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Bow Valley Gourmet

100 - 1995 Olympic Way Canmore AB T1W 2T6 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottle was <200ppm. Corrected during inspection, now reading between 200-400ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was wearing a bracelet. Corrected during inspection; was removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a jacket hanging from a shelf that contains clean utensils.There was a watch sitting on a tray that held some packaged foods.Store personal items separately. Corrected during inspection.
    • 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?
      • The back door to the outside was left open. This can allow flies and pests to enter. Keep door shut. Corrected during inspection.
    • 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 a couple of mouse droppings in area around the water filters/softener. Please remove droppings and clean and sanitize area.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was covered with a black garbage bag. Garbage bags contain chemicals that can transfer onto equipment. Use a plastic bag labelled as food-grade to cover the meat slicer. Corrected during inspection; garbage bag removed.Jackets was hung on rack used to store clean utensils. Store personal items away from food and/or utensils. Corrected during inspection.
  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer level for the dishmachine rinse cycle is not being checked each day the kitchen is in use. Please check to ensure there is 100ppm chlorine each day the kitchen is in use/dishwasher being used.