120 Banff Avenue
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 septembre 2025
Non conforme**NOTE: Staff washroom and bar shelving still outstanding**, 1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable., 2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good., 3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good., 4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
Ce restaurant a été inspecté 3 fois depuis le 3 octobre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
**NOTE: Staff washroom and bar shelving still outstanding**, 1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable., 2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good., 3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good., 4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
3 infractions
1. Cooked vegetables cooling on tray measured at 20C. Ensure potentially hazardous food is cooled rapidly and stored in the cooler when it is in the temperature danger zone (4 to 60C, 40 to 140F). , 2. Meat was thawing on trays on rack and roll. Outside of meat still below 4C, however, ensure meat is thawed in the walk-in cooler or under cold running water.
Hot line insert fridge across from oven at end of line had cut tomatoes and sauces measured at 8 to 9C; lid on fridge had been open during service. Ensure lid kept closed as much as possible during service and food is maintained at 4C or less. Temperature logs were out-of-date. Ensure food temperature measured frequently and corrective actions taken if temperature above 4C.
**NOTE: Staff washroom and bar shelving still outstanding**, 1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable., 2.Faucet on main hand sink cracked / broken. Replace knob/faucet- COMPLETE, good., 3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall- COMPLETE, good., 4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
8 infractions
1. Temperature of food at far hot line insert fridge measured at 6C. Ensure this refrigerator holds food at or below 4C., 2. Bar fridge under counter fridge measured at ambient temperature of 7 to 8C (only product that is potentially hazardous is milk). Ensure no perishable product stored in this fridge or adjust temperature so product stays at or less than 4C.
Hand sink at bar is used for both dumping drinks and handwashing. Discussed ideal situation of having dedicated hand sink, however, in the absence of another sink bar sink should also be used for staff handwashing (sink at kitchen server's station too far away).
A few knives stored on hot line between cutting board and cooler edge. Staff removed knives to store on cutting board - good.
Bar cutting board is no longer easily cleanable (some mould/discolouration). Replace cutting board.
1. Small number of rodent droppings noted under dry storage shelves. Thoroughly clean area (wet cleaning method, gloves, bleach) and monitor area for further pest activity and take corrective actions. Discussed change to new pest control company; follow recommendations of pest control operator., 2. Small number of small flies noted at bar area. Increase cleaning & ventilation, ensure there is no syrup on floor from pop dispensers. Consult pest control operator on appropriate action.
1. Main kitchen island has drawers that have areas of flaking and unfinished wood. Drawers are not easily cleanable. **Outstanding since previous inspection, plans in place to replace preparation tables with stainless steel.
1. Staff washroom counter worn and damaged. Repair counter so it is easily cleanable., 2.Faucet on main hand sink cracked / broken. Replace knob/faucet., 3. Hole in wall by kitchen server station; debris behind wall. Fix hole and remove debris in wall., 4. Bar shelving worn and unfinished wood in places, especially at end of bar. Ensure shelving is smooth, impervious, and easily cleanable.
1. In general, facility in clean and sanitary condition, however, some build up of equipment/debris was noted in back storage area by clean uniforms, within wall by kitchen server station, and in outdoor back stair/storage area. Clean and remove and debris that may attract pests., 2. Dust/debris noted on wall leading to kitchen (just before server area). , 3. Some dust noted on condenser fan covers and ceiling of walk-in refrigerator.