Sunshine Mountain Village - Alpine Grill and Staff Cafeteria
1 Sunshine Access Road Banff AB T1L 1J5 · Food - General
Inspection summary
Sunshine Mountain Village - Alpine Grill and Staff Cafeteria has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on February 5, 2026, recorded 4 infractions.
None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 5 times across 3 separate inspections, most recently on February 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 15 times across 6 separate inspections, most recently on February 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 3 separate inspections, most recently on February 5, 2026. 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
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large volume of sauteed onions and mushrooms held on counter beside hot holding unit and measured at 30C. Staff report that they were prepared within 2 hours of serving, however, they must be held hot (above 60C) or cold (below 4C) regardless of what time they were prepared. Discarded.
- 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 hand sink on end of staff cafeteria hot line was jammed/not working. Paper towel provided outside of the dispenser. Ensure all handwashing supplies are provided and dispensers are in good repair.
- 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. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage.2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage.2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few inserts on Alpine service line with cheese , sour cream, onions etc was noted uncovered and not under sneeze guard. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Refrigerator with bacon and buns on Alpine service line had product measured at 8C at time of inspection; however, was on a defrost cycle. Monitor refrigerator and ensure it maintains food at 4C or less.2. Ensure items on ice on Alpine service line are sunk into ice and maintained at 4C or less. Inserts with cheese etc by potato station were not sunk into ice.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gumbo in walk-in fridge discarded as measured at an internal temperature of 10C and prepared the previous day (not cooled properly). Verify that cooling process is being completed and keep a log of cooling larger volume items such as gumbo, chili, soup etc.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood dry storage shelves are flaking paint and have some areas that are exposed wood. Ensure all surfaces are smooth, impervious and 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. Gap between tiles on baseboard in main kitchen preparation area beside upright freezer. Repair any gaps in walls or baseboards to limit pest harborage.2. Electric baseboards in main kitchen preparation area have covers that are not easily cleanable and are collecting food debris/not in good repair. Ensure all surfaces in the kitchen can be adequately cleaned; replace covers (if needed) and thoroughly clean area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter under hot chocolate station in staff cafeteria is water-damaged and not cleanable. Repair counter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by floor is deteriorating around baked potato station on service line. Repair wall and provide baseboard so this area can be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light level in walk-in cooler was not adequate in order to clean/inspect product/ensure FIFO. Ensure adequate lighting is provided in all food storage areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff salad bar does not have lids/sneeze guards for some of the products on ice beside hot line and on hot line. Protect food from customer contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. 'Smoothie' fridge had product measured at 10C on one compartment of the fridge. On further investigation, condenser fan was blocked by items in the fridge. Items moved to allow adequate air flow; ensure all product remains at 4C or less when in storage.2. Items in inserts on ice were not sunk down into ice and not staying at 4C or lower. Either label and discard all items on ice after 2 hours OR ensure items remain at or below 4C at all times.3. Thermometer in dairy fridge across from staff salad bar was inaccurate. Ensure all thermometers are calibrated/accurate. Replace thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items on staff salad bar were not maintained at 4C or lower (not sunk into ice). Either label and discard product if not in satisfactory temperature range for 2 hours or ensure all product is sunk sufficiently in ice to maintain food 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?
- The paper towel and soap dispenser at the hand sink by the hot dog station is separated from the sink (food preparation counter in between) which may cause drips/contamination on food contact surfaces from handwashing. Move dispensers closer to the hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter under hot chocolate station in staff cafeteria is water-damaged and not cleanable. Repair counter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by floor is deteriorating around baked potato station on service line. Repair wall and provide baseboard so this area can be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light level in walk-in cooler was not adequate in order to clean/inspect product/ensure FIFO. Ensure adequate lighting is provided in all food storage areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- A few areas require more detailed cleaning including: area under dishwasher especially on floor-wall joint, area under preparation tables.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 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. A few ceiling tiles missing in dry storage area.2. Prep table in main kitchen area has drawers with unfinished wood (remove or re-seal).
- 23. Is the facility maintained in a clean and sanitary condition?
- A few areas require more detailed cleaning: -mop room-wall behind dishwasher-wall in dry storage area
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?