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Lupo

201 - 208 Wolf Street Banff AB T1L 1A8 · Food - General

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop for a bulk dry product was stored with the handle inside of the product. - Please ensure all bulk product scoops are stored with the handle outside of the product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof thermometer with a max/min function could be located onsite. - Please acquire a thermometer that can be put through the dishwasher to verify maximum temperature reached inside the machine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink by the walk-in cooler was initially blocked with mop buckets. - Buckets were moved. Please ensure this sink is always accessible to staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The small cutting boards at the bar are stained and damaged. - Repair or replace the cutting boards to eliminate any stains or deep grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceiling in the back preparation area, and some debris in the bar area underneath and behind equipment. - Please clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer in the kitchen and some unlabeled chemicals at the front of house. Labels were added during the inspection. - Please ensure all chemicals used have appropriate labels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No "sink and surface" test strips could be located for the surface sanitizer used. - Please acquire appropriate test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small cutting boards at the bar are stained and damaged. - Repair or replace the cutting boards to eliminate any stains or deep grooves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the flour was stored with the handle submerged in the product. - Scoop was removed/washed onsite. Please ensure scoop handles are stored out of the product to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up noted on the ceilings by the vents, and some debris on the floor of the walk-in cooler. - Please clean these areas.