Mount Norquay Ski Resort - Lone Pine Restaurant
2 Norquay Road Banff AB T1L 1B4 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was only reaching 62C at the plate level, dial on the machine indicated the rinse cycle was around 52C. - Service call was placed, please ensure that the dishwasher can reach 71C at the plate level. In the meantime, downstairs dishwasher can be used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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?
- There was a hole in the flooring near the chest freezer exposing raw wood. - Please repair the hole, ensure all floors are smooth and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Max temperature reached inside the dishwasher was 63C. Needs to be at least 71C at the plate level for appropriate sanitizing. Please repair the dishwasher and ensure it can properly sanitize dishes. - In the meantime, please ensure all dishes are manually sanitized by submersion in a basin of the 2-compartment sink in an approved 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?
- Soap and paper towel dispensers at the hand sink were initially empty. Hand sink was re-stocked. - Please ensure that all hand sinks are fully stocked with soap and paper towel at all times.
- 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 was a hole in the flooring near the chest freezer exposing raw wood. - Please repair the hole, ensure all floors are smooth and cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle of soap and water was mislabeled as "Lime Away". - Ensure all chemicals used are properly labeled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Burgers in the steam table had a surface temperature of 30C, they had just been taken out of the fridge and immediately put in the table. - Steam tables should not be used for re-heating. Items need to be reheated to above 74C then placed in the table where they are held above 60C. Staff re-heated the burgers onsite.
- 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 paper towel at the bar handwashing sink. - Ensure the paper towel is replaced and that all hand sinks are fully stocked during operation.
- 09. Are chemicals stored and handled in a safe manner?