Sudden Sally - Main Kitchen
2000 - 600 Banff Avenue Banff AB T1L 1H8 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoops at the cafe were stored with the handles in the ice well. - Please ensure all handles are out of the ice to prevent hands from touching 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?
- Paper towel dispenser at the server's area was broken.- Please ensure there is an adequate paper towel dispenser at this sink.
- 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 by the dishwasher was blocked by the garbage/large pots. - Please move these items, ensure this sink is accessible for staff to use.
- 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 at the prep sink was not working, tap had been turned off due to a leak. - Service call had been placed, please ensure all sinks are supplied with hot/cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Some spatulas on the main cook line had damaged/melted handles. - Please replace any damaged utensils, ensure all utensils used are in good condition and can be cleaned properly. 2) One of the dry storage bins lids was cracked. - Replace this lid, ensure all food equipment is in good condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Paper towel dispenser at the cook line hand sink was empty. - Was refilled, please ensure all hand sinks are stocked with soap and paper towels at all times.2) Garbage cans were blocking the main cook line hand sink. - Please ensure this sink is fully accessible for staff to wash their hands at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility was maintained in a clean and sanitary manner. There was some food debris noted on the floor of the dry storage area.- Please clean this area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There is no barrier/splash guard on the hand sink in the bar area that is directly next to the ice well. - Please ensure there is a splash guard installed to prevent water from splashing into the ice well.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some personal items (bags, sweaters, phones) were out at the bar. - Please ensure these items are stored separately from food preparation areas.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer bottles were unlabeled, unlabeled bottles were emptied. - Please ensure all chemicals are labeled correctly to indicate their contents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility was maintained in a clean and sanitary manner. There was some food debris noted on the floor of the dry storage area.- Please clean this area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There is no barrier/splash guard on the hand sink in the bar area that is directly next to the ice well. - Please ensure there is a splash guard installed to prevent water from splashing into the ice well.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The right side of the line cooler was double stacked with inserts on top of a tray. The surface temperature of these items was warm, around 14C. -Remove the bottom tray so the inserts sit directly in the line cooler and can stay below 4C. 2) There were some sausage patties that had been recently cooked that were sitting in the pass that were around 45C. - These patties were moved to the walk-in to be cooled. Please ensure all high-risk food products are cooled form 60-20C within 2 hours and 20-4C within 4.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not sanitizing properly, measuring 0 ppm chlorine. - Repair call was placed onsite, please ensure the dishwasher is sanitizing dishes at 50-100 ppm chlorine before it is used to wash dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoops for the ice were left in the wells. - Scoops were removed, please ensure that the scoops are stored with the handles out of the ice to protect from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility was maintained in a clean and sanitary manner. There was some food debris noted on the floor of the walk-in. - Please clean this area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer required for bar area prior to opening to public (buckets or spray bottles).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- As discussed; dedicated hand sink will be by side of bar (not by dishwasher). Ensure paper towel dispenser is provided at this sink (in progress).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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)?
- First few times dishwasher was run sanitizer concentration was too low; however, it came up to acceptable level on 3rd cycle. Ensure dishwasher chemicals are primed and tested prior to using (include on daily logs of temperatures).
- 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 to kitchen (by walk-in cooler) requires door sweep to ensure there is no pest entrance into 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?
- A few electrical connections on wall with exposed wires/not covered. Adequately cover all electrical connections and ensure areas are easily cleanable prior to operating.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?