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Banff Rocky Mountain Resort - Alpha Bistro

1029 Banff Avenue Banff AB T1L 1A2 · Food - General

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) "Sink and Surface" sanitizer bottles in the kitchen were empty. - Please ensure that there is always sanitizer available in the kitchen when food prep is occurring. 2) The "sink and surface" sanitizer bottle in the bar area had a concentration of 0ppm. Was emptied and refilled. - Please ensure all sanitizers used are at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer levels were not being tested/tracked. - Please use the test strips to test the dishwasher concentration and ensure it is working properly. Keep records of these tests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the service area hand sink was empty. - Please refill the dispenser, ensure it is stocked at all times to encourage hand washing.
    • 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?
      • There is a small gap in the side of the back exterior door. - Repair the gap, ensure the facility is protected against pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was some damage to the ceiling (holes, peeling paint) - Please repair any damaged materials, ensure all areas in the kitchen are in good condition and can be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some rubber spatulas that were hanging had damaged/melted handles.- Please replace any damaged equipment.2) Some of the disk racks were dirty and in poor condition. - Please clean the dish racks, if they cannot be cleaned then they need to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
  2. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some soup in the walk-in cooler that was stored without a lid/cover. - Please ensure all items stored in the fridge are covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main line cooler was warm, air temperature around 10C. - High-risk items were moved to other coolers. Do not use this cooler to store food until it can hold temperatures below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iniitally dishwasher was not sanitizing properly, 0 ppm chlorine detected. - Sanitizer bucket was replaced, and dishwasher was able to sanitize at 100ppm chlorine. Please ensure mechanical dishwasher is properly sanitizing dishes at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer levels were not being tested/tracked. - Please use the test strips to test the dishwasher concentration and ensure it is working properly. Keep records of these tests.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser at the service area hand sink was empty. - Please refill the dispenser, ensure it is stocked at all times to encourage hand washing. 2) There were some large dishes left in both basins of the hand washing sink. - One of these basins needs to remain empty at all times to be a dedicated hand washing sink.
    • 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?
      • There is a small gap in the side of the back exterior door. - Repair the gap, ensure the facility is protected against pest entry
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was some damage to the ceiling (holes, peeling paint) - Please repair any damaged materials, ensure al areas in the kitchen are in good condition and can be easily cleaned.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - Utensil storage containers- Upper shelves- Staff washroom- Some dishracksClean these areas.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an uncovered sauce in the salad line cooler. Lid was added to sauce.- Please ensure all food stored is covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some unlabeled chemical spray bottles in the kitchen.- Please ensure all chemicals are appropriately labeled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for dishwasher were expired.- Please acquire appropriate test strips, ensure sanitizers and dishwasher are regularly tested.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was noted on ceilings and the upper walls of the facility. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from walls and ceilings (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - Upper walls- Behind fryers- The slicer.Clean these areas.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no sanitizer bottle available in the kitchen area.- Please ensure there is sanitizer available whenever food preparation is occurring.
    • 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?
      • Both exterior doors have slight gaps in the bottom weatherstripping (sunlight visible). - Repair weatherstripping so that pests are excluded from the facility.
    • 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) Multiple floor and wall tiles were cracked/damaged. - Repair any damaged tiles, ensure all surfaces are smooth and cleanable. 2) Vents on the side of the main cook line cooler are broken. - Repair the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**A buildup of dust was noted on back wall around wipe board/tape. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from wall (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - The inside of the ice machine - Ceilings and vents - Around the dishwashing area- The shelves with the containers next to the spray sink. - Floor of walk-in freezerClean these areas.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of Bacon and Sausages were on the counter without means of temperature control, measured around 25C. Staff said they were cooked 1 hour ago.- Moved the containers into the refrigerator and spoke to the staff about proper cooling, and cold storage methods.
    • 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?
      • 1) Back screen door does not fit tightly into frame and open window is missing a screen.Gaps in door can allow for entry of pests into the facility. A few flies were noted in the kitchen.- Repair door so pests are excluded from the facility.
    • 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) There was a large hole in the wall by the spray sink. - Repair the hole, ensure all walls are smooth and cleanable. 2) Multiple cracks and chips in the floor tiles. - Repair the floor, ensure the floor is smooth and cleanable. 3) Vents on the side of the main cook line cooler are broken. - Repair the vents. 4) Shelving in the dry storage room is made of wood and there are multiple chips in the paint and in the shelves. - Reseal the wood so that the shelves are smooth and can be easily cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**A buildup of dust was noted on back wall around wipe board/tape. Remove surfaces that are not easily cleanable (tape) and remove dust/debris from wall (air is exhausted through ventilation unit towards this wall; ensure wall is cleaned regularly).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There are a few areas that require additional attention such as: - The inside of the ice machine - Ceilings and vents - Around the dishwashing area- The shelves with the containers next to the spray sink. Clean these areas.