Fairmont Banff Springs Hotel Waldhaus
500 Spray Avenue Banff AB T1L 1J4 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher only reached 62C on sanitizing cycle (after running a few times). Ensure dishwasher is tested prior to use and confirm minimum plate level temperature of 71C.
- 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?
- In general, pest control was good with no infestations/excessive flies noted. One small drain/fruit fly was noted on one of the cutting boards used for garnishes. Continue with pest control activities and ensure any fly populations are controlled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mould was noted on ceiling in dish area. Remove any water damaged/mouldy building materials. Pooling water was noted on the floor. Ensure adequate ventilation and removal of moisture in this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bar counter near dishwasher/hand sink is flaking finish and there is some exposed wood. Refinish bar counter where needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards used for garnishes are becoming rough/grooved on surface. Replace any cutting boards that are not smooth/easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some build up of grease/debris between hot line equipment and on floor between/behind equipment. Ensure adequate cleaning around equipment.
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Most items being held hot were at an acceptable hot holding temperature (potatoes, sauces in altosham). However, one insert with gravy was measured at 55C. Gravy was rapidly reheated to 74C prior to being placed back into hot holding above 60C- corrected.
- 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?
- Limited number of small flies (2-3) noted in vicinity of dishwasher. Follow recommendations of pest control operator. Additional grouting/control of pooling water/ventilation or fans/drain treatments may be required to maintain the area free of 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?
- Bar counter near dishwasher/hand sink is flaking finish and there is some exposed wood. Refinish bar counter where needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Flap in bar dishwasher is repaired with duct tape. Replace part so that all areas are easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- 1. Grouting between floor tiles deep in dishwasher area and on line by walk-in fridges and causing debris/pooling water between tiles. Refinish/re-grout tiles where the floor is not smooth/cleanable.2. Back room by downstairs ice machine is worn concrete and pooling water was noted. Refinish this area so that it can be maintained in a clean/dry condition. *CLEANING AND DRYING OF AREA HAS IMPROVED, ADDITIONAL RENOVATIONS RECOMMENDED FOR BOTH AREAS.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Gaskets on fridge on hot line are not sealing properly. Replace/repair gaskets when needed so refrigerators can maintain consistent temperature. 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Slicer had grease/debris on back of blade and on blade guard. Ensure slicer is disassembled and fully cleaned and sanitized after use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher run twice, initially at 67C (cycle 1), retested at 68C (cycle 2). In order to sanitize dishes, it must reach at least 71C. Do not use dishwasher until it is reaching minimum sanitizing temperature. FEB.22/24 INSPECTION: Dishwasher only reaching 124F on electronic read-out, below 60C on digital thermometer. Repair dishwasher. Test and log sanitizing temperature daily. Manually sanitize until repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Downstairs bar dishwasher are not being sanitized (no sanitizer initially provided, chlorine provided but not running through line). Provide appropriate sanitizer for bar dishwasher (designed to run with iodine).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. ONE HAND SINK PROVIDED (ON THE SIDE OF THE HOT LINE), HOWEVER, FOR LEVEL OF SERVICE ADDITIONAL DEDICATED HAND SINK IS NEEDED. FEB 22/24; COOKING UTENSILS NOTED IN HAND SINK. DEDICATED HAND SINK REQUIRED.2. No hand supplies at server hand sink by specialty coffee machine (server staff using hand sink by dishwasher, however, doorway separates this hand sink from service area) Ensure all hand sinks have adequate supplies. Hand sink at serving station not ideal as it is beside ice well. Protect ice from handwashing (barrier or divider acceptable) and provide adequate handwashing facilities.
- 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. Back shelves in both 'nook' by slicer and back dry storage are flaking paint and not easily cleanable. Replace or refinish shelves.2. Floor tiles are cracked on line and allowing pooling water. Repair tiles and ensure they are smooth and easily 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?
- 1. Grouting between floor tiles deep in dishwasher area and on line by walk-in fridges and causing debris/pooling water between tiles. Refinish/re-grout tiles where the floor is not smooth/cleanable.2. Back room by downstairs ice machine is worn concrete and pooling water was noted. Refinish this area so that it can be maintained in a clean/dry condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Gaskets on fridge on hot line are not sealing properly. Replace/repair gaskets when needed so refrigerators can maintain consistent temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?