Banff Gondola - Castle Mountain Coffee Co.
100 Mountain Avenue Banff AB T1L 1B2 · Food - General
4 inspections
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles had labels but were filled with incorrect chemical - corrected at time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in display cooler glass. Repair glass to avoid any glass chips getting in food and ensure door is easily cleanable.**Maintenance request in place, recommend sealing crack (ie. silicone) to prevent any physical contamination of food and to facilitate cleaning.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cup noted in ice in refrigerator used for scooping. Provide proper ice scoop to avoid hand contamination of ice.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer in spray bottle not properly labeled. Ensure all chemical spray bottles labeled and active ingredient tested with strips as needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in display cooler glass. Repair glass to avoid any glass chips getting in food and ensure door is easily cleanable.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer not available (ensure steamer nozzles, specialty coffee utensils, and any other food contact surfaces are regularly cleaned and sanitized). If reusing utensils, keep in clean sanitizer solution between uses.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher not reaching sanitizing temperature and has no active sanitizer concentration - ensure high temperature dishwasher is working as designed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Ensure all cloths for specialty coffee machine are stored in sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?