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The Keg Steakhouse & Bar

521 Banff Avenue Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

The Keg Steakhouse & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on June 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8, 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 July 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 22, 2024. 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 once on July 22, 2024. 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 10 times across 4 separate inspections, most recently on June 10, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable. *Plans are in place to completely replace the ceiling. *
    • 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 of the wooden shelving in the kitchen and servers' area is wearing exposing raw/porous wood. - Please repair or replace any damaged wooden shelving. Ensure all shelving is smooth and 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 of the lights were missing covers. *Were actively being replaced*- Please ensure lighting in the facility is of adequate intensity and lights have appropriate protective covers.
  2. Monitoring Inspection

    5 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 small flies noted by the ice machine. - Consult with pest control operator regarding the flies, remove any standing water, keep area clean and dry.
    • 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 of the wooden shelving in the kitchen and servers' area is wearing exposing raw/porous wood. - Please repair or replace any damaged wooden shelving. Ensure all shelving is smooth and 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?
      • *Repeat Violation*The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the mini fridge in the server's area was broken; door did not close properly. There was also fraying duct tape on the fridge handle. - Please repair the gasket and remove the duct tape. Ensure fridge is in good repair and is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blue cutting board hanging on the wall, was damaged. Area looked to be melted, no longer smooth/cleanable. - Please repair or replace the cutting board.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer spray bottles were unlabeled. - Please ensure that all chemicals used are labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the coolers were missing thermometers inside of them.- Please ensure all fridges have working thermometers inside of them, including the drawer cooler on the cook line and the milk 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 not sanitizing properly, sanitizer concentration was 0 ppm. - Call was placed to have the dishwasher serviced while onsite. In the meantime, continue to sanitize dishes manually in a basin of the 2-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers on 2 of the lights in the kitchen and the light in the dishwashing area. - Ensure all lights have an appropriate cover or that the bulbs are shatter proof.
    • 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 ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some products such as bags of flour and sugar were on the floor of the dry storage area. - Move these items, ensure that all food products are stored at least 15 cm above the ground.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers on 2 of the lights in the kitchen and the light in the dishwashing area. - Ensure all lights have an appropriate cover or that the bulbs are shatter proof.
    • 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) The counter and the backsplash at the service station was damaged, no longer smooth and cleanable. - Repair the backsplash and countertop, ensure this surface is smooth, non-porous, and cleanable. 2) There is a wall with a large piece of missing drywall in the kitchen. - Repair this wall, ensure all walls are smooth and cleanable. 3) The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of food debris, grease, and dust was noted in the following places: - Floors of the walk-in coolers - Fans of the walk-in coolers- Ceiling tiles Please thoroughly clean these areas of the facility.

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