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Blake

810 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 at the main hand sink was broken. New dispenser has been ordered. - Please ensure the paper towel dispenser is replaced and restocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, on the upper parts of the walls, and on the cords of the heat lamps.- Please clean these areas.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wet wiping clothes were left on a cutting board. - Please ensure all wiping clothes are stored in an approved sanitizer solution or are used once then washed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some wet wiping clothes were left on a cutting board. - Please ensure all wiping clothes are stored in an approved sanitizer solution or are used once then washed.
    • 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?
      • *Outstanding Violation*There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 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 a missing ceiling tile in the back prep kitchen, and some ceiling tiles with water stains on them. - Please repair/replace any missing or damaged ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding Violation*Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  4. Demand Inspection

    2 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?
      • There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  5. Monitoring Inspection

    2 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?
      • There was a gap in the weatherstripping in the back receiving door. - Please repair the gap, ensure the facility is protected against pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the walls. - Please clean this area.
  6. Monitoring Inspection

    2 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?
      • Parts of the flooring in the back preparation area and the main cook line are damaged and cracked. **Repairs are scheduled for later in the year**- Repair the flooring, ensure it is in good repair and smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. However, there was some dust buildup noted on the ceiling, and on the upper parts of the wall. There was also some food debris/grease under the main cook line equipment. - Please clean these areas.
  7. Monitoring Inspection

    2 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?
      • Parts of the flooring in the back preparation area are damaged and cracked. - Repair the flooring, ensure it is in good repair and smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some dust buildup noted on the ceiling, and on the upper parts of the back walls. - Please clean these areas.
  8. 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?
      • No documentation was available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information and total cooking & holding time of products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Braised lamb in an insert on the main cook line was measured around 10C. The insert was just filled, and the bottom of the cooler was at 4C. - Keep lids on the line inserts when it is not busy and ensure high risk foods are stored 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)?
      • No chlorine test strips were able to be located. The concentration at the plate level was satisfactory (100 ppm). - Acquire appropriate test strips.