Park Distillery Restaurant and Bar
219 Banff Avenue Banff AB T1L 1A7 · Food - General
7 inspections
- Risk Management 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?
- *Repeat Violation*There are some cracked floor tiles in the dishwashing area and by the wood oven on the main cook line. Grout is missing on some of the tiles in the dishwashing leaving deep grooves where water can pool.- Please repair the tiles, ensure the floor is smooth and does not catch debris/water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust buildup noted on the upper walls and ceiling, and some grease on the back ceiling vents. Some additional cleaning needed inside some of the bar fridges at the first-floor bar.- Please clean these areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher temperature was only reach 64C at the plate level. Needs to reach 71C in order to adequately sanitize dishes. Service call has been placed. - In the meantime, ensure all dishes are manually sanitized in a sink basin in an approved sanitizer solution by submersion for at least 2 minutes, then let airdry. Repair the dishwasher ensure it is reaching 71C at the plate level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No waterproof thermometer with a max/min function could be located onsite. Dishwasher temperature is not routinely tracked.- Please ensure waterproof thermometer is acquired and dishwasher temperatures are monitored and recorded daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was a large 4L jug and a knife left in the handwashing sink to the right of the main cook line. Items were removed.- Please ensure that all hand sinks are available at all times for handwashing.
- 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*There are some cracked floor tiles in the dishwashing area and by the wood oven on the main cook line. Grout is missing on some of the tiles in the dishwashing leaving deep grooves where water can pool.- Please repair the tiles, ensure the floor is smooth and does not catch debris/water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust buildup noted on the upper walls and ceiling, and some grease on the back ceiling vents. Some additional cleaning needed inside some of the bar fridges at the first-floor bar.- Please clean these areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test kits could be located for the glasswashers. - Please acquire appropriate test strips for all chemicals used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on the main cook line was out of soap. Hand sink at the downstairs bar was out of paper towel. There was no soap or paper towel at the upstairs bar hand sink.- Please ensure all hand sinks are stocked with soap and paper towels in appropriate dispensers at all times.
- 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 are some cracked floor tiles in the dishwashing area and by the wood oven on the main cook line.- Please repair the tiles, ensure the floor is smooth and does not catch debris/water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust buildup noted on the upper walls and ceiling, and some grease on the back vents. - Please clean these areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff member wash hands with no soap. - Please ensure proper hand wash procedures are followed, and that staff are washing their hands as often as necessary including before putting on gloves, and after removing them.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some seafood (shrimp, salmon) was observed thawing in still water. Cold running water was turned on overtop of the products. - Please ensure all foods are thawed safely either in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine test kits could be located for the glasswashers. - Please acquire appropriate test strips for all chemicals used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on the main cook line was out of soap. Hand sink at the downstairs bar was out of paper towel. There was no soap or paper towel at the upstairs bar hand sink.- Please ensure all hand sinks are stocked with soap and paper towels in appropriate dispensers at all times.
- 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 are some cracked floor tiles in the dishwashing area and by the wood oven on the main cook line.- Please repair the tiles, ensure the floor is smooth and does not catch debris/water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust buildup noted on the upper walls and ceiling, and some grease on the back vents. - Please clean these areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some inserts of minced garlic were stacked on top of other inserts in the line cooler. - Inserts were moved, please do not stack these inserts, ensure all high-risk foods are maintained below 4C.
- 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*Downstairs bar counter is worn and there is some unfinished wood. - Re-seal wood and ensure all counters are smooth and 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?
- There are some cracked floor tiles in the dishwashing area and by the wood oven on the main cook line.- Please repair the tiles, ensure the floor is smooth and does not catch debris/water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust buildup noted on the upper walls and ceiling, and some grease on the back vents. - Please clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 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 downstairs bar was not in a dispenser. - Please acquire an appropriate dispenser for the paper towel.
- 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?
- A few small fruit flies noted in upstairs bar. - Thoroughly clean bar area, remove any standing water, and ensure flies are not present.
- 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 bar counter is worn and there is some unfinished wood. - Re-seal wood and ensure all counters are smooth and 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?
- Stainless steel baseboard by rotisserie (at end of line) is lifting off the floor and catching debris between floor and stainless steel. - Reaffix or repair baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the kitchen is maintained in a clean and sanitary manner. There was some dust and grease buildup noted on the upper walls and ceiling, and by the hand sink next to the walk-in. - Please clean these areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
9 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Unlabelled sanitizer bottle was observed in the kicthen - Ensure all chemicals are labelled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bread line cooler was measured around 8C. Temperature was turned down during the inspection. - Ensure this fridge can maintain temperatures below 4C. If it cannot remove all hazardous products.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No iodine tests strips could be located onsite for the glasswashers. - Please acquire appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the dishwasher is blocked by the mop bucket. - Move the mop bucket, keep this sink free for handwashing when food prep is happening in this area.
- 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?
- Small fruit flies noted in upstairs bar. - Thoroughly clean bar area, remove any standing water, and ensure flies are not present.
- 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 bar counter is worn and there is some unfinished wood. - Re-seal wood and ensure all counters are smooth and 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?
- Stainless steel baseboard by rotisserie (at end of line) is lifting off the floor and catching debris between floor and stainless steel. - Reaffix or repair baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the cutting boards on the cook line had deep grooves and stains. - Repair or replace the cutting boards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris noted / cleaning required in the following areas:- Vents over the main cook line- Walls in the main kitchenPlease clean these areas.
- 09. Are chemicals stored and handled in a safe manner?