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Block Kitchen + Bar

201 - 5 Banff Avenue Banff AB T1L 1C6 · Food - General

5 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?
      • There was no paper towel at the bar hand sink. - Please ensure this sink is stocked with soap and paper towels in appropriate dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some debris noted around the dry storage bins. - Please clean this area.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some items thawing under cold running water in the basement prep area were not fully submerged in water. - Please ensure all items thawing are fully submerged under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. - Please ensure this sink is stocked with soap and paper towels in appropriate dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some spilled food in the bottom of the sliding door cooler in the basement prep area.- Please clean this cooler.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were missing labels, labels were added during the inspection. - Please continue to ensure all chemicals are labeled to prevent misuse.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Liter containers were being used as scoops for the dry products. - Please ensure dry products have appropriate scoops with handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled bottle of sanitizer noted in downstairs kitchen. - Ensure all chemical bottles are clearly labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were available for surface sanitizer. - Acquire appropriate test strips for the QUAT sanitizer that is used for surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the bar hand sink. Paper towel was replaced during the inspection.- Please ensure all hand sinks have soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Walls have been repaired throughout the kitchen, however there are still many areas in the walls with holes or chips that need to be repaired. - Repair any holes and chips in the walls in the upstairs kitchen and ensure they are all smooth and cleanable.
    • 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 was a missing light cover in the basement kitchen. - Replace the light cover so that in the event a bulb shatters the food will be protected from contamination. Alternatively, could look into getting shatterproof lightbulbs.
  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One unlabeled bottle of sanitizer noted in upstairs kitchen. - Ensure all chemical bottles are clearly labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips were available for surface sanitizer. - Acquire appropriate test strips for the QUAT sanitizer that is used for surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Walls have been repaired throughout the kitchen, however there are still many areas in the walls with holes or chips that need to be repaired. - Repair any holes and chips in the walls in the upstairs kitchen and ensure they are all smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers on one light on the upstairs kitchen and one in the basement kitchen. - Replace the light covers so that in the event a bulb shatters the food will be protected from contamination. Alternatively, could look into getting shatterproof lightbulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in hard-to-reach areas throughout the facility. Please clean areas including but not limited to:- Walls behind counters in the upstairs kitchen- Ventilation hood - The dishwashing area.