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Milk Tea at Banff

211 Banff Avenue Banff AB T1L 1B4 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle was initially too strong, measuring over 1000ppm chlorine. - Solution was re-made onsite, to be 100ppm chlorine. Please ensure all sanitizing solutions are at the correct food safe concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was mislabeled. Was labeled as QUAT sanitizer when it was chlorine. - Please re-label the bottle. Ensure all chemicals are properly labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Incorrect 2-compartment dishwashing procedures were described. No sanitizing step performed when washing utensils. - Please ensure all utensils are washed, rinsed, then sanitized by submersion in an approved sanitizing solution such as 100 ppm chlorine. 2-compartment dishwashing poster provided via email.
    • 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 available onsite. - Please ensure routine pest monitoring is performed, and records are kept onsite. Template pest control checklist provided via email.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit posted was not visible to the public. - Please ensure current permit is posted in a conspicuous place.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no sanitizer solution was prepared. Bleach solution was able to be prepared at the time of inspection. - Please ensure that whenever there is food handling occurring a sanitizer solution is available onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet wiping cloth on the counter. - Cloth was moved into an approved sanitizer solution. Please continue to ensure that all wiping cloths are kept in an approved sanitizer solution or used once then washed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips could be located onsite. Bleach is used as a sanitizer for dishwashing. - Please acquire appropriate test strips to ensure bleach solutions are at the correct concentration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit posted was not visible to the public and was outdated. - Please ensure current permit is posted in a conspicuous place.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths used for wiping counters and containers were left wet on the counter. - Please ensure any wiping cloths are used once then washed or kept in a sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When discussing dishwashing staff did not describe a sanitizing step. - Please ensure that after washing and rinsing, all dishes are sanitized in an approved sanitizer solution (such as 100ppm chlorine) for at least 2 minutes. After sanitizing dishes are to be airdried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in an appropriate dispenser. - Ensure the paper towel is put in a dispenser.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths used for wiping counters and containers were left wet on the counter. - Please ensure any wiping cloths are used once then washed or kept in a sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in an appropriate dispenser. - Ensure the paper towel is put in a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit that was posted was expired. - Please ensure valid food handling permit is posted in a conspicuous place.