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Best Western Siding 29 Lodge - Breakfast

453 Marten Street Banff AB T1L 1B3 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris buildup was noted inside of the cabinets in the kitchen and below the microwave in the service area. - Please clean these areas.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Please ensure all chemicals used are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter packets were on the counter. Packaging indicates they need to be kept refrigerated. - Please ensure that these butter packages are moved to the refrigerator.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the Milk/Yogurt fridges was around 8C at the time of inspection. Fridges were turned down. - Please ensure these fridges can store products below 4C.
    • 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 functional waterproof thermometer with min/max function available for verifying the temperature (min 71C at dish level) during the sanitation cycle of the dishwasher. Please obtain.
    • 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*Surface on the counter above the dishwasher is no longer smooth. Please fix. All surfaces must be smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used for dispensing buffet items were unclean and are not washed/replaced throughout service. - Ensure these utensils are washed/replaced at least every 2 hours or whenever necessary.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was too strong over 500 ppm. - Water was added to dilute the sanitizer during the inspection measured at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was mis-labelled, said it was bathroom cleaner. - Label was removed and label indicating that it was bleach sanitizer was added.
    • 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 waterproof thermometer with min/max function available for verifying the temperature (min 71C at dish level) during the sanitation cycle of the dishwasher. Please obtain.
    • 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*Surface on the counter above the dishwasher is no longer smooth. Please fix. All surfaces must be smooth, impervious to moisture and easily cleanable.