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Brazen

138 Banff Avenue Banff AB T1L 1A7 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Knives stored between insert fridge and counter after use (this area collects debris and is not sanitary for storage). Store knives in sanitizer solution (if used), on rack, or in other sanitary manner.2. Cutting board in front of side garnish refrigerator has grooves that are discoloured and no longer easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop stored on top of ice machine in area that may not be sanitary. Ensure scoop is stored in clean insert, on a hook, or outside of the ice in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One wine bottle stored on ice used for drinks at bar at time of inspection. Ensure items are kept in clean inserts rather than placing directly on ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Smashed potatoes in container with lids were noted in walk-in refrigerator and measured at 21 to 24C; significant condensation on underside of lids. Ensure smashed potatoes are cooled rapidly to 4C or less (shallow pans in fridge or in ice water bath prior to putting in the fridge). Corrected.2. Hollandaise had been prepared in the morning with egg yolks and was measured at 33 to 36C at 1:30pm (4+ hours). Provide testing and verification that product is less than pH 4.6, hold below 4C or above 60C, or discard after 2 hours (label and documentation required). Discarded, corrected.
    • 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?
      • Garbage room door has gap at the bottom which could allow pests to enter (from garbage area). Ensure door sweep/fit is tight to exclude pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:-Under dishwasher-Under prep counter in front of hot lineEnsure all areas are maintained in clean and sanitary condition.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on hot line were grooved and no longer easy to clean/sanitize. Cutting boards must be replaced/replaned unless grooves can be cleaned/sanitized.*IN PROGRESS
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone separating and mouldy at dirty side of dishwasher. Reseal and ensure areas stays in a clean and sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on hot line were grooved and no longer easy to clean/sanitize. Cutting boards must be replaced/replaned unless grooves can be cleaned/sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Insert fridge on hot line had product measured at 8 to 9C; open during part of inspection. Ensure refrigerator maintains items at or below 4C and is not used until capable of maintaining temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Silicone separating and mouldy at dirty side of dishwasher. Reseal and ensure areas stays in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required in the following areas:*Under and on back wall behind main dishwasher. *On coving/baseboard of floor wall joint in prep area and around ice machine*Calcium/scale build up on ice machine and ice machine flap
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure ice scoops are kept in clean containers or on hooks (observed on top of ice machine).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Double door fridge beside hot line has inserts stacked on top of each other. Provide additional shelves so that inserts are not stacked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Recently cooked smashed potatoes (approx 30-40C) were noted being put into large containers (approx 3-4inches deep) and covered then put in the refrigerator. Although the rest of the items in the walk-in refrigerator were at 1-2C, potatoes were at 6C. Ensure potatoes are properly cooled and reach refrigerator temperature within 4 hours (may need to put them on flat pans and cool prior to placing in large inserts).2. Eggs were stacked in insert cooler above other inserts. Shells were measured at 14 and 15C. Limit number of eggs placed in insert and ensure they are held at 7C or lower.
    • 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?
      • From previous inspection: Fly strips have a build up of flies and are in areas where food may be opened/handled. Remove fly strips that have numerous flies (completed) and consult with pest control operator on additional methods to control fly populations.**One fly strip with a build up of flies noted in main kitchen area. Flies currently under control. Remove fly strip and ensure they are changed frequently if used.
    • 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 small flies were noted next to small dishwasher on server line. Continue pest control activities and follow the directions of your pest control company. Ensure any wet areas dry out adequately.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vacuum packed bag of chili in stand-up fridge on line labelled with date of Feb.24. As discussed this was pulled from freezer for use. Re-label with pull date and ensure product is used within 5 days.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream sandwich cookies and cheese curds noted in freezer unwrapped. Wrap or cover product to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs left out and measured at 28C. Store eggs at 7C or lower (in the refrigerator).2. Hollandaise noted on grill at 50C. Discard after 2 hours OR monitor pH of sauce and ensure it is below 4.6.3. A small container of garlic butter was noted out at room temperature (risk of botulism). If using fresh herbs/garlic, keep this product in the fridge or if keeping small amounts out, label and discard after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smashed potatoes in walk-in fridge measured at a temperature of 15 to 25C; covered and not cooled properly. Ensure potatoes are cooled rapidly (for example, on shallow pan uncovered in the refrigerator). Put in closed container when they reach 4C or less.
    • 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?
      • From previous inspection: Fly strips have a build up of flies and are in areas where food may be opened/handled. Remove fly strips that have numerous flies and consult with pest control operator on additional methods to control fly populations.**One fly strip with a build up of flies noted in main kitchen area. Flies currently under control. Remove fly strip and ensure they are changed frequently if used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted around small dishwasher (by chemical containers) and on back line behind prep tables/equipment. Thoroughly clean all areas and ensure there is no build up of food debris (to adequately control any pests).
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One spray bottle on hot line mislabelled. Ensure all chemicals have appropriate labels and concentration is tested with test strips at regular intervals.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cutting boards in front of hot line are becoming grooved and badly discoloured. Replace or re-plane.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator with potatoes and yogurt is not working. Smashed potatoes measured at 9C, not enough ice around food to keep it at 4C or less. Ice should only be used temporarily, ensure ice level is up to food level and monitor temperature of food to confirm it is 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink on back line is not working. In order to provide enough handwashing for kitchen staff this hand wash sink must be functioning properly.
    • 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?
      • Fly strips have a build up of flies and are in areas where food may be opened/handled. Remove fly strips that have numerous flies and consult with pest control operator on additional methods to control fly populations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas required more thorough cleaning including wall behind dishwasher. Ensure all areas are cleaned and sanitized as needed.