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Cornerstone Weddings

BQ Room - 1992 Olympic Way Canmore AB T1W 2T5 · Food - General

4 inspections

  1. Risk Management 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 wall behind the glasswasher in the "bar" area has holes where plumbing was installed. Hole to be patched.
    • 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 sinks in the kitchen that have wastewater lines that don't appear to be plumbed to code (two compartment sink, spray sink). Please ensure these are plumbed according to relevant plumbing code/building code.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottles of quat sanitizer were only at 100ppm. One was refilled with solution at 200ppm in the kitchen but there were several in the "bar" area that need to be refilled with the proper concentration of sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Taps were not shut off with paper towel after handwashing; corrected during inspection.
    • 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 of high risk foods is not being done quickly enough and no cooling logs are being maintained. High risk foods must be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours and cooling logs maintained.Logs of fridge and freezer temperatures are not being maintained. Fridge and freezer temperatures are to be checked daily and temperatures logged.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were several un-labelled spray bottles with chemical in the "bar" area. Label these bottles as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The vegetable soup in the walk-in cooler that was made yesterday was at 22C and the potato leek soup in the walk-in-cooler was at 14C. These items were discarded as they were not cooled properly/quickly. In future, need to ensure high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher is not being checked to ensure it is reaching at least 71C/160F at dish level. Dishwasher to be checked each day it is in use and temperature should be recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Bar" area created just outside kitchen and there is no plumbed handsink in the bar. Plumbed handsink is to be installed in the bar area.
    • 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?
      • Food handling permit was not on public display. Food handling permit is to be on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Bar" area with plumbed glasswasher was created outside the kitchen. It is on carpet. Flooring in this area is to be smooth, easily cleanable and impervious to moisture.The wall behind the glasswasher in the "bar" area has holes where plumbing was installed. Hole to be patched.
    • 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 sinks in the kitchen that have wastewater lines that don't appear to be plumbed to code (two compartment sink, spray sink). Please ensure these are plumbed according to relevant plumbing code/building code.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just the side of the oven and flat top grill need cleaning where some food debris/grease has accumulated.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans were submitted for "bar" area. Plans were to have been submitted.
  3. Initial Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans were submitted. Please ensure plans are submitted in the future.
  4. Demand Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of chemical (sanitizer) were not labelled. Corrected during inspection.
    • 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 soap in the public washrooms. Corrected during inspection.
    • 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 gap under the loading bay door that could allow for the entry of mice. Close off gap.
    • 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 mop sink/grease trap room needs baseboard installed and the gaps between the concrete slab floor filled and around the floor drain.Gaps between the concrete slab floor need to be filled in the walk-in-cooler and surrounding room and around the floor drain.The drains under the prep sinks and 2 compartment dishwashing sink have air gaps and when draining the sinks the water was splashing on to the floor. Adjustments to be made to prevent water, etc. from getting onto the floor.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans were submitted.