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Beamer's Coffee Bar

129 - 300 Old Canmore Road Canmore AB T1W 0L5 · Food - General

2 inspections

  1. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of milk were being stored directly on the floor in the walk-in-cooler and boxes of food items were stored on wooden boards in bakery area. To be stored at least 6 inches off the floor and should be on a shelf so that the floor underneath can be cleaned.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding violation:The frequency of testing sanitizer levels for the dishwasher and sanitizer dispenser was unclear, and logs could not be identified at the time of inspection. Ensure that sanitizers are being verified as part of a written daily sanitation procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were washing hands in sink beside the coffee station but there was no soap or paper towel located here. Equip this sink with soap and paper towels.
    • 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?
      • Only a couple fruit flies observed. Continue with additional measures to rid the facility of the fruit flies e.g. more thorough cleaning, ensuring no standing water at end of night, keep recycling in bins with tight-fitting lids, removing damp/dirty cleaning rags more often, etc. Recommend consulting with pest control company.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit on display is expired. Post current food handling permit
    • 20. Do food handlers at the facility have adequate food safety training?
      • When there is six of more staff working at one time, at least one staff member present (manager) must have valid food safety certification. Manager was unsure if anyone on staff has food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Boxes of food product are being stored on wooden boards in the bakery area. These wooden boards can't be properly cleaned; obtain additional shelving that is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:Clean cloths were observed being stored below a sink. This renders them prone to contamination in the event of plumbing leaks. Adjust storage of clean cloths.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Straws were being stored under drain line for water station sink. Straws are not to be stored under sink drain lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: Several ceiling vents in food preparation areas were observed to have a buildup of dust.Clean ceiling vents more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-outside of the white bins-wire shelving units in the bakery area-floor in bakery area along the walls, particularly where there is items on wooden boards-floor in some corners, along walls in the kitchen-mop sink-area around oven where dusty/flour build-up
  2. Monitoring Inspection

    15 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler was wearing a bracelet. Bracelet to be removed or covered with a glove.Taps were not being shut off with paper towel after handwashing. Taps to be shut off with paper towel after handwashing to prevent re-contaminating hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a cutting board that had been used to cut tomatoes beside the handsink. Do not do any food preparation within 18 inches of the handsink to prevent contamination of food when staff are washing hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crates of milk were being stored directly on the floor in the walk-in-cooler and boxes of food items were stored on wooden boards in bakery area. To be stored at least 6 inches off the floor and should be on a shelf so that the floor underneath can be cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bacon and ham were too high above the top of the insert in the prep cooler; top portions were at 9-11C. Keep high risk foods under the load-limit line on the inserts in top of the prep cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding violation:The frequency of testing sanitizer levels for the dishwasher and sanitizer dispenser was unclear, and logs could not be identified at the time of inspection. Ensure that sanitizers are being verified as part of a written daily sanitation procedure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handsink in the bakery area was empty/not working. Soap dispenser to be functional.Staff were washing hands in sink beside the coffee station but there was no soap or paper towel located here. Equip this sink with soap and paper towels.
    • 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 large number of fruit flies in the bakery area. Additional measures need to be taken to rid the facility of the fruit flies e.g. more thorough cleaning, ensuring no standing water at end of night, keep recycling in bins with tight-fitting lids, removing damp/dirty cleaning rags more often, etc.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit on display is expired. Post current food handling permit
    • 20. Do food handlers at the facility have adequate food safety training?
      • When there is six of more staff working at one time, at least one staff member present (manager) must have valid food safety certification. Manager was unsure if anyone on staff has food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Boxes of food product are being stored on wooden boards in the bakery area. These wooden boards can't be properly cleaned; obtain additional shelving that is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:Clean cloths were observed being stored below a sink. This renders them prone to contamination in the event of plumbing leaks. Adjust storage of clean cloths.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation:A cork trivet was observed being used as a surface for equipment for preparation of coffee drinks. It is absorbent so can't be properly cleaned and sanitized. Remove and/or replace the trivet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Straws were being stored under drain line for water station sink. Straws are not to be stored under sink drain lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: Several ceiling vents in food preparation areas were observed to have a buildup of dust.Clean ceiling vents more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-outside of the white bins-wire shelving units in the bakery area-floor in bakery area along the walls, particularly where there is items on wooden boards-floor in some corners, along walls in the kitchen-mop sink-area around oven where dusty/flour build-up