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Fergus & Bix

100 - 733 8 Street Canmore AB T1W 2B2 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Staff not shutting taps off with paper towel when hand washing.- Please ensure taps are shut off using paper towel to prevent contamination of the taps.2) Observed staff not washing their hands when changing gloves. - Please ensure hands are thoroughly washed after removing old gloves before donning nee gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw shell eggs were stored on the upper shelf in the walk-in. - Please ensure eggs are stored on the bottom to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Box of eggs was left on the counter. Surface temperature of eggs was around 18C. - Box was moved to the walk-in. Please ensure eggs are kept below 4C, ensure new orders are put away in a timely manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired.- Please acquire appropriate test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is clean and in good repair. Additional cleaning required in the following areas:- Dry storage shelves - Utensil storage shelves - Hard to reach areas i.e.. behind and underneath equipmentPlease clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Logs for fridge temperatures and cooling were not being filled out adequately. Please ensure temperature of fridges is being recorded, along with temperatures for cooling of high-risk products. *Previously noted*"Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed."
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Left cutting board on the main cook line was stained with deep grooves. - Please clean the cutting board, ensure all food equipment is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some food debris noted in the slicer.- Please clean the slicer, ensure all food equipment is stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there was some build-up on the caulking by the dishwashing area. - Please clean this area.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser was only at 100ppm, subsequently spray bottles, etc. filled with the sanitizer were only at 100ppm. To be between 200-400ppm. Corrected during inspection. New bottle put in dispenser and now dispensing at 200ppm. Spray bottles, etc. were all re-filled.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing a ring and bracelet. Were removed during inspection.After handwashing, taps were being shut off with hands. Turn off taps with paper towel to prevent re-contaminating hands. Corrected during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs not being maintained and logs of fridge temperatures haven't been done for several months. Cooling logs and temperature records to be completed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An open personal drink was stored beside open foods. Store separately so foods don't get contaminated if spilled. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of ketchup packets directly on the floor in service area. There was also a bag of batter and quinoa stored on the floor in dry storage area. There were also boxed of foods directly on the floor in the walk-in-freezer.Store foods up off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being overstacked in insert in top of prep cooler; were at 9-10C. Do not fill insert above "load-limit"line. Corrected during inspection.Fresh herbs on ice were at 12C as there was not enough ice surrounding the container of herbs. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips. Obtain quat testing strips.Dishwasher and glasswasher are only being checked weekly to ensure they are sanitizing properly. Check daily. Use min/max waterproof thermometer to ensure dishwasher reaching at least 71C at dish level and use iodine testing kit to ensure glasswasher is dispensing 12.5-25ppm iodione.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on public display. Please post food permit where the public can see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being store in between equipment and in between wall and piping. Store knives in a sanitary manner. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out/disposable containers being stored directly on the floor. Store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there are just a few areas where a more thorough cleaning is needed (side of deep dryer, floor along wall under handsink, in corner by dishpit area table).