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The Old Bank Cafe

5002 50 Avenue Millet AB T0C 1Z0 · Food - General

Official record from Alberta →

Inspection summary

The Old Bank Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on January 8, 2026, found no infractions.

7 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 December 30, 2025. 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 December 30, 2025. 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 November 9, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 9, 2023. 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured at a temperature of 18 degrees Celsius with probe, infrared, and freestanding thermometers, which did not improve over the course of the inspection. The owner reported that the cooler was not kicking in following the lunch rush, but was functioning earlier in the day. The internal temperature of some high risk food items measured at 9 degrees Celsius, and reportedly had only been exposed to a temperature greater than 4 degrees Celsius for approximately one hour. The owner moved the food items to another functional cooler upon request. Please have your prep table cooler serviced to ensure that it can maintain foods at a satisfactory temperature of 4 degrees Celsius or below. In the meantime, use of this cooler must be discontinued.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer solution in the low temperature dishwasher registered at 25 ppm. A chlorine sanitizer concentration of 100 ppm must be achieved in order to effectively sanitize dishes, equipment, and utensils. Corrective action: Please service your dishwasher so that it can maintain a satisfactory chlorine sanitizer concentration of 100 ppm. In the meantime, you must either convert to a three-compartment dishwashing method or implement an acceptable alternative such as using your dishwasher to clean and rinse the dishes and then immerse them in sanitizer solution.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles were observed to be unlabeled. Upon request, the staff labeled the bottles.Please ensure all spray bottles are clearly labeled with their contents.
    • 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?
      • Pest control records were not kept up to date. Upon request, operator filled out a new pest control checklist.Ensure the checklists are filled out monthly.

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