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Rose & Crown - Restaurant

202 Banff Avenue Banff AB T1L 1B5 · Food - General

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A QUAT spray bottle was unlabeled, label was added during the inspection. - Please ensure all chemical spray bottles used are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Small milk fridge in the server's area was slightly warm, thermometer on the inside indicated it was around 8C. - Do not use this fridge to hold high-risk products until it can hold temperatures below 4C.2) Beer fridge in the bar area was slightly warm, around 8C. Is mostly just used for beer/drinks, some cut limes were stored inside which were removed. - Do not use this fridge to hold high-risk products until it can hold temperatures below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located onsite for the dishwasher. - Please ensure that test strips are acquired and concentrations are tracked daily.
    • 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?
      • No written pest control records available onsite. - Please keep records of all pest control activity's taken, such as location of traps, how often traps are checked etc. Template checklist provided along with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small wooden plank under the milk fridge in the server's area was in disrepair, paint is chipped and damaged, raw wood is exposed. - Please repair or replace this plank, ensure all surfaces are smooth, easily cleanable, and in good condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden walls on the side of the hot holding line, and by the recycling area were in disrepair (paint and wood chipping). - Please repair these walls, ensure they are smooth and cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required in the following areas:- Hood vent panels - Underneath bar mats- Underneath and behind line equipment- Floors and walls of servers areaPlease clean the facility, including but not limited to these areas.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza topping ice bath was slightly warm, internal temperature of pepperoni was around 10C. Additional ice was added to ensure inserts are completely surrounded by ice. - Please ensure that all foods under refrigeration are held below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in the servers ares is in poor condition and falling off the wall. Paint is also chipping off the shelving in this area exposing raw wood. Raw wood cannot be cleaned properly and needs to be re-painted/re-sealed. - Please repair the shelf, ensure it is sturdy and in good condition. Re-seal/re-pain any raw wood, ensure all surfaces are 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?
      • Wooden walls on the side of the hot holding line, and by the recycling area were in disrepair (paint and wood chipping). - Please repair these walls, ensure they are smooth and cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required in the following areas:- Vents above the cook line - Hood vent panels - Underneath bar mats- Dry storage shelves- Underneath and behind line equipmentPlease clean the facility, including but not limited to these areas.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The stand-up bar cooler was slightly warm (around 7C), the gasket on the door was broken and it did not shut correctly. - Please do not use this cooler to store high-risk products until it can hold temperatures below 4C. 2) The air temperature in the walk-in cooler was slightly warm (6C) appeared to be on a de-frost cycle. - Please ensure the cooler can hold temperatures below 4C before it is used to store high-risk products.
    • 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 was one broken light cover in the back of the main cook line. - Please repair the light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden walls on the side of the hot holding line, and by the recycling area were in disrepair (paint and wood chipping). - Please repair these walls, ensure they are smooth and cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and well maintained. There were some places that require additional cleaning such as the fans and pipes in the walk-in cooler, high-touch areas (fridge handles, etc.), and the dish racks. - Please clean these areas.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items in the walk-in cooler were stored without labels that indicate what the product is and when it was made. - Please ensure that when storing food everything is date labelled.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer bottle at the main bar. - Please ensure all chemicals used have appropriate labels to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese insert in the line cooler was double stacked, surface temperature of the cheese was around 10C. Cheese insert was moved to the bottom of the fridge. - Please do not double stack the inserts as the top one will not be able to remain as cold as the bottom.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test kit could be located for the glasswashers.- Please acquire appropriate test strips for these machines, and ensure they are tested regularly.
    • 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) Tiles cracked on floor in hallway leading to kitchen.- Repair any cracked tiles, ensure the floor is easily cleanable. 2) Bar flooring is starting to separate, creating a gap that cannot be easily cleaned.- Repair or replaced the floor.
    • 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 were some cracked/damaged tiles long the far-left wall of the kitchen. - Repair/replace any damaged tiles, ensure all surfaces are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand up "Pepsi" cooler near the 2-comp sink did not shut properly, gasket did not work properly.- Replace the gasket ensure this fridge is in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and well maintained. There were some places that require additional cleaning such as inside the sliding cooler by the far wall, the floors under neath the cook line, and the dry storage area. - Please clean these areas.
  5. Monitoring 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 iodine test kit could be located for the main bar glasswasher.- Please acquire appropriate test strips for these machines, and ensure they are tested regularly.
    • 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) Tiles cracked on floor in hallway leading to kitchen.- Repair any cracked tiles, ensure the floor is easily cleanable. 2) Bar flooring is starting to separate, creating a gap that cannot be easily cleaned.- Repair or replaced the floor.
    • 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) There are some cracked/damaged tiles long the far-left wall of the kitchen. - Repair/replace any damaged tiles, ensure all surfaces are smooth and cleanable. 2) The metal shelving in the "Pepsi" stand-up cooler is rusted, no longer cleanable. - Replace the shelving. Ensure all food storage shelves are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gaskets on the doors of the main line cooler are broken and repaired with duct tape. - Replace the gaskets ensure this fridge is in good working condition. *New gaskets have been ordered*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some grime noted on high-touch areas (i.e. sink taps, fridge handles) and inside the ice machine. - Please thoroughly clean these areas.
  6. Risk Management Inspection

    4 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 chlorine or QUAT test strips could be located during the inspection. - Ensure all sanitizer solutions are being regularly tested with appropriate strips.
    • 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) Tiles cracked on floor in hallway leading to kitchen.- Repair any cracked tiles, ensure the floor is easily cleaned. 2) Bar flooring is starting to separate, creating a gap that cannot be easily cleaned.- Repair or replaced the floor.
    • 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) Paint is chipping on the ceiling over top of the main cook line. - Repair ceiling and ensure that it is a smooth cleanable material. 2) Shelving in the back dry storage area is wearing and chipping. - Repair the shelving and ensure that any food contact surfaces are smooth and cleanable. **Facility is in the process of completing these tasks. **
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the main cook line was damaged. Looks like it has been burnt/melted. - This cutting board can no longer be adequately cleaned and needs to be replaced. **New cutting board has been ordered**
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration was 0ppm, was not pulling through the line. - Facility called Ecolab for servicing and in the meantime, bleach was purchased to create a 100ppm solution for sanitizing surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Ice scoops at ice machines were kept on the ice machine and not in the clean container provided. - Store ice scoops in a clean and sanitary manner.2) Fly strip was hung up over top of uncovered bread. - Ensure all fly strips are not hung over top of food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bag of flour was stored on back shelves open in a paper bag. - Store dry goods in a manner so they won't attract pests and are protected from contamination (in food grade impervious container).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not sanitizing, concentration was 0ppm. Warning was on the machine saying that it needs servicing. - Servicing was requested during the inspection, said they were going to be coming within the next few hours. In the meantime, operators are to submerge dishes in a 100ppm chlorine solution in one of their sink basins after running through the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or QUAT test strips could be located during the inspection. - Ensure all sanitizer solutions are being regularly tested with appropriate strips.
    • 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) Tiles cracked on floor in hallway leading to kitchen.- Repair any cracked tiles, ensure the floor is easily cleaned. 2) Bar flooring is starting to separate, creating a gap that cannot be easily cleaned.- Repair or replaced the floor.
    • 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) The hand sink was not working; staff had dedicated one of the basins of the 2-compartment sink to be a hand sink. - Repair the sink, ensure all plumbing is in good repair. 2) Paint is chipping on the ceiling over top of the main cook line. - Repair ceiling and ensure that it is a smooth cleanable material. 3) Shelving in the back dry storage area is wearing and chipping. - Repair the shelving and ensure that any food contact surfaces are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the main cook line was damaged. Looks like it has been burnt/melted. - This cutting board can no longer be adequately cleaned and needs to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris, dust, or grease was noted in the following locations:- At end of prep line between baseboard separating from wall and wall. Repair area so it is easily cleanable and remove debris.- Under line refrigerators.- Inside sliding door refrigerator and freezer on the cook line - Inside of the line coolers- Ceiling over top of the fryersThoroughly clean any areas with a buildup of organics/food debris.