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Bluebird Restaurant & Lobby Bar

214 Lynx Street Banff AB T1L 1B2 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were missing labels. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler #7 was slightly warm around 8C. Items in the top of the line had an internal temperature around 8C. - Please ensure that this fridge can hold temperatures below 4C before it is used to store high-risk products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1)No waterproof thermometer with a max/min function could be located onsite. - Please ensure that an appropriate thermometer is acquired in order to verify the temperature inside the dishwasher.2) No "Sink and Surface" test strips could be located onsite.- Please ensure appropriate test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in a dispenser was available at the bar. - Please ensure that one of the bar sinks is fully stocked with soap and paper towels in order to properly hand wash.
    • 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?
      • *Repeat Violation*There was a small gap in between and on the bottom of the backdoors. - Please repair the gaps, ensure the facility is protected against pest entry.
  2. Monitoring Inspection

    6 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?
      • 1) Many items are being cooled in large batches. No records/logs were kept ensuring these items are cooled to the proper temperatures within the proper time frames. - Please take and record temperature of items being cooled, to ensure they are going from 60C to 20C within 2 hours and 20-4C within 4. 2) Temperature logs for refrigerators had not been kept since April. - Please continue to record temperatures of all refrigerators.
    • 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 small gap in between and on the bottom of the backdoors. - Please repair the gaps, ensure the facility is protected against pest entry.
    • 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?
      • Food handling permit was not posted. - Please ensure valid permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink by the dishwasher was not draining properly. - Repair the sink, ensure all plumbing is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some damaged wooden spoons and spatulas noted hanging in the kitchen. - Please discard any utensils that are badly damaged and can no longer be properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards in the back kitchen had deep grooves and was stained. - Please repair this cutting board, remove any stains and deep grooves. Please ensure that all cutting boards get repaired or replaced when they become too damaged to be clean properly.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some wiping cloths left out on the cutting boards. - Please ensure all wiping cloths are stored in a sanitary manner. Either submerged in an approved sanitizer solution or they are used once then washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the far left of the cook line hand sink was broken. - Please repair the dispenser, ensure staff can wash their hands properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards in the back kitchen had deep grooves and was stained. - Please repair this cutting board, remove any stains and deep grooves. Please ensure that all cutting boards get repaired or replaced when they become too damaged to be clean properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some dirt and debris near the backdoor and ice machine. - Please clean this area.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some wiping cloths left out on the cutting boards. - Please ensure all wiping cloths are stored in a sanitary manner. Either submerged in an approved sanitizer solution or they are used once then washed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only able to reach 65C, needs to reach 71C at the plate level to adequately sanitize dishes. - Please repair the dishwasher, ensure it can reach 71C at the plate level. In the meantime, ensure all dishes are sanitized manually in an approved sanitizer solution such as 200 ppm quat, after being washed in the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the far left of the cook line hand sink was broken. - Please repair the dispenser, ensure staff can wash their hands properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards in the back kitchen had deep grooves and was stained. - Please repair this cutting board, remove any stains and deep grooves. Please ensure that all cutting boards get repaired or replaced when they become too damaged to be clean properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some dirt and debris near the backdoor and ice machine. - Please clean this area.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some wiping cloths left out on the cutting boards. - Please ensure all wiping cloths are stored in a sanitary manner. Either submerged in an approved sanitizer solution or they are used once then washed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only able to reach 65C, needs to reach 71C at the plate level to adequately sanitize dishes. - Please repair the dishwasher, ensure it can reach 71C at the plate level. In the meantime, ensure all dishes are sanitized manually in an approved sanitizer solution such as 200 ppm quat, after being washed in the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer with a max/min function could be located onsite to test the temperature of the dishwasher. - Please ensure there is an appropriate thermometer onsite, and that the temperature of the dishwasher is being tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the far left of the cook line hand sink was broken. - Please repair the dispenser, ensure staff can wash their hands properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards in the back kitchen had deep grooves and was stained. - Please repair this cutting board, remove any stains and deep grooves. Please ensure that all cutting boards get repaired or replaced when they become too damaged to be clean properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some dirt and debris near the backdoor and ice machine. - Please clean this area.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some wiping cloths left out on the cutting boards. - Ensure all wiping cloths are stored in a sanitary manner in an approved sanitizer solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items in the walk-in cooler were not covered or did not have lids. - Please ensure all products are covered to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles in the kitchen were 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?
      • 1) The main cook line inserts sat on top of a tray in the line. These items were not as cold as the rest of the refrigerator, surface temperature was around 8C. - Remove this tray so the inserts sit directly in the line cooler. Keep line cooler lids closed whenever possible to help maintain the temperature of items in the line. 2) Cooked chicken in the line cooler was measured at an internal temperature of 12C. - Chicken had been in this cooler for over 2 hours and was discarded. Please ensure all high-risk items under refrigeration are maintained 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 thermometer with a max/min function could be located onsite to test the temperature of the dishwasher. - Please ensure there is an appropriate thermometer onsite, and that the temperature of the dishwasher is being tested regularly.
    • 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 small gap in the weatherstripping on the back door. - Repair the weatherstripping, ensure that no pests can enter the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards on the hot line had deep grooves and was stained. - Please repair this cutting board, remove any stains and deep grooves.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of items on the main grill line (Pancake batter, and hashbrowns) were measured at around 8C using IR thermometer.- Ensure items on the line are maintained below 4C. Keep the lids closed when it is not busy and monitor the amount of time products stay on the line for.