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Saffron Indian Bistro

5 - 226 Bear Street Banff AB T1L 1B7 · Food - General

14 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many food items stored in the bottoms of the line coolers were without lids or covers. - Please ensure all food items are stored with an appropriate lid or cover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items were stored on the food storage shelf in the kitchen. - Items were moved, please ensure all personal items are stored separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pot on the stove had a surface temperature of 40C, burner was turned off. - Operator indicated it was being cooked and turned the burner back on. Please ensure all foods are held at a safe temperature above 60C or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine concentration was 0ppm, service call was placed. - Please ensure the dishwasher can sanitize at 100 ppm chlorine. In the meantime, ensure all dishes are manually sanitized by submersion in a 200ppm QUAT solution after washing and rinsing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was initially not posted; Permit was able to be located and posted onsite. -Please ensure permit is posted in a conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*There were some cracked floor tiles in the facility on the main cook line and by the dishwasher. - Please repair/replace any damaged floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris throughout the facility. Please clean areas including but not limited to: - Behind equipment on the main cook line- Grime buildup on dish racks.2) There is some clutter and disorganization in the basement storage area. - Please clean and organize this area, remove any items not associated with food prep.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many food items stored in the bottoms of the line coolers were without lids or covers. - Please ensure all food items are stored with an appropriate lid or 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?
      • *Repeat Violation*There were some cracked floor tiles in the facility on the main cook line and by the dishwasher. - Please repair/replace any damaged floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris throughout the facility. Please clean areas including but not limited to: - Basement dry storage area.- Behind equipment on the main cook line- Grime buildup on dish racks.2) There is some clutter and disorganization in the basement storage area. - Please clean and organize this area, remove any items not associated with food prep.
  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?
      • There were some cracked floor tiles in the facility on the main cook line and by the dishwasher. - Please repair/replace any damaged floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Large pot was stored dirty on a shelf. - Please ensure all equipment used is properly washed, rinsed, and sanitized after use and not put away while dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris throughout the facility. Please clean areas including but not limited to: - Behind equipment on the main cook line- Dry storage shelves - Around the walk in cooler- Hard-to-reach areas (upper shelves)- Anywhere else there is food debris, grease, or grime buildup2) There is some clutter and disorganization in the basement storage area. - Please clean and organize this area, remove any items not associated with food prep.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a carton of cream and a can inside of inserts on the cook line. Items were moved.- Please do not store items inside of inserts of other food with the outside touching the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (coats, hats, keys, phones) were out on food preparation counters. - Items were moved, please ensure these items are stored separately from food preparation areas.
    • 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 floor tiles in the facility on the main cook line and by the dishwasher. - Please repair/replace any damaged floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large pot was stored dirty on a shelf. - Please ensure all equipment used is properly washed, rinsed, and sanitized after use and not put away while dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a buildup of food debris throughout the facility. Please clean areas including but not limited to: - Behind equipment on the main cook line- Dry storage shelves - Around the walk in cooler- Hard-to-reach areas (upper shelves)- Anywhere else there is food debris, grease, or grime buildup2) There is some clutter and disorganization in the basement storage area. - Please clean and organize this area, remove any items not associated with food prep.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water pitcher was left in the bar area hand sink.- Pitcher was removed, please ensure this hand washing sink remains clear at all times so staff can properly wash their hands.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Phones and personal items were out on the cutting boards. - Items were moved, please ensure personal items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored in the ice machine. - Please ensure the ice scoop is stored with the handle outside of the ice to prevent cross-contamination from hands into the ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar paper towel dispenser was empty. - Please replace the paper towel please ensure this hand sink is 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?
      • One of the lights in the kitchen by the dishwasher was not working, was covered. - Please repair the light, ensure the lighting is of adequate intensity to facility proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sauce had spilt on the floor of the walk-in cooler. - Please clean the spill, please ensure the facility is maintained in a clean and sanitary manner.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many food Items in all of the coolers were stored without a lid/cover.- Please ensure that all food is stored with an appropriate lid/cover to prevent cross-contamination. Lids can be off while the food is cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling logs indicate that high-risk products are not going from 60-20 within 2 hours, after 2 hours food is often at ~30-40C. - Please ensure that foods are cooled from 60-20C within 2 hours and 20-4C within 4.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were stained and discolored, no longer accurate. - Please acquire new test strips for QUAT sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Scoops/ladles were left in the hand sink. Items were removed during the inspection. - Please ensure nothing is left in this sink and that it is always available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing piece of baseboard to the right of the main kitchen door. Area is catching debris/grease. - Please repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility in areas including but not limited to: - High-touch areas (fridge handles, sink taps, etc.) - Underneath and behind 2-compartment sink- Inside of line coolers- Dry storage shelves- Basement dry storage area- In-between and behind equipment on the cook line- Large curry pot stored on the upper shelf - Drying racks - Dishwasher racks- Floor in basement walk-in cooler- Ventilation panelsPlease clean these areas.
  8. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the upstairs walk-in cooler and the left line cooler were uncovered. - Please ensure that all food is stored with an appropriate lid/cover to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer spray bottle in the kitchen. - Please ensure all chemicals used are labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located onsite. - Please acquire a probe thermometer to verify internal temperatures of food. Please ensure that when cooling, a probe thermometer is used and not the infrared thermometer.
    • 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?
      • Fruit flies were observed in the kitchen. - Continue to consult with pest control company for further measures. Remove any standing water and any food debris from the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility in areas including but not limited to: - High-touch areas (fridge handles, sink taps, etc.) - Underneath and behind 2-compartment sink- Inside of line coolers- Dry storage shelves- Basement dry storage areaPlease clean these areas.
  9. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the upstairs walk-in cooler and the left line cooler were uncovered. - Please ensure that all food is stored with an appropriate lid/cover to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled sanitizer spray bottle in the kitchen. - Please ensure all chemicals used are labeled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located onsite. - Please acquire a probe thermometer to verify internal temperatures of food. Please ensure that when cooling, a probe thermometer is used and not the infrared thermometer.
    • 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?
      • Fruit flies were observed in the kitchen. - Continue to consult with pest control company for further measures. Remove any standing water and any food debris from the kitchen.
    • 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 a cracked floor tile on the main cook line, this area is beginning to catch food debris. - Repair the tile, ensure the floor is smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility in areas including but not limited to: - High-touch areas (fridge handles, sink taps, etc.) - Underneath and behind 2-compartment sink- Inside of line coolers- Dry storage shelves- Basement dry storage areaPlease clean these areas.
  10. Risk Management Inspection

    5 infractions

    • 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?
      • Many high-risk products are being cooled for refrigeration. No logs or records of the temperatures of these products were kept onsite. - Please start a cooling log noting the temperature of high-risk products to ensure they are being cooled from 60-20C within 2 hours and 20-4C within 4.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left line cooler was not functioning properly, ambient air temperature was around 10C.The internal temperature of food items in the cooler was taken, gravy, sauces, and cheese measured around 10C internally, items were discarded onsite. - Repair the cooler, ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 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?
      • Many fruit flies were observed in the kitchen. - Continue to consult with pest control company for further measures. Remove any standing water and any food debris from the kitchen.
    • 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 are no lights in the basement walk-in freezers. - Please install lights in these freezers to facilitate cleaning and so you are able to see the food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most of the cleaning has been completed and the food debris has been removed. Still some cleaning to be completed in hard-to-reach areas, and upper walls and the ceilings of the kitchen. - Please clean these areas.
  11. Demand Inspection

    9 infractions

    • 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?
      • Many high-risk produts are being cooled for refirgeration. No logs or records of the temperatures of these products were kept onsite. - Please start a cooling log noting the temperature of high-risk products to ensure they are being cooled from 60-20C within 2 hours and 20-4C within 4.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left line cooler was not functioning properly, ambient air temperature was around 10C.The internal temperature of food items in the cooler was taken, gravy, sauces, and cheese measured around 10C internally, items were discarded onsite. - Repair the cooler, ensure it can hold temperatures below 4C before it is used to store high-risk food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially there was no soap at the hand sink. Soap was able to be provided during the inspection. - Please ensure that all hand sinks have soap at all times, and that staff are washing their hands with soap and paper towels when handling food.
    • 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?
      • Many fruit flies were observed in the kitchen. - Continue to consult with pest control company for further measures. Remove any standing water and any food debris from the kitchen.
    • 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 are no lights in the basement walk-in freezers. - Please install lights in these freezers to facilitate cleaning and so you are able to see the food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the lids for the dry product containers were cracked and damaged. - Replace any broken containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Cutting boards on the main cook line were stained and had some areas of deep grooves/damage. - Replace any damaged cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant amount of food debris, grease, and grime buildup throughout the kitchen. - Please thoroughly clean the facility, including but not limited to: - Behind fryers- Between line coolers- Between fryer equipment- Underneath the freezers- Below dry storage shelves- Inside line coolers- Below dishwashing area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*High-touch areas throughout the facility were greasy and dirty. - Ensure areas such as fridge handles, sink taps, and the dishwasher handles are being frequently cleaned and sanitized.
  12. 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) There's were some missing floor tiles in the main kitchen on the cook line and by the walk-in cooler.- Replace the tiles, ensure the floor is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards on the main cook line were stained and had some areas of deep grooves/damage. - Replace any damaged cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) High-touch areas throughout the facility were greasy and dirty. - Ensure areas such as fridge handles, sink taps, and the dishwasher handles are being frequently cleaned and sanitized.
  13. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles throughout the kitchen were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing properly. A service request was placed onsite. - Please ensure the dishwasher is repaired, in the meantime all dishes need to be sanitized by hand in a basin of the sink in an approved sanitizer solution (i.e. 100 ppm chlorine)
    • 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's were some missing floor tiles in the main kitchen on the cook line and by the walk-in cooler.- Replace the tiles, ensure the floor is smooth and 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?
      • There was a ceiling tile out of place in the main kitchen. - Repair the ceiling, ensure it is a smooth cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cutting boards on the main cook line were stained and had some areas of deep grooves/damage. - Replace any damaged cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) High-touch areas throughout the facility were greasy and dirty. - Ensure areas such as fridge handles, sink taps, and the dishwasher handles are being frequently cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of food debris throughout the facility on the main cook line, in the storage areas, and in the walk-in cooler. - Please thoroughly clean the facility and eliminate all food debris.
  14. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoop handles for dry products in the storage area and in the kitchen were left submerged in the product. - Ensure the handles remain out of the product to prevent cross-contamination from hands onto the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces kept in the ice bath near the front of the kitchen measured around 10C. The ice was mostly melted, and the bus bin being used was very shallow. - Use a deeper bin for the ice bath and ensure all the sauces can be fully surrounded by ice.
    • 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's were some missing tiles in the main kitchen on the cook line and by the walk-in cooler.- Replace the tiles, ensure the floor is smooth and cleanable. 2) The lights in the basement walk-in cooler and freezer did not work. Someone has been called to repair them. - Ensure the freezer and fridge have adequate lighting.
    • 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 whiteboard on the upstairs walk-in cooler door was very damaged and the tape was peeling around it. This tape can no longer be cleaned and can harbor dirt and debris.- The white board was removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The caulking along the dish pit was moldy and coming off in places. - Repair or replace the caulking 2) There was a lot of clutter (empty boxes/old equipment) in the basement storage area. - Remove any unnecessary items and ensure the area remains organized to prevent pests. 3) High-touch areas throughout the facility were greasy and dirty. - Ensure areas such as fridge handles, sink taps, and the dishwasher handles are being frequently cleaned and sanitized.