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Nourish Bistro

110 - 211 Bear Street Banff AB T1L 1A8 · Food - General

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution holding knives and utensils had a concentration of 0ppm. - Solution was re-made to be 200ppm QUAT. Please ensure all sanitizing solutions used are at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored with the handle inside the ice. - Ice scoop was removed, please ensure scoop is stored in a sanitary manner with handle outside of the ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the bar was not in an adequate dispenser. - Please acquire an appropriate dispenser that allows you to get a piece without contaminating the bulk supply.
    • 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 could be located onsite. - Please keep written records of any pest control measures taken.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violations* Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel at the staff washroom was not in a dispenser. - Please ensure paper towels are put into the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required throughout the facility. Please clean facility including but not limited to the following areas: - Underneath and behind dirty dish table- Behind equipment on the main cook line- Metal shelving in the kitchen - Spice/nut drawers on the main cook line- Inside sliding door fridge - Behind stand-up refrigerators.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*No QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violations*1) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was around 1000 ppm QUAT. Solution was diluted to be within the 200-400ppm range. - Please continue to ensure all chemicals used are at a food safe concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles throughout the facility were unlabeled. - Please ensure all chemicals are adequately labeled 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)?
      • Dishwasher sanitizer concentration was 0ppm. Repair the dishwasher, ensure it can adequately sanitize dishes at around 100 ppm chlorine. - In the interim please ensure that all dishes are manually sanitized after washing by submersion in an approved sanitizer solution such as 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*No QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*The light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violations*1) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violations*1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- In between and behind equipment. - Dry storage shelves- Knifes hung on the wall by line cooler- High-touch areas (fridge handles, etc.)
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were out on the counter. - Please ensure these cloths are stored in an approved sanitizer solution or are 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 QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink was initially blocked with a container and some mops/brooms. - Items were moved, please ensure this sink is always accessible for staff to wash their hands. 2) Hand sink was initially out of paper towels. - Paper towel was re-stocked. Please ensure that this sink is always stocked with soap and paper towels to facilitate hand washing.
    • 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 light cover on the main cook line is cracked. - Repair or replace the light cover. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink in the kitchen is leaking. - Repair the sink, please ensure that all plumbing is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelf in the kitchen has paint that is chipping exposing raw wood. - Reseal or re-pain the shelf, ensure all surfaces in the kitchen are smooth, cleanable, and will not catch debris. 2) Butcher block in the bar area is chipping wood. - Repair this surface, ensure it is smooth and can be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- In between and behind equipment. - Dry storage shelves
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of left line cooler was slightly warm (around 7C). Fridge was turned down onsite. - Please ensure all refrigerators can hold food below 4C. Recommend recording temperature of all refrigeration units twice a day in the am and pm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located onsite. - Acquire appropriate test strips for the surface sanitizer that is used.
    • 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 2-compartment sink is leaking, and the hot water tap at the hand sink has been turned off due to a leak. A plumber has been contacted to repair the sinks. - Please repair the sinks, ensure all plumbing is in good repair.
    • 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 light in the back corner of the kitchen is missing a cover. The light cover on the main cook line is cracked and damaged. - Repair or replace the light covers. Ensure all lights have adequate covers or are shatterproof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) There was some mould growth on the caulking in the dish pit. - Remove and replace any moldy caulking. 3) Some grease and grime buildup were noted throughout the facility. Please thoroughly clean areas including but not limited to: - Walls by the 2-compartment sink- Area by the dishwasher- In between and behind equipment.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was detected in one of the sanitizer bottles. Bottle was refilled onsite. - Ensure all sanitizers are at the appropriate concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen were unlabeled. - Ensure all chemicals are labelled to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located onsite. - Acquire appropriate test strips.
    • 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 light in the back corner of the kitchen is missing a cover. - Ensure all lights have covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some dust build up on the ceiling and lights in the kitchen area. - Clean these areas. 2) There was some mould growth on the caulking in the dish pit. - Remove and replace any moldy caulking.