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101 - 208 Wolf Street Banff AB T1L 1A7 · Food - General

4 inspections

  1. Monitoring Inspection

    3 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?
      • 1) A significant number of large items are cooled for storage (ramen broths, etc.) no cooling logs are kept verifying that the products are cooled from 60-20C within 2 hours and 20-4C within 4. - Please keep cooling logs for all "high-risk" products. Ensure temperatures are taken with a probe thermometer in the middle of the product.2) Temperature logs from the morning of June 25th indicate that multiple fridges were above 4C. When tested, fridges temperatures were adequate. - Please ensure that corrective actions are taken and recorded on logs when unsatisfactory temperatures are recorded. May need to re-calibrate IR thermometer that is used.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple "Sink and Surface" chemical spray bottles throughout the facility were unlabelled. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand-washing sink in the bar area. - Please ensure one of these sinks is fully supplied for hand washing so bar staff can adequately wash their hands.
  2. Risk Management Inspection

    3 infractions

    • 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 drain flies were noted in the bar area. - Please remove any standing water and ensure this area is kept clean and dry. Consult with pest control operator regarding the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink next to the main cook line on the right was dripping. - Please repair the drip, ensure all plumbing is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some food debris buildup behind equipment on the main cook line. - Please clean this area.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were unlabeled. - Please ensure all chemicals are 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)?
      • Chlorine test strips were initially not available onsite, were able to be acquired from neighboring restaurant. - Please ensure test strips are available for all chemicals used. Ensure dishwasher is routinely tested to confirm sanitizer concentration.
    • 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 drain flies were noted in the bar area. - Please remove any standing water and ensure this area is kept clean and dry. Consult with pest control operator regarding the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink next to the main cook line on the right was dripping. - Please repair the drip, ensure all plumbing is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is very clean and in good repair. There was some food debris buildup behind equipment on the main cook line. - Please clean this area.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container was being used as a scoop for the rice, which was stored in the rice bucket with the rim of the container touching the product. - Please ensure a scoop with a handle is used to scoop the rice, or ensure the container is stored with the rim out of the product to prevent hands from contaminating the rice.