Buffalo Mountain Lodge - The Prow
700 Tunnel Mountain Road Banff AB T1L 1B3 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- All of the sanitizer spray bottles used in the bar and dining areas were missing labels. - Please ensure all chemicals used are properly labelled to indicate their contents.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some phones/personal items were out on the food prep counters. - Please ensure personal items are kept away from any food preparation areas.
- 09. Are chemicals stored and handled in a safe manner?
- All of the sanitizer spray bottles used in the bar and dining areas were missing labels. - Please ensure all chemicals used are properly 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?
- Back door was initially propped open, door was closed during the inspection. - Please ensure back door remains closed to prevent pest entry. If door is to be propped open it needs an insect proof screen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some scoops and cooking utensils were left dirty on the counters in between uses. - Please ensure that utensils that are in constant used are stored in sanitizer between uses.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some dust buildup on the fan, and some debris on the floor of the dishwashing area.- Please clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the bar is not in a dispenser. - Please acquire an appropriate paper towel dispenser.
- 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 is a small gap in the weatherstripping on the back door. - Repair or replace weatherstripping ensure the premise is protected against pest entry. *New weather stripping has been ordered*
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some dust buildup on the hood vent panels and on the fan in the kitchen.- Please clean these areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 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?
- Many items are cooked in large batches and cooled (meat sauces, soups, etc.). Adequate cooling logs are not maintained. - Please keep cooling logs for all items being cooked in large batches then cooled. Ensure all foods are going from 60C to 20C within 2 hours and 20C-4C within 4.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a cell phone out on a cutting board. - Cell phone was moved. Please ensure all phones and other personal items not associated with food preparation are not out on any food contact surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips could be located for the dishwasher. - Please ensure strips are acquired and dishwasher concentration is routinely checked.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the bar is not in a dispenser. - Please acquire an appropriate paper towel dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The servers station hand sink was out of soap and paper towels. - Items were restocked onsite. Please ensure that all hand sinks are stocked with soap and paper towels at all times.
- 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 is a small gap in the weatherstripping on the back door. - Repair or replace weatherstripping ensure the premise is protected against pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some dust buildup on the hood vent panels and on the fan in the kitchen.- Please clean these areas.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth buckets were mixed with soap (orange force) and sanitizer. Concentration of sanitizer in the bucket was 0 ppm. - Please ensure these cloths are stored only in a sanitizer solution at the correct concentration such as 200ppm QUAT.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips could be located onsite for the dishwasher and the surface sanitizer. - Please ensure all chemicals used have appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the bar is not in a dispenser. - Please acquire an appropriate paper towel dispenser.
- 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 is a small gap in the weatherstripping on the back door. - Repair or replace weatherstripping ensure the premise is protected against pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some buildup/debris on the bulk storage containers. - Please clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth buckets were mixed with soap (orange force) and sanitizer. Concentration of sanitizer in the bucket was 0 ppm. - Please ensure these cloths are stored only in a sanitizer solution at the correct concentration such as 200ppm QUAT.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the bar is not in a dispenser. - Please acquire an appropriate paper towel dispenser.
- 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 is a small gap in the weatherstripping on the back door. - Repair or replace weatherstripping ensure the premise is protected against pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some buildup/debris on the bulk storage containers. - Please clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 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?
- Cooling logs are not being maintained for any large products that need to be cooled to refrigeration temperature. - Record temperatures after 2 and again after 4 hours of the cooling process to ensure that food is getting from 60-20C within 2 hours and 20-4C within 4.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottle with unknown contents was found in the kitchen. - Operators emptied this bottle onsite. Ensure all chemicals used in the kitchen has appropriate labels.
- 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 is a small gap in the weatherstripping on the back door. - Repair or replace weatherstripping ensure the premise is protected against pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary manner. There was some dust observed on the ceiling lights, and some debris/grease on large dry product containers. - Please clean these areas.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary condition. There was a bit of dust build-up on the ceilings overtop of the vents and on the back wall of the kitchen. - Clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There was a mislabeled sanitizer bottle on the cook line. It was QUAT sanitizer but was labelled "glass cleaner". - Ensure all chemicals are properly labelled to prevent misuse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not sanitizing; the line had disconnected. - Repair the dishwasher, in the meantime submerge all dishes in a 100-ppm chlorine solution after washing to sanitize. Would recommend having staff check the concentration of the dishwasher at the beginning of the shift to ensure it is working properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher was out of iodine, was replaced onsite. - Ensure all dishwashers are in good repair and are stocked with chemicals.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is maintained in a clean and sanitary condition. There was a bit of dust build-up on the ceilings overtop of the vents and on the back wall of the kitchen. - Clean these areas.
- 09. Are chemicals stored and handled in a safe manner?