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Evergreen Co-op - Food

601 Banff Avenue Banff AB T1L 1A2 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared onsite. "Hand sanitizer" was being used to wipe down counters in the food preparation area. - Hand sanitizer is not an approved sanitizer. Please acquire an approved sanitizer solution such as 100 ppm bleach for sanitizing food areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing step was described when discussing dishwashing. - Please ensure dishes are washed using a proper 3-compartment method. Dishes should be washed and rinsed with detergent, then submerged in an approved sanitizer solution such as 100 ppm bleach, then let airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs were stored dirty. - Please ensure tongs are properly cleaned and not stored dirty. Tongs should be changed routinely.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared onsite. "Hand sanitizer" was being used to wipe down counters in the food preparation area. - Hand sanitizer is not an approved sanitizer. Please acquire an approved sanitizer solution such as 100 ppm bleach for sanitizing food areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing step was described when discussing dishwashing. - Please ensure dishes are washed using a proper 3-compartment method. Dishes should be washed and rinsed with detergent, then submerged in an approved sanitizer solution such as 100 ppm bleach, then let airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap at the hand sink was not in a dispenser. - Please ensure soap is put into an appropriate dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs were stored dirty. - Please ensure tongs are properly cleaned and not stored dirty. Tongs should be changed routinely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Milk was spilled in the bottom of the main cooler. - Please clean this area.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Please add a label, ensure all chemicals used are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When discussing dishwashing procedures for re-usable utensils (i.e. tongs) a sanitizing step was not being performed. Discussed proper 3-compatment dishwashing procedures. Including a wash, rinse, and sanitizing step in a 100-ppm bleach solution. - Please ensure all dishes are washed using this method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the Ice inserts near the roller station was measured at 13C. - Ensure all high-risk foods are held below 4C, cheese was replaced onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sink in the backroom is currently blocked with boxes. Staff was using the 1-compartment sink in the front to wash re-usable dishes. - Ensure the dishwashing sink is accessible, staff is to move the boxes.