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Little Wild

119 Banff Avenue Banff AB T1L 1A4 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • QUATs sanitizer mixed too strong to be food safe. Tested and diluted while on-site. Ensure concentration is tested daily.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of used/wet cloths were noted out by coffee machine and sink. Store cloths in sanitizer bucket (small tray provided, but larger container may be needed to fully immerse cloths).
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer measured at too strong a concentration. Ensure sanitizer tested with test strips when mixed.
    • 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 measured in dishwasher despite priming and re-testing. Test dishwasher prior to use to confirm sanitizer concentration adequate. Manager will contact Ecolab.
    • 15. Is the facility free of a pest infestation?
      • Flies (large) were noted through-out facility especially in wet areas such as beside dishes/dishwasher. Consult with pest control operator on most appropriate actions to control fly populations (fans improving air circulation, more thorough cleaning, repairing counters/floors may all contribute to issue).
    • 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 damaged particle board beside the hand sink. Floor is rough in areas (both concrete and wood) and no longer easily cleanable. Repair areas that are rough/not cleanable.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponge was out next to the hand sink. Staff said it was used to wipe down ice cream freezer lid. Sponges are very porous and can harbor bacteria if left out. Ensure all sponges are stored in sanitizer between uses. Recommend using cloths stored in sanitizer instead of sponges. - Sponge was discarded during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sugar cones on the front counter were not covered with a sneeze guard or other container.- Ensure all food that is accessible to customers is covered with a sneeze guard or move the products off of the counter. Moved during the inspection, however ensure they are not kept too close to the hand sink (18" away) so that nothing is splashed onto them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well was not on at the time of inspection. Ice cream had been scooped earlier in the day and there were used scoops in the well. - Ensure that the well is on from the beginning of service or when it is not busy wash the scoops after each use.