Fairmont Banff Springs - Conference Centre Kitchen
405 Spray Avenue Banff AB T1L 1J4 · Food - General
4 inspections
- 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?
- Although supplies, including paper towel, were provided at all hand sinks, some paper towel rolls were outside of the dispensers (servery, line). Ensure dispensers are maintained/openable so paper towel can be placed in dispenser for ease of use.
- 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?
- One receiving door connected to raised truck delivery bay (off of main kitchen by locked dry storage room) has large gap under door that could allow pest entrance. As per other servery double doors, ensure this door has appropriate seals/sweeps to control any pest entrance.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 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?
- Gaps noted between and under receiving doors. Provide sweeps/seals where needed and ensure all doors fit tightly to exclude pests. 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?
- Excessive rust and deterioration noted on baseboards around large receiving doors by servery line. Repair these areas so they are easily cleanable and are not flaking rust/debris. IN PROGRESS
- 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?
- Monitoring Inspection
3 infractions
- 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?
- Gaps noted between and under receiving doors. Provide sweeps/seals where needed and ensure all doors fit tightly to exclude pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Excessive rust and deterioration noted on baseboards around large receiving doors by servery line. Repair these areas so they are easily cleanable and are not flaking rust/debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Drain at end of servery had some wet material/debris around drain. Thoroughly clean this area to avoid issues with pests.
- 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?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by entrance to dishwasher area had water that ran too hot for comfortable handwashing. Recommended water temperature for handwashing is approximately 43C to 49C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- NOTE: Some work has been completed to mop sink area since previous inspection, but surface is again wearing/pitting and some standing water was noted. Tiles on wall were becoming worn/cracked.STANDING WATER WAS NOTED IN MOP AREA WITH POOR DRAINAGE (ACROSS FROM DISHWASHER). Floor is pitted and worn. **This has been noted on several past inspection reports. Please provide plan for renovation of this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some debris/build-up noted around floor drain serving walk-in refrigerators. Thoroughly clean around drain to avoid attracting pests.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?