Aardvark Pizza & Sub
304A Caribou Street Banff AB T1L 1H1 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bike was initially left in the back prep area. - Bike was removed, please ensure items not associated with food preparation are not stored in food preparation areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was initially not sanitizing properly, bucket of sanitizer attached was empty. - Bucket was replaced onsite, and dishwasher was able to sanitize at 100ppm chlorine. Please ensure the dishwasher is always sanitizing properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water at the hand sink in the main service area was not working. - Please repair the hot water, ensure all hand sinks are supplied with hot and cold running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves in front service area are chipped/damaged and no longer easily cleanable. - Repair any damaged shelving.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the back preparation kitchen are damaged. They are chipped and cracked in many places. - Please repair the flooring, ensure it is smooth and cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bottle in the front kitchen area was too strong. Concentration was around 1000 ppm QUAT. - Bottle was diluted onsite, please ensure all QUAT sanitizing solutions are within the 200-400 ppm range.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips could be located onsite. - Please acquire appropriate test strips to ensure the concentration of the surface sanitizer used is adequate.
- 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) Shelves in front service area are chipped/damaged and no longer easily cleanable. - Repair any damaged shelving. 2) Shelf holding the gravy warmers in the corner of the kitchen is damaged, paint is chipping and pealing. Shelf is also in poor condition and is breaking. - Please repair the shelf, ensure the surface is smooth and cleanable and that the shelf is sturdy enough to be holding food products.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the back preparation kitchen are damaged. They are chipped and cracked in many places. - Please repair the flooring, ensure it is smooth and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some items in the pizza line cooler were over-stacked past their fill lines. Temperature was around 8C. - Please ensure inserts are not filled past the fill lines and high-risk food items are held below 4C.
- 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) Shelves in front service area are chipped/damaged and no longer easily cleanable. - Repair any damaged shelving. 2) Paint is chipping off the wooden shelves the dry storage area. - Re-seal or repair the shelves, ensure all food contact surfaces are smooth and 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?
- The floors in the back preparation kitchen are damaged. They are chipped and cracked in many places. - Please repair the flooring, ensure it is smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is some mould/dirt build-up in the dishwashing area. - Please thoroughly clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some items not associated with food preparation (shoes, headphones, etc.) were noted in the back preparation kitchen on the counters and near food storage. - Please ensure these items are not kept in the food preparation 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?
- 1) Shelves in front service area are chipped/damaged and no longer easily cleanable. - Repair any damaged shelving. 2) Paint is chipping off the wooden shelves in the walk-in cooler, and the dry storage area. - Re-seal or repair the shelves, ensure all food contact surfaces are smooth and 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?
- The floors in the back preparation kitchen are damaged. They are chipped and cracked in many places. - Please repair the flooring, ensure it is smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A small amount of food debris was noted in the back preparation kitchen. - Please thoroughly clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Some of the sanitizer bottles were missing labels or were mislabeled. - Ensure all chemicals are labelled 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?
- Shelves in walk-in fridge becoming rusty and difficult to clean. - Thoroughly scrub shelves and remove debris/rust if possible. If shelves cannot be cleaned adequately, ensure they are replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the lights in the back kitchen is missing its cover. - Ensure all light bulbs have shatterproof covers.
- 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) Shelves in front service area are chipped/damaged and no longer easily cleanable. - Repair any damaged shelving. 2) Paint is chipping off the wooden shelves in the walk-in cooler. - Re-seal or repair the shelves, ensure all food contact surfaces are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A bit of food debris was noted on the shelf below the preparation counter with the slicer. - Thoroughly clean any food debris.
- 09. Are chemicals stored and handled in a safe manner?