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Rocky Mountain Flatbread Co.

101 - 838 10 Street Canmore AB T1W 2A7 · Food - General

3 inspections

  1. Risk Management Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Still a spray bottle of cleaner in the bar area that was not labelled as to its contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The oven fridge/three door cooler was at 10C. Monitor to ensure it drops to 4C or less. Move any high risk food to an alternate fridge if not getting cold enough.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label). Could not check at this time to see if the issue was resolved as the product had not yet been put out for the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was prosciutto being left to thaw at room temperature; surface temperature was 15C. Thaw in cooler or under cold running water. Corrected during inspection; prosciutto being portioned and put into cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
    • 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 shelving around the flour mixing area was observed to have exposed raw wood. Re-paint or otherwise finish shelving around this area to render surfaces 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?
      • Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
    • 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 is some missing baseboard tile on wall between dishpit and bar as well as some cracked wall tiles outside the walk-in-cooler. Also a few areas where wall is chipped. Please repair/repaint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped.Repair or replace damaged utensils.
  2. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Still a spray bottle of cleaner in the bar area that was not labelled as to its contents. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pasta line fridge was at 8C. Fridge to be capable of keeping foods at 4C or less.The white fridge in pizza prep area was at 8C. Fridge to be capable of keeping foods at 4C or less.The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
    • 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 shelving around the flour mixing area was observed to have exposed raw wood. Re-paint or otherwise finish shelving around this area to render surfaces 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?
      • Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped.Repair or replace damaged utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most of the cleaning was completed, just the edges of walk-in-cooler shelves still need cleaning.
  3. Monitoring Inspection

    17 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Bartender had nailpolish and bracelet/hair tie around wrist. Nailpolish can chip off so will need to be removed or gloves worn. Bracelet to be removed, covered with glove or worn up the arm where no possibility of coming in contact with food/ice.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed drying hands on cloth tied around the waist after handwashing. Paper towel to be used to dry hands. Discussed with staff. Corrected during inspection.Staff observed touching brim of hat while preparing foods without washing hands afterwards. Discussed with staff. Corrected during inspection.Cloths being worn around waste used to grab hot dishes but were also being used to clean dirty surfaces, dry hands and also may become contaminated by storing them around the waist (in contact with food debris on clothing, aprons). These are to be stored in a clean manner and not used in a manner that will contaminate them and then hands that come in contact with them. Corrected during inspection.Dishwasher was not washing hands between handling dirty and clean dishes. 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?
      • No cooling logs are being completed when cooling items like soup. Maintain cooling logs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shelf by furnace room door used to store food and disposable utensils had jackets hanging from it, a partially eaten pizza on it, as well as other personal items such as cellphones, lip balm, watches, personal drinks. Personal items are to be stored away from food and utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of cleaner and sanitizer were not labelled with their contents. Spray bottles of chemical to be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pasta line fridge was at 13->ice packs added during inspection and it dropped to 9C. Fridge to be capable of keeping foods at 4C or less.The oven fridge was at 7.6C. Fridge to be capable of keeping foods at 4C or less.The white fridge in pizza prep area was at 9C. Fridge to be capable of keeping foods at 4C or less.Some foods (quinoa, salami) were overstacked in the inserts in the prep coolers; were at 13C. To be kept at 4C or less, do not stack above the load limit line of the container.The cut basil, etc. sitting on top of the oven fridge was at 15C. Although sitting on top of ice packs, this method is not keeping the food items cold enough. Use alternate method that will keep the items at 4C or less or keep out for only 2 hours at room temperature and then discard (but need to time label). Garlic in oil being pulled in and out of fridge when needed. Only keep out enough that will be used up within 2 hours (time label it).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no iodine strips or test kit for checking the glasswasher. Obtain testing strips and check on a daily basis. Should record checks.The dishwasher is not being checked daily to ensure it is dispensing at least 100ppm during the final rinse. Check daily and record.There were no sink and surface/smartpower test strips available for confirming concentration in the spray bottles. Obtain testing strips.
    • 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 some mouse droppings along wall behind dough mixer. Clean and sanitize this area; recommend trap be placed in this area. Keep doors closed as much as possible to prevent entry.
    • 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?
      • Windows above kitchen sinks were being kept open. If going to be kept open will need to be equipped with screens to prevent flying insects from entering kitchen. Windows were closed during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The water coming out of the handsink tap reaching up to 63C at time, which is a scalding hazard and makes it difficult to properly handwash. Lower the temperature of the water at the handsink; recommend about 45C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Iodine being dispensed by glasswasher was about 50ppm, to be between 12.5-25ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelf across from sink in the bar area is water-damaged, surface no longer smooth and easily cleanable. Please repair.
    • 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 shelving around the flour mixing area was observed to have exposed raw wood. Re-paint or otherwise finish shelving around this area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable cups was being used as a scoop. Use proper scoop with a handle and that can be cleaned and sanitized. Corrected during inspection.Scoop for flour was in flour bin with handle in the flour. Store with handle out of the product or preferably in a clean manner outside of the flour. Corrected during inspection.Keep pizza boxes up off the floor (in room on 2nd floor). Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tray of dirty glasses was on counter beside the clean glasses from the glasswasher. Maintain separation between dirty and clean items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the wooden paddles used to transfer pizzas appeared to have damage that would make them difficult to properly clean. Also, edges of cutting boards secured to top of prep coolers were damaged/chipped.Repair or replace damaged utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required in hard to reach areas (i.e. around large mixer, under shelving and around chemicals in the dishwashing area). Edges of walk-in-cooler shelves also need cleaning. Clean noted areas.