Skip to content
Loading map…

The Sensory Restaurant & Wit Bar

101 - 300 Old Canmore Road Canmore AB T1W 0L5 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was wearing several rings. Were removed during inspection.
    • 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. Please do cooling logs to confirm high risk foods (e.g. meat) is being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 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 some fruit/drain flies, particularly in the dishpit area. Take measures to get rid of and prevent fruit flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards need replacing as they have some deep grooves and are no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yellow crates need some cleaning (ones used to stack boxes of potatoes on top). Please clean the crates.
  2. Risk Management Inspection

    4 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?
      • Cooling logs are not being maintained. Please do cooling logs to confirm high risk foods (e.g. meat) is being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a box of potatoes being stored on the floor. Store up off the floor.There were some boxes of food on the floor in the walk-in-cooler. Store up off the floor. Corrected during inspection.Cellphone of table next to food preparation. Store personal items away from food.There were some open bags of sugar, etc. at end of back kitchen. Close bags after use.
    • 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 some fruit flies, particularly in the dishpit area. Take measures to get rid of and prevent fruit flies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are some areas that need more thorough cleaning: floor along walls, around crates. Please clean these areas.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but floor under dishwasher needs some cleaning and area around the separate oven. Please clean these areas.
  4. Risk Management Inspection

    1 infraction

    • 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 a raw wood ridge/ledge underneath the expo line. To be covered with material that is smooth, easily cleanable and impervious to moisture. Hole (under expo line) where computer plug-in has come out of wall. To be covered/filled with material that is smooth, easily cleanable and impervious to moisture.Waste line plumbing was removed from handsink with chemical dispensers. Ensure the hole under the sink is repaired and sink is made functional again.
  5. Monitoring Inspection

    6 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?
      • Sous-vide plan to be provided for the food items (e.g. duck) that are cooked in this manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles of chemical (sanitizer) were not labelled as to their contents. To be labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across from the oven was at 14C. Foods (meats) inside were at 6C (were thawing). Cooler must be able to maintain foods at 4C or less. Foods were moved into a cooler that was the proper temperature at time of inspection. Do not use the cooler that was at 14C until it is adjusted/repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink is the dishpit area had no paper towel & the soap dispenser had fallen off the wall. There was also several items sitting in front of the handsink. This handsink needs to be properly equipped and accessible as there is not another handsink in close vicinity to the dishpit area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a mobile bar that is sometimes located inside in dining area and sometimes outside on patio. Need at least a mobile handwashing sink (though a plumbed-in sink is preferable) with hot and cold running water as are mixing drinks, etc. Freshwater tank to be at least 20L and wastewater tank to be 10% larger than the freshwater tank.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is fairly good but some some cleaning is needed along sides of cooking equipment and the meat slicer was not cleaned after use the day before. Also, some organizing needed; some supplies in kitchen area (tools, etc.) that need to be removed/moved.