Skip to content
Loading map…

Sunshine Mountain Village - Mad Trappers

1 Sunshine Access Road Banff AB T1L 1J5 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. **Chicken breasts being thawed in dishwasher sink at time of inspection. Nov 24**Ground beef being thawed in dishwasher sinks Nov.12/25
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A build up of food debris was noted on the guard on the meat slicer from earlier use. Ensure staff properly clean/sanitize slicer after use or every 2 hours if used continuously.**NOT CORRECTED; food debris again noted on and around slicer. Remove slice if it can not be kept clean/sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. **Chicken breasts being thawed in dishwasher sink at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A build up of food debris was noted on the guard on the meat slicer from earlier use. Ensure staff properly clean/sanitize slicer after use or every 2 hours if used continuously.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vegetarian chili in fridge labelled Nov.20; this would be 8 days after preparation. Ensure appropriate expiration dates are followed by staff (as discussed, 4-5 days more appropriate).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Items being cooled in sink next to dishwasher. Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. Containers also over-filled so that food level was above ice/water level in sink. Do not overfill containers when cooling product and test to ensure it is at 4C or less prior to putting in walk-in cooler (additional ice wands may be required).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A number of items for service (cheese, sour cream etc) are being held on ice. Either label and discard within 2 hours or ensure items are fully sunk onto ice and temperature monitored to ensure it is consistently at 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.