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Melissa's Missteak

2 Floor - 201 Banff Avenue Banff AB T1L 1A9 · Food - General

6 inspections

  1. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An orange-colored chemical spray bottle in the basement walk-in cooler was missing a label.- Please ensure all chemicals used are appropriately 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)?
      • *Outstanding Violation*No QUAT test strips could be located onsite. - Please acquire appropriate test strips for all chemicals used.
    • 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?
      • No pest control records could be located onsite. Staff indicated a professional company conducts routine monitoring. - Please ensure records of all pest control measures are kept onsite.
    • 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?
      • Some small flies were noted in the kitchen. - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
    • 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 of the lights on the main cook line was missing its shatterproof cover. - Please replace the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris, dust, and grease buildup noted in the following locations: - Hood vents - The main cook line (in the tile grout)- By the pop syrup shelfPlease clean the facility including but not limited to these areas.
  2. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in the spray bottle on the main cook line measured 0ppm. Solution was emptied and re-made to be 200 ppm QUAT. - Please ensure all sanitizer concentrations are at the appropriate level.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed some very quick handwashing, handwashing without soap, and staff not fully drying their hands before returning to work. - Please ensure hands are washed appropriately, and as often as necessary to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some raw burger patties were being portioned right next to the hand sink where there is no splash guard. - Please ensure no food handling happens right next to the sink to prevent splashing onto food. Or install a splash guard on the sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles were missing labels. - Please ensure all chemicals used are appropriately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats in the ice bath beside the hot holding unit were warm. Internal temperature around 10C. Inserts were sitting on top of ice and were not submerged in ice. Items were moved back into the refrigerator.- Please ensure all foods are held below 4C or above 60C. If ice baths are to be used, then items need to be fully submerged in ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located onsite. - Please acquire appropriate test strips for all chemicals used.
    • 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 small flies were noted in the kitchen. - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
    • 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 of the lights on the main cook line was missing its shatterproof cover. - Please replace the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris, dust, and grease buildup noted in the following locations: - Inside sliding door bar fridge - Hood vents - The main cook line (in the tile grout)- By the pop syrup shelfPlease clean the facility including but not limited to these areas.
  3. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some of the food handlers were wearing bracelets/hand jewelry. - Ensure food handlers remove jewelry or push them up their arms so they cannot come into contact with food and hands/wrists can be adequately washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small line cooler on the side was warm. Inside thermometer was reading 9C, items in the line cooler including Tzatziki, cheese curds, and egg wash, were at 7C internally. Items were removed from the fridge, and the temperature was adjusted. - Please do not use this cooler until it can hold temperatures below 4C.
    • 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 small flies were noted in the kitchen. - Additional fly control measures such as fly lights/traps are required in the kitchen. Remove any standing water/food debris from the kitchen.
    • 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 of the lights on the main cook line was missing its shatterproof cover. - Please replace the cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some old food debris in the slicer. - Please clean the slicer, ensure it is cleaned and sanitized in between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris, dust, and grease buildup noted in the following locations: - Shelves above the main cook line - Dry storage area- Inside fruit cooler - Ceiling and upper walls - Underneath and behind equipmentPlease clean the facility including but not limited to these areas.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (phones, water bottles) were out on food prep surfaces. - Items were moved, please ensure personal items are kept away from food prep areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles (glass cleaner) were missing labels. - Ensure all chemicals are adequately 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?
      • There was no soap at the back prep area hand sink. - Please ensure that all hand sinks are fully stocked with soap and paper towel.
    • 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 damage to the drywall by the dry storage bins. - Please repair the wall, ensure it is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was some old food debris in the slicer. - Please clean the slicer, ensure it is cleaned and sanitized in between uses.
  5. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles were missing labels. - Ensure all chemicals are adequately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge in the back prep area was warm, ambient air temperature was around 15C.- Ensure this fridge is not used to store high-risk products until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the coolers did not have functioning thermometers in them. - Ensure all coolers have thermometers and the temperatures are regularly monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips could be located for the dishwasher, glass washers, or sanitizers. - Please acquire appropriate test strips for all chemicals used.
    • 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?
      • There were some fruit flies in the dishwashing and mop sink areas. - Remove any standing water and debris that might be attracting them. Continue to work on controlling the fruit flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some areas noted throughout the facility that require extra cleaning. - The knife holder- Inside the milkshake machine- Floors and shelves in the dry storage areaPlease thoroughly clean these areas.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some items in the walk-in coolers that were stored directly on the ground. - Ensure all food products are stored at least 15 cm above the ground to facilitate cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles were missing labels. - Ensure all chemicals are adequately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese in the prep cooler directly across from the cook line was measured with an IR thermometer around 18C, when probed it was found to be 9C.- Cheese was discarded onsite, ensure temperature of high-risk products is below 4C. 2) Items in the breakfast line cooler were measured around 10C with an IR thermometer. When probed they were 6C. - Ensure all high-risk products in line coolers are stored below 4C. Do not fill the inserts as high to ensure the products are being adequately refrigerated. 3) There were some inserts in the line coolers that were double stacked.- Do not double stack inserts in line coolers. Ensure any products that do not fit in the top of the cooler are kept in the bottom where they can be held below 4C.4) Some of the coolers did not have functioning thermometers in them. - Ensure all coolers have thermometers and the temperatures are regularly being monitored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some areas noted throughout the facility that require extra cleaning. - The fans in the walk-in coolers- Commercial can opener- Floors in the dry storage and dessert area- Inside of the upstairs ice machinePlease thoroughly clean these areas.