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The Bankhead Restaurant and Lounge

27 - 1602 2 Avenue Canmore AB T1W 1M8 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some dirty wiping cloths were left on the cutting board. - Cloths were discarded. Please ensure any wiping cloths are used once then changed or stored in a sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items in the walk-in cooler were stored without a label/date on them. - Please ensure all items are stored with an appropriate label on them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer inside the right line cooler. - Please ensure this cooler is supplied with a thermometer and the temperature is tracked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was at the bar hand sink. - Soap was able to be provided, please ensure all hand sinks are stocked with soap and paper towels at all times.
    • 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?
      • Screen door was not fully shut. Operator was able to secure the screen. - Please ensure any screen doors are fully closed and can adequately prevent pest/insect entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris and grease buildup noted in the following locations: - Wall behind the prep table- Near the side door- Next to/behind the flattop grill - Dishwashing area- Underneath mats at the bar and servers' area. Please clean the facility including but not limited to these areas.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some products were left thawing in the sink basin. - Please ensure that products are thawed using a safe method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process. Products were moved into the fridge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fridge door was broken and repaired with duct tape. - Please repair/replace the door, ensure all equipment is in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary condition. There was some food debris on the floor by the side door and in the dry storage area.- Please clean these areas.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The "Sink and Surface" test strips were expired.- Please acquire appropriate test strips to ensure the sanitizer is at an adequate concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some soiled cardboard pieces under boxes in the dry storage area. - Cardboard is not smooth and cleanable, remove the cardboard and ensure all surfaces in the kitchen can be cleaned.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The "Sink and Surface" test strips were expired.- Please acquire appropriate test strips to ensure the sanitizer is at an adequate concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint is chipping off of the outer walls of the walk-in cooler. - Repaint the cooler, ensure that the walls are smooth and cleanable. *Facility has a plan to re-paint the cooler before summer*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter and some items not associated with food preparation were noted in the kitchen. -Ensure any unnecessary clutter is removed.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the scoops being used for the dry products did not have handles. - Ensure all scoops used have handles as to prevent food from becoming contaminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint is chipping off of the outer walls of the walk-in cooler. - Repaint the cooler, ensure that the walls are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some clutter and items not associated with food preparation were noted in the dry storage area. -Ensure this area is organized and anything not associated with food preparation is removed. 2) There was mould on the caulking around the mop sink.- Replace the caulking.