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Pacini

345 Banff Avenue Banff AB T1L 1H8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad cooler was warm; air temperature was around 20C with an IR thermometer and as indicated on the thermometer inside the cooler. - Items were removed. Cooler had likely been unplugged and was adjusted onsite. Temperature was dropping and cold air was blowing. Please ensure this cooler can store items below 4C before it is used. 2) Grill line cooler did not have a thermometer inside. - Thermometer was added onsite. Ensure all fridges are stocked with thermometers and continue to track temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine concentration was 0ppm. Service call was placed onsite, and alternative QUAT sanitizer solution was set up in the sink basin. - Please ensure the dishwasher can sanitize at 50-100 ppm chlorine before it is used. In the meantime, ensure all dishes are sanitized by submersion in the QUAT sanitizer solution after being washed.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items (jackets, bags, drinks) were observed in the dry storage area. - Move these items, ensure all personal items are stored separately from food storage areas.
    • 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 dispenser at the bar hand sink was empty. - Dispenser was refilled. Please continue to ensure all hand sinks are stocked with soap and paper towel at all times.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemicals were mislabeled or unlabeled. - Please ensure all sanitizer used are appropriately labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The right cooler next to the fryers had some double stacked inserts, sausage on top measured 15C. Sausage was discarded. - Please ensure inserts are not double stacked, and all high-risk food products are stored below 4C.2) Same cooler was missing a thermometer inside of it. One was added during the inspection.- Please ensure all coolers are equipped with thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some sugar/syrup build-up underneath the glassware bar mats. - Please clean this area, remove any sugar debris that may be attracting flies.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizer bottles that were being used in the front of house and the kitchen measured 0 ppm. - Ensure that the sanitizers are being tested with the test strips before using them to ensure they are at an appropriate concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests strips were available to test the concentration of the sanitizer in the dishwasher. - The dishwasher uses a different chemical to sanitize and requires a different test strip. Acquire chlorine test strips.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple sanitizer bottles that were being used in the front of house measured 0 ppm. - Ensure that the sanitizers are being tested with the test strips before using them to ensure they are at an appropriate concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests strips were available to test the concentration of the sanitizer in the dishwasher. - In addition to the quat test strips that are for the surface sanitizer the dishwasher uses a different chemical to sanitize and requires a different test strip. Acquire chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lock on the walk-in cooler is broken and no longer closes properly. - Repair or replace the lock.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease and debris in the dish pit area. -Thoroughly clean the dish pit, including walls, floors, and ceilings.