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Mount Norquay Ski Resort - Restaurant

2 Norquay Road Banff AB T1L 1B4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The white shelf in the dry storage area is chipping exposing raw/porous material. - Please repair/replace the shelf so it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some rubber spatulas hanging by the dishwasher were damaged with chipped edges. - Please replace any damaged equipment that can no longer be properly cleaned.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the ice bath on the main cook line was measured at around 8C internally.- Please add more ice to the ice bath, and ensure inserts are fully surrounded by the ice so that products are held below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was left inside the ice machine with the handle submerged in ice.- Ice scoop was removed and washed, please ensure the scoop is stored with the handle outside of the ice.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese and sauces in the ice bath on the far right of the cook line were measured at around 15C with an IR thermometer. - The products need to be submerged further into ice or kept in the fridge so that it can hold temperature below 4. 2) Cinnamon buns with cream cheese frosting were being held at room temperature. - Cream cheese frosting is a hazardous product; these need to be refrigerated or only kept out for 2 hours then discarded.
    • 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 missing piece of baseboard under the hand sink, debris was beginning to catch in the crack. - Repair the baseboard.