Fairmont Banff Springs - Vermillion Room / Chophouse 1888
405 Spray Avenue Banff AB T1L 1J4 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Breads are not protected from customer contamination/unsupervised service. Provide sneeze guards or other covers for all food on display.2. Cheese/meats not temperature controlled on public service line. If not holding hot (above 60C)/cold (below 4C), ensure the product is labelled with time and discard within 2 hours.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At time of inspection, ceiling in dishwasher area was dripping water as dishwasher was running at very high temperature. In order to protect utensils/dishes from contamination, ensure dishwasher area stays dry (add ventilation if needed).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the wood charcuterie boards are flaking and or split. Ensure boards are able to be cleaned/sanitized, smooth and not at risk of creating physical contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Corn chowder noted cooling in sink; ice/water was only coming part of the way up to product fill line. Ensure product in containers is fully submerged to product level to rapidly cool foods. 2. Cooked chicken in insert at prep line (visible to public) was filled too high to stay adequately cold (above insert fill line). Ensure inserts are not overfilled and product stays at 4C or lower.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Shellstock tags from oysters retained- good. Ensure DATE of SERVICE is also noted on shellstock tags so lot #s can be linked to any reported illnesses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- One area of floor on hot line has a gap/worn. Repair and seal floor where needed. IN PROGRESS - Work Order
- 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
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items placed on top of ice not staying at or below 4C. Keep below 4C (or use/discard within 2 hours with recorded temperature/time tracking).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk in servery fridge was too warm (measured above 10C). Do not use this fridge until it can keep milk at or below 4C, product removed at time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizer slightly weak at bar dishwasher. Dishwashers in main kitchen reaching adequate sanitizing temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap dripping by spice storage area. Repair tap and ensure area dries out adequately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One area of floor on hot line has a gap/worn. Repair and seal floor where needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary. **Some dust/debris was still noted on ceiling of produce fridge at end of prep line.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand 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?
- 1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment.2. Small number of flies noted in servery area, at entrance to kitchen, and around dish 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?
- 1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable.2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.
- 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
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially it appeared that the dishwasher was not reaching adequate sanitizing temperature (had been checked in the morning and had been working properly). Chlorine sanitizer was immediately installed until sanitizer temperature can be verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initially hand sink at Chophouse 1888 did not have any paper towel. Roll replaced at time of 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?
- 1. Cloud of small flies noted at Vermillion bar area around dishwasher and under equipment.2. Small number of flies noted in servery area, at entrance to kitchen, and around dish 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?
- 1. A couple tiles on wall across from hot line are missing/cracked. Replace any tiles and ensure walls are easily cleanable.2. Floor in mop room by dishwashers rough and may cause pooling of water (a few flies were noted). Ensure mop room is kept dry/clean and floor is appropriately sloped to drains/cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fan covers and ceilings in walk-in refrigerators (produce and at end of prep line) had some build up of dust/debris. Clean covers/ceilings as often as necessary.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?