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The Grande Kitchen And Bar

901 Mountain Street Canmore AB T1W 0C9 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many food items in the dry storage area were stored on the ground. - Please ensure all food items are stored at least 15cm above the ground to protect from contamination and facilitate cleaning.
    • 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 date label indicating when they were prepared. - Please ensure all items stored in the walk-in are labelled correctly with the date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Line cooler was measuring around 7C, temperature was adjusted while onsite.- Please ensure this cooler can hold temperatures below 4C before it is used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including bacon was 11C. Bacon was discarded onsite.- Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
  2. Monitoring Inspection

    9 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?
      • Many large batches of sauces, soups, and gravies are cooled. No cooling logs are kept onsite. - Please record cooling process to ensure temperature of item being cooled is going from 60-20C within 2 hours and 20-4C within 4. Template cooling log provided.
    • 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 date label indicating when they were prepared. - Please ensure all items stored in the walk-in are labelled correctly with the date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were out on top of plates and preparation counters. - Please ensure cell phones are kept separately from food preparation areas. Ensure hands are washed after touching phone before handling food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Glass cleaner spray bottle was unlabeled. - Label was added during the inspection. Please ensure all chemicals are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pot of BBQ sauce in the walk-in cooler was at 20C. Staff said sauce was prepared that day around 3 hours ago. Sauce was put back into an ice bath and portioned into smaller containers to be cooled properly.- Please ensure items are cooled from 60-20C within 2 hours and 20-4C within 4. Ensure temperature is measured with a probe thermometer in the middle of the sauce to get an accurate temperature reading.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler was warm, temperature was 13C. - High-risk items were removed from this cooler. Please do not use this cooler until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grill drawer cooler was warm, ambient air temperature was 13C. Internal temperature of items in the cooler including raw chicken was 11C. Chicken was discarded onsite.- Do not use this cooler to store high-risk products until it can hold temperatures below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips could be located onsite. -Please acquire appropriate QUAT test strips for the sanitizer used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some food debris noted in the following areas: - Mop sink area- Dry storage areaPlease clean these areas.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of untensils in sanitizier solutions had a concentartion of 0 ppm. -Sanitizer was changed and was measured at the appropriate concetration for "Sink and Surface" sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler change gloves without washing their hands. - Please ensure that after taking off gloves, hands are washed and dried using soap and paper towels before donning new gloves. Please also ensure gloves are changed between tasks when going from handling raw foods to ready-to-eat foods and as often as necessary to ensure good hand hygiene.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce was on the counter at 40C. Sauce was made around 8am, 2 hours earlier. - Staff discarded the sauce onsite. Please ensure time and temperature of sauce is monitored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the equipment in the back of the kitchen was stored dirty. - Please clean items including the blenders, the slicer, and the outside of the rice cooker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some food debris noted in the following areas: - Floor of the walk-in cooler- Dry storage shelf- Under the onion cratesPlease clean these areas.
  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the spatulas that was hanging was damaged with burnt and chipped edges. - Please discard or replace any damaged cooking utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a knife with food debris on it stored between two coolers. -Knife was moved, ensure all utensils stored are clean. Do not store utensils between coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. There was some food debris (flour, and dry products) near the dry storage area. - Please clean this area.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A "sink and surface" sanitizer bottle had a concentration of 0 ppm. - Bottle was emptied and then refilled. Refilled bottle was measured at the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the flour was stored with the handle inside of the product. - Please ensure that all scoops for dry products are stored with the handles outside of the product to prevent contamination from hands onto the product.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items in the walk-in cooler were missing labels or were not labeled with the date it was prepared.- Please ensure all food that is stored is appropriately date labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad line cooler did not have a thermometer inside of it. - Please ensure that all fridges have appropriate thermometers inside.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the spatulas that were hanging were damaged with burnt and chipped edges. - Please discard or replace any damaged cooking utensils.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some personal items i.e. keys were out of food preparation surfaces. - Ensure all personal items are stored away from food preparation surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles in the kitchen were unlabeled. Operators added labels during the inspection. - Please ensure all chemicals used are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The far-right line cooler was warm at the time of inspection (around 12C). The breaker had gone out and all products were removed from this cooler. - Ensure this cooler can maintain temperatures below 4C before it is used to stored products.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips could be located for the dishwasher. - Please acquire appropriate test strips to ensure the dishwasher is sanitizing properly.
    • 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 light covers in the main cook line area were cracked/damaged. - Repair or replace the covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted on the floors along the bottom of the coolers and prep tables. - Move coolers and tables and clean underneath them, ensure food debris is removed so as to not attract pests.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some of the bulk products (flour/sugar) did not have real scoops with handles, were just using bowls to scoop the product. - Ensure all scoops have handles to prevent contamination of products from hands. 2) Some personal items i.e. keys were out of food preparation surfaces. - Ensure all personal items are stored away from food preparation surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked bacon and raw eggs were left on the counter without temperature control surface temperature was 22C. - Bacon and eggs were moved during the inspection, ensure all high-risk foods are stored below 4C to prevent pathogen growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no sink and surface sanitizer strips. - Test strips must be obtained.
    • 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?
      • A few flies were noted in the dishwashing area and in the main cook line area. - Remove any standing water or food debris that could be attracting them, if it does not improve consult with a pest control company.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The laundry machines have been installed directly beside food preparation areas. - They need to be in a separate area (fully enclosed with a door and walls) or they cannot be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted on the floors along the bottom of the coolers and prep tables. - Move coolers and tables and clean underneath them, ensure food debris is removed so as to not attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Caulking in the dishwashing area is beginning to mould. - Replace the caulking. 2) There is some clutter in the back preparation area making it difficult to clean and could attract pests. - Organize the area, remove any items not associated with food preparation.