Elk and Oarsmen Bar & Grill
119 Banff Avenue Banff AB T1L 1B5 · Food - General
4 inspections
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inserts with cooked onions, mushrooms were noted on side prep table after cooking. Ensure items are RAPIDLY cooled to 4C to prevent any risk of botulism. Larger inserts may not cool within 4 hours; one method would be to spread product out and place in walk-in to ensure rapid cooling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items kept on ice at side prep table (cut tomatoes, guacamole, cut onions etc), were measured at 8C and not fully sunk into ice. Recommend mechanical refrigeration for these items. If using ice, test temperature and ensure food level is no higher than ice level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile is peeling/separating, a few others have dust/are damaged. Ensure ceiling stays in good repair and cleanable. Ceiling tiles beside dishwasher are splattered with debris; replace or thoroughly clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves on side prep station (storage for inserts) are rusted and no longer cleanable. Repair or refinish shelving so that it is cleanable.**Bottom shelf is smooth stainless steel- good. Top shelf sitting on top of table still has some rust/damage. Replace areas that are rusty/not 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?
- Wall beside pizza oven has large hole and is pitted/not cleanable. Patch and refinish wall so that it is cleanable.**While on-site noted that pizza oven will be removed and wall repaired during fall shutdown.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rubber seal on walk-in refrigerator door are damaged. Replace seal so that refrigerator closes tightly.**Rubber gasket still needs replacement but door is now sealing well (latch fixed).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 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?
- Lemons/limes/oranges and garnishes for drinks not washed prior to use. Wash all produce and garnishes used for drinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level. **ITEMS ON ICE STILL NOT AT CORRECT TEMPERATURE, MEASURED FROM 11C (PICKLES) TO 30C (CHEESE). PROVIDE MECHANICAL REFRIGERATION FOR THESE ITEMS (IN MEANTIME KEEP IN EXISTING FRIDGE).
- 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?
- A small number of drain flies were noted above ketchup dispenser; the floor in this area was also moist from filling chemical dispenser and there were food splatters on the wall. Thoroughly clean hallway leading to kitchen as well as wall and floor to control fly populations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile is peeling/separating, a few others have dust/are damaged. Ensure ceiling stays in good repair and cleanable. Ceiling tiles beside dishwasher are splattered with debris; replace or thoroughly clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves on side prep station (storage for inserts) are rusted and no longer cleanable. Repair or refinish shelving so that it is 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?
- Wall beside pizza oven has large hole and is pitted/not cleanable. Patch and refinish wall so that it is cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Rubber seal on walk-in refrigerator door are damaged. Replace seal so that refrigerator closes tightly.2. Dough machine appears to be leaking grease or oil (currently wrapped with plastic bag). Remove bag with oil frequently to prevent drips, thoroughly clean machine before use, recommend repairing leak/using alternate equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust/debris noted around walk-in refrigerator fan. Clean fan and ceiling in walk-in refrigerator as often as needed.
- 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?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Hot line cutting boards grooved and discoloured. 2. Some old cutting boards noted at end of hot line that are worn/discoloured. *Replace or replane any cutting boards that are no longer easily cleaned/sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level. **ITEMS ON ICE STILL NOT AT CORRECT TEMPERATURE, MEASURED FROM 11C (PICKLES) TO 30C (CHEESE). PROVIDE MECHANICAL REFRIGERATION FOR THESE ITEMS (IN MEANTIME KEEP IN EXISTING FRIDGE).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially no sanitizer was measured in dishwasher cycle; once primed adequate concentration of sanitizer noted (chemical had just been changed). Ensure concentration checked with test strips daily and when changing chemical before using dishwasher.
- 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.Hand sink tap leaking on main hot line. Repair in progress.2.Bar hand sink tap not working properly. Repair in progress.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- IN Progress: Replacement of ceiling lights in kitchen (ensure during replacement that you confirm that all lights are either shatterproof or have shatterproof shields).
- 23. Is the facility maintained in a clean and sanitary condition?
- Some pooling water around ice machine. Ensure drainage from machine checked and area around ice machine stays in a clean/sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Bar dishwasher curtains are built up with scale/debris. Thoroughly clean curtains or replace.2. Some food debris was noted under bar matting (close to taps). Clean counter under matting as often as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler across from the fryer was recorded at an ambient temperature of 7-10C. ON CURRENT INSPECTION THIS FRIDGE MEASURED AT 9C (repairs had been completed but still not maintaining temperature).Repair cooler so an ambient temperature of 4C or lower can be reliably maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese and lettuce held on ice on hot line measured at 16-19C. Provide more reliable method of keeping food at or below 4C. If using ice ensure it is at or higher than food level.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar did not have hand washing supplies (liquid soap and paper towel dispenser) within the vicinity of the bar's sink. CURRENT INSPECTION: NO HAND SOAP AT BAR HAND SINK.Provide suitable hand wash supplies for the bar.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?