Downtown Sally
229 Bear Street Banff AB T1L 1H8 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution was too strong, measuring around 1000ppm QUAT. Solutions were re-made to be 200 ppm. - Please ensure all QUAT solutions used to sanitize equipment are between 200-400 ppm QUAT.
- 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 properly, concentration measuring 0ppm chlorine. - Please ensure dishwasher can sanitize at 50-100ppm chlorine. In the meantime, ensure all dishes are sanitized manually in a sink basin by submersion in a 100ppm chlorine solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights in the basement storage area are missing covers. - Please ensure these lights have covers or provide proof that they are shatterproof.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Display fridge was measured at a temperature of 5C at time of inspection (on defrost). Ensure any food in this fridge stays at 4C or below and recommend setting defrost time during non-operational hours. 2. Ensure daily temperature logs are maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?