Skip to content
Loading map…

Wild Flour Banff's Artisan Bakery Cafe

101 - 211 Bear Street Banff AB T1L 1E8 · Food - General

Official record from Alberta →

Inspection summary

Wild Flour Banff's Artisan Bakery Cafe has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on September 16, 2026, recorded 2 infractions.

3 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: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 3 separate inspections, most recently on September 18, 2024. 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 2 times across 2 separate inspections, most recently on September 16, 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 2 times across 2 separate inspections, most recently on February 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 16, 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?

  • 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 4 times across 4 separate inspections, most recently on September 16, 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?

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. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One chemical spray bottle was labelled "QUAT" sanitizer, had no QUAT concentration. Bottle was a blue chemical likely either soap or glass cleaner. - Bottle was emptied while onsite. Please ensure that all chemical bottles are properly labeled to indicate their contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Storage shelf underneath the paper towel dispenser in the main kitchen was damaged. - Please repair/replace this shelf. Ensure all shelving is clean, smooth, and in good repair.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles (sanitizer, and glass cleaner), were missing labels. - Labels were added during the inspection, please continue to ensure all chemicals are properly labelled to indicate their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the large white cutting boards was damaged, had been burned in places. - Please replace this cutting board; ensure all utensils used are smooth, in good condition, and can be cleaned properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is clean and well maintained. There was some dust buildup on the vent panels above the stoves. - Please clean the panels.
  4. Demand Inspection

    0 infractions

  5. Demand 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 bird was observed in the front counter area. One door was open at the time of inspection. - Please keep the doors closed to prevent pest/animal entry.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some staff handling food were observed wearing watches and hand jewelry. - Please ensure food handlers remove these items, or that they are pushed up their arms or covered by a glove.
    • 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. Needs to be able to reach 71C at the plate level. - Please ensure the dishwasher is able to reach this temperature to adequately sanitize dishes. Please ensure the temperature is confirmed with a thermometer.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Focaccia with perishable toppings (meat, cheese, vegetables) is kept in display case at room temperature. - Either time label and sell within 2 hours or keep at 4C or below while on display.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some of the cooking utensils (i.e. knives, tongs) were just being washed by hand and were not being sanitized. - Ensure all food contact utensils are being properly washed and sanitized when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted:- beside and behind big mixer- on the bread shelf- in the walk-in freezer- underneath the ovensIn general, other areas were in a clean and sanitary condition.
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Focaccia with perishable toppings (meat, cheese, vegetables) is kept in display case at room temperature. - Either time label and sell within 2 hours or keep at 4C or below while on display.
    • 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 proper sanitizing temperatures, hottest it got was 58C, needs to be 71C for adequate sanitization. - Repair dishwasher, in the meantime ensure all dishes are sanitized manually in a sink basin.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some of the cooking utensils (i.e. knives, tongs) were just being washed by hand and were not being sanitized. - Ensure all food contact utensils are being properly washed and sanitized when in use.
    • 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 min/max thermometer on-site to check dishwasher sanitizing temperature. - Ensure thermometer to check dishwasher sanitizing temperature is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted:- beside and behind big mixer- on the bread shelf- in the walk-in freezer- underneath the ovensIn general, other areas were in a clean and sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website