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The Lodge at Bow Lake

Km 33 Highway 93 North Icefields Parkway Banff National Park AB · Food - General

Official record from Alberta →

Inspection summary

The Lodge at Bow Lake has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on June 30, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 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 once 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Written food safety plan required for any high risk foods such as elk tartare (meat protein not fully cooked as required by the food regulation). Please specify the following in your recipe:-Identify risk of the product (bacterial contamination on the outside of the meat from processing)-Processes to control the hazard such as trimming the outside portion of meat, preparing fresh (or within 1 day of service), sear step for the outside of the muscle meat, acidification etc-Ensure staff follow the food safety plan for any high risk foods
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitizer slightly weak from dispenser (QUATs) sanitizer. Dispenser may be calibrated to old chemical supplier and not new supplier. Check sanitizer concentration daily with test strips and ensure dispenser is dispensing the correct concentration.
    • 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. Dishwasher leaking at the front causing some pooling water on the floor around the dishwasher. Repair/seal dishwasher so there are no leaks.2. Baseboard missing on far wall behind dry storage bins creating a risk of pest harborage/difficult cleaning. Repair wall/baseboard so area is easily cleanable.
  2. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sanitizer spray bottles not labelled with contents. Ensure all chemicals used in kitchen labelled with appropriate SDS labels.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buffet for guests is provided without covers/sneeze guards. Provide protection from sneezes/ contamination for food placed on buffet.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unwrapped cinnamon buns and muffins in cafe were out on top of counter with no covers/protection from customer contamination. Ensure food is protected from customer contamination with sneeze guards, barriers or covers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several flats of eggs out at room temperature. If bringing to room temperature for baking, ensure time out is limited to 2 hours.2. Cut/cooked potatoes noted out on cooling rack at 21C (kitchen was much hotter at 33C). Ensure potatoes are cooled quickly once cooked and stored at 4C within 4 hours.
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