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The Old Bank Cafe

5002 50 Avenue Millet AB T0C 1Z0 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured at a temperature of 18 degrees Celsius with probe, infrared, and freestanding thermometers, which did not improve over the course of the inspection. The owner reported that the cooler was not kicking in following the lunch rush, but was functioning earlier in the day. The internal temperature of some high risk food items measured at 9 degrees Celsius, and reportedly had only been exposed to a temperature greater than 4 degrees Celsius for approximately one hour. The owner moved the food items to another functional cooler upon request. Please have your prep table cooler serviced to ensure that it can maintain foods at a satisfactory temperature of 4 degrees Celsius or below. In the meantime, use of this cooler must be discontinued.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer solution in the low temperature dishwasher registered at 25 ppm. A chlorine sanitizer concentration of 100 ppm must be achieved in order to effectively sanitize dishes, equipment, and utensils. Corrective action: Please service your dishwasher so that it can maintain a satisfactory chlorine sanitizer concentration of 100 ppm. In the meantime, you must either convert to a three-compartment dishwashing method or implement an acceptable alternative such as using your dishwasher to clean and rinse the dishes and then immerse them in sanitizer solution.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles were observed to be unlabeled. Upon request, the staff labeled the bottles.Please ensure all spray bottles are clearly labeled with their contents.
    • 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?
      • Pest control records were not kept up to date. Upon request, operator filled out a new pest control checklist.Ensure the checklists are filled out monthly.
  10. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was not stocked paper towel. During the inspection, Operator stocked the handwashing sink with paper towel.
    • 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?
      • Pest control records are not being maintained.Emailed Pest control checklist with the inspection report.Please ensure you maintain written pest control records on a monthly basis.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Coffee mug was noted on the food prep table.Requested to not place personal items on food prep table.Personal items should be placed away from food handling equipments.