Mountain Folk Coffee Co.
C - 117 Banff Avenue Banff AB T1L 1C1 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 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?
- In general, very good control of fly populations. One fly was noted by back sinks/ice machine. Ensure pest control activities are continued.
- 23. Is the facility maintained in a clean and sanitary condition?
- Flap in ice machine had some build-up of debris/mould. Ensure there is a schedule for ice machine cleaning and that the flap in the machine remains in a clean/sanitary condition.
- 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?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator with milk cartons and fruit/bananas had food measured at 7 to 8C even though internal thermometer was reading below 40F; top shelf was tightly packed, there may not be enough air circulation in this refrigerator to maintain temperature. Reorganize items and test temperature of food in various locations of the refrigerator (confirm that items stay at 4C or lower).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice stored on top of ice machine. Store in clean container, on a hook, or other sanitary method of storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigerator with milk cartons and fruit/bananas had food measured at 7 to 8C even though internal thermometer was reading below 40F; top shelf was tightly packed, there may not be enough air circulation in this refrigerator to maintain temperature. Reorganize items and test temperature of food in various locations of the refrigerator (confirm that items stay at 4C or lower).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Back hand sink was initially covered with items on top and in front of the sink- removed during inspection. Ensure hand sink is accessible for handwashing at all times. 2. Soap provided in pump dispensers but missing at back hand sink. Provide soap in suitable dispensers at all hand sinks. 3. Using cloth towels (single service) for handwashing. Given level of service and frequency that hands should be washed, use paper towel in suitable dispensers for drying hands. Wet cloth towels may also attract flies/pests.
- 15. Is the facility free of a pest infestation?
- Flies noted around drain and area by mop sink. Ensure this area dries out adequately (fan), complete drain treatments, control any flies coming up from the drain and ensure area is maintained in a clean condition.
- 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?
- 1. Cardboard boxes (drinks/bananas etc) were noted stored on the floor. To avoid creating attractants for mice/flies, store all items off the floor in impervious/cleanable containers.2. Drain cover on mop sink was removed at time of inspection. Ensure cover stays in place and recommend getting finer mesh for drain to avoid drain flies. 3. A thorough cleaning behind all equipment; including ice machine, is required to control any pest activity.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Initially sanitizer in spray bottles was not strong enough (not feeding through tube properly as chemical is low)- corrected.2. Some wet wiping cloths noted out on counter- keep cloths in clean sanitizing solution between uses if reusing (specialty coffee machine, by cutting boards).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A few entries on temperature log indicate refrigerator temperature has been above 4C. If satisfactory temperature is exceeded, record corrective actions and ensure temperature returns to satisfactory level (or remove potentially hazardous items from refrigerator).
- 15. Is the facility free of a pest infestation?
- Small flies were noted in large numbers around mop sink/back door. Control flies (discussed drain treatments, drying out area with fans, covering drain, ensuring any attractants are covered/away from area etc). Contact pest control operator if problem persists.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink tap leaking. Repair plumbing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer in spray bottle was initially too weak when measured by operator. Chemical supplier will adjust.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Small insert fridge and double door under counter fridge were not at satisfactory temperature (ambient temperature measured at 6C, may have been on defrost cycle). Ensure refrigerators maintain temperature at 4C or below (and defrost cycle times for non-peak business hours).2. No probe thermometer available for measuring internal food temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Downstairs storage room has cracks / crevices in walls and floor-wall joints that may support pest activity. Ensure all cracks/crevices are filled. This area should only be used for unopened, packaged food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning schedule completed by operator but not yet posted / available. Ensure daily, weekly, and monthly cleaning tasks are written and available to staff. Recommend staff keep records when tasks are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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?
- Downstairs storage room has cracks / crevices in walls and floor-wall joints that may support pest activity. Ensure all cracks/crevices are filled. This area should only be used for unopened, packaged food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?