Banff Hot Springs Cafe
1 Mountain Avenue Banff AB T1L 1K2 · Food - General
2 inspections
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were observed on-site at time of inspection, however, staff on site indicate owner regularly measures chlorine concentration. Ensure test strips are available to staff to test dishwashing concentration in 3-compartment sink at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At time of inspection, bar hand soap was provided at the hand sink (along with pump soap). Bar soap can result in contamination of hands. Remove and ensure staff use pump soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Crawl space behind fridges/freezers has open wall/ area where pests could be harboured. Finish wall (temporary, removeable panel should be provided if area requires access), and remove any building materials/debris that could attract pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at 3-compartment sink intermittently dripping. Repair tap so area dries out and does not attract pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Top of display fridge had food measured at 6 to 7C. Limit potentially hazardous items in top compartment / keep items in cold compartment that is at 1-2C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Instructions for 3-compartment dishwashing no longer visible. Ensure staff are aware of process and test sanitizer level in third sink with test strips. Provide new sign.
- 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?
- Signs of old droppings noted in area beneath ice machine. Thoroughly clean area and monitor for any other pest activity. Regular inspection of areas for pest activity and pest control plan are required. **Inspection on Aug 2/24: limited droppings noted in same place; ensure area under ice machine cleaned/sanitized on regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- Crawl space behind preparation area has an excess of recycling and bottles. Remove bottles/recycling more frequently to prevent pest issues and to facilitate cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?