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Baker Creek Mountain Chalets - Food

Lat 51 24 59N Long 116 8 0W Banff National Park AB T0L 1E0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food safe sanitizer not initially noted. Assistant manager mixed 200ppm chlorine (bleach) solution when requested. Manager confirmed sanitizer (QUATs) will be ordered from chemical supplier. Ensure test strips are supplies as well.2. Wet spong was noted beside the sink. Once used, keep sponges/cloths in sanitizer solution if re-using throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs indicate fridges have been at 5C; record corrective actions when refrigerators are above the required temperature of 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Did not note food safe surface sanitizer under sink for use in sanitizing food contact surfaces or use in two-compartment dishwashing (second sink needs to be filled with sanitizer). Ensure appropriate sanitizer is provided and tested daily with test strips.**Facility not using appropriate food safe sanitizer for dishwashing or food contact surfaces as per previous health inspection reports. Ensure staff are trained in two-compartment dishwashing technique and dispensable sanitizer is available for both dishwashing and spray bottles/sanitizer buckets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Separate hand sink not provided as per sink requirements; as there is only one staff member working in this area, dishwashing/handwashing can be done at separate times, however, an additional hand sink is recommended. Sinks must be cleaned/sanitized prior to using for dishwashing if purpose is both handwashing and dishwashing.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Did not note food safe surface sanitizer under sink for use in sanitizing food contact surfaces or use in two-compartment dishwashing (second sink needs to be filled with sanitizer). Ensure appropriate sanitizer is provided and tested daily with test strips.2. Wet cloth noted out at sink; keep wet cloths in clean sanitizing solution.