Bang's Bistro
E - 4528 47 Avenue Rocky Mountain House AB T4T 0A9 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- At the time of the inspection the operator did not have test strips for ensuring the rice were properly acidified. Records for rice acidification were not being maintained.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- CONTINUES: Daily temperature logs are not being maintained. *** Please ensure temperatures are being recorded on a daily basis. ***
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- CONTINUES: Chemical test strips to test sanitizer concentrations are not available onsite at the time of the inspection.*** Please ensure test strips are obtained to test the concentration of all sanitizing solutions. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs are not being maintained. Please ensure temperatures are being recorded on a daily basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Repeat violation: No chemical test strips to test sanitizer concentrations were available onsite at the time of the inspection.As of June 19th, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizing solutions.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Continues: No chemical test strips were available onsite at the time of the inspection.As of April 4th, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizers, including the QUATs sanitizer used in the 3-compartment sink for sanitizing dishes.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: Clutter removal has improved, and much unnecessary items have been removed, however please ensure cleaning records are maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Continues: Temperature records were not being maintained. As of March 19. 2025, the operator has templates printed off, but has not started recording temperatures.Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units (<4C), freezers (<-18C) and hot-holding units (>60C).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Continues: No chemical test strips were available onsite at the time of the inspection.As of March 19, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizers, including the QUATs sanitizer used in the 3-compartment sink for sanitizing dishes.
- 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?
- Continues: Pest control records were not being maintained on a monthly basis.As of March 19, 2025, this violation remains. Please ensure the AHS pest control checklist is completed every month.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: At the time of the inspection: 1) The kitchen area was cluttered and disorganized. 2) No sanitation/cleaning records were available.As of March 19, 2025, this violation remains. Please ensure:1) All items not pertaining to food handling are removed to facilitate easier cleaning (i.e. chairs, staff items, etc.).2) Sanitation/cleaning records are established and followed. Templates have been provided.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature records were not being maintained. Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units (<4C), freezers (<-18C) and hot-holding units (>60C). Template has been provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Items not associated with food preparation were stored in the kitchen. Please ensure all staff items are stored separately from the kitchen.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher did not give a chemical reading for the QUATS sanitizer at the dish level. Please ensure the dishwasher is primed so that the QUATS sanitizer reaches 200ppm at the dish level. Please use one compartment of the 3-compartment sink to sanitize dishes until sanitizing cycle of dishwasher is properly working. "How to Mix an Approved Sanitizing Solution" document was provided.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chemical test strips were available onsite at the time of the inspection.Please ensure test strips are obtained to test the concentration of sanitizer and chemical dishwasher.
- 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?
- Pest control records were not being maintained on a monthly basis.Please ensure the AHS pest control checklist is completed every month.
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of the inspection: 1) The kitchen area was cluttered and disorganized. 2) No sanitation/cleaning records were available.Please ensure:1) All items not pertaining to food handling are removed to facilitate easier cleaning (i.e. chairs, staff items, etc.).2) Sanitation/cleaning records are established and followed. Templates have been provided.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of the inspection, the operation of the dishwasher was observed and tested. Initially, the sanitizer concentration was not registering on the test strip but was measuring at acceptable concentration after a couple cycles.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the time of the inspection, a vase was observed within the hand sink and was removed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?