Bare Bistro / Fedora's Cakes & Bakes
6 - 100 Owl Street Banff AB T0L 1E0 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- High-temperature dishwasher has been installed. No thermometer with a max/min function available to confirm the maximum temperature reached inside the dishwasher. - Please acquire waterproof thermometer with a max/min function.
- 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?
- No pest control records were available onsite. Facility conducts their own monitoring and sets traps; records need to be kept of any pest control activities performed. - Template checklist is available onsite; please ensure it is filled out monthly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights in the back dry storage area were out and did not work. - Please repair the lights, ensure this area is adequately lit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food debris in areas throughout the facility. Please clean areas including but not limited to: - Under the 3-compartment sink - Floors of dry storage area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Utensils were stored in water, were changed to be in a 100-ppm bleach solution during inspection. - Please continue to ensure all utensils in continuous use are stored in a sanitizer solution or ice water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- High-temperature dishwasher has been installed. No thermometer with a max/min function available to confirm the maximum temperature reached inside the dishwasher. - Please acquire waterproof thermometer with a max/min function.
- 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?
- No pest control records were available onsite. Facility conducts their own monitoring; records need to be kept of any monitoring activities performed. Template pest control checklist provided, please fill out and keep onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that 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?
- Some lights in the kitchen are missing shatterproof covers. - Please ensure all lights have covers or are shatterproof to protect food from potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food debris in areas throughout the facility. Please clean areas including but not limited to: - Inside the fridges and freezer- Behind and in-between equipment- Under the 3-compartment sink - On top of food storage shelves
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that 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?
- Some lights in the kitchen are missing shatterproof covers. - Please ensure all lights have covers or are shatterproof to protect food from potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of food debris in areas throughout the facility. Please clean areas including but not limited to: - Inside the fridges and freezer- Behind equipment- Under the 3-compartment sink - On top of food storage shelves
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that 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?
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was some food debris on the walls by the large mixers. - Please clean this area. 2) There was some mould on the caulking of the hand sink. - Repair or replace the caulking, clean the mould.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violation**1. Some food debris behind dry storage shelves and under equipment such and refrigerators. - Complete a thorough clean of hard-to-reach areas.2. No written sanitation plan, or pest control logs are currently on site/in place. - Ensure written records are maintained and a regular cleaning schedule is in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution measured close to 1000 ppm. This is too strong; it should be 100-200ppm. - Corrected during inspection and more water was added to the solution. Measured 100ppm at the end of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were left out on the counter. Was told they are just there when they are baking and have not been out for more than an hour. Measured 19C. - Eggs were moved back into the refrigerator during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available onsite.- Please acquire appropriate test strips to test the concentration of the sanitizer solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the hand sink. Soap was able to be found and put by the sink. - Ensure the hand sink is stocked with soap and paper towels at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Large crack in the flooring.Repair or replace the flooring to ensure that it is a smooth surface that can be easily cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Build-up of food debris and grease was noted on large equipment such as the mixers. - Ensure large equipment is being regularly cleaned and proper "clean-in-place" methods are being followed.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Repeat violation**1. Some food debris behind dry storage shelves and under equipment. Complete a thorough clean of hard to reach areas.2. No temperature logs, written sanitation plans, or pest control logs are currently on site/in place. Ensure written records are maintained and a regular cleaning schedule is in place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?