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Three Bears Brewery and Restaurant

205 Bear Street Banff AB T1L 1A1 · Food - General

Official record from Alberta →

Inspection summary

Three Bears Brewery and Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on May 27, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 5 times across 5 separate inspections, most recently on August 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on October 4, 2024. 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 3 times across 3 separate inspections, most recently on May 27, 2026. 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 October 20, 2023. 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 8 times across 6 separate inspections, most recently on May 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle in the kitchen was unlabeled. Label was added during the inspection. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upstairs bar did not have hand soap available at the sink. - Please acquire hand soap, ensure all hand-washing sinks are supplied with both soap and paper towels in appropriate dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Used oil pot was stored in front of the back left corner hand sink. - Pot was moved, please ensure this hand sink remains fully accessible to staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the small white cutting boards on the main cook line were stained and damaged. - Please replace any damaged cutting boards.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles throughout the facility were unlabeled. - Please acquire appropriate labels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof thermometer with a max/min function was available onsite. - Please acquire a waterproof thermometer that can be put through the dishwasher and verify the max temperature it reaches.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at both bars was not in a dispenser. - Please acquire appropriate paper towel dispensers and ensure that there is a hand sink that is stocked with soap and paper towels at all times at both bars.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back corner kitchen hand sink was blocked with oil containers. - Containers were moved, please ensure this sink is always accessible and that there is a clear path to access it.
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof thermometer with a max/min function was available onsite. - Please acquire a waterproof thermometer that can be put through the dishwasher and verify the max temperature it reaches.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Downstairs bar did not have a dedicated hand sink stocked with soap and paper towel. - Please ensure that one of these sinks is dedicated to hand washing and stocked with soap and paper towels in a dispenser.
    • 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 the dishwashing area.- Remove any standing water and consult with pest control operator about flies. Noted 2021-10-01"There were a few areas where a small number of flies were noted; in downstairs men's staff washroom, especially by urinal, and at downstairs bar. Ensure there is no pooling of water in these areas and that any attractants are removed. Deep clean if necessary (although areas appeared to be in a clean and sanitary condition). Fans and/or drain treatments according to recommendations from your pest control operator may help."
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some dust/grease buildup in the following locations: - Shelving in pizza area - Vent panels above the cook line- On top of bulk product bins - Floor of dry storage area Please clean there areas
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching sanitizing temperature, was only getting to 66C needs to be 71C at the plate level to adequately sanitize dishes. - Repair the dishwasher, in the meantime please ensure all dishes are sanitized manually in an approved sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Downstairs bar did not have a dedicated hand sink stocked with soap and paper towel. - Please ensure that one of these sinks is dedicated to hand washing and stocked with soap and paper towels in a dispenser.
    • 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 the dishwashing area.- Remove any standing water and consult with pest control operator about flies. Noted 2021-10-01"There were a few areas where a small number of flies were noted; in downstairs men's staff washroom, especially by urinal, and at downstairs bar. Ensure there is no pooling of water in these areas and that any attractants are removed. Deep clean if necessary (although areas appeared to be in a clean and sanitary condition). Fans and/or drain treatments according to recommendations from your pest control operator may help."
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged spatulas noted in the kitchen. - Please get rid of these utensils, ensure all equipment is cleanable and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some dust/grease buildup in the following locations: - Shelving in pizza area - Vent panels above the cook line- On top of bulk product bins - Floor of dry storage area Please clean there areas
  5. Risk Management Inspection

    1 infraction

    • 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 the dishwashing area.- Remove any standing water and consult with pest control operator about flies. Noted 2021-10-01"There were a few areas where a small number of flies were noted; in downstairs men's staff washroom, especially by urinal, and at downstairs bar. Ensure there is no pooling of water in these areas and that any attractants are removed. Deep clean if necessary (although areas appeared to be in a clean and sanitary condition). Fans and/or drain treatments according to recommendations from your pest control operator may help."
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used to scoop the waffle fries and was stored on top of the fries. - The scoop was replaced onsite to a scoop with a handle.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles used for tables were not labeled. - Please ensure all chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips could not be located. - Please ensure there are appropriate test strips for all chemicals used.
    • 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 the dishwashing area.- Remove any standing water and consult with pest control operator about flies. Noted 2021-10-01"There were a few areas where a small number of flies were noted; in downstairs men's staff washroom, especially by urinal, and at downstairs bar. Ensure there is no pooling of water in these areas and that any attractants are removed. Deep clean if necessary (although areas appeared to be in a clean and sanitary condition). Fans and/or drain treatments according to recommendations from your pest control operator may help."
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A sticky fly trap was hung up over top of a food preparation sink. - Ensure fly traps are not hung over areas of food preparation to prevent food from contamination. Trap was removed onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the items in the line cooler in the pizza area were overfilled and had a surface temperature of around 10C. - Ensure all line coolers are only filled to the fill line.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine tests kits for the glasswashers could not be located. - Ensure there is adequate testing equipment for the glasswashers to ensure glassware is being sanitized.
    • 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 the dishwashing area.- Remove any standing water and consult with pest control operator about flies. Noted 2021-10-01"There were a few areas where a small number of flies were noted; in downstairs men's staff washroom, especially by urinal, and at downstairs bar. Ensure there is no pooling of water in these areas and that any attractants are removed. Deep clean if necessary (although areas appeared to be in a clean and sanitary condition). Fans and/or drain treatments according to recommendations from your pest control operator may help."
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A small amount of food debris was noted on the floor of the dry storage area and the walk-in freezer. - Clean these areas, in order to prevent pests.

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