Georgetown Inn
1101 Bow Valley Trail Canmore AB T1W 1N4 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tray of inserts on top of the main line cooler was warm, temperature of items around 8C. - Please ensure that if these inserts are not going to be directly in the cooler, ice or other temperature control measures are used to hold these items below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The main handwashing sink for the cook line was being used as a prep-sink, there is another sink on the adjacent wall next to it that can be used as a handwashing sink but was not supplied with soap and paper towels. - Please ensure that this sink is supplied with soap and paper towel in a dispenser so staff can properly wash their hands.
- 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?
- There was a small gap in the side door weatherstripping. - Please repair the weatherstripping and ensure the facility is properly sealed against pest entry.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Baked beans, and pancake batter were out on the counter at around 13C, items had been out for an hour and were moved into the fridge. - Please ensure all high-risk items are stored below 4C or above 60C.
- 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?
- *Repeat Violation*Some fruit flies were noted in the kitchen and at the bar.- Please ensure all food and drink debris is cleaned and remove any standing water. Consult with pest control to control the flies.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were some damaged spatulas noted in the kitchen.- Please discard any damaged equipment/utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good. There was some dust/grease/food debris noted in the following areas: - Upper shelves in the kitchen- By the back door- Metal dry storage shelves by the back door- Floor of walk-in cooler- Underneath bar matsPlease clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some meat was thawing in still water in the sink. Water was turned on. - Please ensure all products are thawed in a safe manner such as under cold running water, in the fridge, in the microwave if going to be cooked immediately, or as part of the cooking process.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Some items were left in the hand sink (Knives, utensils). Items were removed. - Please ensure this sink remains entirely clear and is available for 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?
- Some fruit flies were noted in the kitchen. - Please ensure all food debris, and standing water is removed. Consult with pest control to control the flies.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were stored between the two lines coolers, some debris noted on the sides of the coolers. - Please do not store knives here, ensure they are stored in a sanitary manner.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good. There was some grease build-up on the fryer vents, and in-between the fryers. Ther was some sticky debris under the bar mats. - Please clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were some items stored on the floor in the walk-in freezer. - Please ensure that all food items are stored at least 15 cm above the ground.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) No iodine test kit for the glasswasher could be located. - Acquire iodine test kit, ensure all dishwashers have the correct testing equipment available and are being regularly tested. 2) The test strips for the sanitizer and the dishwasher were expired, and the comparator charts were badly stained. - Please acquire new test strips and continue to test the concentrations of the dishwasher and the sanitizer routinely.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The paper towel dispenser at the hand sink near the ice machine was out of paper towel. - Please ensure the dispenser is refilled. 2) The paper towel at the bar hand sink was not in a dispenser. - Please ensure an appropriate dispenser is installed.
- 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?
- There was a gap in the backdoor weatherstripping. - Repair or replace the weatherstripping, ensure the facility is secure from pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good. There was some scale build-up inside of the ice machine. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test kit for the glasswasher could be located. - Acquire iodine test kit, ensure all dishwashers have the correct testing equipment available and are being regularly tested.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel at the main hand sink was not properly put in the dispenser. - Operators were able to correct this. Ensure all hand sinks are adequately stocked with soap and paper towels in dispensers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The outdoor walk-in cooler door did not latch properly. - Repair the lock ensure that the door will stay closed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good, additional cleaning required in a few places such as: - Ceiling in the grill area- Under the preparation area. - Hard-to-reach areas (Between and inside equipment)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Bar hand sink did not have paper towel. - Please provide. 2) Kitchen is using the large basin on the preparation line as their handsink. Preparation items (Spoons, cups) were left in this sink. The hand sink needs to be used only for handwashing. - Sink next to the door could be used as the hand sink, provide soap and paper towel. Or keep the sink on the prep line clear and install a splashguard to prevent dirty water from splashing onto the cutting boards.
- 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) Back door is kept open and back screen door is damaged and has a gap along the edges. - Repair the screen door so it is fully sealed and prevent pests, or keep the back door closed at all times.2) Many drain files and fruit flies were observed in the kitchen area and dish area. Facility is aware of this and has a pest control service they are working with. - Eliminate any standing water and clean grease and grime from hard-to-reach areas. Continue to monitor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good, additional cleaning required in a few places such as: - Ceiling in the grill area- Under the preparation area. - Hard-to-reach areas (Between equipment)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?