Royal Canadian Legion 26
92 Banff Avenue Banff AB T1L 1A4 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- * Plans confirmed for full renovation of downstairs kitchen.The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- * Plans confirmed for full renovation of downstairs kitchen.The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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)?
- No sanitizer noted for dishwasher at time of inspection (current container had run out; no new container noted on-site). Do not use dishwasher until additional sanitizer received (on order should be received within 2 days).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
- 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
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. **Discussed plans for renovation with Newt. New cooler on-site; additional stainless steel prep table to be provided, discussed location of hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink.
- 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 back of one of the cupboards in the kitchen was missing, exposing it to a hole in the wall leading into foundation and insulation. This raises concerns regarding cleaning and pest infiltration. Repair cupboard wall. Recommend wall repair as well. 2) A ceiling tile was observed to be missing beside the flattop of the kitchen.Ensure ceiling tile is put back into place. 3) Several cupboard shelves were observed to be warped or otherwise damaged in a way that could make the cleaning of these surfaces difficult. 4)A few counters in upstairs area were repaired with duct tape (this is not cleanable). Repair these surfaces or place a cleanable container or other surface over these to help facilitate cleaning.
- 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 around double compartment sink at upstairs bar is deteriorating. Re-caulk this area when necessary so that it is cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop kept on top of ice machine in upstairs bar area. Keep in clean container or on hook.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Inside microwave had a build up of food debris. Thoroughly clean microwave when needed.2. Bottom of upright refrigerator in upstairs bar area had some food/debris at bottom of fridge. Ensure fridge is maintained in a clean and sanitary condition.3. Dirty/greasy pans were left beside grill area in downstairs kitchen. Ensure pans are removed and cleaned once used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?