Sushi House Banff
304 Caribou Street Banff AB T1L 1B7 · Food - General
8 inspections
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken was thawing at room temperature in the back storage area. - Chicken was moved to the fridge below 4C. Please continue to ensure foods are thawed using a safe method.
- 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 some gaps in the flooring in the back storage area. Some of the flooring around the drains in the main kitchen is wearing. - Please repair the flooring, ensure all floor surfaces are smooth and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 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?
- Many drain flies and large flies were noted in the back of the kitchen. - Please consult with pest control company regarding the flies, clean any food debris or standing water from the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some food debris on the back dry storage shelves, and some grime buildup under the 2-compartment sink and around the dishwasher. - Please clean these areas.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of the sanitizer bottle was 0ppm. Bottle was refilled to be 100ppm chlorine. - Please ensure that all chlorine sanitizers are between 50-100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small under the counter cooler was slightly warm, around 10C. - Do not use this fridge until it can hold temperatures below 4C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Repeat Violation**Paper towel at the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged wooden spoon noted in the kitchen. - Please dispose of this spoon, ensure all utensils used are in good condition and can be adequately cleaned/sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some grease and food debris noted in the following areas: - Underneath dishwashing area- Behind and in-between equipment- Back walls by the sinkPlease clean thoroughly clean these areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some grease and food debris noted in the following areas: - Vents- Ceiling - Back walls by the sinkPlease clean thoroughly clean these areas.
- 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
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a pot of rice stored on the floor. Pot was moved during the inspection. - Please ensure all food is stored at least 15 cm above the floor to protect them from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Some spray bottles were not labelled or improperly labelled.- Please ensure all chemicals used are labelled to indicate their contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not sanitizing properly (0 ppm concentration of sanitizer at the plate level). Please ensure the dishwasher is repaired. - Continue to sanitize dishes manually in a sink basin in a 100-ppm bleach solution after washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
- 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some grease and food debris noted in the following areas: - Vents- Ceiling - Back walls by the sinkPlease clean thoroughly clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
- 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using alcohol spray bottles for sanitizing surfaces. - Alcohol is not an approved food safe sanitizer, need to be using an approved food safe sanitizer such as 100ppm bleach for surfaces.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available for the bleach sanitizer.- Acquire appropriate test strips.
- 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 in the kitchen hand sink was not in a dispenser. - Please ensue the paper towel is put into a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Kitchen counter tops are breaking and have been repaired with duct tape.- Repair or replace the countertops, ensure they are smooth and cleanable. 2) There were cracked tiles with missing pieces on the wall next to the stove. - Repair or replace any damaged tiles, ensure all walls are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build up grease was noted under and around dishwasher and sinks. Grease trap lid was deteriorating (appeared to be an excess of rust and debris). - Thoroughly clean area; if grease trap lid is no longer cleanable, replace.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?