Fairmont Banff Springs - Saucier Banquet and Receiving
405 Spray Avenue Banff AB T1L 1J4 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sweet potato soup prepared on Jan.8 noted at an internal temperature of 12C in large container in walk-in refrigerator. Food must be rapidly cooled to 4C; soup discarded. Verify appropriate checks of temperature of being completed in cooling process.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink was missing paper towel but was corrected during inspection.
- 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?
- Drain flies noted in servery on walls/around sink. Ensure additional pest control steps are taken in this area. Leaking faucet in Rundle preparation area may be contributing to difficulty controlling flies; repair tap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of floor are damaged including: -Floor edge (flaking/exposed) beside drain in front of large soup kettles. -Floor in front of tilt kettle (a number of large pock marks)Ensure floors are maintained so they are easily cleanable and in good repair.NOTE: Pock marks also noted on dishwasher area floor, however, this area was being kept clean and sanitary (may need repair or sealant in future).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris.2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry.IN PROGRESS- WORK ORDERS IN PLACE
- 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
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- One cutting board in meat area is grooved/discoloured and no longer can be adequately cleaned/sanitized. Ensure cutting board is replaced/replaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls kept on dry products as scoops. Use scoop that does not create a risk of hand contamination of product.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel initially missing from hand sink by dishwasher. Corrected at time of inspection.
- 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. Large gaps / holes in floor by tilt kettle. Repair/reseal floor so this area does not collect debris.2. Dishwasher leaking causing some pooling of water on dish area floor. Repair leak and ensure area stays dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps leaking in meat area. Repair taps so area does not remain wet.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Slicer had some grease/food debris on blade. Ensure process for cleaning/sanitizing slicers are reviewed with staff. Feb.16/24; Slicer had been left on stand with grease and debris on blade. Ensure slicer is cleaned/rinsed/sanitized immediately after 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?
- A few flies noted, especially in small room with slicer and just outside dish area. Consult pest control operator and take additional pest control actions.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A number of areas in the butchery were left with standing water after last shift (small storage room to side of main production, under sinks, in corners). Ensure area is dried/mopped to control microbial growth and attraction 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?
- Dish area had some pitting on the floor. Ensure floor is repaired/sealed so it is easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cooling logs show that a few products did not cool fully to 4C (40F) within 6 hours, initial temperature that was recorded was above 140F. Logs should verify that food cools to 21C within 2 hours and is at 4C within another 4 hours. If standard is not reached, record corrective actions. **For large volumes of food recommend that blast chiller be repaired/used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?