Silvertip Golf Resort - Rustica And Stoney's Bar Kitchen
2000 Silvertip Trail Canmore AB T1W 2V1 · Food - General
6 inspections
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled sanitizer spray bottle was noted in market area. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
- 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 near the main cook line was out of paper towels. - Paper towels were restocked while onsite. Please ensure all hand sinks are supplied with soap and paper towels at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some organizing needed in the dry storage area, many products stored in the floor. -Please clean and organize this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris and grease build up was noted in the facility. Please clean areas including but not limited to: - Dry storage area- Storages shelves for utensils- Storage shelf by stand-up freezer- Near pizza oven- Main cook line
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled sanitizer spray bottle was noted in the bar. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Low grill cooler was warm, measuring around 10C. Items were removed, and temperature was adjusted. - Please ensure this cooler can hold temperatures below 4C before it is used to store high-risk products.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar glasswasher was out of iodine. - Please ensure iodine is replaced, and glasses can be adequately sanitized before the glasswasher is used.
- 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 at the bar hand sink. - Please ensure there is paper towels available in an appropriate dispenser so staff can adequately wash their hands.
- 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 small drain flies noted in the kitchen. Flies were concentrated near the wall next to the ice machine. - Please consult with pest control regarding the flies. Remove any standing water or food debris from the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris and grease build up was noted in the facility. Please clean areas including but not limited to: - Floors under bar storage shelves- Underneath ketchup dispenser- Freezer bag shelf- Wire shelving
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 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?
- There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw eggs were stored above ready-to-eat products in the walk-in cooler. - Please ensure eggs are not stored above any ready to eat products to prevent cross-contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottle was noted on the counter. Spray bottle was filled with water. - Please ensure all spray bottles are labelled to indicate their contents to prevent misuse.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some scale/debris buildup inside of the ice machine. - Please clean and sanitize the inside of the machine.
- 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?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were observed wearing bracelets. -Please ensure that food handlers remove any hand/wrist jewelry before preparing food.
- 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?
- There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Please keep cooling logs, to ensure large volumes of high-risk foods have been cooled properlyPreviously noted: "No cooling charts being done to verify that method of cooling large volumes of high-risk foods is cooling the foods from 60-20C within 2 hours, then from 20-4C within 4 hours. Please keep cooling logs."
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some scale/debris buildup inside of the ice machine. - Please clean and sanitize the inside of the machine.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 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?
- There was no documentation available for the procedures regarding sous vide cooking. - Please submit a food safety plan for approval, including product information, temperatures, and total cooking & holding time of products.
- 09. Are chemicals stored and handled in a safe manner?
- Some chemical bottles were mislabeled/unlabeled. - Ensure all chemicals and appropriately labelled to indicate their contents.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No large volumes of foods are currently being prepared due to the season. However, in the spring please keep cooling logs, to ensure large volumes of high-risk foods have been cooled properly. Previously noted: "No cooling charts being done to verify that method of cooling large volumes of high-risk foods is cooling the foods from 60-20C within 2 hours, then from 20-4C within 4 hours. Please keep cooling logs."
- 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?
- Demand Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No cooling charts being done to verify that method of cooling large volumes of high risk foods is cooling the foods from 60-20C within 2 hours, then from 20-4C within 4 hours. Please keep cooling logs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler in the cafe that is going to be used for a sandwiches was at 15C. Need to ensure it is <4C before using to store high risk food products.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleanliness much improved but the following area still needs cleaning:-underside of shelf above the cooking equipment
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?