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Grizzly House Restaurant

207 Banff Avenue Banff AB T1L 1B4 · Food - General

8 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many staff meals were out on the main cook line and in prep areas. - Please ensure there is a dedicated place where staff can consume food and personal foods are not out on in the prep areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • One unlabeled sanitizer spray bottle was noted in the kitchen.- 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?
      • No thermometer could be located in the meat walk-in cooler. - Please ensure this fridge is equipped with a thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some frozen meats were observed thawing in still water at room temperature. Items were still frozen and were put into the fridge. - Please ensure items are thawed using a safe method such as in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located onsite. - Please acquire appropriate test strips for the sanitizers 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?
      • There is a large hole in the wall in the dry storage area by the flour bins. - Please seal this hole. Ensure all walls are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris noted underneath the dry storage shelves in the upstairs area. - Please clean this area.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some food handlers were wearing cloth/rope bracelets. - Bracelets were removed, please ensure food handlers are not wearing any hand jewelry that would come into contact with food or prevent hands from being adequately washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal drinks were out on the main cook line. - Please ensure any personal items are stored separately away from food prep areas. Drinks were moved onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in vegetable cooler were stored directly on the ground. - Please ensure that all food items are at least 15cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer bottle onsite. - Please ensure all chemicals are labelled to indicate their contents.
    • 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?
      • Many large flies were noted in the kitchen area. - More fly lights/traps may be needed to control the flies. Please ensure pest control measures are taken, remove and standing water/food debris from the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some grease/dust buildup in the following areas:- Rack on the ceiling above the main cook line- Hood vents above equipment on the main cook line- Behind equipment in the salad area- Upstairs dry storage area by the flour binsPlease clean these areas.
  4. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in vegetable cooler were stored directly on the ground. - Please ensure that all food items are at least 15cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sauces in the ice baths on the cook line and at the salad station were around 9C internally. - Please ensure all high-risk foods are stored below 4C, add more ice and ensure inserts are fully submerged in the ice.
    • 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 is a large gap/crack in the flooring in the upstairs by the freezers. Gap is beginning to catch food debris. - Please repair the flooring, ensure it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden plates used to hold the steel containers are in disrepair. - Please repair or replace those that are badly damaged and are no longer cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and lights in the main kitchen area had a buildup of dust and grease on them. - Clean the ceilings.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in vegetable cooler were stored directly on the ground. - Please ensure that all food items are at least 15cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There is no splash guard on the hand sink in the right prep area. Food was cooling directly next to this sink. - Food was moved. Please ensure that food prep is done away from this sink or that a splash guard is installed.2) Salad bowl was stored on top of lettuce at the salad station. - Please do not stack bowls and utensils on top of open food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sauces in the ice baths on the cook line and at the salad station were around 9C internally. - Please ensure all high-risk foods are stored below 4C, add more ice and ensure inserts are fully submerged in the ice.
    • 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 is a large gap/crack in the flooring in the upstairs by the freezers. Gap is beginning to catch food debris. - Please repair the flooring, ensure it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden plates used to hold the steel containers are in disrepair. - Please repair or replace those that are badly damaged and are no longer cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ceilings and lights in the main kitchen area had a buildup of dust and grease on them. - Clean the ceilings. 2) Some debris was noted in the slicer. - Please clean the slicer. 3) Some flour and dust was noted in the upstairs dry storage area. - Please clean this area.
  6. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were unlabeled in the kitchen. Operator was able to add labels during the inspection. - Ensure all chemicals used are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats were observed thawing in still water. - Ensure all products are thawed either under cold running water, in the fridge, or as part of the cooking process, so that the product does not enter the temperature danger zone.
    • 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 could not be located. - Please provide appropriate test strips for the QUAT sanitizer to ensure it is at an appropriate food safe concentration.
    • 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 bar hand sink is not in a dispenser. - Please provide an appropriate dispenser for the paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and lights in the main kitchen area had a buildup of dust and grease on them. - Clean the ceilings.
  7. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some bottles of sanitizer were unlabeled. - Ensure all chemical bottles are properly labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) QUAT test strips could not be located. - Please provide appropriate test strips for the QUAT sanitizer to ensure it is at an appropriate food safe concentration.
    • 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 bar hand sink is not in a dispenser. - Please provide an appropriate dispenser for the paper towel.
    • 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) The floor in the upstairs dry storage area is beginning to lift in places. - Repair the floor to ensure that there is not a tripping hazard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The ceilings and lights in the main kitchen area had a buildup of dust and grease on them. - Clean the ceilings. 2) There was some visible mould inside of the ice machines. - Clean the ice machines to remove all mould and scale.
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some items in the upstairs dry storage area were stored directly on the floor. - Ensure all food products are stored at least 15 cm above the ground to prevent contamination. 2) The salad bowl was stored directly on top of the lettuce. The bottom of the bowl could contaminate the lettuce. - Do not store equipment on top of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some bottles of sanitizer were unlabeled. - Ensure all chemical bottles are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese slices, tortellini, and the salad dressings in ice baths had surface temperatures of around 13C. - More ice was added to the ice baths to ensure the food is surrounded by ice and can be held below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The chlorine test strips for the dishwasher were expired. - Please acquire appropriate test strips to ensure the dishwasher is working properly. 2) QUAT test strips could not be located. - Please provide appropriate test strips for the QUAT sanitizer to ensure it is at an appropriate food safe concentration.
    • 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 bar hand sink is not in a dispenser. - Please provide an appropriate dispenser for the paper towel.
    • 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) The floor in the upstairs dry storage area is beginning to lift in places. - Repair the floor to ensure that there is not a tripping hazard.2) There was a leak in the ceiling next to the ice machines. - Repair the leak. 3) The paint on the wooden shelve with the large mixer is chipping. This surface is no longer smooth and cleanable.- Repaint or refinish this surface to ensure it can be adequately cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris (flour) in the upstairs dry storage area. - Thoroughly clean this area. 2) Shelving throughout the facility had a build-up of grease and debris on it. - Clean all shelving. 3) The ceilings and lights in the main kitchen area had a buildup of dust and grease on them. - Clean the ceilings. 4) There was some visible mould inside of the ice machines. - Clean the ice machines to remove all mould and scale.