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Patrinos

1602 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

5 inspections

  1. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Outstanding violation*No waterproof thermometer with a min/max function could be located for confirmed temperature at dish level is reaching at least 71C (for high temperature dishwasher).Ensure dishwasher is checked daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Glasswasher was being checked but with the wrong testing strips; use iodine test strips to ensure it is dispensing between 12.5-25ppm iodine during the rinse. Test glasswasher at least once a day when bar is open.Iodine testing strips were expired; obtain new ones.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Floor is lined with cardboard in area of storage room by back door. Cardboard can't be cleaned and can attract insects. Remove cardboard.Green containers used to store dirty pizza pans are damaged. To be replaced and should use something more durable (something that the hot pizza pans can't melt).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*Cracked/damaged/missing tiles on the wall by the left side of the dishwasher. Repair is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*The following areas need repair:-wall beneath and around dishwasher where there is missing drywall and baseboard and exposed insulation-flooring where there is cracked and/or damaged tiles (between cooking equipment, in dishpit area)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the white particleboard shelves are chipped in the storage room. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-outside of some of the large white food storage bins on wheels-floor by back door, in keg room and some additional cleaning needed in bar under equipment/counters
  2. Risk Management Inspection

    9 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishmachine was only reaching about 66C at dish level. It did get to 69C during one cycle but then dropped to 66C in subsequent cycle. To reach at least 71C at dish level (consistently). Machine to be repaired.Need to manually sanitize utensils until dishmachine is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Outstanding violation*No waterproof thermometer with a min/max function could be located for confirmed temperature at dish level is reaching at least 71C (for high temperature dishwasher).Ensure dishwasher is checked daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Glasswasher was being checked but with the wrong testing strips; use iodine test strips to ensure it is dispensing between 12.5-25ppm iodine during the rinse. Test glasswasher at least once a day when bar is open.Iodine testing strips were expired; obtain new ones.
    • 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?
      • There were still a couple of fruit flies observed in the kitchen/bar. Ensure measures are taken to control/eliminate flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Floor is lined with cardboard in area of storage room by back door. Cardboard can't be cleaned and can attract insects. Remove cardboard.Green containers used to store dirty pizza pans are damaged. To be replaced and should use something more durable (something that the hot pizza pans can't melt).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*Cracked/damaged/missing tiles on the wall by the left side of the dishwasher. Repair is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*The following areas need repair:-wall beneath and around dishwasher where there is missing drywall and baseboard and exposed insulation-flooring where there is cracked and/or damaged tiles (between cooking equipment, in dishpit area)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the white particleboard shelves are chipped in the storage room. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-top of cameras in the kitchen and edges of ceiling tiles about the dishwasher where there is dust build-up-floor around some of the equipment legs and along wall (dishpit area)-outside of some of the large white food storage bins on wheels-top of the metal and wood dolly used to store containers for pizza pans-metal sliding shelves used to store dishwasher racks of mugs-floor by back door, in keg room, in liquor/pop storage room and in bar under equipment/counters
  3. Monitoring Inspection

    17 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler had cloth (used to handle hot dishes) around waist and kept wiping their hands on it. Keep cloth of a clean surface to prevent it being used to continually wipe hands during food preparation. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foohandlers were not shutting off taps with paper towel after handwashing. Taps to be shut off with paper towel to prevent re-contaminating hands after washing them.Staff member who came into kitchen and plated a piece of cake did not have their long hair tied back. This is considered foodhandling, so this staff member needs to keep their hair tied back.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Personal items, including open drinks, were being stored near food preparation surfaces. Store personal items away from foods and areas where the can contaminate foods if spilled. Corrected during inspection.Non food-grade plastic bag was being used to cover pizza dough. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour being stored on tray on the ground. Store at least 6" off the floor and should be stored on a shelf at least 6" off the ground so floor underneath can be easily cleaned.There were boxes of food on the ground and some buckets of stock in the walk-in-cooler and freezer; was advised order had been received today and hadn't had a chance to put it away yet. Ensure all food items are stored up off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small beverage cooler that contained whip cream was at 7C and the salad cooler was at 7C.Monitor these coolers and ensure they can maintain foods at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top portion of the mashed potatoes was only about 55C; do not overstack the mashed potatoes in the hot-holding unit as all portions need to hot held at 60C or higher. Corrected during inspection.There was some blanched bacon sitting out at room temperature. Was advised it had been there for about 3 hours. Was discarded during inspection.Some eggs in walk-in-cooler were at 15C; had just been put into the cooler. Ensure no high risk foods are left at room temperature for more than 2 hours. To be discarded after 2 hours at room temperature and must be time-labelled if left out.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishmachine was only reaching 67C at dish level. To reach at least 71C at dish level. Machine to be repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Glasswasher is not being checked with iodine test strips to ensure it is dispensing between 12.5-25ppm iodine during the rinse. Test glasswasher at least once a day when bar is open.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Outstanding violation*No waterproof thermometer with a min/max function could be located for confirmed temperature at dish level is reaching at least 71C (for high temperature dishwasher).Ensure dishwasher is checked daily.
    • 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 for handwashing sink in the bar was out of paper towel. Corrected during inspection.
    • 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 couple of fruit flies and house flies were observed in the kitchen/bar. Ensure measures are taken to control/eliminate flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Floor is lined with cardboard in area of storage room by back door. Cardboard can't be cleaned and can attract insects. Remove cardboard.Green containers used to store dirty pizza pans are damaged. To be replace and should use something more durable (something that the hot pizza pans can't melt).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the white particleboard shelves are chipped in the storage room. To be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*Cracked/damaged/missing tiles on the wall by the left side of the dishwasher. Repair is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Outstanding violation*The following areas need repair:-wall beneath and around dishwasher where there is missing drywall and baseboard and exposed insulation-flooring where there is cracked and/or damaged tiles (between cooking equipment, in dishpit area)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards have deep grooves so are no longer easily cleanable. To be replaced.There are some damaged spatulas on shelf in the dishpit area. To be replaced.Pizza boxes were being stored on the ground. To be stored up off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-top of cameras in the kitchen and edges of ceiling tiles about the dishwasher where there is dust build-up-floor around some of the equipment legs and along wall (dishpit area)-outside of some of the large white food storage bins on wheels-top of the metal and wood dolly used to store containers for pizza pans-metal sliding shelves used to store dishwasher racks of mugs-floor by back door, in keg room, in liquor/pop storage room and in bar under equipment/counters
  4. Risk Management Inspection

    5 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 waterproof thermometer with a min/max function could be located for confirmed temperature at dish level is reaching at least 71C (for high temperature dishwasher).Ensure dishwasher and glasswasher are checked daily.Thermometer has been ordered.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tile on the wall by the left side of the dishwasher. Repair is required.
    • 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 following areas need repair:-wall to left of ice machine where it is damaged and baseboard in missing-wall beneath and around dishwasher where there is missing drywall and baseboard and exposed insulation-flooring where there is cracked tiles (between cooking equipment and prep coolers, under dishwasher, and in dishpit area-walls in dry storage room where there are holesThere are two cracked light covers in the kitchen area. Light covers to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean knives are being stored tucked between back of prep counter and the wall. This can result in contamination of the knives. Store knives in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the following areas/items are dirty and need more regular cleaning:-floor along wall between dry storage shelves and the back wall-ceiling vent where dusty (between prep coolers and beverage area)-ceiling around pizza oven (ceiling tiles that are discolored)-inside corner of liquor cooler-interior of the ice machine (particularly the metal edge inside)-mop sinkClean these areas and ensure they are cleaned more often.
  5. Monitoring Inspection

    16 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottles of quat sanitizer were at 0ppm. The chemical dispenser is not working properly. If can't get it working/dispensing 200-400ppm quat solution, will need to manually fill the spray bottles. Follow instructions on label for a 200-400ppm sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers are turning off the taps with paper towel after handwashing which can re-contaminate hands. Taps to be shut off with paper towel or back or arm/elbow. Discussed with food handlers during the inspection.Foodhandler ate with hands and then did not immediately go to sink to wash hands. Discussed with food handler. Corrected during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling temperature logs are not being done to confirm high risk foods are being cooled quickly enough. Cooling logs are to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of sugar in the dry storage room were not covered. Please ensure is kept covered between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles of chemical were not labelled as to their contents. Properly label spray bottles of chemical.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat sauce that was made yesterday was still 15-17C. Needed to be cooled from 60-20C within 2 hours, then from 20-4C within 4 hours for safety. Was discarded during inspection.Meat sauce in hot-holding unit was only at 47C. To be kept at 60C or above. Corrected during inspection; was reheated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some food items such as ground beef were being overstacked in insert in top of prep cooler; were at 7C. Do not overstack; keep below the load-limit line on the inserts.
    • 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 testing strips could be found for testing the concentration of the quat sanitizer being used on surfaces.No waterproof thermometer with a min/max function could be located for confirmed temperature at dish level is reaching at least 71C (for high temperature dishwasher).Ensure dishwasher and glasswasher are checked daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink by the coffee machine was missing paper towel. Provide paper towel here.The handsink in between the prep tables was missing soap. Provide soap here.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food permit was on display. Please post current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tile on the wall by the left side of the dishwasher. Repair is required.
    • 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 following areas need repair:-wall to left of ice machine where it is damaged and baseboard in missing-wall beneath and around dishwasher where there is missing drywall and baseboard and exposed insulation-flooring where there is cracked tiles (between cooking equipment and prep coolers, under dishwasher, and in dishpit area-walls in dry storage room where there are holesThere are two cracked light covers in the kitchen area. Light covers to be replaced.Shelving used to store linens in room by the back door is unsealed particleboard which is not easily cleanable and is dirty. Replace the shelving with a material that is smooth, durable, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Left side of 2-compartment sink in the dishwashing area is being used for handwashing. Clean dishes from the dishwasher were sitting over the right side of the sink, subject to getting contaminated from handwashing. Keep clean dishes away from left side of sink (at least 18 inches). Dishes were put back through the dishwasher during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Round pizza cutting board had some deep grooves; no longer easily cleanable. To be replaced.Clean knives are being stored tucked between back of prep counter and the wall. This can result in contamination of the knives. Store knives in a sanitary manner.The wooden bins for the dirty pizza pans are damaged so no longer easily cleanable and were dirty. Please replace them with a bin that is durable, smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation at the ceiling vent by the dishwashing area. Cleaning is required
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the following areas/items are dirty and need more regular cleaning:-floor in corner by stand mixer-floor along wall between dry storage shelves and the back wall-ceiling vents where dusty-ceiling around pizza oven-floor in liquor storage room-some of the shelves in the bar/lounge (ones closest to door way to dishpit area)-inside corner of liquor cooler-interior of the ice machine (particularly the metal edge inside)-mop sinkClean these areas and ensure they are cleaned more often.