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The Banff Centre for Arts and Creativity Sally Borden - Main Production

107 Tunnel Mountain Drive Banff AB T1L 1H5 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is very clean and in good condition. There was a slight amount of food debris on the upper shelves, and by the cutting board storage in the preparation area. - Please clean this area.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One unlabeled sanitizer bottle was noted in the fruit cutting kitchen. -Operators added a label onsite. Please ensure all chemicals used have appropriate labels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the fruit cutting kitchen was not in a dispenser. - Put the paper towel in its appropriate dispenser. Ensure all hand sinks have adequate hand washing supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was some food debris noted on the floors of the pastry kitchen walk-in, and the fruit cutting kitchen walk-in. - Clean the floors. 2) There was some dust noted on the ceiling in places. - Clean the ceiling where needed.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the scoop handles for bulk products were stored submerged in the product. Ensure handles are kept outside of the product to prevent cross-contamination. Scoops were moved during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles were missing labels, ensure all chemicals are labelled to indicate their contents. - Labels were added during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the fruit cutting kitchen and the one outside of the pastry kitchen were not stocked with paper towel. - Ensure all hand sinks have adequate hand washing supplies ie. soap and paper towel.
    • 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?
      • One of the receiving doors has been damaged leaving a small gap. Operators are aware of this and have contacted someone to repair it. - Ensure the gap is sealed in order to prevent pest entry. Noted 2022-09-09"Back receiving door has a couple of gaps on the bottom that could allow pests to enter. Extend door sweep or fill holes so that doors are pest-proof."
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat violations noted 2022-09-09**1. Ceiling tiles above back prep line are slightly warped and cross bars are starting to discolor/rust. - If tiles or crossbars deteriorate further, ensure they are replaced (clean if possible).2. Floor by large mixer has some cracks/damage. - Ensure these areas are sealed so they do not collect debris or water.3. Vents on ceiling have some build up of dust around them. - Clean vents (and ceiling where necessary).