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The Juniper Hotel & Bistro - Kitchen

1 Juniper Way Banff AB T1L 1E1 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher in the bar area was out of iodine. - Please re-stock, ensure all dishwashers are properly supplied with chemicals that can adequately wash, rinse, and sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No "sink and surface" test strips were provided onsite for the surface sanitizer used. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the hand sink at the bar did not work. - Repair the hot water, ensure all sinks are supplied with both hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust and grease buildup was noted on the hood vent panels. - Please clean the panels.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sugar scoop handle was stored submerged in the product. - Scoop was removed; please ensure all scoops are stored with their handles outside of the product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer concentration was 0ppm. Note on the dishwasher screen read "refill sanitizer". - Service call was placed. Please ensure the dishwasher can sanitizer dishes at 100ppm chlorine. In the meantime, ensure dishes are sanitized manually by submersion in an approved sanitizer solution.
    • 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 bar hand sink. - Please ensure that this sink is stocked with paper towels in an appropriate dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the line cooler were overfilled in the inserts. Temperature was around 9C. - Inserts were emptied to the fill line and extra was put back in the refrigerator. Do not overfill the line inserts, keep the tops closed as much as possible. Ensure items in these coolers are being maintained below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not sanitizing, measured at 0 ppm chlorine. - Repair the dishwasher. In the meantime, ensure all dishes are sanitized manually by submersion in a 100-ppm chlorine solution for 2 minutes then let airdry.
    • 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) The floor on the left side of the walk-in cooler is damaged. - Repair the floor ensure it is smooth and cleanable. 2) One of the light covers in the walk-in is cracked/damaged. - Replace the light cover. Ensure all lights have appropriate covers or are shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. Some areas require extra attention including: - Filters on the vent - Back kitchen ceiling and wall- Back kitchen floors behind equipment. Please clean these areas.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemicals were mislabeled, sink and surface sanitizer was labelled "bathroom cleaner", bottle labelled "sink and surface" was actually glass cleaner. - Ensure all chemicals are properly labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed thawing in a sink basin filled with still water. Spoke to staff about proper thawing procedures and they turned on the tap, so water was running over top of the product while thawing.