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Johnston Canyon Resort - Kitchen

Latitude 51 14 47N Longitude 115 50 31W Banff National Park AB No Postal Code · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Milk fridge at coffee bar has dairy/dairy substitutes that are too warm on top shelf (8C). Ensure this fridge is capable of keeping all potentially hazardous food at 4C or lower.2. Items kept on ice (cheese curds, coleslaw etc) on service counter were not sunk far enough into ice to maintain a temperature of 4C or lower (measured at 12C). Sink into ice, confirm temperature of 4C or less, or keep in mechanical refrigeration.
    • 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 in main kitchen and in staff kitchen did not have any paper towel in suitable dispensers. Until dispensers/paper towel is replaced, ensure paper towel is kept at all hand sinks.
    • 15. Is the facility free of a pest infestation?
      • Rodent droppings were noted in staff kitchen mechanical room, shed behind beer storage, and in corner of shed with freezer/walk-in vegetable cooler. Review pest control actions with pest control operator. Complete the following immediately:1. Safely dispose of any droppings using safe work practices including wet cleaning method with sanitizer, well ventilating any areas with droppings, and providing appropriate PPE for cleaning staff.2. Additional pest control prevention including installing effective sweep on mechanical room door, covering mechanical room drain, effective seals on staff kitchen door/fix door jam, and repair broken screen in staff kitchen. 3. Monitor for any further pest activity and immediately take corrective action(s) if any droppings are noted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Upright freezer beside hot line with storage for french fries etc has a build up of ice crystals. Ensure this freezer is defrosted and is easily cleanable.
    • 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. Floor is ripped/worn at entrance to kitchen nearest to chemical dispensers. Repair and seal floor where needed.2. Paint/plaster is flaking from the ceiling above the dishwasher (manager reports that ice had hit this area during winter and repairs are in progress).3. Some shelving at coffee bar is worn on the edges of the shelves and no longer easily cleanable. Repair shelves so that they are impervious and cleanable.
    • 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. Faucet is dripping at single compartment sink beside hot line. Repair faucet.2. Noted that screen removed from hand sink to take water sample had excessive build up of debris/sediment (potentially from pipes). Remove and clean all faucet screens and ensure water is flushed from all outlets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require more detailed cleaning including: -Behind ice machine.-On top of dishwasher (due to chemical leaks a build-up of chemical residue noted on top of dishwasher).
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting enough sanitizer despite being primed while on site. Do not use dishwasher for sanitizing dishes until adequate sanitizer is getting to the dishes. Test sanitizer levels prior to using the dishwasher daily.**Sanitizer had improved but was too weak at time of inspection.
    • 15. Is the facility free of a pest infestation?
      • Although pest contract is in place, droppings were noted in back storage area (no open food), and nesting material was noted behind chest freezer in room with wood walk-in cooler. A few droppings were noted in mechanical room in staff kitchen. Consult with pest control operator on additional measures to control any pest problems; ensure any droppings are immediately cleaned and area sanitized. **Some droppings still noted in staff cafeteria mechanical room. Thoroughly clean all areas; ensure there is no food debris under and around equipment.
    • 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. Vent on floor leading into small bar area in dining room is broken and may be a tripping hazard. Repair vent so it is cleanable and does not create a hazard.2. Some of the shelving below main preparation counters are warped/not impervious or cleanable. Repair any shelving that is worn and damaged. 3. Edge of counter on main service line is missing some laminate. Replace laminate on edge of counter.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer in bar area was too weak. Tested from dispenser and was adequate; ensure dispenser is run for a minute to confirm chemical is being mixed into water.Used cloths (for specialty coffee) at cafe kept out after use and not stored in sanitizer. In order to prevent bacterial growth on cloths, ensure they are stored in a clean sanitizer solution (or changed out after use). There was a lack of sanitizer spray bottles in main and staff kitchen. Ensure surface sanitizer is easily available and used by staff throughout the day in all areas where food preparation is occuring.
    • 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?
      • Please provide copies of the following required food safety plans: -Cleaning and sanitation schedule (specify who/when/what is cleaned and sanitized daily, weekly, and monthly). -Temperature monitoring processes and equipment for hot holding, cooking, and refrigeration (temperature logs and confirmation of appropriate thermometers)-Written procedure for checking dishwasher sanitizer and surface sanitizer concentration (include frequency of testing and type of test strip). Ensure staff are trained to complete and record this daily.-Method and frequency of cleaning ice cream machine (ensure this is completed as per manufacturer's directions and involves cleaning, rinse, and sanitizing steps)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Slicer in staff cafeteria did not appear to have been cleaned, rinsed, and sanitized (parts that could be removed put in dishwasher) after use. Ensure slicer is kept in a sanitary condition and staff are trained in disassembling/sanitizing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop stored directly on ice in bar area. To prevent hand contamination store scoop in clean container outside of ice or with handle outside of ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • No test strips are available for dishwasher / surface sanitizer. Ensure test strips are available at all times to confirm sanitizer is at adequate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Gravy in hot holding unit in main kitchen was measured at 37C (not heated quickly) and had no lid/not sunk into hot water. Heat quickly to 74C and then place in hot holding unit and hold at no less than 60C.2. Soup in staff kitchen was measured at 33C. Heat quickly to 74C and hold at 60C or above. 3. Domestic staff fridge in the kitchen area had food measured at 5 to 6C, and internal thermometer also read 5C. Ensure food remains at 4C or lower. 4. No probe thermometer(s) available for monitoring cooking temperature, hot holding temperature, and cooling temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting enough sanitizer despite being primed while on site. Do not use dishwasher for sanitizing dishes until adequate sanitizer is getting to the dishes. Test sanitizer levels prior to using the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Dedicated hand sink in main kitchen was being used for food preparation. A sink must be dedicated to handwashing.2. Hand sink in main kitchen did not have paper towel in dispenser (paper towel was present in cafe).
    • 15. Is the facility free of a pest infestation?
      • Although pest contract is in place, droppings were noted in back storage area (no open food), and nesting material was noted behind chest freezer in room with wood walk-in cooler. A few droppings were noted in mechanical room in staff kitchen. Consult with pest control operator on additional measures to control any pest problems; ensure any droppings are immediately cleaned and area sanitized. **Some droppings still noted in staff cafeteria mechanical room. Thoroughly clean all areas; ensure there is no food debris under and around equipment.
    • 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. Large window by dishwasher has frame falling out of the window opening, as there is no screen, kitchen open to entrance of flies. 2. Back screen door is not fitting tightly into frame and could allow flies to enter the premise.
    • 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. Caulking behind dishwasher is worn and no longer easily cleanable. Replace/repair caulking where needed.2. Vent on floor leading into small bar area in dining room is broken and may be a tripping hazard. Repair vent so it is cleanable and does not create a hazard.3. Some of the shelving below main preparation counters are warped/not impervious or cleanable. Repair any shelving that is worn and damaged. 4. Edge of counter on main service line is missing some laminate. Replace laminate on edge of counter.5. Paint is peeling on ceiling above dishwasher. Repair ceiling.
  4. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board on main cooking line as well as cutting board in staff kitchen were grooved and discoloured. Thoroughly clean cutting boards and if food debris is still stuck in cracks/crevices, replane or replace.*Bleached since previous inspection, but still badly grooved and discolored. Confirm that cutting boards are on order.
    • 09. Are chemicals stored and handled in a safe manner?
      • Manager reports no test strips are available for dishwasher / surface sanitizer. Ensure test strips are available at all times to confirm sanitizer is at adequate concentration.
    • 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 had whisk stored in sink at time of inspection. Ensure this sink is used for no other purpose other than handwashing.
    • 15. Is the facility free of a pest infestation?
      • Although pest contract is in place, droppings were noted in back storage area (no open food), and nesting material was noted behind chest freezer in room with wood walk-in cooler. A few droppings were noted in mechanical room in staff kitchen. Consult with pest control operator on additional measures to control any pest problems; ensure any droppings are immediately cleaned and area sanitized. **Some droppings still noted in staff cafeteria mechanical room. Thoroughly clean all areas; ensure there is no food debris under and around equipment.
    • 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?
      • Back screen door kept open during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Latch on 4-door cooler not fitting tightly. Ensure doors on cooler are sealing adequately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted under counter in staff cafeteria; refrigerators not adequately cleaned. Ensure all areas are maintained in a clean and sanitary condition to prevent pest issues.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dishwasher sanitizer / sanitizer in spray bottles not being tested regularly. Add to daily tasks/records and ensure sanitizer is at acceptable concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff member observed washing hands with gloves on. Remove gloves before washing hands, ensure new gloves are put on after handwashing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few raw hamburgers stored above other ready-to-eat products in Coke fridge. Re-organized at time of inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board on main cooking line as well as cutting board in staff kitchen were grooved and discoloured. Thoroughly clean cutting boards and if food debris is still stuck in cracks/crevices, replane or replace.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle noted with bleach (incorrectly labelled). Ensure all spray bottles are accurately labelled with contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No active sanitizer was measured in main dishwasher. CORRECTED.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Other items (strainer) was stored in hand sink at time of inspection. Ensure hand sink is dedicated to handwashing only.
    • 15. Is the facility free of a pest infestation?
      • Although pest contract is in place, droppings were noted in back storage area (no open food), and nesting material was noted behind chest freezer in room with wood walk-in cooler. A few droppings were noted in mechanical room in staff kitchen. Consult with pest control operator on additional measures to control any pest problems; ensure any droppings are immediately cleaned and area sanitized. Remove any nesting material.
    • 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?
      • Back screen door is broken (hinges loose and does not seal). Repair screen door to exclude pests from facility.
  6. Risk Management Inspection

    4 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?
      • Small number of (old) pest droppings were noted in mechanical room adjacent to staff kitchen. Clean up droppings and monitor for additional activity. **On reinspection there was additional broken equipment and clutter in this area. Remove clutter, thoroughly clean any signs of pests, and have PCO assess area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen floor damaged in some spots. Repair floor where it is damaged/no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. No daily records kept for temperature logs, dishwasher sanitizer or cleaning schedule.2. Some debris noted behind ice machine; stand is unfinished wood and not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Staff fridge has a build up of debris and food. Thoroughly clean fridge.2. Staff kitchen has debris on floor and behind equipment. Include staff kitchen on daily cleaning tasks and ensure it remains in a clean and sanitary condition.