitchen near the preparation sink and main cooking area. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable and in good condition. 2) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was tape on the shelves of the walk-in cooler. Tape is peeling and catching debris. - Remove the tape ensure the surfaces in the cooler are clean and in good repair
  4. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some of the food handlers observed wearing bracelets/jewelry. - Items were removed, please ensure food handlers are not wearing any jewelry that could come into contact with food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff meals were observed out on the cooking line where food preparation was occurring. - Please ensure that staff meals are kept separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items in the walk-in freezer and the dry storage area were stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground to prevent contamination and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Line cooler closest to the wall was warm. Ambient air temperature was around 14C. All items were removed from this cooler. - Please ensure that this cooler is not used until it can hold temperatures below 4C.2) Food handlers were not able to locate a probe thermometer. - Please ensure that there are probe thermometers available onsite and that internal temperatures of food are being adequately tested.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*There was no paper towel at the bar hand sink. - Please ensure that there is a stocked hand sink in this area with soap and paper towel in a dispenser.
    • 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 dispenser at the hand sink near the cook line was empty, was refilled at this time. - Please ensure that all hand sinks are stocked with soap and paper towels at all times to facilitate proper hand washing.
    • 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?
      • *Repeat Violation*Some flies were noted throughout the facility. Ensure the facility is clean and not maintained in a manner that can attract pests.- Consult with pest control operator if the flies do not improve.
    • 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 Violation*Floor is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Damaged and stained ceiling tiles were noted in the kitchen near the preparation sink and main cooking area. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable and in good condition. 2) Missing ceiling tiles were noted in the kitchen and in the dry storage area. - Replace any missing ceiling tiles. 3) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large hole in the wall underneath the 2-compartment sink. - Repair the wall, ensure the walls and all smooth, cleanable and that the facility is structurally sound.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant amount of build-up of food debris, dust, and grease throughout the facility. The following areas require additional cleaning: - The ceiling in the kitchen- Walls near the preparation tables - Behind equipment on the cook line- The standup pepsi cooler on the cook line- The upper shelving on the expo area- The floors of all walk-in coolers - The flour storage area in the prep kitchen- Under the dishwashing area- Hood vent panels- Industrial can opener- Walls near the walk-in cooler in the kitchen- Floor of dry storage areaPlease thoroughly clean the kitchen including but not limited to these areas. Please ensure the kitchen is maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was tape on the shelves of the walk-in cooler. Tape is peeling and catching debris. - Remove the tape ensure the surfaces in the cooler are clean and in good repair
  5. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Many of the food handlers were observed wearing bracelets and rings. - Please ensure food handlers remove these items before preparing food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. - Please ensure that there is a stocked hand sink in this area with soap and paper towel in a dispenser.
    • 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?
      • Some flies were noted throughout the facility. Ensure the facility is clean and not maintained in a manner that can attract pests.- Consult with pest control operator if the flies do not improve.
    • 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 is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Damaged ceiling tiles were noted in the kitchen near the preparation sink. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable. 2) Missing ceiling tiles were noted in the kitchen and in the dry storage area. - Replace any missing ceiling tiles. 3) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a cracked container lid in the walk-in cooler. - Lid was discarded, please ensure that all utensils are in good repair and can be adequately cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was tape on the shelves of the walk-in cooler. Tape is peeling and catching debris. - Remove the tape ensure the surfaces in the cooler are clean and in good repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of clutter and many items unassociated with food prep in the dry storage area. -Please clean this area, remove any unnecessary items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. The following areas require additional cleaning: - The ceiling- Walls near the preparation tables - Behind equipment on the cook line- The standup cooler on the cook line- The upper shelving on the expo areaPlease thoroughly clean these areas.
  6. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. - Please ensure that there is a stocked hand sink in this area with soap and paper towel in a dispenser.
    • 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?
      • Some flies were noted throughout the facility. Ensure the facility is clean and not maintained in a manner that can attract pests.- Consult with pest control operator if the flies do not improve.
    • 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 is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Damaged ceiling tiles were noted in the kitchen near the preparation sink. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable. 2) Missing ceiling tiles were noted in the kitchen and in the dry storage area. - Replace any missing ceiling tiles. 3) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. The following areas require additional cleaning: - The ceiling- Walls near the preparation tables - The main cook line- Behind equipment on the cook line- The standup cooler on the cook line- The upper shelving on the expo area- The can openerPlease thoroughly clean these areas.
  7. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bar Ice scoops were stored in the ice well. - Ensure handles are left out of the well to prevent contamination.2) Eggs were stored on top of juices in the back walk-in cooler. - Eggs were moved during the inspection ensure raw products are not stored over top of ready-to-eat products.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles do not have appropriate labels. - Ensure all sanitizer bottles are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter at end of hot line is not sunk far enough into ice to stay at 4C or below (measured at 13C). Staff was using a shallow pan; the pan needs to be deeper to ensure it is surrounded by ice. Pan was replaced during the inspection.- Keep batter/breading in fridge or ensure it stays at 4C or below on ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was thawing at room temperature on a drying rack. - Spoke to staff about proper thawing procedures and the rack was moved into the fridge during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher at the bar was out of chemicals (detergent and iodine). Ensure dishwashing equipment is working at the beginning of the day. - Chemicals were replaced onsite.
    • 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?
      • Many flies were noted throughout the facility. Ensure the facility is clean and not maintained in a manner that can attract pests.- Consult with pest control operator if the flies do not improve.
    • 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 is lifting and peeling in many places, it is no longer easily cleanable. Floor on hot line is worn/has large crack in front of cooking equipment.- Repair or replace the floor, ensure it is smooth and easily cleanable.
    • 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) Wooden cutting board on the hot line is no longer cleanable. Seal is damaged, and it has many deep grooves in it that can harbor debris. - Replace this cutting board, do not use. 2) Damaged ceiling tiles were noted in the kitchen near the preparation sink. - Replace any damaged ceiling tiles, ensure the ceiling is smooth and cleanable. 3) Missing ceiling tiles were noted in the kitchen and in the dry storage area. - Replace any missing ceiling tiles. 4) Light in the dry storage area is missing a shatter proof cover. - Ensure all lights have covers to prevent food contamination in the event they break.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris, dust, and grease in many areas throughout the facility. The following areas require additional cleaning: - The ceiling- Vents- Walls near the preparation tables - Floors of walk-in coolers and freezers - The main cook line. - The expo areaPlease thoroughly clean these areas.

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