Banff Park Lodge - Crave
222 Lynx Street Banff AB T1L 1K5 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some spray bottles labelled QUAT sanitizer in the main kitchen had a concentration of 0ppm QUAT. Might have been mislabeled.- Bottles were emptied and refilled, concentration was 200ppm QUAT after refilling. Please ensure all sanitizers used are at the correct concentration.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer spray bottles in the buffet area were missing labels.- Labels added, please ensure all chemicals used are properly labelled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Rolling fridge 3, was slightly warm, around 7C. Items were removed from this fridge, and fridge was defrosted to remove some ice buildup. - Please ensure this fridge can hold temperatures below 4C before it is used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not working properly. High-temp dishwasher that had a chemical sanitizer added due to temperature issues. Dishwasher was only reaching 64C at the plate level, and sanitizer bucket was empty measuring 0ppm chlorine. - Please ensure all dishes can be adequately sanitized either by high-temperature or chemicals. Order was placed for an additional sanitizer bucket which was arriving today. In the meantime, temperature was adequate at downstairs dishwasher which is to be used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some of the coolers including the stand-up line cooler, and left line cooler were slightly warm, around 10C. - Coolers were at the appropriate temperature in the morning, and had been opened/closed a lot during breakfast service. Please ensure that these coolers can hold temperatures below 4C before they are used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. There was some debris noted on/around the panini press on the cook line. - Please clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some items at the buffet were not protected from customer contamination. Bowls of sauces for the hot items were missing lids/sneeze guards. - Please ensure all buffet items are protected from customer contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. There was some dust/debris noted behind equipment in the back part of the kitchen. - Please clean this area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops handles for dry products such as flour and sugar were left submerged in the product. - Please ensure that handles remain out of the product to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer bottles in the kitchen were unlabeled. - Please ensure all chemicals used are appropriately labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The dessert fridge was warm (around 15C). The fridge was emptied during the inspection. Staff found that the fridge has been unplugged, and was plugged back in.- Do not use this fridge to store hazardous products until it can hold temperatures below 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips expired in 2021. - Please acquire new test strips to verify the concentration of sanitizers used.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lights in the bar are missing covers. - Please ensure all lights have covers or are shatter proof to protect food from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the cutting boards are stained and deeply grooved. - Please clean the cutting boards and eliminate any deep grooves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. There was some dust buildup noted on the wall and ceiling of the dishwashing area. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A few unlabeled sanitizer bottles were noted throughout the main kitchen. Ensure all chemicals are labelled to indicate their contents. Labels were added during the 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?
- Still a few flies in the kitchen area. Continue with sticky traps and UV lights and keep monitoring for any increase in fly activity. Noted 2022-11-28"Some small flies noted next to dishwasher by clipboards/log sheets. Remove all organic material (paper, cardboard, tape), thoroughly clean area and monitor for flies. If necessary, consult pest control operator. "
- 23. Is the facility maintained in a clean and sanitary condition?
- Slight dust buildup on the ceilings by the lights, and on the wall near the roll in fridges. - Clean these areas.
- 09. Are chemicals stored and handled in a safe manner?