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Sunshine Mountain Village - Chimney Corner and Eagle's Nest

1 Sunshine Access Road Banff AB T1L 1J5 · Food - General

Official record from Alberta →

Inspection summary

Sunshine Mountain Village - Chimney Corner and Eagle's Nest has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on November 21, 2025, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 7 times across 4 separate inspections, most recently on November 21, 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?

  • 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 2 times across 2 separate inspections, most recently on November 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage shelving is flaking paint/some worn wood. Ensure dry storage shelves are maintained in good repair and not at risk of causing physical contamination to food.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoop stored directly on ice; placed in clean container during inspection.2. Plastic storage container being used as a scoop for dry goods (rice). Ensure proper scoops are provided for all dry product and stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially some pasta on hot line fridge measured at 7C; verify refrigeration temperature and ensure any items placed in this fridge are on ice if not below 4C (corrected).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bolognese sauce measured at internal temperature of 7C (prepared on Nov.10); other items in the walk-in refrigerator at 4C or lower. Ensure items are rapidly cooled to 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Noted that sanitizer and detergent chemicals at dishwashers were initially empty; replaced during inspection. Ensure this is added to a daily checklist prior to opening (and checked during operation).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Initially water at hand sink was not getting warm. Corrected while on-site; valve was closed. Ensure outlet does not open unless there is adequate hot/cold running water- add to daily checklist.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage shelving is flaking paint/some worn wood. Ensure dry storage shelves are maintained in good repair and not at risk of causing physical contamination to food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some chemical/scale build-up under and around bar dishwasher. Ensure this area is cleaned adequately.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of sanitizer spray bottles were misslabeled or not labeled. Ensure appropriate chemical is being used for food contact surfaces (sanitizer) and all chemicals are clearly identified with SDS labels.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops initially sitting on ice and on top of ice machine- corrected at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad insert fridge had product measured at 6 to 7C, temperature logs indicated 50F with no corrective actions noted. If temperature is above 4C, immediately take corrective actions and record on temperature logs. Repair or re-set refrigerator so that it is holding food at or below 4C.
    • 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. Unfinished wood 2x4 is holding up counter at end of hot line. Replace equipment so that it is stable, easily cleanable and safe for staff. 2. Wall by equipment storage area/ ice machine/ staff washroom has paint chipping off the wall. Refinish wall (recommend durable finish that will not chip or deteriorate).3. Pooling water noted in mop area. Ensure this area is draining/sloped properly and will not attract pests.4. Shelves were worn/chipping paint. Ensure all shelves are smooth, impervious, and easily cleanable.5. Some of the refrigerators do not have adequate shelving (ie. dessert fridge) and items are stacked. Avoid stacking food items and provide adequate shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust/grease noted on ceiling around vent for dishwasher.2. Condenser fan covers in walk-in refrigerator had a build up of dust.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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. Grooves deep on tiles by main dishwasher and by preparation sink (around corner from dishwasher). Prior to using this kitchen for full production, repair tiles and ensure there is no pooling water.2. Toilet broken and wall damaged in staff washroom. Repair and thoroughly clean area.
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