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The Bison Restaurant - Bear Street Tavern

213 - 211 Bear Street Banff AB T1L 1E4 · Food - General

Official record from Alberta →

Inspection summary

The Bison Restaurant - Bear Street Tavern has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on March 11, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 7 times across 5 separate inspections, most recently on February 23, 2026. 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 7 times across 7 separate inspections, most recently on February 23, 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?

  • 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 4 times across 4 separate inspections, most recently on March 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 9 times across 7 separate inspections, most recently on February 23, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Third bar fridge was slightly warm; air temperature was around 10C. Thermometer dial inside the fridge also indicated it was warm. Products requiring refrigeration such as dressings and sauces were removed from this fridge. - Please do not use this fridge to store any high-risk food products before it can hold temperatures below 4C.
    • 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?
      • Some fruit flies and small drain flies were noted in the kitchen by the wall. Some take-out containers had flies on them, containers were discarded.- Please continue to consult with pest control company regarding the flies.
    • 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 handling permit posted expired in 2025, please ensure updated permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large pole in the middle of the kitchen has paint that is peeling and chipping. - Please repaint/seal this pole, ensure it is smooth without any chips that can catch debris. Pole should be easily cleanable.
  3. Demand 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?
      • Some flies and fruit flies were noted throughout the kitchen. - Please continue to consult with pest control company regarding the flies.
    • 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 handling permit posted expired in 2023, please ensure updated permit is posted in a conspicuous place.
  4. Risk Management 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?
      • Some flies and fruit flies were noted throughout the kitchen. - Please continue to consult with pest control company regarding the flies.
    • 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 handling permit posted expired in 2023, please ensure updated permit is posted in a conspicuous place.
  5. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles at the bar were not labelled. - Please ensure all chemicals used have appropriate labels.
    • 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; concentration was 0 ppm chlorine. - Please ensure dishwasher is repaired, and in the meantime, dishes are to be manually sanitized.
    • 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 the hand sink near the dishwasher was empty, was refilled onsite. - Please ensure that 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?
      • Some flies and fruit flies were noted throughout the kitchen. - Please continue to consult with pest control company regarding the flies.
    • 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 handling permit posted expired in 2023, please ensure updated permit is posted in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, food debris, or grime buildup was noted throughout the kitchen. Please clean areas including but not limited to. - Fans and Ceiling in the kitchen- Floor of dry storage area - Floor of walk-in cooler
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some food handlers were wearing watches. - Please ensure staff remove any watches/jewelry. If they cannot be removed, please ensure they are pushed up the arm or covered with a glove.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the hand sink next to the dish pit was not working. - Please repair the hot water, and ensure all sinks have hot and cold running water.
    • 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?
      • Some flies and fruit flies were noted throughout the kitchen. - Please continue to consult with pest control company regarding the flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, food debris, or grime buildup was noted throughout the kitchen. Please clean areas including but not limited to. - Fans and Ceiling in the kitchen- Floor of dry storage area - Floor of walk-in cooler- Inside ice machine- Inside ice cream freezer at the bar
  7. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some staff meals out along the cooking line. - Please ensure staff are not eating while preparing food, and that their meals are kept in a separate location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pizza line cooler under the stairs had products in it that were filled past the fill line. Surface temperature was around 10C. - Top layer of product was removed and spoke to staff about not overfilling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The salad line cooler was warm, around 13C. Remove all hazardous products from this cooler until it can store products below 4C. - Contact someone to repair this cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the hand sink next to the dish pit was not working. - Please repair the hot water, and ensure all sinks have hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, food debris, or grime buildup was noted throughout the kitchen. Please clean areas including but not limited to. - Dust on fan- Ceilings- The dishwashing trays- Upper shelves
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some staff meals out along the cooking line. - Please ensure staff are not eating while preparing food, and that their meals are kept in a separate location.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were a few unlabeled sanitizer bottles in the kitchen. Labels were added during the inspection. - Ensure all chemicals used have appropriate labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pizza line cooler under the stairs had products in it that were filled past the fill line. Surface temperature was around 10C. - Top layer of product was removed and spoke to staff about not overfilling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The salad line cooler was warm, around 13C. Remove all hazardous products from this cooler until it can store products below 4C. - Contact someone to repair this cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was initially out of sanitizer. Sanitizer bucket was replaced onsite, and the dishwasher was able to sanitizer at 100 ppm. - Please ensure that the sanitizer concentration is tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the hand sink next to the dish pit was not working. - Please repair the hot water, and ensure all sinks have hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, food debris, or grime buildup was noted throughout the kitchen. Please clean areas including but not limited to. - Dust on fan- Ceilings- The dishwashing trays- Upper shelves
  9. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler washing their gloves, gloves are single-use and cannot be washed. - Ensure that hands are washed before putting new gloves on and after taking them off.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle in the kitchen was unlabeled. - Ensure all sanitizers are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pizza line cooler under the stairs had products in it that were filled past the fill line. Surface temperature was around 10C. - Top layer of product was removed and spoke to staff about not overfilling.
    • 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 flies noted throughout the kitchen, clean up any grease and debris that could be attracting them and ensure there is no standing water. - Continue to monitor and consult with pest control company if things do not improve.
    • 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) Hole in the ceiling near the dishwashing area. - Repair the hole. 2) The lights overtop of the dishwasher are missing a cover. - Ensure they are shatterproof or that an adequate cover is provided to prevent contamination of food in case they shatter.3) Drip in the food prep sink on the back wall. - Repair the drip ensure all plumbing is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris, or grime buildup was noted in many areas throughout the kitchen. Please clean areas including but not limited to. - Dust on fan- Ceilings- Under the dishwashing area - The floors of the walk-in cooler- The dishwashing trays
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Glasswasher at the bar was out of iodine. Ensure that the sanitizer levels are being checked daily before the glasswasher is used. - Iodine was replaced onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle in the kitchen was unlabeled. - Ensure all sanitizers are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Line cooler next to the ovens, was not working ambient air temp was 16C. Food inside was mostly sauces, they were probed and had internal temperatures of 4C. - Do not use this cooler to store hazardous products until it is repaired and can maintain temperatures below 4C. 1) Pizza line cooler under the stairs had products in it that were filled past the fill line. Surface temperature was around 10C. - Top layer of product was removed and spoke to staff about not overfilling.
    • 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 flies noted throughout the kitchen, clean up any grease and debris that could be attracting them and ensure there is no standing water. - Continue to monitor and consult with pest control company if things do not improve.
    • 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) Hole in the ceiling near the dishwashing area. - Repair the hole. 2) The lights overtop of the dishwasher are missing a cover. - Ensure they are shatterproof or that an adequate cover is provided to prevent contamination of food in case they shatter.3) Drip in the food prep sink on the back wall. - Repair the drip ensure all plumbing is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, debris, or grime buildup was noted in many areas throughout the kitchen. Please clean areas including but not limited to. - Dust on fan- Ceilings- Under the dishwashing area - The floors of the walk-in cooler- The dishwashing trays

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