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The Bankhead Restaurant and Lounge

27 - 1602 2 Avenue Canmore AB T1W 1M8 · Food - General

Official record from Alberta →

Inspection summary

The Bankhead Restaurant and Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on July 14, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 14, 2026. 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?

  • 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 October 7, 2025. 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 8 times across 6 separate inspections, most recently on July 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 14, 2026. 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items in the walk-in cooler were stored without a label/date on them. - Please ensure all items are stored with an appropriate label on them.
    • 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?
      • 1) No pest control records could be located onsite. - Please keep records onsite of all pest control activities taken.2) Back door was propped open, screen door was not closed fully. - Please ensure screen is fully closed and sealed to adequately prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted. - Please post current food permit in a conspicuous place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease buildup noted in the following locations: - Wall behind the prep table- Near the side door- Next to/behind the flattop grill - Dishwashing area and mop sink- Dry storage areaPlease clean the facility including but not limited to these areas.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some dirty wiping cloths were left on the cutting board. - Cloths were discarded. Please ensure any wiping cloths are used once then changed or stored in a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items in the walk-in cooler were stored without a label/date on them. - Please ensure all items are stored with an appropriate label on them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer inside the right line cooler. - Please ensure this cooler is supplied with a thermometer and the temperature is tracked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was at the bar hand sink. - Soap was able to be provided, please ensure all hand sinks are stocked with soap and paper towels at all times.
    • 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?
      • Screen door was not fully shut. Operator was able to secure the screen. - Please ensure any screen doors are fully closed and can adequately prevent pest/insect entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease buildup noted in the following locations: - Wall behind the prep table- Near the side door- Next to/behind the flattop grill - Dishwashing area- Underneath mats at the bar and servers' area. Please clean the facility including but not limited to these areas.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some products were left thawing in the sink basin. - Please ensure that products are thawed using a safe method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process. Products were moved into the fridge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some food debris on the floor by the side door and in the dry storage area.- Please clean these areas.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The "Sink and Surface" test strips were expired.- Please acquire appropriate test strips to ensure the sanitizer is at an adequate concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some soiled cardboard pieces under boxes in the dry storage area. - Cardboard is not smooth and cleanable, remove the cardboard and ensure all surfaces in the kitchen can be cleaned.
  6. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The "Sink and Surface" test strips were expired.- Please acquire appropriate test strips to ensure the sanitizer is at an adequate concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint is chipping off of the outer walls of the walk-in cooler. - Repaint the cooler, ensure that the walls are smooth and cleanable. *Facility has a plan to re-paint the cooler before summer*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter and some items not associated with food preparation were noted in the kitchen. -Ensure any unnecessary clutter is removed.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the scoops being used for the dry products did not have handles. - Ensure all scoops used have handles as to prevent food from becoming contaminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint is chipping off of the outer walls of the walk-in cooler. - Repaint the cooler, ensure that the walls are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some clutter and items not associated with food preparation were noted in the dry storage area. -Ensure this area is organized and anything not associated with food preparation is removed. 2) There was mould on the caulking around the mop sink.- Replace the caulking.

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