Evelyn's Coffee World
215 Banff Avenue Banff AB T1L 1A4 · Food - General
7 inspections
- 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?
- *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or 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?
- 1) There is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Both chemical dishwashers had a concentration of 0ppm chlorine. - Service call was placed onsite, please ensure that the dishwashers can sanitize dishes at 50-100ppm chlorine. In the meantime, please ensure all dishes are sanitized manually in a sink basin by submersion in an approved sanitizer solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or 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?
- 1) There is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of the sanitizer solution holding the wiping cloths in the cafe was 0ppm. - Solution was replaced onsite to be 200 ppm QUAT. Please ensure all sanitizing solutions are at their correct food safe concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Both chemical dishwashers had a concentration of 0ppm chlorine. - Service call was placed onsite, please ensure that the dishwashers can sanitize dishes at 50-100ppm chlorine. In the meantime, please ensure all dishes are sanitized manually in a sink basin by submersion in an approved sanitizer solution.
- 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 is some damage to the counter in front of the hand sink in the cafe area exposing raw/porous wood.- Please repair/replace the counter, ensure it is smooth and can be easily cleaned. 2) The floor in the dry storage area is wood, some of the finish is peeling exposing raw materials. - Please repair/repaint the flooring so that it is smooth and can be easily cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap was not accessible at the coffee area hand sink.- Soap was moved next to the sink. Please ensure that there are accessible soap and paper towels at this sink at all times so staff can adequately wash their hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Outstanding Violation*The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet wiping cloths were on the counter. - Cloths were moved to a sanitizer solution. Please ensure wiping cloths are used once then washed or are stored in an approved sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Upstairs hand sink did not have a paper towel dispenser. - Please install an appropriate paper towel dispenser.
- 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 lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary condition. There was some spilt flour/sugar in the dry storage area. - Please clean this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- 1) Downstairs: The main preparation table in the kitchen is starting to chip at the edges/corned. Is currently repaired with tape. - Ensure all work surfaces are smooth and cleanable. Repair or replace the table. 2) The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Upstairs: The sandwich fridge was warm (measuring around 10C). - Adjust the temperature and continue to monitor. Do not use this fridge to store high-risk products until it can hold temperatures below 4C. 2) Upstairs: Milk fridge was also warm (around 8C). - Adjust the temperature, do not store any high-risk products in this fridge until it is holding temperatures below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Upstairs: Dishwasher concentration was 0ppm, sanitizer bottle was empty. Sanitizer was replaced onsite; lines may need to be primed. - Ensure dishwasher is properly sanitizing before it is used.
- 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) Downstairs: The main preparation table in the kitchen is starting to chip at the edges/corned. Is currently repaired with tape. - Ensure all work surfaces are smooth and cleanable. Repair or replace the table. 2) The lights in the dry storage area do not have covers. - Please ensure all lights in food storage areas have appropriate covers or are shatterproof.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?