Banff Convenience - Food
210 Buffalo Street Banff AB T1L 1B2 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- With addition of oven, fridge has been moved over and is now blocking one compartment of the two compartment sink. Ensure sinks in back area are available at all times for dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Hot donair and shawarma meat measured at 44C. Discarded. Hot holding unit must hold product at 60C or above after reheating to 74C.2. Reheated meat measured below 50C. Staff re-heated to 74C+ prior to putting in hot holding unit.3. Items in inserts in the refrigerated side of prep table were measured at 7-8C. Ensure unit maintains items 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)?
- One compartment of 3-compartment sink was covered and used as a drying rack. All 3 compartments must be used for proper 3-compartment dishwashing. Train staff in process including immersing dishes in sanitizer for 2 minutes after washing in first sink, rinsing in second sink.
- 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?
- A few flies were noted in back kitchen area. Complete a thorough clean and take necessary pest control actions (dry all areas out, increase air flow, provide traps in non-food areas etc). If problem persists, contact a pest control operator for additional guidance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding temperature slightly low at time of inspection (water at 56C). Dial turned up. Monitor temperature and ensure it remains at 60C or above for hot holding.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions