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The Market Bistro

102 - 75 Dyrgas Gate Canmore AB T1W 0A6 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Many chemicals were mislabeled or unlabeled. Bottles labelled Lysol were actually 200 ppm QUAT. - Please ensure all spray bottles are labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • When turned on the kitchen hand sink splashed a significant amount of water onto to countertop beside the sink. - Please install a splash guard at think sink to protect the counter from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was initially blocked by a garbage can. Garbage can was moved. - Please ensure this sink is always accessible to food handlers. Do not put anything in front of the hand sink.
    • 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?
      • No pest control records could be located onsite. - Please keep written records of all pest control activities performed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard in many areas of the kitchen is missing or falling off the wall. - Please repair the baseboard throughout the kitchen.
    • 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 is raw wood in some of the cabinets in the bar area and on the back of the swinging door into/out of the bar area. - Seal/paint all raw wood so that it is easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good. Additional cleaning required in the following areas: - Behind equipment in the dry storage area- Around the chest freezer- in-between and behind kitchen equipment - Below dishwashing area.Please clean these areas.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottles was too weak; to be kept at 200-400ppm. Corrected during inspection; bottles were refilled with quat sanitizer at proper concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is some items left over from construction (paint brushes, paint) on shelf with some canned/bottled beverages). Please store construction items separate from any food and/or utensils.
    • 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 soap and paper towel at the sink in the bar area. Please provide soap and paper towel in dispensers here prior to re-opening.
    • 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 is wood trim around the kitchen window that is not sealed/painted. There is raw wood in some of the cabinets in the bar area and on the back of the swinging door into/out of the bar area. Seal/paint all raw wood so that it is easily cleanable and impervious to moisture. Please complete prior to re-opening.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer in the back area is damaged/pieces chipping off. Please repair or replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is take-out container lids being stored under the sink drain lines in the bar area. Do not store any food or utensils under sink drain lines.
  3. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the taps with paper towel after handwashing. Turn off the taps with paper towel after handwashing to avoid re-contaminating hands.Foodhandler touched raw seafood then put hand into container of salt. Salt was discarded during inspection. Hands must be washed between handling raw seafood and other food items to prevent cross-contamination by bacteria and allergens.
    • 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 is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.
    • 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 walls in the back room were chipped/damaged. To be repaired and repainted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was cleaned during inspection.Some of the wooden boards were cracked. Discard the cracked wooden serving boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.
  4. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the taps with paper towel after handwashing. Turn off the taps with paper towel after handwashing to avoid re-contaminating hands.Foodhandler touched raw seafood then put hand into container of salt. Salt was discarded during inspection. Hands must be washed between handling raw seafood and other food items to prevent cross-contamination by bacteria and allergens.
    • 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 logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs.Was advised would fill in the cooling log they next time the make a sauce or soup.
    • 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 is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.
    • 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 walls in the back room were chipped/damaged. To be repaired and repainted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was cleaned during inspection.Some of the wooden boards were cracked. Discard the cracked wooden serving boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.
  5. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of quat sanitizer was at 0ppm. Please ensure quat sanitizer is at 200-400ppm. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler had cloths around waist and kept wiping hands on them. Use single use paper towel to wipe food debris off hands and ensure hands are washed when required.
    • 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 logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were being stored on a top shelf in the walk-in-cooler. Store on bottom shelf to prevent contamination of other foods if they crack/break. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a jacket sitting on a food/utensil storage shelf in the back room. Please store it separately from food/utensils.There were some fly strips hanging up in back room above where there is sometimes open food. Do not hang fly strips near any food/clean utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar fridge that had some milk kept in it was at 7-8C. To be capable of keeping foods at 4C or below. Please repair or replace if not getting <4C.The cream and bacon bits were being kept out at room temperature between orders. Keep in fridge between orders or keep out only enough that will be used up within 2 hours. Put back into cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishmachine was not dispensing any sanitizer (sanitizer bottle was empty). Was advised are going to be receiving more sanitizer today. In the meantime, utensils will need to be sanitized manually.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishmachine is to be checked each day facility is open to ensure is dispensing 100ppm chlorine. Currently not checking often enough.
    • 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 a couple of flies in the restaurant. Doors to the outside were open, keep shut to prevent entry of 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?
      • There is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.
    • 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 walls in the back room were chipped/damaged. To be repaired and repainted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Was advised the meat slicer had been cleaned and sanitized but there was still some debris on it. Ensure the meat slicer is thoroughly cleaned and sanitized between uses.Some of the wooden boards were cracked. Discard the cracked wooden serving boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a bit of food debris on floor along walls in the back storage room and walk-in-cooler, as well as some dust on the walls in the kitchen. Clean these areas.
  6. Initial Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer in the spray bottles was only 0-100ppm. To be at 200-400ppm. Corrected during inspection; spray bottles all refilled with quat solution made manually to be 200-400ppm. But please check dispenser and get adjusted if not dispensing at 200-400ppm when solution at room temperature.
    • 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 logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Eggs were on top shelf in the walk-in-cooler above vegetables. Store raw animal products (eggs/meat) on bottom shelf (below cooked and ready-to-eat foods). Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of chemical that was un-labelled. Please label. Corrected during inspection.There was a spray bottle of insect repellent on a shelf with food. Store away from food. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing any sanitizer. To dispense 100ppm chlorine solution during rinse. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishmachine is to be checked each day facility is open to ensure is dispensing 100ppm chlorine. Currently not checking often enough.
    • 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 is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, just some of the piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.