Fairmont Banff Springs - Rundle Lounge
405 Spray Avenue Banff AB T1L 1J4 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- KITCHEN: Rice scoop stored in standing water. Store scoop in water with ice (below 4C), surface sanitizer, or replace scoop and container with water at timed/documented intervals.BAR: A number of utensils used for making drinks were stored in water well. Ensure tap is on if storing utensils in water to prevent bacterial growth in water (similar to ice cream scoop). Water can be running very minimally.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- BAR: Cut cucumber is considered a perishable item; store below 4C (ice or refrigerator).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rundle bar reports using single use cloth towels for handwashing (no paper towel at hand sink). If using cloth towels, ensure there are enough at sink for single use and appropriate laundry bin provided. Alternatively, provide paper towel in dispenser or container. Additional cloth towels provided during inspection.
- 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
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Popcorn is kept in open tray at entrance to kitchen (for service to tables). To avoid contamination cover or put sneeze guard over top open food such as popcorn.
- 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 back dishwasher area is not working. Ensure hand sink is functioning so dishwashers have immediate access to handwashing. *Feb.15/24; Water is working at this sink but it is set-up to be a eye wash station (staff would need to turn on/off water below sink). Hand sinks are required to be in close proximity to dishwashing facilities (not adequate to take on/off gloves). Ensure sink is accessible to dishwashers.
- 23. Is the facility maintained in a clean and sanitary condition?
- A small amount of debris was noted around downstairs bar dishwasher. Ensure this area is thoroughly cleaned as often as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?