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Sushi House Banff

304 Caribou Street Banff AB T1L 1B7 · Food - General

Official record from Alberta →

Inspection summary

Sushi House Banff has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on August 24, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 9 times across 5 separate inspections, most recently on August 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)?

  • 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 2 times across 2 separate inspections, most recently on November 17, 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 once on September 5, 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 March 18, 2024. 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 14 times across 8 separate inspections, most recently on August 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?

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.

9 inspections

  1. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was initially not sanitizing, was 0 ppm chlorine. Lines were primed while onsite and was able to sanitize at 100 ppm chlorine. - Continue to test and ensure dishwasher can sanitize at 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the sushi prep area was initially out of paper towel. Was replaced while onsite.- Continue to ensure hand sinks are supplied with soap and paper towels.
    • 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 are some gaps in the flooring in the back storage area. Some of the flooring around the drains in the main kitchen is wearing. - Please repair the flooring, ensure all floor surfaces are 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?
      • Some shelving and the stools used to hold rice etc. were chipping exposing raw/porous wood. - Please re-seal/paint any raw/exposed porous wood. Ensure all surfaces throughout the facility are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning is required in-between and behind equipment in the main cooking area.- Please clean these areas.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was thawing at room temperature in the back storage area. - Chicken was moved to the fridge below 4C. Please continue to ensure foods are thawed using a safe method.
    • 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 are some gaps in the flooring in the back storage area. Some of the flooring around the drains in the main kitchen is wearing. - Please repair the flooring, ensure all floor surfaces are smooth and easily cleanable.
  3. Monitoring Inspection

    2 infractions

    • 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 drain flies and large flies were noted in the back of the kitchen. - Please consult with pest control company regarding the flies, clean any food debris or standing water from the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris on the back dry storage shelves, and some grime buildup under the 2-compartment sink and around the dishwasher. - Please clean these areas.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of the sanitizer bottle was 0ppm. Bottle was refilled to be 100ppm chlorine. - Please ensure that all chlorine sanitizers are between 50-100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small under the counter cooler was slightly warm, around 10C. - Do not use this fridge until it can hold temperatures below 4C.
  5. Monitoring 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?
      • **Repeat Violation**Paper towel at the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into 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?
      • Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged wooden spoon noted in the kitchen. - Please dispose of this spoon, ensure all utensils used are in good condition and can be adequately cleaned/sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some grease and food debris noted in the following areas: - Underneath dishwashing area- Behind and in-between equipment- Back walls by the sinkPlease clean thoroughly clean these areas.
  6. Risk Management Inspection

    3 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into 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?
      • 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some grease and food debris noted in the following areas: - Vents- Ceiling - Back walls by the sinkPlease clean thoroughly clean these areas.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a pot of rice stored on the floor. Pot was moved during the inspection. - Please ensure all food is stored at least 15 cm above the floor to protect them from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles were not labelled or improperly labelled.- Please ensure all chemicals used are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly (0 ppm concentration of sanitizer at the plate level). Please ensure the dishwasher is repaired. - Continue to sanitize dishes manually in a sink basin in a 100-ppm bleach solution after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
    • 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into 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?
      • 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some grease and food debris noted in the following areas: - Vents- Ceiling - Back walls by the sinkPlease clean thoroughly clean these areas.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
    • 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into 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?
      • 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
    • 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into 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?
      • 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable. 2) There were cracked tiles with missing pieces on the wall next to the stove. - Repair or replace any damaged tiles, ensure all walls are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build up grease was noted under and around dishwasher and sinks. Grease trap lid was deteriorating (appeared to be an excess of rust and debris). - Thoroughly clean area; if grease trap lid is no longer cleanable, replace.

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