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Sunshine Mountain Village - The Lookout Kitchen and Bar

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

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some raw meat stored above toppings (parmesan, olives) on rack and roll in walk-in refrigerator. Corrected at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handle of ice scoop and one whipped cream cannister were sitting directly on ice used for drinks. Corrected during inspection- whipped cream stored in fridge and ice scoops put in clean inserts beside ice well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor by office/walk-in refrigerator is worn/damaged and no longer easily cleanable. Repair floor so that it does not catch debris and attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board in bar area is grooved/pitted and can no longer be easily cleaned and sanitized. Ensure cutting boards are replaced when needed.
  3. 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?
      • Floor by office/walk-in refrigerator is worn/damaged and no longer easily cleanable. Repair floor so that it does not catch debris and attract pests.
  4. Initial 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?
      • Bolognese sauce noted in fridge from Dec.6/24. Discarded. Ensure proper food rotation is being followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Insert refrigerator across from hot line had food temperature (steaks) measured at 7C. Temperature logs also indicate temperature has been too high. Turned down and re-test temperature, take and record corrective actions when required.2. Prepared pizzas out on rack at 17C. Maintain pizzas at 4C or lower prior to cooking.3. Items on ice not below 4C and not sunk into ice (cheese measured at 12C). Discard after 2 hours and/or sink items into ice. If discarding, written records must be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor by office/walk-in refrigerator is worn/damaged and no longer easily cleanable. Repair floor so that it does not catch debris and attract pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop not stored on hook/clean container. Provided clean container during inspection to store scoop in sanitary manner.