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Drake Inn - Restaurant

909 Railway Avenue Canmore AB T1W 1P3 · Food - General

2 inspections

  1. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was being done when needed but taps were not being shut off with paper towel after handwashing. Ensure taps are shut off with clean paper towel to prevent re-contaminating hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bottle of Tylenol on shelf above prep cooler. Store personal items away from foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the spray bottles of sanitizer were not labelled. Ensure all containers of chemical are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler in the basement was at 10C. High risk foods (cheese) were removed from the cooler during inspection. Do not store any high risk foods in this cooler until it can maintain them at 4C or less.The cream sauce in the hot-holding unit was at 56C; to be held at 60C or above. Corrected during inspection.The rice in the hot-holding unit was overstacked; the top of the rice was only at 47C. 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?
      • Main bar did not have paper towel (just napkins) for drying hands. Obtain paper towel in a proper dispenser that protects the bulk supply from contamination.For the remainder of the handsinks, keep the paper towel in the wall-mounted dispensers.
    • 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 were some mouse droppings observed in corner of basement dry storage room. Remove droppings and clean and sanitize this area.There was a gap under emergency exit door (by women's washroom) that could allow for the entry of mice. Close off the gap to prevent entry of mice/rodents.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water from handsink when hand washing could splash into ice in ice well (Fireplace Lounge Bar). Please install barrier between handsink and ice well.
    • 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 needs to be displayed so the public can easily see it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Replace missing lightbulb in basement dry storage so there is more lighting in this area.Paint/seal the raw wood behind ice machine, pop syrup storage in basement so that it is smooth, easily cleanable and impervious to moisture.There are broken wall tiles in the main floor dry storage area. Please repair.There is a raw wooden shelf in the keg cooler. Remove it or seal/paint it so that it is smooth, easily cleanable and impervious to moisture.There is moldy drywall (ceiling) in the keg cooler. Remove moldy drywall and replace with material that is smooth, easily cleanable and impervious to moisture.Finish floor where raw wood and paint raw wood on wall facing front of bar in the Fireplace Lounge bar.Fix wall in staff washroom where exposed studs and insulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were being stored directly on top of ice machines in the basement. Ice scoops are to be stored in a sanitary manner. Corrected during inspection.Knives were being stored in between equipment. Store the knives in a sanitary manner. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Basement walk-in-cooler was at 10C. To be repaired so that is <4C if going to use for any high risk foods again.Sieve for deepfryer is damaged. To be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is generally good, but the following areas need cleaning:-floor under/around equipment in the fireplace lounge bar-floor in main bar where some build-up under equipment-metal piece inside ice machine by the basement stairs-yellow crates in the keg coolerPlease also declutter the basement and especially in the dry storage room, get items at least 6" off the floor on shelving so floor can be easily cleaned and can more easily monitor for pest activity.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle on the cook line was measured at 0 ppm concentration. - Bottle was emptied and replaced onsite. Ensure all sanitizers used are at an effective food safe concentration.
    • 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 wooden shelves in the walk-in, utensil cupboard, and dry storage area are damaged and no longer cleanable. - Repair or replace any unsealed or damaged wooden shelves. Ensure all surfaces in the kitchen 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?
      • 1) There was a missing light cover in the dry storage area. - Ensure all lights have covers or are shatterproof. 2) The floor by the dishwashes was gapping exposing an area of raw wood. - Repair the flooring, ensure it is smooth and cleanable. 3) There are some cracked and chipped tiles long by the walls of the prep area. - Repair any damaged tiles. Ensure all walls are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the walk-in cooler is broken. - Repair the gasket, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris/grime build up noted in areas including:- The walls of the prep area- The walk-in cooler- The dry storage area - Behind the hot line - The yellow milk cratesPlease clean these areas.2) There was some mould along the caulking in the dishwashing area. - Clean the mould.