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The Boss Kitchen and Bar

229 Banff Avenue Banff AB T1L 1B3 · Food - General

Official record from Alberta →

Inspection summary

The Boss Kitchen and Bar has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 13, 2025. The most recent inspection, on September 2, 2026, recorded 6 infractions.

None of the 2 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: Food temperature control and Pests.

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 2 times on September 2, 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 once on September 2, 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 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 on September 2, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler remove gloves then wipe their hands on their clothing. - Please ensure that hands are washed properly after removing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (phones/keys, etc.) were out on cutting boards. - Please ensure all personal items are kept separately from food contact areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some meat was observed thawing under cold running water, however it was not fully submerged in the water. - Please ensure when thawing, item is fully submerged in the water to maintain a consistent temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Far left line cooler was slightly warm, air temperature around 11C. Temp logs indicate temperature was below 4C in the morning. - Please verify that this fridge can hold temperatures below 4C before it is used to hold high-risk food items.
    • 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?
      • Several small flies were observed throughout the facility on the main cook line, in the basement storage area, and in the back prep area. - Please contact pest control regarding the flies, ensure all standing water is removed, and the facility is cleaned and free from any liquid/food debris that may be attracting them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some additional cleaning required in the following locations: - The ceiling in the back kitchen- Underneath and in-between equipment Please clean these areas.
  2. 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?
      • One light cover on the main cook line was cracked.- Cover was replaced onsite, please ensure all lights are adequately covered/shatterproof to protect food from contamination.

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