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Chez Francois

1716 Bow Valley Trail Canmore AB T1W 2X3 · Food - General

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff mentioned that sometimes hands are washed by dipping them inside the sanitizer buckets during service. - Please ensure that all handwashing occurs under running water with soap and paper towels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips onsite were expired and faded, not able to accurately read the concentration. - Please replace the 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?
      • Hand sink to the right of the main cook line was initially blocked with rolling cart. Cart was moved. - Please ensure this sink is always accessible for staff.
    • 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) Some of the wooden shelves in the dry storage area have chipped paint exposing raw/porous wood. - Please repaint/reseal these shelves, ensure they are smooth, impervious to moisture, and easily cleanable.2) Two of the lights in the kitchen were missing covers. - Please ensure that the bulbs are shatterproof or that the lights have appropriate covers.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in freezer were stored on the floor. - Please ensure that all food products are stored at least 15 cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled spray bottle in the back prep area. - Please ensure all chemicals used have appropriate labels to prevent misuse.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring underneath the deep fryer on the right end of the main cook line was observed to be damaged, making these surfaces difficult to easily clean. Repair floor to render a smooth, easily cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some utensils (spatulas, spoons) were damaged. - Please replace any cooking utensils that are damaged with deep grooves that cannot be cleaned properly. 2) Some cooking utensils had tape on the ends. - Please remove the tape as it is not smooth and cannot be cleaned properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some debris by the mop sink and behind equipment on the main cook line. - Please clean these areas.