Banff Aspen Lodge - Food Services
401 Banff Avenue Banff AB T1L 1A7 · Food - General
4 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Disinfectant was being used for surfaces in Whitebark. - Please ensure all food contact surfaces are being sanitized with a food safe sanitizer such as 200-400ppm QUAT like what is used in the downstairs kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the cabinets in Whitebark Cafe, such as the ones underneath the 2-compartment sink, are wearing and in poor condition. - Cabinets are scheduled to be replaced, please ensure all cabinets are in good condition, non-porous, and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is very clean and in good repair. There was some food debris inside the cupboards at White bark. - Please clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) QUAT tests strips and max/min thermometer for the dishwasher could not be located. - Please provide.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At White Bark there is only a 2-compartment sink. One of these basins needs to remain clear for handwashing. At the time of the inspection there was glassware and dishes in both basins. - Objects were removed during the inspection. Make sure staff always have a sink available to wash their hands.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?