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Jugemu

6 - 108 Banff Avenue Banff AB T1L 1A9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rice scoop noted in standing water (chef reports it is changed at least hourly). Add ice or sanitizer to water to ensure it does not grow bacteria between uses of the scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Double door upright fridge had items with food temperature at 6 to 7C. Fridge door had just been open to remove items for market/stock. Re-check food temperature in 30 minutes. Ensure food temperature is 4C or lower (ensure fans are not blocked, provide internal thermometer, and adjust temperature if needed).2. No thermometers were provided in small counter 'roll' fridge or in double door fridge. Ensure thermometers are provided for all refrigerators.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Currently mop is stored beside freezer and may not dry out properly to not attract flies (1-2 small flies seen at time of inspection). Ensure mop dries fully after use.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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 soap and paper towel dispensers not yet mounted. Ensure all dispensers are in place prior to operating.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile missing in dishwasher area. Replace ceiling tile (opened to install pipes).
  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • For reusable customer utensils, extensive food preparation, a 2-comp sink is required in addition to hand sink and dishwasher.