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Nesters Market 4545 - Food

122 Bear Street Banff AB T1L 1A4 · Food - General

4 inspections

  1. Risk Management Inspection

    5 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?
      • GROCERY: No cover on drain in mop sink to exclude pests. Ensure proper drain cover installed. *Not corrected Aug.26/25.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Drawers beneath slicer are broken, handles are missing, and wood is not easily cleanable. Repair drawers, provide handles, and ensure all cabinet equipment is easily cleanable. **Aug.26/25, Not corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Floor tile deteriorating. Repair/reseal any areas of the floor that are no longer easily cleanable.*Discussed plan to thoroughly clean and re-wax. Ensure any food debris can be adequately removed from corners and wall-floor joints.**Aug.26/25 NOT CORRECTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEAT: Caulking by the sink is mouldy and rough. Replace caulking and clean as necessary. **NOT CORRECTED.MEAT: Hole in wall by desk and some missing baseboard. Baseboard separating from wall under 3-compartment sink. Repair wall and rubber baseboard.**NOT CORRECTED (some work done to baseboard but has again separated from wall with mold and debris noted in corner by sink).MEAT: Drain cover has open area. Replace drain cover to exclude pests.**NOT CORRECTEDMEAT: Double compartment sink not sealing properly and causing pooling water/leaks from sink. Repair or replace sink. GROCERY: Some shelves (dairy area) are becoming rusty/difficult to clean. Replace any rusty/rough shelves.*NOT CORRECTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • GROCERY: Floor drain cover missing for mop sink in back area. Replace floor drain covers where needed.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • DELI: Staff reports that slicers are disassembled and cleaned/rinsed/sanitized at the end of the day, however, they are not being completed frequently enough (must be properly dishwashed at least every 4 hours if being used continuously).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • DELI: Sliced meat was placed on top of refrigerator vent at back of deli display fridge. Vent needs to be kept free of obstruction for air flow and is not an appropriate surface for food contact.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • DELI: Cooked chicken on bottom shelf of hot holding unit measured at 53C. Middle shelf and top compartment had adequate temperature of 60C+. Do not use bottom shelf unless it can maintain chicken above 60C (140F).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • DELI: Staff not trained in process for 3-compartment dishwashing; one sink being used for drying dishes. Ensure dishes are washed with detergent, rinsed in second sink, and immersed in sanitizer for at least 2 minutes in the third sink. (Mechanical dishwasher is not working but is approved to be replaced).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • DELI: No paper towel in dispenser in deli at time of inspection. A package of paper napkins was temporarily placed by the hand sink. Ensure hand sink is stocked with paper towel that fits in the dispenser AT ALL TIMES when staff are working. MEAT: Paper towel provided at hand sink in meat area but not in dispenser. Ensure paper towel is in the dispenser for proper handwashing.
    • 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?
      • GROCERY: No cover on drain in mop sink to exclude pests. Ensure proper drain cover installed. *Not corrected Aug.26/25.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Drawers beneath slicer are broken, handles are missing, and wood is not easily cleanable. Repair drawers, provide handles, and ensure all cabinet equipment is easily cleanable. **Aug.26/25, Not corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Floor tile deteriorating. Repair/reseal any areas of the floor that are no longer easily cleanable.*Discussed plan to thoroughly clean and re-wax. Ensure any food debris can be adequately removed from corners and wall-floor joints.**Aug.26/25 NOT CORRECTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEAT: Caulking by the sink is mouldy and rough. Replace caulking and clean as necessary. **NOT CORRECTED.MEAT: Hole in wall by desk and some missing baseboard. Baseboard separating from wall under 3-compartment sink. Repair wall and rubber baseboard.**NOT CORRECTED (some work done to baseboard but has again separated from wall with mold and debris noted in corner by sink).MEAT: Drain cover has open area. Replace drain cover to exclude pests.**NOT CORRECTEDMEAT: Double compartment sink not sealing properly and causing pooling water/leaks from sink. Repair or replace sink. GROCERY: Some shelves (dairy area) are becoming rusty/difficult to clean. Replace any rusty/rough shelves.*NOT CORRECTED
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • GROCERY: Floor drain cover missing for mop sink in back area. Replace floor drain covers where needed.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer is not disassembled often enough for cleaning/sanitizing. If using continuously, ensure slicer is fully washed, rinsed, and sanitized at least every 4 hours (currently wiped/sanitized frequently but only disassembled for a thorough clean once per day).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items stacked too high in deli display case to remain at or below 4C (measured at 7 to 8C). Cottage cheese/sour cream also stacked in display fridge and not staying below 4C. **Ensure items are arranged in display fridges so that all product remains at or 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?
      • GROCERY: No cover on drain in mop sink to exclude pests. Ensure proper drain cover installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Drawers beneath slicer are broken, handles are missing, and wood is not easily cleanable. Repair drawers, provide handles, and ensure all cabinet equipment is easily 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?
      • DELI: Floor tile deteriorating. Repair/reseal any areas of the floor that are no longer easily cleanable.*Discussed plan to thoroughly clean and re-wax. Ensure any food debris can be adequately removed from corners and wall-floor joints.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEAT: Caulking by the sink is mouldy and rough. Replace caulking and clean as necessary.MEAT: Hole in wall by desk and some missing baseboard. Baseboard separating from wall under 3-compartment sink. Repair wall and rubber baseboard.MEAT: Drain cover has open area. Replace drain cover to exclude pests.MEAT: Tiles broken around floor access panel. Repair tiles where floor could catch water and/or debris.MEAT: Cloth being used in corner to prevent leaks. Repair leak. Replace cloth when dirty/wet (daily).GROCERY: Some shelves (dairy area) are becoming rusty/difficult to clean. Replace any rusty/rough shelves.GROCERY: Leak is coming from ceiling in back storage area. Manager reports repair of leak is in progress.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor drain cover missing for mop sink in back area and damaged in produce fridge. Replace floor drain covers where needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELI: Vinyl cover for wrapping items is badly cut/damaged/not cleanable. Replace and ensure it remains easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust noted on ceiling in dairy fridge. Clean condenser fans and ceiling when needed.Food debris and dust noted in back corners and under prep table in deli area. Thoroughly clean any areas with debris and ensure floor is easily cleanable.
  4. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • DELI: Cutting boards have deep grooves on the edge. In order to properly clean/sanitize, cutting boards must be smooth and cleanable. Replane/replace areas with grooves and ensure there is a regular program to address damaged cutting boards.BACK PRODUCE SINK: Cutting boards badly grooved/discoloured. Even if not doing cutting on these boards, replace/replane so they can easily be cleaned/sanitized.MEAT: Some grooved noted in cutting boards. Ensure program is in place to replace/replane cutting boards when no longer smooth/cleanable.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Knives stored between cutting board/wall. Keep knives in clean area on rack or container. Area between cutting boards/walls is difficult to clean and often contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in meat department should be organized on shelves by cooking temperature: fish above red meat above poultry. Please advise our office if your food safety department requires a different standard (for allergy or other considerations). Currently staff organizing items so fish is on the bottom shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MEAT: Front row of fish in display cooler measured at 6C. Keep items further back in cooler/do not stack and ensure product remains at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • DELI: Currently mechanical dishwasher is broken (not checked). Staff are aware how to complete dishes in 3-compartment sink (good). Ensure dishes are immersed in last sink (sanitizer) for at least 2 minutes when manually washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • DELI: Initially no paper towel immediately beside deli hand sink (loose roll on food prep counter). Fill paper towel dispenser beside hand sink.**Ensure proper glove use discussed and staff washing hands when changing gloves.
    • 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?
      • GROCERY: No cover on drain in mop sink to exclude pests. Ensure proper drain cover installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MEAT: Cauling by the sink is mouldy and rough. Replace caulking and clean as necessary.MEAT: Hole in wall by desk and some missing baseboard. Repair wall and rubber baseboard.MEAT: Drain cover has open area. Replace drain cover to exclude pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • DELI: Drawers beneath slicer are broken, handles are missing, and wood is not easily cleanable. Repair drawers, provide handles, and ensure all cabinet equipment is easily 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?
      • DELI: Floor tile deteriorating. Repair/reseal any areas of the floor that are no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • DELI: Some debris/dust/discolouration noted on floor behind equipment, around front display coolers and in corners. Thoroughly clean hard to reach areas and joints between floor/wall.