Boston Pizza
201 - 225 Banff Avenue Banff AB T1L 1A2 · Food - General
8 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth was left on the counter. Was put back into sanitizer solution. - Please continue to ensure that all wiping cloths are kept in the sanitzer solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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) There were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable. 2) Floor is the dry storage area is peeling and cracked in places exposing raw wood material. - Please repair/replace the floor, ensure it is smooth and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is 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?
- Demand Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water throughout the facility, staff indicated the issue was first noted over the weekend. Temperature of the hand sink was 13C, 2-compartment sink was 10C, and dishwasher water after a cycle was 12C. - Please repair the hot water. Ensure all sinks are supplied with an adequate supply of hot running water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially dishwasher measured 0 ppm chlorine. Line was primed and sanitizer concentration was able to be detected at 100 ppm. - Please continue to ensure dishwasher concentration is adequate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet wiping clothes were on the counter on the main cook line. Clothes were returned to the sanitizer buckets. - Please ensure that all wiping clothes are put back into the sanitizer solution buckets after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the meat sauce in the hot holding unit was around 42C. Unit was turned up at the time of inspection and was able to be above 60C. - Please ensure that all products that are held hot are held above 60C.
- 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?
- Some mouse droppings were observed under the chemical shelf in the back of the kitchen. There was also a hole in the wall in this area. - Clean the mouse droppings, contact pest control company to investigate the issue. Close all possible entry points for mice and other pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There was an unlabeled chemical bottle by the dishwasher. - Please ensure all chemicals used are labelled to indicate their contents.
- 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 were some flies noted by the back door in the kitchen. - Please consult with pest control company to control the flies. Remove any food debris or standing water that could be attracting them.
- 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 leak at the main cook line hand sink. - Please repair the leak, ensure all plumbing is in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility in general is maintained in a clean and sanitary condition. Additional cleaning is required at the bar underneath the bar mats. - Please clean this area.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Some wet wiping cloths were left out on the cutting boards and counters. - Ensure all wiping cloths are stored in an approved sanitizer solution or used once then washed.
- 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 were some cracked and damaged floor tiles in the walk-in cooler and by the dishwasher. - Please repair or replace any damaged tiles and ensure that the floor is 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?
- Bar countertop was beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility in general is maintained in a clean and sanitary condition, there was a few areas that require extra attention such as: - Upper walls and ceiling- High shelves storing pizza boxes- Front shelving in service area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 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?
- A few fruit flies were noted on the server line and in the bar. - Continue to monitor, keep these areas clean. Contact a pest control company if the issue worsens.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A small portion of caulking at the end of the dishwasher is deteriorating/mouldy. - Remove and replace caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar countertop is beginning to chip and peel in places, making these areas no longer smooth and cleanable. - Repair or replace the counter.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) A few pans (on rack by walk-in at time of inspection) are damaged and no longer cleanable (charred with some holes). - Replace pans that are no longer smooth/cleanable.2) The dishwasher racks are stained and grimy. - Clean the racks, those that cannot be cleaned properly should be thrown out.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility in general is maintained in a clean and sanitary condition, there was a few areas that require extra attention such as: - High-touch areas like fridge handles and doorknobs - The ceiling vents, buildup of dust and grease in places.
- 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?