Hankki Dessert
208 Buffalo Street Banff AB T1L 1E4 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was covered by pan at time of inspection and paper towel wasn't immediately by the sink. Move paper towel close to sink and ensure hand sink stays accessible for handwashing at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink initially had trays and other utensils sitting in the sink, blocking access for handwashing. Ensure hand sink is kept accessible/available at all times for staff to be washing hands (soap/paper towel provided but paper towel moved closer to sink).
- 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?
- A few flies were noted in back area. Back receiving door was open with kitchen open to back door. Keep door closed to kitchen or provide screen door to exclude flies.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Back fridge (Hisens) had food (grated carrots) measured at 6C; thermometer in fridge indicated fridge was slightly warm. Adjust fridge so food stays at 4C or lower. 2. Temperature logs on insert refrigerators indicate temperature has been too high some days. Take and record corrective actions when temperature is too high.
- 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 was not stocked with paper towel. Corrected. *Ensure all handwashing supplies kept at hand sink.
- 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?
- A few flies were noted in back area. Back receiving door was open with kitchen open to back door. Keep door closed to kitchen or provide screen door to exclude flies.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Waterproof max/min thermometer not observed at time of inspection; ensure max/min thermometer is kept on-site to monitor sanitizing temperature of dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Waterproof max/min thermometer not observed at time of inspection; ensure max/min thermometer is kept on-site to monitor sanitizing temperature of dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Although paper towel was provided for handwashing, a suitable affixed dispenser should be provided for paper towel.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?