Where the Buffalo Roam Saloon
2 - 626 8 Street Canmore AB T1W 2R5 · Food - General
3 inspections
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There are trays with packaged food directly on the floor in the walk-in-cooler. Store at least 6 inches off the floor, preferably on a shelf so that the floor underneath can be more easily cleaned.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit is not on public display. Ensure current food permit is on display where patrons can see it.
- 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 edge of the wood bar top is chipping; could cause contamination of drinks/ice. To be repaired or replaced.The finish is wearing off the surface of some of the white shelving in the bar (used to store glasses). Repaint/refinish the shelving so is easily cleanable and impervious to moisture.The wall behind the sink in the bar used to rinse items is damaged. Please repair. Backsplash should be present here.The dishwasher drain board is taped up. Please repair so that it does not have to be held together with tape.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a plastic food container with a cracked edge. Discard container.Some of the plastic spatulas are chipped. Please discard.The brown cutting board used in the bar is grooved (not easily cleanable and small shavings of plastic could end up in the food). Please replace the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items need cleaning:-floor around legs of the cooking equipment where some debris is accumulating-dish racks for the dishwasher-pipes along ceiling (dust accummulation)Clean these areas/items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sink & surface sanitizer was not dispensing at a strong enough concentration. 100ppm chlorine solution made up for use until dispenser fixed.
- 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?
- No cooling logs are being done when cooling large volumes of high risk foods (e.g. soups). Maintain cooling logs.No temperature logs are being maintained of the fridges and freezers. Maintain temperature logs.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There are trays with packaged food directly on the floor in the walk-in-cooler. Store at least 6 inches off the floor, preferably on a shelf so that the floor underneath can be more easily cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The batter is on ice but the ice is not high enough to maintain it at 4C or less; batter was at 10C. Corrected during inspection; more ice added and less batter in the container.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher is not being checked daily when facility is in operation. Ensure dishwasher is checked daily to ensure it is dispensing at least 100ppm chlorine during the rinse; recommend log this information.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Improper scoops were being used for dry good (using a food container without a handle); obtain scoops with handles and keep the handles out of the food product. Containers that were used for scooping were removed during inspection.Foodhandler was storing a cloth used to handle hot pan on their shoulder. This can contaminate the cloth. Store in a manner that will keep the cloth clean. Was remove during inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit is not on public display. Ensure current food permit is on display where patrons can see it.
- 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 edge of the wood bar top is chipping; could cause contamination of drinks/ice. To be repaired or replaced.The finish is wearing off the surface of some of the white shelving in the bar (used to store glasses). Repaint/refinish the shelving so is easily cleanable and impervious to moisture.The wall behind the sink in the bar used to rinse items is damaged. Please repair. Backsplash should be present here.The dishwasher drain board is taped up. Please repair so that it does not have to be held together with tape.There is raw wood crates used to store clean dishes. Seal the wood so that they are easily cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a plastic food container with a cracked edge. Discard container.Some of the plastic spatulas are chipped. Please discard.The brown cutting board used in the bar is grooved (not easily cleanable and small shavings of plastic could end up in the food). Please replace the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items need cleaning:-floor around legs of the cooking equipment where some debris is accumulating-dish racks for the dishwasher-pipes along ceiling (dust accummulation)Clean these areas/items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was a wet wiping cloth on the cutting board. Cloth was moved to a sanitizer solution during the inspection. - Please ensure all wiping cloths are stored in an approved sanitizer solution or are used once then washed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) There were some food containers in the walk-in cooler stored directly on the ground. - Products were moved to the shelves. Please continue to ensure that all food products are stored 15 cm above the ground. 2) The scoops for the dry products did not have handles and were stored directly in the product. - Scoops were removed during the inspection. Please acquire scoops with handles, or ensure scoops are stored outside of the products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mini fridge was initially measuring 6C. Temperature was turned down during the inspection to be below 4C. - Ensure all fridges can hold temperatures below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially the dishwasher was not sanitizing properly (measuring 0ppm). Dishwasher was repaired and was able to sanitize at 100 ppm. - Continue to test the dishwasher regularly and ensure it is working properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available for the "sink and surface" sanitizer and the dishwasher. - Please acquire appropriate test strips for all chemicals used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel in the bar and bathrooms are stored in a manner that would subject the bulk supply to contamination. *Paper towel dispensers are on order. *
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility overall is maintained in a clean and sanitary manner. There was some food debris noted in the dry storage area below the shelves and between the fridges. - Please clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?