Banff Social
221 Bear Street Banff AB T1L 1B3 · Food - General
6 inspections
- Risk Management Inspection
3 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?
- *Repeat Violation*There was a small gap in the weatherstripping on the main floor back door. - Please repair the gap, ensure there are no pest entry points.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Repeat Violation*There is some damage to the wall on the far end of the main cook line. - Please repair/repaint the wall so that it is smooth and can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*1) There was a build-up of food debris and grease throughout the kitchen. Please clean areas including but not limited to: - Behind and in-between equipment on the main cook line.2) There was some dust buildup on the ceiling and upper part of the walls. - Please clean the dust.
- 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?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- *Repeat Violation*There were a few unlabeled sanitizer spray bottles in the main floor bar. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser close to the main cook line hand sink was empty. - Please re-stock the dispenser, ensure all hand sinks are supplied with soap and paper towels 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?
- There was a small gap in the weatherstripping on the main floor back door. - Please repair the gap, ensure there are no pest entry points.
- 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 is some damage to the wall on the far end of the main cook line. - Please repair/repaint the wall so that it is smooth and can be easily cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the spatulas on the main cook line were damaged/melted. - Damaged equipment cannot be cleaned properly and needs to be replaced. Please replace any damaged equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a build-up of food debris and grease throughout the kitchen. Please clean areas including but not limited to: - Behind and in-between equipment on the main cook line - Around the burners in the back prep area- Floor of the walk-in cooler - Hood vent panels over the deep fryers- Shelving on the main cook line2) There was some dust buildup on the ceiling and upper part of the walls. - Please clean the dust.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some utensils that were in constant use (Knives, tongs, etc.) were stored in still room temperature water. - Please ensure that these utensils are stored in an approved sanitizer solution or in ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple of the kitchen sanitizer spray bottles had a concentration of 0 ppm QUAT. Upon further inspection, the upstairs sanitizer dispenser was not working properly and dispensing at 0 ppm. - Sanitizer bottles were emptied and refilled from downstairs dispenser which was working properly measuring around 200 ppm QUAT. Please ensure that the upstairs dispenser is repaired, and all sanitizers are at the appropriate concentration.
- 09. Are chemicals stored and handled in a safe manner?
- *Repeat Violation*There were a few unlabeled sanitizer spray bottles in the kitchen. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was out of sanitizer, bucket was empty. - Bucket was replaced, please ensure that the dishwasher is stocked with detergent and sanitizer at all times and can sanitize at 100 ppm chlorine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Fridge door on the main cook line was broken and off its hinges. - Facility is in the process of replacing this cooler. Please ensure the door is repaired/replaced and all food equipment is in good condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the spatulas on the main cook line were damaged/melted. - Damaged equipment cannot be cleaned properly and needs to be replaced. Please replace any damaged equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Repeat Violation*Main cook line cutting boards are stained with deep groves. - Please repair or replace the cutting boards, ensure they are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a build-up of food debris on the main cook line, specifically on the far left of the line. - Please clean this area. 2) There was some slight dust buildup on the ceiling and upper part of the walls. - Please clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There was an unlabeled sanitizer spray bottle in the kitchen. - Please ensure all chemicals are properly labelled to indicate their contents to prevent misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was fish thawing in still water. - Water was turned on please ensure that all frozen products are thawed using a safe method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
- 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 next to the stairs had very poor water pressure. Operators were aware of this and have contacted someone to repair it. - Please ensure all hand sinks are fully functional.
- 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 drain on the main cook line is missing a cover. - Please ensure the drain has a cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Main cook line cutting boards are stained with deep groves. - Please repair or replace the cutting boards, ensure they are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a build-up of food debris on the main cook line, speciifcally on the far left of the line on the shelving. - Please clean this area. 2) There was some grease buildup on the hood vents. - Please clean this area, ensure grease does not drip onto food prep areas. 3) There was some food debris noted in the back corner of the kitchen near the stand-up freezer and the slicer. - Please clean this area.
- 09. Are chemicals stored and handled in a safe manner?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions