The Keg Steakhouse & Bar
521 Banff Avenue Banff AB T1L 1A4 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Repeat Violation*The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable. *Plans are in place to completely replace the ceiling. *
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the wooden shelving in the kitchen and servers' area is wearing exposing raw/porous wood. - Please repair or replace any damaged wooden shelving. Ensure all shelving is smooth and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the lights were missing covers. *Were actively being replaced*- Please ensure lighting in the facility is of adequate intensity and lights have appropriate protective covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 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 small flies noted by the ice machine. - Consult with pest control operator regarding the flies, remove any standing water, keep area clean and dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the wooden shelving in the kitchen and servers' area is wearing exposing raw/porous wood. - Please repair or replace any damaged wooden shelving. Ensure all shelving is smooth and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Repeat Violation*The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gasket on the mini fridge in the server's area was broken; door did not close properly. There was also fraying duct tape on the fridge handle. - Please repair the gasket and remove the duct tape. Ensure fridge is in good repair and is smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blue cutting board hanging on the wall, was damaged. Area looked to be melted, no longer smooth/cleanable. - Please repair or replace the cutting board.
- 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?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer spray bottles were unlabeled. - Please ensure that all chemicals used are labeled to indicate their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some of the coolers were missing thermometers inside of them.- Please ensure all fridges have working thermometers inside of them, including the drawer cooler on the cook line and the milk cooler.
- 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 properly, sanitizer concentration was 0 ppm. - Call was placed to have the dishwasher serviced while onsite. In the meantime, continue to sanitize dishes manually in a basin of the 2-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light covers on 2 of the lights in the kitchen and the light in the dishwashing area. - Ensure all lights have an appropriate cover or that the bulbs are shatter proof.
- 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 ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some products such as bags of flour and sugar were on the floor of the dry storage area. - Move these items, ensure that all food products are stored at least 15 cm above the ground.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light covers on 2 of the lights in the kitchen and the light in the dishwashing area. - Ensure all lights have an appropriate cover or that the bulbs are shatter proof.
- 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 counter and the backsplash at the service station was damaged, no longer smooth and cleanable. - Repair the backsplash and countertop, ensure this surface is smooth, non-porous, and cleanable. 2) There is a wall with a large piece of missing drywall in the kitchen. - Repair this wall, ensure all walls are smooth and cleanable. 3) The ceiling in the main cook line area is in disrepair, paint peeling and stained. - Repair the ceiling, ensure it is smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of food debris, grease, and dust was noted in the following places: - Floors of the walk-in coolers - Fans of the walk-in coolers- Ceiling tiles Please thoroughly clean these areas of the facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Prep cooler in the left side of the kitchen area was measuring around 9C. - Do not keep any hazardous products such as cheese and milk in this cooler until it is serviced.2) Drawer coolers on the cook line were not functional (measured 18C). - Do not store any products in these coolers until they have been repaired and can maintain temperatures below 4C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light cover on the light in the dishwashing area. - Ensure the light has an appropriate cover or that the bulbs are shatter proof.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of food debris, grease, and dust was noted in the following places: - Floors of the walk-in coolers - Milk fridge in the server's station - Ceiling tiles Please thoroughly clean these areas of the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Prep cooler in the left side of the kitchen area was measuring around 9C. - Do not keep any hazardous products such as cheese and milk in this cooler until it is serviced.2) Drawer coolers on the cook line were not functional (measured 18C). - Do not store any products in these coolers until they have been repaired and can maintain temperatures below 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed chicken thawing in the sink in a bowl of water. Ensure that all thawing is done in the fridge, under running cold water, or in the microwave if it is going to be used immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was detected in the dishwasher. - A 100ppm sanitizers solution was created in a basin of the 2-comp sink in the dishwashing area. All dishes are to be sanitized by submerging them in the solution for 2 minutes then letting them airdry. Contact Ecolab to service the dishwasher and ensure it can adequately sanitize your dishes.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Missing light cover on the light in the dishwashing area. - Ensure the light has an appropriate cover or that the bulbs are shatter proof.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of food debris, grease, and dust was noted in the following places: - Floors of the walk-in coolers - Milk fridge in the server's station - Ceiling tiles Please thoroughly clean these areas of the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?