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Wild Flour Banff's Artisan Bakery Cafe

101 - 211 Bear Street Banff AB T1L 1E8 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some chemical spray bottles (sanitizer, and glass cleaner), were missing labels. - Labels were added during the inspection, please continue to ensure all chemicals are properly labelled to indicate their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the large white cutting boards was damaged, had been burned in places. - Please replace this cutting board; ensure all utensils used are smooth, in good condition, and can be cleaned properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is clean and well maintained. There was some dust buildup on the vent panels above the stoves. - Please clean the panels.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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?
      • A bird was observed in the front counter area. One door was open at the time of inspection. - Please keep the doors closed to prevent pest/animal entry.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some staff handling food were observed wearing watches and hand jewelry. - Please ensure food handlers remove these items, or that they are pushed up their arms or covered by a glove.
    • 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 reaching sanitizing temperature. Needs to be able to reach 71C at the plate level. - Please ensure the dishwasher is able to reach this temperature to adequately sanitize dishes. Please ensure the temperature is confirmed with a thermometer.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Focaccia with perishable toppings (meat, cheese, vegetables) is kept in display case at room temperature. - Either time label and sell within 2 hours or keep at 4C or below while on display.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some of the cooking utensils (i.e. knives, tongs) were just being washed by hand and were not being sanitized. - Ensure all food contact utensils are being properly washed and sanitized when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted:- beside and behind big mixer- on the bread shelf- in the walk-in freezer- underneath the ovensIn general, other areas were in a clean and sanitary condition.
  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Focaccia with perishable toppings (meat, cheese, vegetables) is kept in display case at room temperature. - Either time label and sell within 2 hours or keep at 4C or below while on display.
    • 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 reaching proper sanitizing temperatures, hottest it got was 58C, needs to be 71C for adequate sanitization. - Repair dishwasher, in the meantime ensure all dishes are sanitized manually in a sink basin.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Some of the cooking utensils (i.e. knives, tongs) were just being washed by hand and were not being sanitized. - Ensure all food contact utensils are being properly washed and sanitized when in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No waterproof min/max thermometer on-site to check dishwasher sanitizing temperature. - Ensure thermometer to check dishwasher sanitizing temperature is provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris was noted:- beside and behind big mixer- on the bread shelf- in the walk-in freezer- underneath the ovensIn general, other areas were in a clean and sanitary condition.