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Tommy's Neighbourhood Pub

120 Banff Avenue Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

Tommy's Neighbourhood Pub has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on June 2, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 28, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 14 times across 6 separate inspections, most recently on February 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 11 times across 7 separate inspections, most recently on June 2, 2026. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tape to protect insulation from flaking into dry goods in storage room is coming off the insulation. An alternate solution should be found to ensure insulation is encased.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A small build up of ice was noted on condenser of the walk-in freezer. In order to protect food from drips/ice and maintain temperature, ensure unit is defrosted regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tape to protect insulation from flaking into dry goods in storage room is coming off the insulation. An alternate solution should be found to ensure insulation is encased.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line fridge with steaks/hamburgers/meat etc has product measured at a temperature of 6C. Refrigerator is purchased and will be installed within next couple of weeks. In the meantime, ensure food remains at 4C or lower by using ice or transferring product to another refrigerator.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tape to protect insulation from flaking into dry goods in storage room is coming off the insulation. An alternate solution should be found to ensure insulation is encased.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A small build up of ice was noted on condenser of the walk-in freezer. In order to protect food from drips/ice and maintain temperature, ensure unit is defrosted regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line fridge with steaks/hamburgers/meat etc has product measured at a temperature of 6C. Refrigerator is purchased and will be installed within next couple of weeks. In the meantime, ensure food remains at 4C or lower by using ice or transferring product to another refrigerator.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A few items (breaded chicken breast, lasagna) were noted thawing on cart outside of walk-in refrigerator. Ensure all items are thawed either in the refrigerator,, as part of the cooking process, or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line fridge with steaks/hamburgers/meat etc has product measured at a temperature of 6C. Refrigerator is purchased and will be installed within next couple of weeks. In the meantime, ensure food remains at 4C or lower by using ice or transferring product to another refrigerator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A couple areas require additional cleaning (around faucets at hand sinks, below and around dishwasher). Ensure areas are cleaned as often as necessary.
  5. Risk Management Inspection

    1 infraction

    • 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. Lighting is not adequate in dry storage room / staff lockers to adequately clean/inspect/control any pests. Provide additional lighting.2. Insulation around venting is becoming exposed above dry goods. Repair so that insulation can not contaminate food.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Hot line cutting boards are discoloured and grooved. Replace any cutting boards that are no longer cleanable.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles do not all have appropriate SDS labels. Ensure all bottles with chemicals are labelled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure probe thermometer is provided for checking cooking temperature (thermometer currently onsite needs new batteries).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. **Additional renovations in April
    • 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. Lighting is not adequate in dry storage room / staff lockers to adequately clean/inspect/control any pests. Provide additional lighting.2. Insulation around venting is becoming exposed above dry goods. Repair so that insulation can not contaminate food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
  7. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards are discoloured and badly grooved. Replace any cutting boards that are no longer cleanable.** New cutting boards provided for putting on counters; cutting boards on hot line still require replacement.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. Ceiling beside dishwasher was damaged in one area. All surfaces are to be smooth, non-absorbent and easy to clean. *Ongoing violations. Provide a timeline of repairs for noted areas- discussed with owner, repairs during shutdown in late Oct/Nov*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal nosing lifting from floor in front of dishwasher. Secure nosing so that it does not create a tripping hazard/is cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
  8. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Knife with food debris on blade was noted out on the hot line and chef reports it is wiped with sanitizer cloth between uses. Keep knife in sanitizer solution or put in dishwasher once used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards are discoloured and badly grooved. Replace any cutting boards that are no longer cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recommend storing food in impervious food grade containers rather than cardboard boxes in fridge/freezer.
    • 09. Are chemicals stored and handled in a safe manner?
      • 'KONK' bug spray was noted in back shelving at the bar. Remove hazardous chemicals from areas where food/drink are prepared or served.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat pies measured out on counter at 31C (cooked approximately 1.5 hours prior). Discussed ensuring that pies are cooled rapidly once they are in temperature danger zone or maintained above 60C until served. 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?
      • Walls were noted damaged in a few areas (absorbent material exposed on corner of drywall by soup), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. Ceiling beside dishwasher was damaged in one area. All surfaces are to be smooth, non-absorbent and easy to clean. *Ongoing violations. Provide a timeline of repairs for noted areas. *
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal nosing lifting from floor in front of dishwasher. Secure nosing so that it does not create a tripping hazard/is cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas had flaking plastic, some of the wooden spoons were worn/rough, and a wooden rolling pin had a large crack. Replace any utensils that are worn/not cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A number of round pans were no longer cleanable (blackened and built up with debris). Ensure all cooking equipment is cleanable and replaced when needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of insert refrigerator doors is not closing fully (however, temperature was satisfactory). Ensure cooler door fits tightly to maintain consistent temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A completed written sanitation plan for this facility was not available for review during this inspection. Complete a written sanitation plan to include areas cleaned on a daily, weekly, and/or monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A number of areas were built up with food debris,grease and/or mould including:-Around and under hot line equipment-On floor and wall behind dishwasher-On dirty dish rack beside dishwasher-On caulking on dirty side of dishwasher-Around and in hand sink-On floor of back dry storage area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the bar required additional cleaning: mould on drink lines going into the ice well, mould/debris in drip tray in front of ice well, dust on front of vent
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer blade/stand had not been cleaned/rinsed/sanitized appropriately prior to being stored. Review cleaning and sanitizing process with staff and ensure the slicer is dissassembled/cleaned properly after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in walk-in refrigerator (lemons/limes) and in walk-in freezer being stored directly on the floor in boxes. Move items off the floor (cleanable pallette or rack is fine). Recommend storing food in impervious food grade containers rather than cardboard boxes in fridge/freezer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A posted food handling permit could not be identified during this inspection. Have this facility's current food handling permit posted in an area visible to customers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recommend additional staff complete provincially recognized food safety courses, Al/Glen/Tommy have food safety training and other chefs are knowledgeable and have training from other jurisdictions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls were noted damaged in a few areas (absorbent material exposed), wood shelving noted in freezer, and walk-in cooler ceiling was rusting. Please repair/seal noted items/area. Ceiling beside dishwasher was damaged in one area. All surfaces are to be smooth, non-absorbent and easy to clean. *Ongoing violations. Provide a timeline of repairs for noted areas. *
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A completed written sanitation plan for this facility was not available for review during this inspection. Complete a written sanitation plan to include areas cleaned on a daily, weekly, and/or monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning had been completed since previous inspection; some debris / build up was noted behind oven and around deep fryers. Remove food/debris/oil as often as necessary.

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