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The Maple Leaf

137 Banff Avenue Banff AB T1L 1C8 · Food - General

Official record from Alberta →

Inspection summary

The Maple Leaf has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on October 1, 2025, recorded 10 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 6 separate inspections, most recently on October 1, 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?

  • 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 4 separate inspections, most recently on October 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on October 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18 times across 6 separate inspections, most recently on October 1, 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?

  • 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 6 times across 5 separate inspections, most recently on October 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open can with lychees noted in upstairs bar. Product from open cans must be transferred to food grade container - completed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of cooked mushrooms (5gal container) measured at 9C while all other items in the fridge were below 4C. Ensure items put in the walk-in refrigerator are cooled rapidly to 4C or lower before being placed in large containers for storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially chicken being thawed in prep sink without cold running water. Water turned on at time of inspection. Ensure thawing is done using an approved method.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer noted in downstairs bar dishwasher at time of inspection. Monitor sanitizer levels and replace as needed (recommend checking levels prior to each shift and verifying concentration with test strips).
    • 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?
      • A few flies were noted in dish area but numbers much improved since previous observations. Continue with cleaning and pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Downstairs garbage room now separated from downstairs storage - good.Additional work is required for downstairs food storage area including:1. Refinish/repair floor so that it is smooth, impervious and easily cleanable. Currently has rough areas, no baseboard and is uneven/is catching debris.2. Replace all ceiling tiles (preferably with cleanable surface) above dry storage area (food on shelves)3. Back receiving door open during inspection, ensure door closed when not in use to exclude pests and door seals properly.*Although closed, door is not fitting tightly enough to exclude pests. Install sweeps in between and under receiving door to exclude pests.
    • 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. Dry storage area downstairs is missing ceiling tiles and tiles are not cleanable.2. Upstairs kitchen: tiles missing from front wall across from hot line (server's line)-CORRECTED.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall between staff washroom and mop area/hallway is deteriorating and collecting debris at floor/wall joint (could attract pests). Repair wall/remove debris and provide cleanable baseboard so that this area can be maintained in a sanitary condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom tap leaking/dripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Condenser fans and ceilings of both upstairs walk-in refrigerator and downstairs walk-in refrigerator require cleaning. Ensure cleaning dust off condenser fan covers and ceilings of walk-ins is added to schedule.2. Staff washroom sink requires cleaning (may be due to leaking tap).
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff member observed wiping hands on cloth also used to wipe/sanitize food contact surfaces. Corrected during inspection, ensure hands are washed at hand sinks when they could be contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container is being used as a scoop in dry goods in back preparation area. Ensure proper scoop is provided to prevent hand contamination - corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cubed potatoes next to fryer were measured at 15C and had been out for 5 hours during service. Ensure potentially hazardous food is kept below 4C or above 60C or discarded after 2 hours (would require labelling with time). Potatoes discarded.
    • 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?
      • A few small flies noted at upstairs bar. Unfinished wood and damaged counter at back server station also still noted. Remove any items that cannot be adequately cleaned/are absorbent to moisture. Please provide written plan to our office within 7 days to correct repair items that are outstanding (damage around server handsink/counter).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Downstairs garbage room now separated from downstairs storage - good.Additional work is required for downstairs food storage area including:1. Refinish/repair floor so that it is smooth, impervious and easily cleanable. Currently has rough areas, no baseboard and is uneven/is catching debris.2. Replace all ceiling tiles (preferably with cleanable surface) above dry storage area (food on shelves)3. Back receiving door open during inspection, ensure door closed when not in use to exclude pests and door seals properly.*Although closed, door is not fitting tightly enough to exclude pests. Install sweeps in between and under receiving door to exclude pests.
    • 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 bar counters worn/no longer easily cleanable including area by coffee machine downstairs and counter in back service area upstairs.
    • 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. Dry storage area downstairs is missing ceiling tiles and tiles are not cleanable.2. Upstairs kitchen: tiles missing from front wall across from hot line (server's line).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back room at downstairs bar has splatters of food on walls and on front of cooler. To avoid contamination of other items and avoid attracting pests, keep area in a clean and sanitary condition. Recommend covering any areas/ walls that are subject to moisture/ splashing with impervious wall cover such as stainless steel or plastic board.**This area was cleaner than previous inspections but splashes/debris were still noted on the wall. In order to control any fly/pest issues ensure this area is smooth/easily cleanable and is maintained in a clean condition.
  3. Monitoring Inspection

    6 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?
      • A few flies were noted around dishwasher and at lower bar; however, numbers had improved since previous inspections. Continue with pest control program and detailed cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Downstairs garbage room now separated from downstairs storage - good.Additional work is required for downstairs food storage area including:1. Refinish/repair floor so that it is smooth, impervious and easily cleanable. Currently has rough areas, no baseboard and is uneven/is catching debris.2. Replace all ceiling tiles (preferably with cleanable surface) above dry storage area (food on shelves)3. Back receiving door open during inspection, ensure door closed when not in use to exclude pests and door seals properly.4. Ripped plastic curtain is currently in doorway between dry storage and remainder of ground floor. Remove curtain if worn and not 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?
      • Grout lines in main kitchen catching food and debris and do not appear to be easily cleanable (noted in area by walk-in refrigerator and elevator). Ensure floor is cleanable and does not attract pests.
    • 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 bar counters worn/no longer easily cleanable including area by coffee machine downstairs and counter in back service area upstairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on upper bar fridge worn/detaching/not sealing and collecting debris. Replace gaskets when needed and maintain clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back room at downstairs bar has splatters of food on walls and on front of cooler. To avoid contamination of other items and avoid attracting pests, keep area in a clean and sanitary condition. Recommend covering any areas/ walls that are subject to moisture/ splashing with impervious wall cover such as stainless steel or plastic board.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items (mayonnaise) were stored on the floor in the upstairs walk-in cooler. Store items off the floor (to prevent contamination of counters/other food surfaces when items are taken out of the fridge).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting any sanitizer; while on-site identified that the tube is crimped and requires replacement. Dishwasher technician called. Do not use dishwasher until sanitizer is working. Include check for appropriate sanitizer levels on daily logs.**DISHWASHER TECHNICIAN called; email sent to Thomas/Matt re: including daily sanitizer checks in daily logs.
    • 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?
      • 1. Drain does not have cover in mop sink. Cover drain to prevent issues with rodents/other pests. 2. Downstairs receiving door (area to be renovated) has gap at bottom of door. Install sweep or plate so that door fits tightly and pests can not enter establishment.3. A number of areas had a build up of debris (due to broken tiles and other construction issues) and if not easily cleanable will attract pests including flies. Address all areas that are not easily 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?
      • REINSPECTION: ADDITIONAL WORK IN PROGRESS TO DOWNSTAIRS AREA. ALL PREVIOUS INFRACTIONS STILL OUTSTANDING. FLOOR/COVING/CEILINGS/WALLS/SHELVES ALL NEED TO BE CLEANABLE. **Outstanding violations**1) Shelving in lower-level storage area was noted to be bare wood. 2) Ceiling in second storage area was completely missing. 3) Light covers were missing in second storage area near the ice machine. This cover is necessary if scooping ice or storing ice scoop uncovered in this area. The light cover over the dishwashing area in the kitchen was also damaged. 4)Flooring was damaged in second storage area. Repair noted areas. Areas for food storage should be cleanable to prevent build-up of spillage.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items (mayonnaise) were stored on the floor in the upstairs walk-in cooler. Store items off the floor (to prevent contamination of counters/other food surfaces when items are taken out of the fridge).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting any sanitizer; while on-site identified that the tube is crimped and requires replacement. Dishwasher technician called. Do not use dishwasher until sanitizer is working. Include check for appropriate sanitizer levels on daily logs.**DISHWASHER TECHNICIAN called; email sent to Thomas/Matt re: including daily sanitizer checks in daily logs.
    • 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?
      • 1. Drain does not have cover in mop sink. Cover drain to prevent issues with rodents/other pests. 2. Downstairs receiving door (area to be renovated) has gap at bottom of door. Install sweep or plate so that door fits tightly and pests can not enter establishment.3. A number of areas had a build up of debris (due to broken tiles and other construction issues) and if not easily cleanable will attract pests including flies. Address all areas that are not easily 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?
      • REINSPECTION: ADDITIONAL WORK IN PROGRESS TO DOWNSTAIRS AREA. ALL PREVIOUS INFRACTIONS STILL OUTSTANDING. FLOOR/COVING/CEILINGS/WALLS/SHELVES ALL NEED TO BE CLEANABLE. **Outstanding violations**1) Shelving in lower-level storage area was noted to be bare wood. 2) Ceiling in second storage area was completely missing. 3) Light covers were missing in second storage area near the ice machine. This cover is necessary if scooping ice or storing ice scoop uncovered in this area. The light cover over the dishwashing area in the kitchen was also damaged. 4)Flooring was damaged in second storage area. Repair noted areas. Areas for food storage should be cleanable to prevent build-up of spillage.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items (mayonnaise) were stored on the floor in the upstairs walk-in cooler. Store items off the floor (to prevent contamination of counters/other food surfaces when items are taken out of the fridge).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting any sanitizer; while on-site identified that the tube is crimped and requires replacement. Dishwasher technician called. Do not use dishwasher until sanitizer is working. Include check for appropriate sanitizer levels on daily logs.
    • 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?
      • 1. Drain does not have cover in mop sink. Cover drain to prevent issues with rodents/other pests. 2. Downstairs receiving door (area to be renovated) has gap at bottom of door. Install sweep or plate so that door fits tightly and pests can not enter establishment.3. A number of areas had a build up of debris (due to broken tiles and other construction issues) and if not easily cleanable will attract pests including flies. Address all areas that are not easily 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?
      • REINSPECTION: ADDITIONAL WORK IN PROGRESS TO DOWNSTAIRS AREA. ALL PREVIOUS INFRACTIONS STILL OUTSTANDING. FLOOR/COVING/CEILINGS/WALLS/SHELVES ALL NEED TO BE CLEANABLE. **Outstanding violations**1) Shelving in lower-level storage area was noted to be bare wood. 2) Ceiling in second storage area was completely missing. 3) Light covers were missing in second storage area near the ice machine. This cover is necessary if scooping ice or storing ice scoop uncovered in this area. The light cover over the dishwashing area in the kitchen was also damaged. 4)Flooring was damaged in second storage area. Repair noted areas. Areas for food storage should be cleanable to prevent build-up of spillage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **NO IMPROVEMENT ON TILE REPAIRS. TILE CORNER BY HANDSINK AND AREA BY DISHWASHER STILL OUTSTANDING. 1. Tile walls throughout the kitchen were damaged, with many having holes from previous shelving installations. The area around the east wall's handwash sink was particularly damaged. Some of the tiles in the dishwashing area were missing or damaged. 2. Floor tiles on hot line were cracked/damaged. Tiles not missing but broken tiles must be replaced.Repair walls to ensure smooth and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CLEANING/SANITIZING OF CUTTING BOARDS HAS IMPROVED, BUT BOARDS ON HOT LINE ARE BECOMING GROOVED AGAIN, ESPECIALLY BOARD AT END OF LINE- REPLACE/RE-PLANE BOARDS WHEN NEEDED.The cutting boards on some of the prep coolers of the cooking line appeared to be worn and stained, making proper sanitizing of these surfaces more difficult. Have these boards thoroughly cleaned, scoured, re-surfaced, or replaced to remove staining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning has improved in a number of areas including the elevator and floor. However, a few areas require more work: including wall behind dishwasher/caulking by dishwasher and around downstairs ice machine. 2. Mops placed mophead down on floor across from mop sink. Store mops so that they dry out adequately and do not attract pests. Even if they are clean/dry, they should be stored on a hook or in a clean cupboard.

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