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Silver Dragon Restaurant

109 Spray Avenue Banff AB T1L 1A1 · Food - General

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some bleach spray bottles were unlabeled. Labels were added during the inspection. - Please ensure all chemicals used are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the hand sink was turned off due to a drip. Water was turned back on during the inspection. - Please ensure all sinks are supplied with hot and cold running water at all times. Repair any drips in the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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?
      • Back door was propped open, was closed during the inspection. - Please ensure this door remains closed. If you are wanting to keep door open, an adequate insect screen must be installed.
    • 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*The wooden boards on the floor of the cook line were deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer was stored dirty; there was food debris and dust on it. - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing needed in the bar area by the ice machine. - Please clean this area, remove any unnecessary items not associated with food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Rolling rack by the ovens- Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Inside refrigerators on the main cook line- Back additional dry storage area- Inside dry storage area
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was initially available in the kitchen. - Sanitizer was able to be prepared. Please ensure that there is always sanitizer available in the kitchen when food preparation is occurring.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Repeat Violation*Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw products were stored above ready to eat products (cut vegetables) in the walk-in cooler. - Please ensure all raw products are stored below or seperatly from ready-to-eat products to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional probe thermometer was able to be located. - Please ensure probe thermometers are available to staff to confirm the internal temperature of foods.
    • 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 were available onsite to confirm the concentration of the sanitizers. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Repeat Violation*No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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?
      • Back door was initially propped open. Door was shut during the inspection. - Please keep the door closed to prevent pests. If wanting to keep door open a proper insect screen is required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at the hand sink was not working. - Please repair the hot water at this sink, ensure all sinks are supplied with both hot and cold running water.
    • 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*The wooden boards on the floor of the cook line were deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slicer was stored dirty; there was food debris and dust on it. - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violations*1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Inside refrigerators on the main cook line- Back additional storage area- Ceiling and upper shelves on the main cook line2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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 wooden board on the floor of the cook line was deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: - Dry storage area- Bulk product bins - High-touch surfaces (i.e. Fridge handles) - Upper shelves on the main cook line2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of the bleach bucket on the cook line was too strong measured around 1000ppm.- Ensure that sanitizers are at a food safe concentration (100-200ppm) 2) Multiple wet wiping cloths were out on the counter. - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff personal items (medications and phone) stored on shelves on food line. All personal items are to be stored separately from the food prep area.2) Storage area beside walk in: aprons, sweater, and hat stored on shelves. All personal items should be stored away from food area.- Please designate an area for staff to keep their personal belongings that is separate from any food related areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottles and buckets were not labelled, all chemicals should be labeled to indicate their contents and ensure safe handling.- Label all spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat line cooler and vegetable line cooler were both warm. Temperatures measured around 7C. - Coolers were able to be turned down during the inspection. Ensure all coolers can maintain temperatures below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing.- Please replace paper towel.
    • 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 wooden board on the floor of the cook line was deteriorating. - Re-seal the wood and ensure the surface is smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable.- Please re-surface the butcher block.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of dust and debris on the ceiling of the dishwashing area. - Clean this area, ensure the facility is maintained in a clean and sanitary condition. 2) There was visible mould on the caulking around the hand sink next to the butcher block. - Clean the mould, replace the caulking if needed.