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Sunshine Mountain Village - Creekside and Java Express

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

Official record from Alberta →

Inspection summary

Sunshine Mountain Village - Creekside and Java Express has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on November 12, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on December 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on November 12, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 16, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 December 16, 2024. 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.

2 inspections

  1. Monitoring 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. A few ceiling tiles out of place due to electrical work for new bars.2. One cover for lights was cracked. Undetermined whether uncovered lights were shatterproof? Ensure all lights either have shatterproof bulbs or intact light covers.
  2. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A small amount of debris/grease was noted on guard for slicer blade. Slicer blade was clean. Review clean-in-place procedures with staff and ensure slicer is washed/rinsed/sanitized after use (including base and guard).2. Utensils/tongs/cutting board for hot sandwiches/pastries noted at grab and go counter. Ensure items used for handling food such as tongs are put through dishwasher at least every 4 hours (staff report a couple times /day but no firm policy).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • It was noted that most back of house staff had wiping cloths kept on uniform/belts. One staff was observed wiping hands on cloth. Cloths may be used for lifting hot items but should not be used for hands or wiping surfaces due to concerns with contaminated cloths. If re-used, keep wiping cloths in sanitizer solution or replace cloth once used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop initially kept on top of the machine. Keep ice scoop in clean container or on hook/holder outside of the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some debris under ice machine. Ensure all areas are maintained in a clean and sanitary condition.2. Caulking by dishwasher (dirty side) is discoloured and may have some mould growth. Thoroughly clean caulking/grouting and replace if not cleanable.3. Some dust/debris was noted around ceiling vent by steam kettle (back preparation area). Thoroughly clean ceiling area around vent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar dishwasher curtain is built up with scale / not cleanable. Ensure dishwasher curtain is clean and in good condition.
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