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Sunshine Mountain Village - Nikko Ramen and The Coco Lab

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

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rice scoop sitting in standing water. Correct by:-putting ice in water (water remains below 4C)-using sanitizer solution for rice scoop-documenting how long rice scoop is in water and ensure proper cleaning/sanitizing at least every 2 hours (requires stickers or other means of keeping track)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coco Lab: Back refrigerator had thermometer reading 46F, fridge temperature measured at 13C (milk etc). Front fridge has acceptable temperature. Do not store any product in the back fridge until it is capable of maintaining perishable items at 4C (40F) or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked pork belly observed on back counter cooling at room temperature (measured between 32C and 45C). Staff reports it was cooked approximately 1.5-2 hours ago. RAPIDLY cool by placing uncovered in walk-in refrigerator once the product enters temperature danger zone (below 60C). 2. Pork belly sliced cold and placed in hot holding, measured between 25 and 40C at time of inspection. Maintain product either cold (4C) or hot (above 60C) prior to service. RAPIDLY bring to room temperature if wanting to serve in temperature danger zone (ie. a quick warm with oven or flame would be allowed).3. Bean sprouts noted in water on service line at 14C. Keep product cold (below 4C) prior to service- bean sprouts can be a high risk product in terms of bacterial growth.
  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?
      • There are several holes in walls and near ceiling in service area (in wall behind cupboards, at top of ceiling). Fill any holes to prevent pest issues/infestations.
  3. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of meat/garnishes on preparation/hot line were above 4C (meat at 12C on top). Either sink items fully into ice and ensure they are at 4C or less OR time label and discard after 2 hours (written plan and records required).
    • 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 at Coco lab being used for multiple purposes; ensure additional bus pan is provided for dirty utensils/dishes and keep items for steaming milk away from the sink to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Due to number of staff/volume of food production, an additional hand sink should be provided in server area (hand sanitizer is not adequate for food service although it can be used as an addition for visibly clean hands).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plexiglass surrounding stairs is cracked/broken with sharp edges. Repair plexiglass.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several holes in walls and near ceiling in service area (in wall behind cupboards, at top of ceiling). Fill any holes to prevent pest issues/infestations.