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The Crossing Resort - Main Kitchen

Icefields Parkway 93 Banff National Park AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

The Crossing Resort - Main Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on June 30, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 3 separate inspections, most recently on June 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on June 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 across 2 separate inspections, most recently on June 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on June 30, 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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Preparation table (wood top) has bottom shelf which is rusted/worn and no longer easily cleanable and used for storage of cutting boards. It is currently partially covered with tinfoil, but foil is ripping and not cleanable. Replace or refinish prep tables that can no longer be adequately cleaned/sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Staff area insert fridge had product measured at 6C; gauge on fridge also reading 6C. Ensure refrigerator is set so that it consistently keeps temperature at 4C or less during the day.2. Line fridge (flour batter on top of this fridge) had product measured at 5C. Ensure refrigerator is set so that it consistently keeps temperature at 4C or less during the day.3. Staff inserts kept on ice not sunk into ice; cheese, cut tomatoes above 8-10C.4. Donair slices stacked in staff hot holding unit; bottom slices above 60C but top slices 45C. Arrange in hot holding unit so that all product stays at 60C or higher. 5. Potato and macaroni salad that had been recently put on buffet measured 9 to 11C. Ensure product is 4C or less prior to being put on buffet line, ice added to keep product below 4C.**Daily temperature logs recommended with corrective actions noted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit in retail section for breaded items set slightly low to maintain items at 60C or higher. Adjusted at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • PEPSI fridge on customer self-serve line had items (sandwiches) measured at 5 to 6C. One door still has large crack (although repaired with clear tape). To maintain temperature, refrigerator must close properly between customers; ensure door seals (with appropriate spring or self-closing mechanism) and items remain at 4C or less in this fridge.**Temperature measured at 6C on June 30/2026. DO NOT use this refrigerator until it can maintain products (sandwiches) at 4C or less. Replacement required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured at 65C at plate level in sanitizing cycle (temperature at manifold reads 180F). Use min/max thermometer to confirm sanitizing temperature of 71C/160F at plate level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking on dirty side of dishwasher deteriorating and not fully sealed to wall. Replace caulking so it is easily cleanable and prevents water from splashing down wall.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Slicer had some food debris on back of blade and on stand. Ensure slicer is washed, rinsed, and sanitized after use (with removeable pieces put through dishwasher). If necessary post detailed instructions for staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • PEPSI fridge on customer self-serve line had items (sandwiches) measured at 5 to 6C. One door still has large crack (although repaired with clear tape). To maintain temperature, refrigerator must close properly between customers; ensure door seals (with appropriate spring or self-closing mechanism) and items remain at 4C or less in this fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Main kitchen and pub: No min/max thermometer on site to check sanitizing temperature of dishwasher. Provide thermometer to check that dishwasher is reaching 71C at plate level (approx 82C at manifold).
  3. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles were labelled (tape noting 'sanitizer), some were unlabelled. Ensure appropriate SDS labels are provided for all chemicals, including sanitizer bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures that were above the 40F required for potentially hazardous food were noted on temperature logs. Ensure corrective actions are taken and recorded when temperatures are not meeting requirements (discard or move food to another refrigerator, repair fridge etc).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Items in walk-in refrigerator (lemons/peppers/fish) measured at a temperature between 7 and 8C. Staff report that compressors are icing up frequently. 2. Double door PEPSI fridge on hot line has door that does not close properly. Temperature was variable in this fridge with items by the open door at 8C. Replace or repair fridge. Do not use for potentially hazardous foods in the meantime.3. Small PEPSI fridge in staff area had milk measured at 10C. 4.Fridge on front buffet line had a double door fridge that had food measured at 7C. **Food that is potentially hazardous must be maintained at 4C or less. Temperature of kitchen (35C) may be contributing to icing up of condenser units (as well as opening of refrigerator doors). Provide adequate ambient temperature control to ensure equipment is working as designed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature of dishwasher measured at 66C. Minimum temperature to sanitize is 71C. Ensure dishwasher is reaching 71C and monitor daily with min/max thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No min/max thermometer on site to check sanitizing temperature of dishwasher. Provide thermometer to check that dishwasher is reaching 71C at plate level (approx 82C at manifold).
    • 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. Floor by dishwasher/hot line is deteriorating and has some areas that are split/no longer easily cleanable. **Floor has deteriorated further since previous inspection and is worn between staff area/main kitchen, large holes in dishwasher area/tiles lifting, and some wear on hot line.2. Spring on double door Pepsi fridge is broken and door on fridge not closing properly. In order to maintain consistent temperature, ensure fridge remains in good repair.**NOTED ON PAST INSPECTION REPORT, NOW OUTSTANDING.
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