Banff Ave Brewing Co. - The Pub & The Taproom
B - 112 Banff Avenue Banff AB T1L 1A9 · Food - General
6 inspections
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold line fridge (drawers and inserts) had product (garnishes, chicken, red meat) measured at 8 to 9C. Repair or replace refrigerator so all items stay at or below 4C (put products in another refrigerator or use ice temporarily).
- 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?
- One or two small (drain) flies noted near dishwasher area; a few more were noted at bar. Follow the recommendations of a pest control operator to eliminate flies; some actions may be traps, eliminating any food/moisture, completing drain treatments, increasing ventilation with fans, or detailed cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
- 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?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water at downstairs bar hand sink is cold. Provide warm running water at comfortable temperature for handwashing at downstairs bar sink. Recommend dispensers for soap/paper towel at all hand sinks (including bars).
- 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?
- Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
- 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. Floor on main hot line becoming worn and not easily cleanable. Floor around mop sink is built up with debris and may no longer be cleanable. Ensure any areas that require repair are completed during shutdown.2. Some ceiling tiles are missing and/or discoloured. Replace and clean ceiling tiles where needed. 3. Upstairs bar area has shelving that is flaking/worn. Flooring is no longer cleanable in some areas. Replace/repair surfaces that are damaged or no longer easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replace caulking). Remove any organic matter on wall/behind dishwasher to control fly populations.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Double door 'Arosta' fridge had food measured at 5 to 6C. Adjust refrigerator and ensure food stays at 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially no chlorine sanitizer was reaching dishes (soap replaced at time of inspection). Add dishwasher sanitizer checks to daily logs and ensure dishes are being sanitized.
- 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?
- Overall, fly numbers were under control, however, a few flies were still noted in dishwasher area and at downstairs bar. Ensure there is no standing water, adequate ventilation, and more detailed cleaning done in these areas (especially on wall behind dishwasher and on caulking).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher curtains are in disrepair at both upstairs and downstairs bars. Replace curtains so they can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replacement of caulking if necessary).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot line/cold line refrigerators were too warm at time of inspection (8C) and temperature logs indicate they have been over 4C when measured. Maintain potentially hazardous food at or below 4C (provide ice, additional turn over etc if necessary).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items in walk-in refrigerator were variable temperature; measured between 4 and 6C. Thermometer was reading slightly warm in fridge and air from condenser fans is partially blocked by cardboard boxes. Latch on refrigerator not closing fully possibly causing temperature fluctuations. Ensure all food in this fridge remains at or below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Downstairs bar: Iodine sanitizer empty at time of inspection, additional chemical provided. Ensure sanitizer levels are being monitored throughout the day and changed when needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Downstairs bar: Initially water was not warm at hand sink, however it was possible to get warm water from tap by pushing foot pedals in a certain way. Tighten pedals so they are working as designed and water is continuously at comfortable temperature for handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Upstairs bar: Cabinet at far side of bar is flaking wood and no longer easily cleanable. Floor is worn and no longer cleanable. Ensure plan is in place to ensure floor and cabinet are sealed 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?
- Lighting in walk-in cooler is not adequate for cleaning or identifying product. Additional lighting must be added in walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replacement of caulking if necessary).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Garlic butter with fresh garlic was out at room temperature. To avoid the risk of botulism, store garlic butter at or below 4C or above 60C.2. Batter/breading for fish and chicken was noted next to deep fryer. Raw product will contaminate batter/breading with disease-causing bacteria. Keep in fridge at 4C or below or time/date product and use within 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in dish area is worn and rough and no longer can be adequately cleaned. Refinish/replace floor where needed; please confirm plan by November 15, 2023 and complete work by January 15, 2024.Flooring along hot line is becoming worn/not easily cleanable. Repair floor by January 15, 2024.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in walk-in cooler is not adequate for cleaning or identifying product. Additional lighting must be added in walk-in cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind preparation station (between walk-in cooler and dish area) is damaged and has areas which can not be easily cleaned. Refinish area with surface that is resistant to moisture and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wall behind dishwasher and caulking on dirty side of dishwasher requires thorough cleaning (and replacement of caulking if necessary).2. Food debris was noted beneath shelves in walk-in cooler. Clean as necessary.
- 23. Is the facility maintained in a clean and sanitary condition?
- Mops not hung to dry between uses (noted in top of buckets). Provide hooks or other means of ensuring mops dry out between uses; change/launder mop heads frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?