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Tooloulou's

204 Caribou Street Banff AB T1L 1G5 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottle in the kitchen was unlabeled. - Please ensure all chemicals used are properly labelled to indicate 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?
      • Back door was open; screen is not secure and has many large gaps in it. - Door was closed. Door needs to remain closed, or a secure screen needs to be installed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Basement washroom opens directly into food prep area. Door was propped open and there is no automatic closure device on the door. - Install auto closure device on door, ensure this door remains closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves have been repainted; the edges have not been redone and are still not smooth and cleanable. - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required throughout the facility; please thoroughly clean any food debris, grease, or grime throughout the facility including but not limited to the following areas: - Underneath shelving in the dry storage area- Floors of the prep kitchen- Upper shelves in the upstairs kitchen- Hood vent panels - Under and behind equipment- Ceiling in the main kitchen
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was stored on a rack above of the cornbread in the walk-in cooler.- Meat was moved, please ensure raw meat is not stored on top of ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were some items (portioned chicken, etc.) that were thawing at room temperature. Items were moved into the refirgerator.- Please ensure that if you are thawing food items they are thawed, under cold running water, in the fridge, as part of the cooking process, or in the microwave if going to be cooked immediately.
    • 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?
      • Back door was initially propped open, screen on the door is not adequate to prevent bugs/animals from entering. Door was closed while onsite.- Please keep back door closed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves have been repainted, the edges have not been redone and are still not smooth and cleanable. - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require additional cleaning; please thoroughly clean any food debris, grease, or grime throughout the facility including but not limited to the following areas: - Underneath shelving in the dry storage area- Floors of the prep kitchen and by the walk-in freezer- Upper shelves in the upstairs kitchen- Plates and bowls on downstairs storage rack- Under and behind equipment
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the upstairs kitchen. - Please ensure a bleach solution is available in both kitchens when food preparation is occurring.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed washing their gloves. - Please ensure that if gloves are to be used, they are not washed, and staff are washing their hands before putting them on and after taking them off.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items were stored directly on the ground in the walk-in cooler. - Please ensure all food products are stored at least 15cm above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were some items that were thawing at room temperature. - Please ensure that if you are thawing food items they are thawed, under cold running water, in the fridge, as part of the cooking process, or in the microwave if going to be cooked immediately.
    • 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?
      • The weatherstripping on the back door is not in good condition (sunlight visible through the door). - Repair or replace the weatherstripping.
    • 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 in both the upstairs and downstairs kitchens did not have shatterproof shields. - Ensure lights either are shatterproof or have shields (tubes or 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?
      • Wooden shelves have been repainted, the edges have not been redone and are still not smooth and cleanable. - Please refinish or replace the edges to the shelving, ensure they are smooth and cleanable and cannot catch food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require additional cleaning, please thoroughly clean the following areas: - Ceilings in the upstairs kitchen- Underneath shelving in the dry storage area- Floors of the prep kitchen- Underneath bar mats- Plates and bowls on downstairs shelving- Under and behind equipment
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the upstairs kitchen. - Please ensure a bleach solution is available in both kitchens when food preparation is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some items were stored directly on the ground in the walk-in cooler. - Please ensure all food products are stored at least 15cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions was on the ground in the basement kitchen. - Operators moved this bag onsite. Please ensure all food is stored at least 15 cm above the ground.
    • 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?
      • The weatherstripping on the back door is not in good condition (sunlight visible through the door). - Repair or replace the weatherstripping.
    • 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 in both the upstairs and downstairs kitchens did not have shatterproof shields. - Ensure lights either are shatterproof or have shields (tubes or 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?
      • 1) Cutting board on the main cook line has deep grooves and can no longer be cleaned properly. - Needs replacing. 2) There is a missing ceiling tile in the upstairs kitchen. - Please replace, ensure the ceiling is a smooth cleanable surface.3) The paint on the wooden shelves on the left wall with the toaster is chipping. The surface is no longer smooth and cleanable. - Please refinish or replace the shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require additional cleaning, please thoroughly clean the following areas: - Upper shelves- Inside the sliding door refrigerator and inside the small refrigerator on the shelf by the toaster. - Walls near the toaster- Under and behind equipment
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially there was no sanitizer in the main kitchen area. Staff was able to create 100 ppm bleach solutions. - Ensure sanitizer is prepared at the beginning of the shift and that it is available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of potatoes and a bag of onions were stored on the floor in the basement kitchen. - All food products need to be off the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door fridge temperature was good products in the fridge measured below 4C. However, there was no thermometer in the fridge. - Ensure all fridges are equipped with thermometers to monitor the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items being re-heated for hot holding were being re-heated in the hot holding unit. - These units are not meant for reheating and products should be re-heated to 74C them put in the hot holding unit where they are maintained above 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were out at room temperature. Eggs should be held below 7C to prevent growth of pathogens. - Eggs were moved to the refrigerator.
    • 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 damage to floor in front of hot line (large cut). - Ensure floor is kept in good repair and is easily 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 in the downstairs kitchen did not have shatterproof shields. - Ensure lights either are shatterproof or have shields (tubes or 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?
      • 1) Cutting board on the main cook line has deep grooves and can no longer be cleaned properly. - Needs replacing. 2) There is a missing ceiling tile in the upstairs kitchen. - Please replace, ensure the ceiling is a smooth cleanable surface.3) The paint on the wooden shelves on the left wall with the toaster is chipping. The surface is no longer smooth and cleanable. - Please refinish or replace the shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require additional cleaning, please thoroughly clean the following areas: - The ceiling in the upstairs kitchen - The top of the dishwasher- Walls near the toaster- Under and behind equipment