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Fairmont Banff Springs - Golf Clubhouse - Stanley's Clubhouse

1 Golf Course Road Banff National Park AB T1L 1J4 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer too weak at snack bar. Temporarily fill bottles from upstairs kitchen or verify that dispenser is working.Sanitizer concentration satisfactory in main kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Some of hot items on staff cafeteria line were not held at or above 60C (mashed potatoes measured at internal temperature of 52C, chicken at internal temperature of 39C). Other items were above 60C; lids/cover may be required to keep items hot.2. Small insert fridge on main kitchen hot line (at end of line near dishwasher area) had a satisfactory temperature in bottom compartment but items in inserts in the top of fridge had a temperature of 6C. Monitor temperature of food in inserts, improve air circulation if necessary, and ensure any hazardous food stays at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair in progress for leak from ceiling by dishwasher area. One ceiling tile currently removed, vent beside removed tile is dusty/requires cleaning.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in inserts on hot line not all below 4C (cheese, sauces, pickles measured at 7 to 8C, ambient temperature of kitchen is high). Chef indicated additional ice would be added underneath inserts.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles (sink and surface sanitizer) were mislabeled as hydrogen peroxide. Ensure all chemicals are accurately labeled with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Garlic/herb butter was noted out on counter (approximately 25 to 30C). Garlic butter is a risk of botulism if kept in the temperature danger zone. Only keep out a limited amount (max 2 hours), use powdered seasonings, or ensure that product is stored in the fridge at 4C or less.2. Items kept on ice on hot line were measured at over 20C, ambient temperature on hot line was 35C. Provide mechanical refrigeration for all potentially hazardous food. 3. Items on salad bar in staff area were measured at 8 to 9C, sitting on top of ice (not sunk into ice). Provide adequate refrigeration to maintain hazardous items at 4C or less.4. Dirty rice scoop was stored in standing water at room temperature. Although staff report that this item does get cleaned/sanitized frequently, it should either be stored in sanitizing solution, in dipper well, or in a manner that will not create bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured twice and maximum temperature was measured at 64C on min/max thermometer. Dial on machine was recording a maximum temperature of 147F. To sanitize dishes, temperature must be 71C at plate level. To achieve this, the temperature of the water coming out of the manifold usually needs to be approximately 180F/82C. Provide alternative way of sanitizing dishes until dishwasher is repaired and minimum temperature achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initiallly there was:*No soap at server hand sink (paper towel not in the dispenser but provided).*No soap or paper towel at main hand sink for preparation/ line area.*No paper towel at bar area (staff report using napkins to dry hands).Before operating ALL hand sinks must have adequate supplies and supplies must be immediately replaced if they run out during a shift.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some scale/debris noted behind ovens. 2. Some soot/grease noted on internal surface of fume hood.*Ensure all areas are maintained in a clean and sanitary condition.