Balkan Restaurant
120 Banff Avenue Banff AB T1C 1A4 · Food - General
4 inspections
- 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?
- **NOTE: Staff washroom and bar shelving still outstanding**1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cooked vegetables cooling on tray measured at 20C. Ensure potentially hazardous food is cooled rapidly and stored in the cooler when it is in the temperature danger zone (4 to 60C, 40 to 140F). 2. Meat was thawing on trays on rack and roll. Outside of meat still below 4C, however, ensure meat is thawed in the walk-in cooler or under cold running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot line insert fridge across from oven at end of line had cut tomatoes and sauces measured at 8 to 9C; lid on fridge had been open during service. Ensure lid kept closed as much as possible during service and food is maintained at 4C or less. Temperature logs were out-of-date. Ensure food temperature measured frequently and corrective actions taken if temperature above 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?
- **NOTE: Staff washroom and bar shelving still outstanding**1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few knives stored on hot line between cutting board and cooler edge. Staff removed knives to store on cutting board - good.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bar cutting board is no longer easily cleanable (some mould/discolouration). Replace cutting board.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Temperature of food at far hot line insert fridge measured at 6C. Ensure this refrigerator holds food at or below 4C.2. Bar fridge under counter fridge measured at ambient temperature of 7 to 8C (only product that is potentially hazardous is milk). Ensure no perishable product stored in this fridge or adjust temperature so product stays at or less than 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at bar is used for both dumping drinks and handwashing. Discussed ideal situation of having dedicated hand sink, however, in the absence of another sink bar sink should also be used for staff handwashing (sink at kitchen server's station too far away).
- 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?
- 1. Small number of rodent droppings noted under dry storage shelves. Thoroughly clean area (wet cleaning method, gloves, bleach) and monitor area for further pest activity and take corrective actions. Discussed change to new pest control company; follow recommendations of pest control operator.2. Small number of small flies noted at bar area. Increase cleaning & ventilation, ensure there is no syrup on floor from pop dispensers. Consult pest control operator on appropriate action.
- 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. Main kitchen island has drawers that have areas of flaking and unfinished wood. Drawers are not easily cleanable. **Outstanding since previous inspection, plans in place to replace preparation tables with stainless steel.
- 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. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable.2.Faucet on main hand sink cracked / broken. Replace knob/faucet.3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall.4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. In general, facility in clean and sanitary condition, however, some build up of equipment/debris was noted in back storage area by clean uniforms, within wall by kitchen server station, and in outdoor back stair/storage area. Clean and remove and debris that may attract pests.2. Dust/debris noted on wall leading to kitchen (just before server area). 3. Some dust noted on condenser fan covers and ceiling of walk-in refrigerator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Area where knifes are stored (pull-out from main kitchen island) is flaking and unsealed wood. Store knives in a suitable container or rack that can be cleaned (where knives will not become contaminated).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of small patties in front insert refrigerator were measured at 16C internal temperature (prepared on Feb.13). Item was discarded; fridge was under maintenance and product may have been left out, other items in the fridge were measured at or below 4C.
- 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?
- Several small drain/fruit flies were noted at bar area. Complete any pest control steps recommended by your pest control operator. Thoroughly clean and dry dishwasher at end of the shift (some standing water noted).Some debris was noted under bar matting beside dishwasher (thoroughly clean area beneath bar matting).
- 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. Main kitchen island has drawers that have areas of flaking and unfinished wood. Drawers are not easily cleanable. 2. Shelf under server station microwave has flaking wood. Replace shelf and ensure it is easily cleanable.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?