Chopstix Noodle Bar
Basement - 211 Banff Avenue Banff AB T1L 1B4 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some items were on the floor of dry storage area such as large bags of onions. - Please move these items, ensure all food is stored at least 15cm above the ground.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit was not posted in the facility. - Please ensure that valid permit is posted in a location visible to patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ceiling in the bar/service area was dripping. - Please investigate and remedy the source of the drop. Ensure all plumbing is in good working order.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is clean and in good repair. Some additional cleaning is required in the following areas: - Upper shelves- Below dishwasher- Inside storage fridges in the dry storage area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- The deep fryers were not under the hood vents, hood vents are scheduled to be installed in the deep fryer area. - Please ensure that if deep fryers are used, they are under adequate ventilation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walls have been re-done throughout the facility; some of the outlets are missing covers, leaving holes in the walls. - Please ensure all holes in the walls are covered, and that they are 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?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer with a max/min function available to verify the temperature of the dishwasher. - Please acquire a waterproof thermometer that can be run through the dishwasher and confirm that it is reaching the appropriate temperature.
- 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 are some fruit flies by the bar area. - Please eliminate any standing 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?
- There is a hole in the wall above the line cooler and one above the deep fryers.- Please repair the holes, please ensure that the walls are smooth and cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were some wet wiping cloths on the front counter. - Please ensure that these cloths are not left wet on the counter. Ensure they are stored in an approved sanitizer solution or used once then washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer could be located onsite. - Please ensure there is a thermometer available to verify the internal temperature of foods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer with a max/min function available to verify the temperature of the dishwasher. - Please acquire a waterproof thermometer that can be run through the dishwasher and confirm that it is reaching the appropriate temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) No sanitizer was available in the kitchen at the time of the inspection. There was a bottle in the servers' station for the tables. - Ensure there is sanitizer in the kitchen at all times. 2) Some wet wiping cloths were left on the counter. - Wiping cloths should be stored in an approved sanitizer solution or used once then washed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a bag of onions on the floor in the hallway dry storage area.- Ensure all food products are stored at least 15 cm above the ground to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- No labels provided for sanitizer spray bottles. - Ensure labels and test strips are provided. Label was added to one of the bottles during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Small deep fryers (not self-enclosed) were noted out on counter not under ventilation hood. - Provide proper ventilation for all grease-producing cooking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Piece of unfinished plywood noted under ventilation hoods.- Ensure all materials in areas with grease/vapours are smooth, sealed and easily 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?
- 1) The paint is chipping off the ceiling. - Repaint the ceiling, ensure it is smooth and cleanable and that paint chips will not contaminate food. 2) The light in the kitchen is missing a cover. - Ensure all lights have covers or that the bulbs are shatterproof to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Clutter and storage in back hallway do not allow for cleaning under/around shelving. - In order to reduce chances of pest infestation/facilitate cleaning, ensure area stays organized and uncluttered.2) Cardboard used under sauces and on shelves. Remove cardboard as it is not cleanable/becomes dirty with food debris/grease.- Remove any cardboard and materials that aren't cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a build-up of grease, and dust in certain areas of the facility. Please clean areas including but not limited to: - High-touch areas (fridge handles, sink taps, etc.) - Walls and ceilings- Dry storage area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?