Skip to content
Loading map…

Sauvage Restaurant

633 10 Street Canmore AB T1W 2A2 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was wearing several rings. Were removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at sink in basement where ice machine is located (some scooping of ice and grinding of coffee beans being done here). Corrected during inspection.
    • 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 a few mouse droppings observed in basement laundry/storage area. Remove droppings and clean and sanitize this area. Facility has contract with pest control company and there are pest control devices but door at top of stairs has gap at bottom that could allow entry by mice. Please close off this gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Room in which walk-in-cooler located still has some gaps between the flooring planks and is starting to show wear. Please repair/replace the flooring. There is also some unfinished drywall/trim where shelf was removed in this room. Please finish area so easily cleanable and impervious to moisture with no gaps where debris can accumulate.Tape on ceiling around light (by dishmachine); remove the tape and repair the ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the wall was opened up above shelf above the black wooden posts. Please repair the wall here so that it is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is generally good, but there are a few areas where some debris has accumulated and needs more thorough cleaning (floor under cooking equipment and around black wooden posts in the kitchen). Please clean these areas.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One spray bottle of sanitizer had a concentration of 0ppm; keep quat sanitizer between 100-200ppm. Bottle was dumped out during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler touched mouth/hair while food handling. Advised to ensure hands are washed before continuing with any food handling. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat testing strips could be located. Obtain quat testing strips.
    • 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?
      • Expired food permit is on display. Please post current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Room in which walk-in-cooler located is missing baseboard, area around windows is unfinished (exposed edges of drywall) and there are gaps between the flooring. Please install baseboard here (and also install where missing on wall to right of prep/handsink in kitchen), properly finish around the windows and fill gaps between flooring to prevent accumulation of debris.Tape on ceiling around light (by dishmachine); remove the tape.Seal or cover raw wood shelving in bar area so that it is easily cleanable and impervious to moisture.Fix counter behind bar when piece is becoming detached.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a taped up plastic storage container used to store clean utensils. Please replace with container that is in good condition.