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Rimrock Resort Hotel - Parkers Table and In Room Dining

300 Mountain Avenue Banff AB T1L 1J2 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    3 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?
      • 1. Some ceiling tiles and metal supports were discoloured and/or rusty. Noted around steam kettles/cooking equipment and in pastry area. Replace/repair ceiling tiles/metal supports that are no longer cleanable or built up with grease/debris.2. Grouting was deep around main conveyor dishwasher causing some pooling of water and areas where flies may be attracted to. Pooling water was also noted in the mop sink and around drain by pot dishwasher. Repair dishwasher area so it stays clean and dry and does not attract flies (minimal flies noted during inspection). **Area being kept in clean condition until planned renovations in October.
    • 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. Cabinets in Primrose servery have areas of exposed wood. Some damage to counter around hand sink with exposed wood.2. Tiles missing on wall at end of bar area (not 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?
      • 1. Some cracks/worn areas noted in counters in IRD.2. Cabinet for IRD trays is no longer easily cleanable (wood is separating and flaking).
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crust noted on back of blade of slicer in garde manger. Ensure slicer is adequately cleaned, rinsed, and sanitized between uses. Modify cleaning instructions to include immersion for 2 minutes in sanitizer solution if completing process manually.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Microgreens in cold line prep area mixed with clean dishes/utensils and other dry foods. Dirt in microgreens can be source of contamination- store separately from other products/utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • PRIMROSE: Sushi rolls and desserts were out on display without sneeze guards/covers. Ensure items on buffet are protected from customer contamination.
    • 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. Cabinets in Primrose servery have areas of exposed wood. Some damage to counter around hand sink with exposed wood.2. Tiles missing on wall at end of bar area (not 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?
      • Tap is leaking in prep area for cold line. Repair tap so pests are not attracted to the 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?
      • 1. Some cracks/worn areas noted in counters in IRD.2. Cabinet for IRD trays is no longer easily cleanable (wood is separating and flaking).
    • 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 SINCE PREVIOUS INPSECTION:1. Some ceiling tiles and metal supports were discoloured and/or rusty. Noted around steam kettles/cooking equipment and in pastry area. Replace/repair ceiling tiles/metal supports that are no longer cleanable or built up with grease/debris.2. Grouting was deep around main conveyor dishwasher causing some pooling of water and areas where flies may be attracted to. Pooling water was also noted in the mop sink and around drain by pot dishwasher. Repair dishwasher area so it stays clean and dry and does not attract flies (minimal flies noted during inspection).
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Slicer in garde-manger had some food debris on the back of the blade guard. Ensure areas of the slicer that need to be cleaned in place are thoroughly washed, rinsed, and sanitized.2. One cutting board in GM was badly grooved/discoloured - discarded at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • NOT OBSERVED AT TIME OF INSPECTION: Full Primrose buffet not observed, but a few bread items were out on display without sneeze guards/covers. Ensure items on buffet are protected from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of insert fridges on hot line had food measured at 7 to 8C. Temperature not consistent across all compartments of same fridge. On investigation, fridge is partially iced up- corrective actions taken during inspection to move food/de-ice fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher tested multiple times and measured at 66/67C despite dial on outside of dishwasher registering 85C. Add chlorine feed to dishwasher until temperature at plate level is at least 71C (and maintains this temperature for at least 10 seconds). De-scaling or slowing down conveyor may need to be completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of house hand sink by bar initially did not have any paper towel. Ensure hand sinks are stocked at all times.
    • 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?
      • 1. Back receiving door has a gap at the bottom which could allow pests to enter the facility.2. Concrete behind double door leading to receiving door has some holes between wall and floor that could harbour pests. Ensure holes are filled and pests are excluded from the 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?
      • BANQUETS: 1. Ice machine has a couple cracks on slider windows on front of machine. Ensure these cracks/holes are sealed so that no pieces fall in the ice/area can be cleaned.2. Tap by coffee station is dripping; faucet is built up with scale and no longer closing properly. Address dripping faucet and ensure area stays dry and does not attract flies.
    • 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. Some ceiling tiles and metal supports were discoloured and/or rusty. Noted around hot line and in pastry area. Replace/repair ceiling tiles that are no longer cleanable or built up with grease/debris.2. Grouting was deep around main conveyor dishwasher causing some pooling of water and areas where flies may be attracted to. Pooling water was also noted in the mop sink. Repair dishwasher area so it stays clean and dry and does not attract flies (minimal flies noted during inspection).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • IN PROGRESS: Gasket on lowboy preparation refrigerator (across from office), is broken. Gasket on order. Carefully monitor temperature of this fridge until received and repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Old cabinet in pastry area is broken and repaired with tape; no longer easily cleanable. Remove.2. Some caulking by mop sink has mold growth. Thoroughly clean area around mop sink and ensure this area stays clean and dry.