Royal Canadian Lodge - Evergreen Dining Room
459 Banff Avenue Banff AB T1L 1B4 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 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 not available onsite. - Please ensure routine monitoring for pests is conducted and records are kept onsite. Template checklist provided.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Both the sinks in the bar area were dripping. - Please repair the drips, ensure they can easily turn off and have no leaks or drips.
- 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 flooring was peeling in the upstairs dishwashing area, and in the downstairs walk-in. - Repair the floor, ensure all floors are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas required additional cleaning.- Basement kitchen ceiling- Upstairs utensil shelving- Mold along this dishwasher caulking Please thoroughly clean these areas.
- 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?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Upstairs walk-in fridge was slightly warm, thermometer on the inside said it was 10C. Fridge was opened and closed many times during breakfast service. - Please ensure this fridge can hold temperatures below 4C before it is used to store high-risk products.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on the right of the main cook line was out of paper towel. - Please ensure that all hand sinks are fully stocked with soap and paper towels.
- 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 flooring was peeling in the downstairs dry storage area, and in the downstairs walk-in. - Repair the floor, ensure all floors are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris, dust, and grease build-up noted in the following areas: - Basement kitchen ceiling- Can opener- Basement kitchen by the grillsPlease thoroughly clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Potatoes were stored under paper towel dispenser on the main cook line. - Move the potatoes, do not store food under the paper towels to ensure that hands do not drip onto food.
- 09. Are chemicals stored and handled in a safe manner?
- One sanitizer bottle in the upstairs kitchen was not labelled. - Ensure all chemicals are labelled to indicate their contents.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT and chlorine test strips were expired. - Please ensure there are adequate test strips for all chemicals used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hand sink on the left of the main cook line was out of soap. Hand sink on the right of the main cook line was out of paper towel. - Please ensure that all hand sinks are fully stocked with soap and paper towels. 2) Basement kitchen hand sink was out of soap. - Replace the soap, please ensure all hand sinks are stocked with soap and paper towels at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor near the drain on the main cook line is damaged and repaired with tape.- Please repair the floor, ensure it is smooth and cleanable and does not catch debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris, dust, and grease build-up noted in the following areas: - Basement kitchen ceiling- Shelving in upstairs walk-in cooler- Dishwashing area- Underneath drying racks Please thoroughly clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One sanitizer bottle in the upstairs kitchen was not labelled. - Ensure all chemicals are labelled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Sauce in ice baths on the main cook line had a surface temperature of around 10C. - Ensure these sauces are completely surrounded by ice so that they are held 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)?
- The QUAT and chlorine test strips were expired. - Please ensure there are adequate test strips for all chemicals used.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, the facility is maintained in clean and sanitary condition. There was some grease/debris build-up in the upstairs dishwashing area. - Thoroughly clean this area.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One sanitizer bottle was improperly labelled, it was a QUAT sanitizer but was labelled as peroxide cleaner. Another sanitizer bottle was missing a label. - Ensure all chemicals are labelled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Inserts of cut tomatoes and oranges were stacked on top of other inserts in the left line cooler. These items were measured around 15C. - Do not stack inserts as they will not be adequately refrigerated, and ensure the line cooler lid can be closed to keep cool air in. 2) Yogurt in an ice bath on the cook line was measured around 8C. The ice had mostly melted. - Ensure all items on ice baths are fully surrounded by ice. Replenish ice throughout service.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, the facility is maintained in clean and sanitary condition. The following areas require more attention:-Around vents in downstairs kitchen (buildup of dust)-Under the dishwashing area
- 09. Are chemicals stored and handled in a safe manner?