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The Fat Ox of Banff

415 Banff Avenue Banff AB T1L 1B5 · Food - General

5 inspections

  1. Monitoring Inspection

    6 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?
      • Raw Oyster tags were being discarded after being served. - Raw oyster tags need to be kept for a minimum of 3 months. Information sheet provided with this email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in cooler were stored without a lid/cover. - Please ensure that all foods being stored have appropriate lids.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were unlabeled. - Please ensure all sanitizers are appropriately 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)?
      • Sanitizer and soap buckets at the dishwasher were both empty. Buckets replaced. - Please ensure the dishwasher chemical buckets are stocked and the dishwasher can sanitize at 100ppm chlorine.
    • 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 for QUAT sanitizer could be located onsite. Concentrations of dishwasher and surface sanitizer were not being monitored. - Please acquire appropriate test strips and ensure dishwasher and sanitizer are tested regularly.
    • 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) Wooden drying shelf across from the dishwasher is damaged and peeling in places exposing raw/porous wood. - Please repair/replace this shelf, ensure it is smooth and cleanable. *Plans to replace the shelf within the next month*2) Light covers were missing on a light in the back kitchen and one in the dishwashing area. - Please ensure all lights have appropriate covers or are shatterproof.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were unlabeled. - Please ensure all sanitizers are appropriately 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 initially not sanitizing properly, measuring 0ppm chlorine. Probes were in the wrong buckets (detergent probe in sanitizer). Probes were switched and was able to sanitize at 100ppm. - Please continue to ensure concentration of sanitizer in the dishwasher is adequate.
    • 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 for the dishwasher or sanitizer could be located onsite. Concentrations of dishwasher and surface sanitizer were not being monitored. - Please acquire appropriate test strips and ensure dishwasher and sanitizer are tested regularly.
    • 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?
      • Some fruit flies were observed in the front area next to the washroom. - Please consult with pest control company concerning the flies.
    • 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) Wooden drying shelf across from the dishwasher is damaged and peeling in places exposing raw/porous wood. - Please repair/replace this shelf, ensure it is smooth and cleanable. 2) Light covers were missing on a light in the back kitchen and one in the dishwashing area. - Please ensure all lights have appropriate covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up on the ceiling. - Please clean the ceiling.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Speaker was out on the cutting board.- Speaker was moved, please ensure items not associated with food preparation are stored away from food prep areas. 2) Handles for dry storage scoops were stored touching the product. - Scoops were moved, please ensure scoop handles are not submerged in the product to prevent hands from entering the bulk product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Initially there was no paper towel at the bar hand sink. - Paper towel was restocked, please ensure that all hand sinks are stocked with soap and paper towel.
    • 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 was a hole in the wall by the mop sink. - Please repair the hole ensure all walls are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is clean and in good repair. There was some dust build-up on the ceiling. - Please clean the ceiling.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some items in the walk-in cooler stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was one unlabeled sanitizer bottle in the kitchen. - Bottle was emptied, please ensure all chemicals used have appropriate labels to prevent misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel and soap dispensers have not been installed at the hand sink by the main cook line. - Please ensure this sink is stocked with soap and paper towel. 2) There was no paper towel at the bar hand sink. - Please ensure this sink is stocked with paper towels.
    • 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?
      • The back door was propped open, and the screen door was not closed. - Please ensure if this door stays open that there is an appropriate screen door that prevents pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving near the dishwasher is wearing along the edges, is no longer fully cleanable. - Repair or replace the shelving, ensure it is smooth and cleanable.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no sanitizer available when some food preparation was occurring in the kitchen. - Sanitizer was prepared and made available to staff. Please ensure that when food preparation is occurring there is always sanitizer prepared.
    • 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 for the sanitizer or dishwashers could be located onsite. - Please ensure that when the facility is in operation there are test strips to test the concentration of the surface sanitizer and the dishwashers.
    • 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?
      • The back door was propped open, and the screen door was not closed. - Please ensure if this door stays open that there is an appropriate screen door that prevents pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving near the dishwasher is wearing along the edges, is no longer fully cleanable. - Repair or replace the shelving, ensure it is smooth and cleanable.