Powderhorn Saloon - Restaurant
220 - 7 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General
6 inspections
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple cleaning cloths were left on the counter and dishwashing area. Please make sure cleaning cloths are kept in food grade sanitizer solution while they are not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach water solution at the bar area was too strong. Corrected during the inspection. Operator prepared the new solution with 100ppm concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One of the pump soaps at the hand sink in the bar area was not in good repair, pump was broken. Please make sure it is replaced.
- 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?
- Pest control records were not available onsite during the inspection. Please make sure pest control records are available for inspections.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Light covers in the kitchen in the cook line and dry storage room were broken. Please make sure they are either replaced or light bulbs are shatterproof.*Holes on the wall above the dishwashing sink area.*Floor behind grill area was lifting.* Outlet cover on the wall by the prep station/table in the kitchen was broken .
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the dishwashing sink area was not in good repair. Please make sure it is properly repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Grease built up on the exhaust filters above the grill. Please clean the areas noted above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- There was a different solution in the sanitizer bottle. Corrected during the inspection. Operator prepared a new solution, bleach water solution with 100ppm concentration. Please make sure chemical are properly handled to prevent contamination of food and food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sani cycle of the dishwasher was not working. Sani cycle concentration (Chlorine based sanitizer) was measured at 0 ppm. Please make sure it is 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?
- Caulking at the dishwashing sink area was not in good repair. Please make sure it is properly repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
- 09. Are chemicals stored and handled in a safe manner?
- 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?
- One of the light covers was broken in the dishwashing area by the prep area. Please make sure light is replaced or light bulbs are shatterproof.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass dishwasher at the bar area was not operational. Sani cycle prime was not working and not getting any sanitizer during the cycle.Please make sure it is repaired. Operator will use the main dishwasher in the kitchen for glasses until the repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the light covers was broken in the dishwashing area by the prep area. Please make sure light is replaced or light bulbs are shatterproof.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Base surface of the 2-door freezer in the kitchen- food debris built up*Grease built up on the exhaust filters above the grill. *Dust on the ceiling by the dishwashing area Please clean the areas noted above.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- _ A pack of beef was being thawed in hot water in room temp. Discussed the proper thawing method with staff onsite. Please make sure following method are applied for proper thawing of frozen food;o In the refrigerator, in cold running water or in the microwave, if you will be cooking it immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Dust built up con the ceiling by the cooking station *Base surface of the freezer- food debris built up*Grease built up on the exhaust filters*Front case where the glasses are stored by the side the hand sink/ where the drink bottles are - Dirt/dust built up in the glass holding part. Please clean the areas noted above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Bacon measured 22*C and had been left out for over 3 hours. Bacon was discarded during the inspection. *High risk food stored at ambient temperature must be discarded after 2 hours.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. No chlorine detected in kitchen dishwasher due to large air bubbles in tubing. Corrected during inspection. 2. No chlorine detected in bar glasswasher. Corrected during inspection.COMPLETE THE FOLLOWING:1. Check dishwasher concentration daily to ensure it is operating properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **CORRECTED**1. Cardboard used as surface under microwave. Cardboard was replaced with baking tray during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Grease and food scraps were found against the wall below the cooking equipment.COMPLETE THE FOLLOWING:1. Please ensure hard-to-reach areas are cleaned more thoroughly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?