The Lake Louise Ski Resort - Banded Peak
1 Whitehorn Road Lake Louise AB T0L 1E0 · Food - General
Inspection summary
The Lake Louise Ski Resort - Banded Peak has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 4, 2025. The most recent inspection, on April 17, 2026, recorded 3 infractions.
None of the 2 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: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on April 17, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 April 17, 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 once on April 4, 2025. 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.
2 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoop sitting on top of ice machine. In order to prevent contamination of ice scoop, store in clean/sanitary container (insert) or on hook between uses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2026: Chlorine sanitizer provided but no concentration noted AND dishwasher designed to operate with iodine. Provide appropriate sanitizer at dishwasher and ensure concentration is measured prior to using to sanitize dishes. Bar dishwasher: dishes not being sanitized adequately; no iodine measured in sanitizing cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Mobile hand sink at outside bbq station did not initially have paper towel at hand sink. Ensure paper towel is provided in dispenser and hand sink/supplies easily accessible at all times while operating. Ensure staff wash hands when changing gloves.2. Paper towel was provided in indoor bar, however, no dispenser provided. Provide appropriate dispenser for paper towel (ensure adequate handwashing supplies directly beside sink). 3. Men's washroom: new batteries required for some soap dispensers / water flow sensors at sinks. Ensure adequate handwashing supplies are provided at all public washroom sinks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher: dishes not being sanitized adequately; no iodine measured in sanitizing cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back tap at two-compartment sink is leaking. Repair plumbing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?