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Peak Cafe / Tama Teriyaki & Sushi

107 Banff Avenue Banff AB T1L 0A1 · Food - General

10 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Some additional shelving has been provided, but items still stored on floor. Provide enough shelving to store all food off the floor. Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles with sanitizer were not labelled. Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Fish noted thawing in bucket of standing water- placed under cold running water to thaw.2. Red meat and chicken noted out on the counter to thaw (still frozen). Placed back in the refrigerator to thaw.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty knives noted stored in space between counter and refrigerator. Additional dirty knives noted in plastic container. If reusing knives, ensure they are stored in clean sanitizing solution between uses and washed/sanitized in the dishwasher or 3-compartment sink frequently / as often as necessary. 2. Slicer machine for vegetables had dried on vegetables on the surface and door of slicer. Clean and sanitize after use and if using continuously, at least every 4 hours.3. Sanitizer in spray bottle with red top was too weak. Ensure test strips are provided and sanitizer tested at adequate intervals to ensure surfaces are being sanitized adequately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Some additional shelving has been provided, but items still stored on floor. Provide enough shelving to store all food off the floor. Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles with sanitizer were not labelled. Label all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs in inserts at crepe station measured at 16C. Refrigerator below eggs below 4C. Store eggs at 4C or less until ready to use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was noted on site to check minimum internal cooking temperature, cooling temperatures etcetera. In addition to laser thermometer, provide probe thermometer to check internal temperature of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked items kept beside hot line: sweet potato fries measured at 19C, spring rolls at 27C. Hold items below 4C or above 60C prior to deep frying.2. Corn starch used to dip raw pork stored beside hot line. Store in the refrigerator (below 4C) or change frequently (at least every 2 hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher initially not getting any sanitizer. Hooked up to chlorine that facility had on-site; order additional dishwasher chemicals including chlorine that is designed to be used with machine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for chlorine expired in 2022. Provide new test strips and check sanitizer concentration in dishwasher 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 not in dispenser for hand sink (Tama Teriyaki), jammed paper towel fixed at time of inspection (Peak Cafe). Ensure hand sink supplies are available and dispensers working at all times for staff to use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall beside hot line (behind storage for noodles/vegetables) is flaking paint and has exposed drywall. Repair wall so that it is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored below dripping coffee machine has a rough surface with a build up of scale and debris. If ice scoop can not be cleaned/sanitized, replace or discard scoop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled cardboard noted under sauces and covering some food contact surfaces. Ensure surfaces are easily cleanable and maintained in a clean and sanitary condition; cardboard is porous and can not be adequately cleaned.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened can of oyster sauce noted stored in the fridge. Transfer product to food grade container after opening can.2. Carrots in plastic bags and potatoes in cardboard boxes stored on the floor in the back storage room. Store food products off the floor.3. Bowl being used as a scoop noted in container of corn starch. Ensure all dry products have scoops with proper handles to reduce hand contamination of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • All sanitizer bottles (bleach solution) must be labelled with contents. Currently, bottles in front service areas and back areas are not labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cut garlic noted in container next to hot line at room temperature. Maintain garlic at or below 4C once diced.2.A number of fried egg rolls and other fried items were noted beside the deep fryer. Hold at or below 4C after cooking or cook to order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cardboard noted on shelves under pots. Do not use cardboard for storage as it is not cleanable/can attract pests.2. Black debris and mold noted in dishwasher well and inside dishwasher. Thoroughly clean dishwasher.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scoops and spoons (Peak cafe), stored in standing water. Clean and sanitize utensils between use or store in clean sanitizer solution mixed at appropriate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chlorine sanitizer in spray bottles mixed too strong. Diluted at time of inspection and discussed appropriate concentration.2. Sanitizer spray bottles not initially labelled - corrected.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Beef broth measured at 10C in fridge- discarded. Cool stock and soup rapidly (4C within 4 hours). This can be achieved with ice wands (frozen containers put into product) or in a ice-water bath, stirring frequently. 2. Fish noted thawing on top of freezer. Thaw in fridge or under cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, there has been good improvement with cleaning all areas- good.There was a small amount of mould on caulking behind one of the front sinks; ensure areas around sinks, including caulking cleaned frequently (and caulking replaced when needed).
  6. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Knives stored between cooler and counter space at hot line. Store knives in clean container or rack and ensure they are washed/sanitized when dirty or contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoes and onions stored on floor in back storage area. Move items off the floor onto shelves (completed).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried food beside deep fryer (sweet potato fries/spring rolls) were at room temperature. Store food in the fridge at or below 4C or fry to order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Broth in refrigerator was slightly warmer (6C) than the rest of the food in the fridge indicating cooling was not completed as needed. Cool in shallow pans in the fridge, with ice wands, or in ice water bath (stirring frequently). Test product to confirm temperature is 4C or lower BEFORE putting in refrigerator in large volume container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not filling properly. Repair dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at one sink does not fit the paper towel provided. Either provide a new dispenser or provide paper towel for the dispenser.2. Initially hand sink on Peak Cafe side did not have any paper towel - corrected. Ensure handwash supplies are provided at hand sinks 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?
      • 1. Floor at front of cafe has broken nosing and is not easily cleanable. Repair floor where necessary.**Owner reports this is in progress and will be repaired next week.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet in public washroom broken on hand sink. Repair faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required: -in microwave / small oven-on floor and table of back staff room-on containers around hot line
  7. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of meat placed in walk-in freezer in contact with other products/not stacked on shelves or organized. One piece of meat is unwrapped. Ensure raw meat is stored separate from other products in the walk-in and organized so that cleaning and proper product rotation can occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers of broth placed in fridge measured at 6 to 7C (not cooled fully to 4C). Other items in fridge measured at 3C. Use ice wand, ice-water bath or other method of cooling food rapidly to 4C.
    • 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 one sink does not fit the paper towel provided. Either provide a new dispenser or provide paper towel for the dispenser.
    • 15. Is the facility free of a pest infestation?
      • Clouds of small flies noted beside dishwasher. A few large flies also noted in food preparation area. Food debris and wet areas are attracting flies. Pest control operator required to advise on control and cleaning. Please provide assessment/invoice from a pest control company.**Although pest control has improved, some small flies noted by dishwasher and mop sink. Ensure areas are cleaned more frequently/mop sink repaired so it is easily cleanable (side by water heater).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Chef has food safe training certificate posted (Level 1 FoodSafe only). Additional training is needed for staff, if completing FoodSafe, staff must complete both level 1 and level 2.
    • 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. Floor at front of cafe has broken nosing and is not easily cleanable. Repair floor where necessary.**Mop sink repaired on reinspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Laminate on one side of mop sink is separating from wall. This is creating an area where water/food debris can get behind the laminate and cause a good area for flies to grow. Repair mop sink so all areas are easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted:-On wall/floor joint below 3 compartment sink-On caulking behind 3 compartment sink-Around mop sink-On top of garbage in washroom**Ensure daily cleaning includes detailed cleaning of mop sink, floors/walls where needed, behind and around dishwasher, and in public washroom.
  8. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles not labelled with contents. Label all chemicals with appropriate SDS labels.
    • 15. Is the facility free of a pest infestation?
      • Clouds of small flies noted beside dishwasher. A few large flies also noted in food preparation area. Food debris and wet areas are attracting flies. Pest control operator required to advise on control and cleaning. Please provide assessment/invoice from a pest control company.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Chef has food safe training certificate posted (Level 1 FoodSafe only). Additional training is needed for staff, if completing FoodSafe, staff must complete both level 1 and level 2.
    • 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. Floor at front of cafe has broken nosing and is not easily cleanable. Repair floor where necessary.**Mop sink repaired on reinspection.
  9. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles not labelled with contents. Label all chemicals with appropriate SDS labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large containers of soup stock noted in refrigerator at 9C. Cool fully to 4C prior to putting in the refrigerator in large volumes.2. Inserts with eggs at Peak Cafe had eggs measured at 11C to 20C. Eggs must be kept refrigerated and held at 7C or below.
    • 15. Is the facility free of a pest infestation?
      • Clouds of small flies noted beside dishwasher. A few large flies also noted in food preparation area. Food debris and wet areas are attracting flies. Pest control operator required to advise on control and cleaning. Please provide assessment/invoice from a pest control company.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Chef has food safe training certificate posted (Level 1 FoodSafe only). Additional training is needed for staff, if completing FoodSafe, staff must complete both level 1 and level 2.
    • 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. Floor at front of cafe has broken nosing and is not easily cleanable. Repair floor where necessary.2. Back mop sink is leaking and is wet and attracting flies.
  10. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer in spray bottles (chlorine) was mixed too strong to be food safe. Mix at 100ppm and measure with chlorine test strips.2. Cleaning and sanitizing is not occuring at frequent enough intervals; food debris noted on counters, cutting boards, tops of containers (see comments on general sanitation and cleaning).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers observed washing hands without soap and not washing hands frequently enough. Ensure hands are washed when they could be contaminated (between changing gloves, after handling dirty items, prior to food handling etc) and with proper supplies.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Items stored on the floor in the walk-in freezer, by back storage area, and a box of brocolli noted on floor in food preparation area. Store all items off the floor.2. Open can with sauce noted at prep station. Transfer items to food grade containers once cans are opened.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles not labelled with contents. Label all chemicals with appropriate SDS labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large containers of soup stock noted in refrigerator at 9C. Cool fully to 4C prior to putting in the refrigerator in large volumes.2. Inserts beside hot line were over-filled (top of food won't stay below 4C, was measured at 8C). Do not overfill inserts and keep all food at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was measured on dishwasher sani cycle. DO NOT USE the dishwasher until it is adequately sanitizing dishes. Test daily with test strips and confirm chemical levels prior to using the dishwasher.
    • 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 cafe side was initially missing soap. Hand sink by hot line was missing paper towel and cleaning items were kept in front of the sink. Ensure all hand sinks are stocked and operational.
    • 15. Is the facility free of a pest infestation?
      • Clouds of small flies noted beside dishwasher. A few large flies also noted in food preparation area. Food debris and wet areas are attracting flies. Pest control operator required to advise on control and cleaning. Please provide assessment/invoice from a pest control company.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No written procedures on how to prepare the sushi rice was available. Onsite staff were unable to inform PHI of how their test strips were made because the other manager was not onsite. Please include instructions on how to use the pH test strips to ensure a pH of less than 4.6 is achieved. Please create procedures and submit to PHI. **NOT OBSERVED AT TIME OF INSPECTION (if holding rice at room temperature prior to making sushi, provide plan to our office with methods of monitoring including pH test strips). Also provide invoices/records indicating that fish used for sushi is sushi-grade.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Chef has food safe training certificate posted (Level 1 FoodSafe only). Additional training is needed for staff, if completing FoodSafe, staff must complete both level 1 and level 2.
    • 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. Floor at front of cafe has broken nosing and is not easily cleanable. Repair floor where necessary.2. Back mop sink is leaking and is wet and attracting flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a thorough clean. Areas where food debris was noted:-Inside and on doors of dishwasher.-On top of dry storage bins-In microwaves, ovens and other equipment-Built up on flavouring containers for drinks.-On outside of coolers-On ceiling around vents-On cloth panels separating back kitchen from front service area.-On caulking by dishwasher-In dishwasher wellThoroughly clean all areas that have a build-up of food debris or mould/water. Provide our office with a daily, weekly, and monthly cleaning schedule and ensure the facility is MAINTAINED in a clean and sanitary condition.