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Banff Gondola - Sky Bistro and Northern Lights Cafe

100 Mountain Avenue Banff AB T1L 1B2 · Food - General

6 inspections

  1. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff using gloves for food preparation in kitchen; not all staff changing gloves when they could be contaminated or when changing gloves. Review glove use with staff and ensure proper handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sous vide water baths used for heat immersion on milk crates on hot line (not at counter level) which creates risk of contamination from items falling in water bath and is dangerous for staff working on hot line (should the water baths tip or be knocked over). Provide separate area for sous vide and protect product from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board on main hot line badly grooved and no longer easily cleanable. Replace or replane cutting board.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items (buckets of fruit salad) stored on the floor of the downstairs walk-in cooler. Move any items up off the floor and if keeping food in milk crates, ensure bottom milk crate is empty (to ensure product is not touching the floor).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Front of house: Noted that some drinks (pop, juice ets) were on the floor in alcove downstairs in receiving area. Store drinks off the floor so that the outside of the bottles do not become contaminated from the floor or other products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wood carving blocks in service area are split and no longer cleanable. Remove blocks and do not use for food service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottom altosham in main kitchen had product placed in the unit when temperature was at 100F. Immediately moved into top altosham which had adequate hot holding temperature (140F++).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by dishwasher initially did not have paper towel in dispenser- corrected during inspection.
    • 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?
      • Sweep on downstairs receiving door not operating as designed to exclude pests from facility (bolt needs to be loosened to allow sweep to move up and down as floor is uneven).
    • 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. Pot area by dishwasher: Shelves have been resurfaced with plastic (cleanable) boards, however, wood underneath is deteriorating/flaking and plastic boards had a built up of debris/staining. Wall behind pots is flaking paint. Some ceiling tiles are missing. Ensure all surfaces in this area are maintained in a smooth, easily cleanable condition and clean utensils are protected from contamination.2. Shelf under vacuum packer in back area is flaking paint/has some exposed wood. Ensure all surfaces that come into contact with food are smooth/easily cleanable.3. Floor has large gap at seam in dish area. Seal gap and ensure moisture does not damage floor and debris is not caught in gap.4. Gap in floor at seam on hot line. Seal gap to ensure area is easily cleanable and does not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of dust around the vent by pot storage/dishwasher. Clean ceiling and vent.
  2. 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?
      • A few small flies were noted at bar area by hand sink/around coffee station. Thoroughly clean area, identify any areas will water/food that could be attracting flies and consult with pest control operator.**Fly populations had improved in mop area.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chowder prepared on Mar.16 was measured at 12C in downstairs walk-in fridge and at 12C while being portioned in kitchen. Ensure product is RAPIDLY cooled to 4C; verify temperature prior to storing in the fridge in a large volume.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge #10 (service line Northern Lights) had product measured at 10 to 12C. Primarily non-hazardous dressings/pickles stored in this fridge, hazardous items (cut vegetables) moved at the time of inspection. Do not use for potentially hazardous items until temperature is maintained at or below 4C.
    • 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 small flies were noted at bar area by hand sink/around coffee station. Thoroughly clean area, identify any areas will water/food that could be attracting flies and consult with pest control operator.
    • 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. Worn cabinet in service area (server station with silverware etc). Refinish corner of cabinet to ensure it is easily cleanable and does not flake wood.2. Worn cabinet in Sky Bistro bar with laminate detaching from door beneath hand sink. Re-glue laminate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking by main dishwasher is deteriorating/moldy. Replace caulking and ensure it stays clean/is cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and grime noted around main dishwasher and grease trap/behind dishwasher. Thoroughly clean area.Mop area had pooling water on the floor from hanging mops. To prevent additional fly issues, ensure any mop water drains into the mop sink or proper drainage system.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer not measurable/strong enough in spray bottles at time of inspection. Chemical level low in dispenser and not feeding properly - corrected at time of inspection. Ensure concentration of surface sanitizer is checked daily.2. Utensils being used for carving/tongs were not kept in sanitizer between uses. Keep in sanitizer or change frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts and bread are not adequately protected by sneeze guards; guard does not come down far enough to provide any protection from respiratory zone of customers. **DISCUSSED WHILE ON SITE. Guards (or covers) should provide protection from the respiratory zone of the majority of guests; ie 54inches to 68inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Downstairs ice machine has some mould growth on ice flap. Ensure machine is emptied/sanitized as often as necessary.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were noted in dry products in pastry area. To avoid hand contamination of product, ensure scoop handles are not directly in flour, sugar etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fridge #5 had food in the bottom of the fridge that was warmer than the top (3C in top, 10C in bottom). Air circulation may be compromised as fridge is very full. Ensure temperature monitoring is done in warmest portion of fridge and ensure adequate circulation. 2. Pizza toppings were measured at 21C on top surface (sitting on ice but not sunk into ice). Either label/date toppings and discard after 2 hours, or ensure they stay at 4C or less.NOTE: Some of the salads/protein salads on cold buffet line were not staying cold on top ('mounded'), however, chef indicates these products are used quickly (ie. within 20-30 minutes). Monitor to ensure products are either consistently at 4C or less or used within a short time.
    • 15. Is the facility free of a pest infestation?
      • Many small flies were noted in mop room and bar area by recycling/hand sink. As discussed, process for drying mop heads is being modified. In bar, cover or move recyclables. Fans, thorough cleaning, and drain treatments may help to control flies. Consult with your pest control operator on most effective control.
    • 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?
      • Corner of door sweep on downstairs receiving door is broken (small area where pests could enter facility). Replace/repair sweep on door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Wood board at end of buffet line (covering hole in counter for garbage) is badly grooved/cracked and no longer cleanable. Ensure all counters/food contact surfaces are cleanable. 2. Some of the charcuterie boards are flaking / cracking. Ensure boards are easily cleanable / replace any that are in poor repair.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts and bread are not adequately protected by sneeze guards; guard does not come down far enough to provide any protection from respiratory zone of customers. **DISCUSSED WHILE ON SITE. Guards (or covers) should provide protection from the respiratory zone of the majority of guests; ie 54inches to 68inches.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • NOT OBSERVED ON REINSPECTION: Items in inserts sitting on top of ice on hot line were measured at a temperature of 21C. Inserts on other side of pass through were also between 15 and 20C. A permanent solution is required to keep all potentially hazardous food at or below 4C, provide mechanical refrigeration for all items (ice is not adequate). In the meantime, ensure inserts are not filled fully and sink into ice so that food level is below ice level. **NOT OBSERVED AT TIME OF INSPECTION, AS INDICATED, A MORE PERMANENT SOLUTION IS REQUIRED FOR MECHANICAL REFRIGERATION EQUIPMENT FOR INSERTS ON HOT LINE.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in the nook to the right of the main door to the kitchen has worn wood/chipping paint. Utensils were being sorted/polished in this area at the time of inspection. Finish shelf so wood/paint does not flake off and it can be easily cleaned. NOT CORRECTED ON SEP/23 INSPECTION. **TOP OF SHELF COVERED, HOWEVER, BOTTOM SHELVES, WALLS AND PIPES IN THIS AREA NOT CLEANABLE/ UTENSILS NOT PROTECTED ADEQUATELY FROM CONTAMINATION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling tiles, especially around vents, are becoming built up with dust / grease. Thoroughly clean any areas that require cleaning.**DISCUSSED THOROUGH CLEANING DURING SHUT DOWN IN NOVEMBER.
  6. Monitoring Inspection

    16 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Labels on food indicated that food had been prepared greater than 5 days prior to inspection (Putanesca from Sep 6, other items in walk-in fridge unlabelled or expired). Ensure food is used within a reasonable time to keep it safe.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Orange Force noted in pastry area but no surface sanitizer. Ensure food contact surfaces are both cleaned AND sanitized.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One sanitizer bucket noted in main kitchen. Ensure enough sanitizer buckets/spray bottles provided in the kitchen to regularly clean, wash, and sanitize food contact surfaces throughout the day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts and bread are not adequately protected by sneeze guards; guard does not come down far enough to provide any protection from respiratory zone of customers. **This is outstanding from previous inspection, provide immediate correction (covers or lids).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry storage bin underneath prep table has a large crack in lid, is taped up and at risk of contamination (uncovered, plastic or tape may fall in food).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Items in inserts sitting on top of ice on hot line were measured at a temperature of 21C. Inserts on other side of pass through were also between 15 and 20C. A permanent solution is required to keep all potentially hazardous food at or below 4C, provide mechanical refrigeration for all items (ice is not adequate). In the meantime, ensure inserts are not filled fully and sink into ice so that food level is below ice level. **NOT CORRECTED AT TIME OF INSPECTION; FOOD ON BUFFET LINE ALSO NOTED SITTING ON TOP OF ICE AND NOT COLD ENOUGH. EITHER LABEL WITH TIME AND DISCARD WITHIN 2 HOURS OR ENSURE FOOD REMAINS AT 4C OR LOWER.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Breading that has been used for dipping raw chicken was observed next to deep fryer; no temperature control. Keep breading below 4C (in refrigerator) or discard after contamination with raw product.2. Items on buffet hot line measured at 51C to 56C. Only 3 heat lamps for at least 6 dishes. Keep product directly under heat lamps and ensure it stays at 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer was empty at start of inspection; staff had continued to do dishes. Test strips not provided to measure concentration. BEFORE using dishwasher, check chemical sanitizer levels and use a chlorine test strip to check levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was noted at sink on Northern Lights prep/buffet line. Inadequate handsink in this area has also been noted on past inspections. Ensure sink is dedicated to handwashing and is stocked with required supplies. ** NOT CORRECTED; TAPS HAVE BEEN REMOVED FROM THIS SINK. IN ORDER TO PROVIDE AN ADEQUATE NUMBER OF HANDWASHING SINKS, THIS SINK MUST BE STOCKED AND WORKING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in pastry is being used for food preparation and handwashing. For production levels, a separate hand sink is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially no paper towel was provided at Sky Bistro bar sink. Provide adequate supplies at bar for handwashing at all times.
    • 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?
      • Window was kept open in pastry area without a screen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in the nook to the right of the main door to the kitchen has worn wood/chipping paint. Utensils were being sorted/polished in this area at the time of inspection. Finish shelf so wood/paint does not flake off and it can be easily cleaned. NOT CORRECTED ON SEP/23 INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling tiles, especially around vents, are becoming built up with dust / grease. Thoroughly clean any areas that require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up on hood and on ceiling tile beside hood. Ensure elements and inside of the hood are cleaned/degreased as often as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A build up of debris was noted on cracks/crevices of dishwasher, on caulking by dishwasher, and around drain of dishwasher. Thoroughly clean this area as often as necessary.2. Debris and food was noted underneath hot line equipment and refrigerators around hot line. Complete a thorough deep cleaning of all areas in the kitchen and clean/remove debris as often as necessary.