St. George in the Pines Anglican Church - Kitchen
100 Beaver Street Banff AB T1L 1A4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **Dishes currently being sanitized in one compartment of sink after they come out of dishwasher. Ensure dishwasher is serviced so all items used in food preparation can be sanitized. No sanitizer measured in low temperature dishwasher although chemical container has product. Dishwasher requires code to prime sanitizer- code not available at time of inspection. Manually add chlorine sanitizer to dishwasher or sanitize in sink after washing until sanitizer feed can be corrected.
- 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 contract in place, however, a small number of droppings were noted in floor-wall joint behind dishwasher chemicals and on floor beside hand sink. Ensure this area is thoroughly cleaned and sanitized. Use wet cleaning methods for any areas that may have rodent droppings.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Discussed plans for renovations: please confirm once complete. Board behind preparation sink / counter is flaking and cracked (no longer easily cleanable). Remove/replace board and ensure walls in high moisture areas are smooth and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Surface sanitizer in spray bottles was mixed too strong. Follow the instructions on chemical label for mixing for food contact surfaces (ie. 1oz per 4 gallons) and provide test strips (QUATS) to confirm satisfactory concentration. Recommend chemical dispenser that automatically mixes correct concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer measured in low temperature dishwasher although chemical container has product. Dishwasher requires code to prime sanitizer- code not available at time of inspection. Manually add chlorine sanitizer to dishwasher or sanitize in sink after washing until sanitizer feed can be corrected.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Board behind preparation sink / counter is flaking and cracked (no longer easily cleanable). Remove/replace board and ensure walls in high moisture areas are smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Containers rather than scoops are used in some dry products - use proper scoops with the handle out of the product to reduce contamination of the product through hands.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few plates had cracks/chips. Do not use damaged plates or utensils (cannot be cleaned/sanitized thoroughly and may chip into food).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (chlorine) measured in dishwasher was slightly weak at time of inspection. Dishwasher appears to be high temperature dishwasher but is not reaching sanitizing temperature, so chlorine is necessary. Ensure dishwasher water is tested with test strips and at least 100ppm on rinse cycle if using chemical sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions