Banff Sizzlers
103 - 124 Banff Avenue Banff AB T1L 1C2 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Orange Force rather than Oasis-146 (QUATs) being used on food contact surfaces during operation. Ensure food contact surfaces are cleaned with detergent/water, rinsed, and appropriate sanitizer used after cleaning throughout operational hours. Dispenser in mop room dispensing QUATs at appropriate concentration.
- 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 back preparation area does not have any paper towel in dispenser. Hand sink on hot line has paper towel but not in suitable dispenser. Ensure all hand sinks are stocked with soap and paper towel in suitable dispensers.**All hand sinks were stocked but supplies not in dispensers provided. Ensure supplies are maintained in dispensers.
- 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?
- Old equipment including ice machine, unused refrigeration equipment, construction debris (wood), and clutter in back storage room may attract pests. Remove old equipment from the facility and ensure back area stays clean and organized.
- 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. Ceiling tiles above hot line warped and water damaged from recent leak. Replace all tiles that are damaged and ensure any leaks are addressed (materials on-site to repair tiles).2. Drain by back walk-in refrigerator is open/uncovered and previous back-ups of sewer water have been noted. Remediation completed, but repair plumbing to avoid further plumbing issues. 3. Large rip in flooring in area behind bar. Repair floor so that it is easily cleanable. 4. Portion of missing baseboard in back area by walk-in refrigerator making wall-floor joint difficult to clean. Replace/repair baseboard.5. Poor lighting in dishwasher area with several lights burnt out. Replace any burnt out lights to facilitate cleaning.6. Lights in back storage area do not have a shatterproof cover/bulbs are not shatterproof. Provide shatterproof cover.7. A few ceiling tiles are removed/missing in back hallway by walk-in refrigerator. Replace all ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A deep clean is required of all areas of facility. Please complete within the next 2 weeks and confirm with our office that it has been completed. Food debris/grease was noted in the following areas:-Dust around ceiling vent by dishwasher.-Under double door refrigerator.-Around and under deep fryer.-Under and around main dishwasher and grease trap.-Under hot line equipment.A written cleaning schedule is required to assign daily, weekly, and monthly cleaning duties to staff or third party company.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board in front of insert cooler grooved and discoloured. Adequately wash, clean, and sanitize cutting board, if grooves can not be adequately cleaned replace or replane board.
- 09. Are chemicals stored and handled in a safe manner?
- A number of spray bottles noted that were either unlabelled or improperly labelled. Dispensers in mop room do not seem to be dispensing sanitizer at appropriate concentration. Ensure all bottles are labelled correctly, have the correct chemical, and are used for appropriate purpose (surface sanitizer for food contact surfaces etc).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature in drawer fridge (under grill) at 12C. Do not use drawers for food storage until they are capable of maintaining food at or below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar dishwasher not getting any sanitizer at time of inspection. Use main dishwasher until adequate sanitizer level is confirmed (although dishwasher sanitizer hooked up, does not appear to be feeding adequately). Test sanitizer prior to using dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips on-site for chlorine sanitizer solution (dishwasher). Provide test strips.
- 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 back preparation area does not have any paper towel in dispenser. Hand sink on hot line has paper towel but not in suitable dispenser. Ensure all hand sinks are stocked with soap and paper towel in suitable dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by mop sink is damaged by faucet. Repair wall so that it will not become damaged by water and can be maintained in a clean and sanitary condition. **In progress; maintenance request completed for owner of building to complete work. In meantime faucet and chemical dispenser is working.
- 23. Is the facility maintained in a clean and sanitary condition?
- Back recycling area has liquid spilled on floor and bottles are attracting a few flies. Cleaned while on-site, ensure area stays clean and bottles are stored so they don't attract pests (discussed plan to modify storage in this area).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer provided for measuring cooking/cooling temperatures. Provide probe thermometers and ensure raw meat cooked to 165F and checked regularly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUATs solution being used for dishwasher sanitizer (dishwasher designed to be used with chlorine) and not at appropriate sanitizer concentration. Temporarily use chlorine solution from bar dishwasher for main dishwasher until chlorine sanitizer is delivered.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips on-site for chlorine sanitizer solution (dishwasher). Provide test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by mop sink is damaged by faucet. Repair wall so that it will not become damaged by water and can be maintained in a clean and sanitary condition. **In progress; maintenance request completed for owner of building to complete work. In meantime faucet and chemical dispenser is working.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door in back storage area is broken, floor is damaged beneath door and not cleanable. Repair so all areas are easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. GM fridge slightly warm (5-6C). Adjust fridge so it is set at 2 to 3C and keeps food at or below 4C.2. Drawer fridge beneath line has no product in the drawers and dial is reading 42F. Do not use this fridge unless maintaining food at 4C (40F) or lower.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by mop sink is damaged by faucet. Repair wall so that it will not become damaged by water and can be maintained in a clean and sanitary condition. **In progress; maintenance request completed for owner of building to complete work. In meantime faucet and chemical dispenser is working.
- 23. Is the facility maintained in a clean and sanitary condition?
- Caulking beside deep fryer is no longer cleanable (stained with food debris) and requires replacement to be cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 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?
- Small flies were noted in back equipment storage area (with beer bottles and other non-food items). Address flies so they do not enter food area and ensure no food is stored in this room.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall by mop sink is damaged by faucet. Repair wall so that it will not become damaged by water and can be maintained in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in dry storage room is rough and no longer easily cleanable. Replace or repair floor tiles so they are in a clean and sanitary condition and can be maintained clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required prior to opening: -Behind and in all equipment-Removal of food from previous tenant-In staff washroom
- 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?