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Banff Farmers' Market

201 Buffalo Street Banff AB T1L 1A1 · Food - Farmers' Market

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Shirley's Greenhouse: Baby tomatoes being offered as samples. Ensure tomatoes are washed prior to offering to the public and tongs/other utensil is being used to prevent public from contaminating product with hands.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Banff Bakehouse: Initially baked goods not protected from public contamination (open in baskets on front display table). Covered with plastic at time of inspection. Provide guards or ensure product is covered.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sabores: Ensure temporary hand sink set up prior to operating. Completed at time of inspection.
  2. Risk Management Inspection

    1 infraction

    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Al's Chimney Cakes: Tent is open where cakes are stored on skewers; open to contamination from booth next to tent. Provide higher barrier where there is open food.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Mala Foods: Not clear from labels that product is not inspected/vendor with own food permit. Use wording from market guideline to indicate that this is an uninspected product.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Al's Chimney Cakes: Tent is open where cakes are stored on skewers; open to contamination from booth next to tent. Provide higher barrier where there is open food.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mala Foods: Drinks not sunk far enough into ice to maintain at 4C. Either provide documentation from an accredited laboratory that product is non-perishable or keep all product at 4C or below.Roger's Foods: More ice required for product on display to maintain product at 4C or less. No thermometer provided to monitor temperature. Provide thermometer and ensure all potentially hazardous product is stored at 4C or less.Cruz/Sabores: Ensure samples are sunk into ice to maintain them at 4C or less; provide thermometer to monitor temperatures.Yama Onigiri: Some product in coolers was measured at 8C; ensure cold product is maintained at 4C or less; may need to put ice packs over top product stored in plastic containers in the cooler.SDC: Ensure probe thermometer is provided to check internal reheating temperature of the product.