Coast Canmore Hotel & Conference Centre - Table Food + Drink
511 Bow Valley Trail Canmore AB T1W 1N7 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Whole shell eggs were out on the stove; surface temperature was around 28C. - Eggs were moved into the fridge. Please ensure whole shell eggs are being maintained below 7C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ice bath by the fryers was warm, surface temperature of the food (chorizo, peppers, etc.) was around 15C. - More ice is needed to ensure these products stay below 4C.
- 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 are some cracked/damaged floor tiles near the large kettles in the back of the kitchen.- Please repair any damaged tiles, ensure the floor is smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility is very clean and in good repair. There was some grease buildup noted behind the oven on the main cook line. - Please clean this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was still not reaching sanitizing temperatures. Ran 3 times, hottest temperature reached was 64C. Service call was placed. Manual sanitizing was set up in a basin of the 2-compartment sink. - Please ensure the dishwasher is working properly and can reach at least 71C at the plate level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 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 sanitizer, sanitizer was replaced. - Please ensure all dishwashers have the correct equipment to properly sanitize dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand sink set up at the bar, sink that is there has a grate over it and is used for dumping. - This sink must be a hand sink; please ensure it is set up to be one and is stocked with soap and paper towels.
- 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 are some missing tiles by the kettles. Tiles are scheduled to be replaced in January. - Please ensure all floor surfaces are smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were a couple cutting boards that were in poor repair (broken ends), making them difficult to properly clean. - These cutting boards must be replaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?