Farm + Fire
333 Banff Avenue Banff AB T1L 1B1 · Food - General
7 inspections
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some large containers of chicken stock were stored in the walk-in uncovered. Lids were added during the inspection. - Please ensure all food that is stored is covered with an appropriate lid/cover.
- 09. Are chemicals stored and handled in a safe manner?
- Some "Sink and Surface" sanitizer bottles were unlabeled. Labels were added during the inspection. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Around 7 trays of eggs were out on the counter without means of temperature control. Eggs were moved into the fridge during the inspection. - Please ensure egg temperature is maintained below 7C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizer bucket at the bar dishwasher was empty. Sanitizer was replaced onsite. - Please ensure this dishwasher is fully supplied with chemicals, recommend using the chlorine test strips to verify it is working at least daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No "sink and surface" test strips could be located for the surface sanitizer used. - Please acquire appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap at the bar hand sink near the ice well.- Please ensure this sink is supplied to be used for handwashing with soap and paper towels in appropriate dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Repeat Violation*There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Some of the ice baths on the main cook line had melted, more ice was added this time. - Please ensure items in the ice baths are maintained below 4C. 2) The salad cooler in the front pizza area was slightly warm, air temperature around 8C. - Please do not use this cooler to store high risk items until it can hold temperatures below 4C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris underneath and behind equipment. - Please clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Some of the sanitizer bottles were missing labels. - Please ensure all chemicals used have appropriate labels.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are some chipped/damaged wall tiles on the far-right side of the main cook line. Tiles are beginning to catch debris. - Repair or replace any damaged wall tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is maintained in a clean and sanitary manner. However, there was some food debris noted throughout the facility. Please clean areas including but not limited to: - The floors of that walk-in coolers - Bottom prep shelves- Dry product storage area.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Far right line cooler was warm (measured around 8C). - Ensure this cooler can keep products below 4C before it is used.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Multiple cracked tiles were observed on the main cooking line. - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the cutting boards used on the cook line was stained and had deep grooves. - Repair or replace this cutting board.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some of the scoop handles for the dry products were left submerged in the product. - Ensure all handles are left out of the product to prevent cross-contamination from hands into the product.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer with a max/min function was available onsite to test the temperature of the dishwasher. - Acquire an appropriate thermometer to ensure the dishwasher is reaching sanitizing temperatures.
- 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?
- Pest control records were not available onsite during the 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?
- Multiple cracked tiles were observed on the main cooking line. - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in high-touch areas such as fridge handles and sink taps. - Ensure high-touch areas are being routinely cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some of the scoop handles for the dry products were left submerged in the product. - Ensure all handles are left out of the product to prevent cross-contamination from hands into the product.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not reaching adequate sanitizing temperature, was only reaching 63C, needs to reach 74C at the plate level to be sanitizing dishes.- All dishes must be adequately sanitized. contact someone to service the dishwasher. In the meantime, sanitize all dishes in a basin of the sink by submerging them 100ppm chlorine solution for at least 2 minutes, then airdry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No thermometer with a max/min function was available onsite to test the temperature of the dishwasher. - Acquire an appropriate thermometer to ensure the dishwasher is reaching sanitizing temperatures.
- 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?
- Pest control records were not available onsite during the 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?
- Multiple cracked tiles were observed on the main cooking line. - Repair or replace any cracked tiles and ensure the floor is smooth and can be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in high-touch areas such as fridge handles and sink taps. - Ensure high-touch areas are being routinely cleaned.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?