The Bro'Kin Yolk Canmore

201 - 300 Old Canmore Road Canmore AB T1W 0L5 · Food - General

4 inspections

1. Risk Management InspectionSep 18, 2025

   5 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?
     • Some of the chicken is cooked sous-vide. No sous-vide plan has been submitted. Please provide sous-vide plan, including how long it takes the chicken to reach the temperature of the water bath and how long it stays in the water bath once it reaches that temperature.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
   • 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?
     • There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies. At time of inspection, there was some used oil in open containers and a garbage can with residual debris/juices in the bottom. Need to ensure these are removed at end of day to prevent flies.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is still needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler. the mats in the dishwashing area also need cleaning. These areas/items are to be cleaned.
2. Risk Management InspectionSep 10, 2025

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes of food items (cubed potatoes) being stored directly on floor in the walk-in-freezer. Store up off the floor.Bag of rice was being stored directly on the floor. Store up off the floor.Opened bags of panko was not being shut after use. Close bags to protect from contamination.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
   • 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?
     • There were still some fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • There is a leak from the ice machine. Repair leak to help prevent fruit/drain flies and to prevent a slipping hazard.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler, and of shelving where meat slicer is located. There is also some debris on the walls by the garbage container in the dishpit area.These areas are to be cleaned.
3. Monitoring InspectionSep 5, 2025

   13 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths are not being stored in sanitizer between uses. Store cleaning cloths in sanitizer between uses.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Handwashing is not always being done after touching raw meat. Hands to be washed after touching raw meat. If gloves are being worn, they are to be removed and hands washed and a new pair of gloves used (if want to wear gloves). Discussed with food handler at time of inspection.Staff were not using paper towel to shut off taps after handwashing. Discussed with staff; most staff then did turn off taps with paper towel.Staff had cloths handing from apron strings and were continually wiping their hands on them during food preparation. Keep cloths used for handling hot items elsewhere to prevent staff from using them to wipe hands.
   • 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?
     • Cooling temperature logs are not being maintained. Cooling log to be maintained.Some of the chicken is being cooked sous-vide. No sous-vide plan has been submitted.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Open personal drinks were being stored in close proximity to open food. Store away from food and food preparation areas. Corrected during inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Boxes of food items (cubed potatoes) being stored directly on floor in the walk-in-freezer. Store up off the floor.Fly strips being hung from ceiling in back kitchen and dishpit area. Do not hang flystrips near food or clean utensils.Some personal items (e.g. cellphones) being store near food or on food preparation surface. Store personal items separately.Bag of rice was being stored directly on the floor. Store up off the floor.Opened bags of rice were not being shut after use. Close bags to protect from contamination.
   • 09. Are chemicals stored and handled in a safe manner?
     • There were some odor-reducing chemicals on shelf with utensils in the dishpit area. Store chemicals separately or on bottom shelf.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Several food items are being left out at room temperature (shell eggs, guacamole, cooked tomatoes, ham, waffle batter, creamers). Ideally these items are to be kept refrigerated, but when left out during busy periods, need to be time-dated and discarded if left out at room temperature for more than 2 hours.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Min/max water-proof thermometer is not being used to confirm the dishes are reaching at least 71C at dish level. Use thermometer to confirm temperature at dish level.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • There was no paper towel at the sink in the "beverage" area. Corrected during inspection.
   • 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?
     • There were several fruit flies, particularly in the dishpit area. Ensure facility is kept clean and continue to work with pest control company to get rid of the fruit flies.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • Chicken being cooked in sous-vide bath was not all completely immersed in the water. Ensure all surfaces/parts of the chicken are immersed in the water. Corrected during inspection.
   • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
     • Expired food permit was on display. Corrected during inspection.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Cleaning is needed of the floor along the wall in the front and back kitchen areas, as well as the floor of the walk-in-cooler, area around the dishpit and ice machine and of shelving where meat slicer is located. There is also some debris on the walls by the garbage container in the dishpit area.These areas are to be cleaned.
4. Initial InspectionJul 10, 2024

   2 infractions

   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottle of sanitizer was not labelled as to its contents. Please label. Corrected during inspection.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Sink in beverage preparation area was not equipped with paper towel. Corrected during inspection but please put the paper towel in a dispenser that will keep it clean and dry.